So our true dinner from last night was fish sticks, french fries, and a macaroni and cheese. From a box. It was that kind of night. However, our Thanksgiving dinner was Saturday night this year, so I did actually cook within the last few days. So my two contributions to dinner were stuffing and roasted carrots. And they both turned out pretty well! So here’s the recipes for the two sides.
*Note: We had limited oven space, so I actually prepped this then cooked it in the crock pot for about four hours. 45 minutes on high, then 3 hours on low. It turned out really yummy!
* 1 whole Pan Of Cornbread (I Use My Cornbread Recipe)
* 1 loaf French Bread, Somewhat Crusty
* 1 stick Butter
* 1 whole Medium Onion, Diced
* 2 cups Celery, Chopped
* 4 cups Low Sodium Chicken Broth
* ½ teaspoons Dried Basil
* ½ teaspoons Thyme
* 2 teaspoons (to 3 Teaspoons) Fresh Rosemary, Chopped
* ¼ cups Fresh Parsley, Chopped
* Salt To Taste
Chop the cornbread and loaf of French bread up into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours.
Warm up a large skillet over medium heat and add one stick of butter. When it’s melted add the onion and celery and cook for a few minutes until onions are almost translucent. While it’s cooking chop up any fresh herbs you will be using.
Add 4 cups of chicken broth and bring to a boil. Add ½ a teaspoon of basil, ½ teaspoon of ground thyme, a few teaspoons of fresh chopped rosemary and ¼ cup of chopped fresh parsley. Stir until combined.
Place all of your dried bread cubes into a large bowl and mix them up a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don’t want to over salt your stuffing. If the mixture is not quite moist enough add a bit more chicken broth and stir. Either stuff the bird and bake according to directions or place in a baking dish and bake at 350 degrees for 20 to 25 minutes or until golden brown on top.
*I also adapted this recipe from it’s original. Instead of cooking it in the oven, I cooked them in a cover skillet on the stove for about thirty minutes. And I left out the dill for the kiddos.
* 2 pounds very small carrots, scrubbed; or regular carrots—trimmed, peeled, and cut into thin sticks
* 1 orange, cut into 8 pieces
* 2 tablespoons olive oil
* 2 tablespoons honey
* kosher salt and black pepper
* 2 tablespoons small dill sprigs
1. Heat oven to 375° F. On a large rimmed baking sheet, toss the carrots and orange with the oil, honey, 1 teaspoon salt, and ¼ teaspoon pepper.
2. Roast, tossing once, until tender, 30 to 35 minutes. Sprinkle with the dill.
Did I take pictures of these foods? Of course I forgot to do that! Instead, enjoy some pictures from Thanksgiving, and our attempts to take group pictures.