Stuffing | 3 Delicious Ways | Thanksgiving 2017

Stuffing | 3 Delicious Ways | Thanksgiving 2017


SUBSCRIBE to The Domestic Geek here: http://bit.ly/1dn24vP
Made with Love Holiday eBook: http://bit.ly/MadewithLoveeBook

Classic Stuffing: http://bit.ly/2zCb5Rq
Thanksgiving Recipes: http://bit.ly/2fmIMtN
Holiday Recipes: http://bit.ly/2fD4cU5
Cornbread Recipe: http://bit.ly/22B6ip5
Mushroom Broth: http://bit.ly/2AGYNoY
Pecan Pie Recipe: http://bit.ly/2zE5ytx

Frequently Used & Favorite Items: http://amzn.to/2qTillc

Purchase my eBooks here:
Healthy Meal Plan 2017 eBook Available Now: http://etsy.me/2hRzjvi
*eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepBundle
*NEW* 30 Days of Smoothies: http://bit.ly/230Smoothies
Meal Prep Made Easy eBook | Menus 1-6: http://bit.ly/MealPrepMadeEasy
Meal Prep Made Easy eBook | Menus 7 -12: http://bit.ly/MealPrepMadeEasy2
Meal Prep Made Easy eBook | Menus 13 -18: http://bit.ly/MealPrepMadeEasy3
Dinner Made Easy: http://bit.ly/DinnerMadeEasy
5 Weeks of Healthy Meal Prep: http://bit.ly/MealPrepeBook
Made with Love Holiday Recipes: http://bit.ly/MadewithLoveeBook

Snapchat: thedomesticgeek
Facebook: https://m.facebook.com/thedomesticgeek1
Twitter: https://twitter.com/@SaraLynnCauchon
Instagram: http://instagram.com/thedomesticgeek1
Pinterest: http://www.pinterest.com/TheDomesticGeek
Blog: http://thedomesticgeek.com/

Mushroom Leek Stuffing
2 tbsp butter
4 cups mushrooms, chopped (button, cremini, oyster, chanterelles, porcini)
2 cups leeks, chopped
½ cup celery, minced
3 garlic cloves, minced
1 tbsp sage, chopped
1 tbsp thyme leaves
2 tbsp parsley
3-4 cups mushroom or vegetable broth http://bit.ly/2AGYNoY
10 cups crusty French loaf, cut into ½-inch cubes
2 eggs, beaten
Salt and pepper to taste

Allow bread cubes to dry out overnight or bake at 200ºF for an hour, tossing every 15 minutes. In a large skillet over medium-high heat, melt butter. Add mushrooms and sauté for 5-7 minutes. Add leeks and celery and cook for another 5 minutes. Add garlic, sage and thyme and cook until fragrant. Add broth and bring to a simmer and cook for 3-4 minutes. Turn off heat and stir in parsley and bread cubes. Add eggs and mix well. Season with salt and pepper to taste and transfer to a well-greased oven-safe baking dish. Cover with aluminum foil. Bake at 350ºF for 25-30 minutes. Remove foil and cook for another 5 minutes.
Enjoy!

Cranberry & Wild Rice Stuffing (Gluten Free)
2 tbsp butter
½ cup onion, finely diced
½ cup celery, finely chopped
2 garlic cloves, minced
2 cups wild rice
½ cup dried cranberries
4 cups chicken or vegetable broth
1 tsp rosemary, chopped
1 tbsp sage, finely chopped
1 orange, zest and juice
2 tbsp parsley, chopped
¼ cup pecans, chopped
Salt and pepper to taste

In a large skillet over medium-high heat, melt butter. Add onion and celery and cook until translucent. Add garlic, sage, rosemary and rice and cook until fragrant. Pour in broth. Cover and bring to a simmer. Cook, stirring occasionally, until liquid is completely absorbed and rice is cooked. Turn off heat and stir in orange zest & juice, cranberries, pecans, parsley and season with salt & pepper. Transfer mixture to a well-greased oven-safe baking dish and cover with aluminum foil. Bake at 350ºF for 25-30 minutes. Remove foil and bake for another 5 minutes.
Enjoy!

Cornbread Sausage Stuffing
1 cup onion, finely diced
3 celery ribs, finely diced
1 lb breakfast sausage, removed from casing
3 garlic cloves, minced
2-3 cups chicken broth
1 tbsp sage, finely chopped
1 tbsp thyme
10 cups cornbread, cut into 1 inch cubes: http://thedomesticgeek.com/archives/7860
1 egg, beaten
Pepper to taste

Allow cornbread cubes to dry out overnight or bake at 200ºF for an hour, tossing every 15 minutes. In a large skillet over medium-high heat, add sausage. Cook for 2-3 minutes and add onion and celery and cook until sausage is cooked through. Add garlic, sage and thyme and cook until fragrant. Add broth and bring to a simmer. Simmer for 3-4 minutes. Turn off heat and stir in cornbread. Mix in egg. Transfer mixture to a well-greased oven-safe baking dish cover with aluminum foil. Bake at 350ºF for 20-25 minutes. Remove foil and cook for another 5 minutes.
Enjoy!

*SOME links provided above are affiliate links

50 Comments

  1. belizeguy December 6, 2017
  2. Jaleesa Soco December 6, 2017
  3. smilevrydaygirl December 6, 2017
  4. Cook With me December 6, 2017
  5. browneyedbabes December 6, 2017
  6. Taicha's Cuisine December 6, 2017
  7. lilybeans21 December 6, 2017
  8. Bexy Evans December 6, 2017
  9. Sam G December 6, 2017
  10. Kori Skene December 6, 2017
  11. Sarah S December 6, 2017
  12. smilevrydaygirl December 6, 2017
  13. smilevrydaygirl December 6, 2017
  14. Jordanne Marie December 6, 2017
  15. smilevrydaygirl December 6, 2017
  16. AJ Hubbell December 6, 2017
  17. remmirath42 December 6, 2017
  18. Princess Kemi Niké December 6, 2017
  19. SandraFrancisca December 6, 2017
  20. Ren Life December 6, 2017
  21. Ashleynicole December 6, 2017
  22. smilevrydaygirl December 6, 2017
  23. Taylor Gillespie December 6, 2017
  24. Nathalie Sanchez December 6, 2017
  25. Mamapat Dontoh December 6, 2017
  26. Emaline L. December 6, 2017
  27. smilevrydaygirl December 6, 2017
  28. Kayla Chandler December 6, 2017
  29. Pattie Ann December 6, 2017
  30. Max-LGBT-Law Madison December 6, 2017
  31. smilevrydaygirl December 6, 2017
  32. Denise Benjamin December 6, 2017
  33. Unique 40 December 6, 2017
  34. Rachel Ong December 6, 2017
  35. Raquel F December 6, 2017
  36. Jessica Arbea December 6, 2017
  37. Judy Chao December 6, 2017
  38. tammygurl64 December 6, 2017
  39. smilevrydaygirl December 6, 2017
  40. Julie Trujillo December 6, 2017
  41. Mamapat Dontoh December 6, 2017
  42. My Fussy Eater (Ciara Attwell) December 6, 2017
  43. expabroad December 6, 2017
  44. smilevrydaygirl December 6, 2017
  45. Jill C December 6, 2017
  46. Mamapat Dontoh December 6, 2017
  47. blessing chingwaru December 6, 2017
  48. Ashlee Chavez December 6, 2017
  49. smilevrydaygirl December 6, 2017
  50. Audrey M December 6, 2017

Leave a Reply