Page 139 - Wits' Cookbook
P. 139

Bite-Sized Stu in’ Mu insI love bite-sized food. Appetizers, hors d’oeuvres – pretty much anything you can eat with your fingers. It makes it easier to it at social events and large family gatherings when you’re trying to catch up on everything you’ve missed since the last holiday you’ve seen each other. I also love bread. I could eat a baguette for dinner, and have on multiple occasions. So, it’s natural that my favorite Thanksgiving food is stu ing.I remember how my dad would pay me fi y cents an hour to help him in the kitchen during Thanksgiving preparations. I would have a timesheet on the fridge and keep a tally of my hours. I mostly stood around on a stool by the counter, peeled vegetables and grabbed miscellaneous items from around the kitchen, since my dad’s hands would be covered in raw turkey juices or brining liquids. He would always put a lot of “stu ” in our stu ing -- apples, dried cranberries, raisins, mushrooms, cut up turkey giblets (yuck!). Over the years, I’ve discovered that I’m more of a stu ing purist. And a meat lover.Submitted by: Lauren HuhINGREDIENTS2 (6oz) packages Stove Top stu ing mix (I like to use low-sodium chicken and savory herb.)1 tbsp of olive oil2 cloves of garlic, diced1⁄2 of a sweet onion, finely chopped6-8 button mushrooms, finely choppedTrader Joe’s sausage, chopped1 oz package of frozen spinach, defrosted and drained 4-6 slices of bacon3 eggsDIRECTIONS• Preheat oven to 350˚F.• Prepare Stove Top stu ing according to the box directions, then transferstu ing into a large mixing bowl. Add the spinach by tearing little pieces o  and folding them into the stu ing.VEGETABLES & SIDE DISHES(continued)139


































































































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