My Mom and I had a friendly stuffing cook-off to kick off the holiday season.
Mom created a vegetarian option, with seasoned breadcrumbs, baked fresh with her preferred variety of odds and ends from recent breads. Totally delicious, and made with love.
My attempt was a sausage stuffing. I had an eye out for good bread, saved and stored for the occasion. I picked up fresh kielbasa from the local deli. Into the oven went olive oil coated bread chunks (roughly 1/2” cubes), seasoned with parsley, salt, pepper, and garlic. While the croutons toasted I sautéed shallots in butter, until caramelized, and added the uncased kielbasa. Seasoned with salt, pepper, celery, parsley. The croutons were then added to the pan with the seasoned sausage, and resultant broth. Really tasty. When it came time to prepare the perfect leftovers sandwich, I reconstituted the stuffing with hot bouillon broth and melted butter. Even better.
Mom’s option included Belle’s seasoning, which did add a more traditional flare. I would like to up my seasoning game next time.
Other highlights included a cranberry apple pie, and delicious squash. I’ll include a picture of the adorable squash. I halved three variety of squash and removed the seeds. I coated the halves with olive oil, maple syrup, salt, and pepper. Roasted at 350 on the pizza stone for about 40 minutes (until fork tender). Removed from the shell and mashed with butter, and another splash of maple syrup.
Wishing a happy and healthy holiday season to you and yours.
Ms. Is 