Chestnut Stuffing - with variations!

Oh the questions! In the turkey? Outside the turkey? Stuffing? Dressing? Eggs? Sweet? Savory? The debate goes on and on! Stuffing is a dish that can be prepared an infinite number of ways, and for every recipe there are infinite variations.

Several years ago, I came across a recipe for stuffing to be made in a crockpot - that variation was new to me - and having been planning on serving fairly early in the day, having only one oven, and not being a fan of actually stuffing the turkey, I tried it - with much success! Over the years I have varied the "add-ins". The original recipe calls for mushrooms, but I have added crumbled cooked chestnuts, dried cranberries and combinations all with great success, as the basic recipe is terrific!

Deb's Crockpot Stuffing

1/4 cup oil

2 medium onions, diced

1 cup diced celery

12 ounces mushrooms, sliced

2/3 cup chopped parsley

2 teaspoons dried sage

1 teaspoon poultry seasoning

1 teaspoon dried thyme

2 teaspoons salt

1/2 teaspoon freshly ground pepper

1 package chestnuts, crumbled

1 1/4 cups broth

2 large egg

1 challah, torn in pieces, left out overnight to dry

Saute onions and celery in oil over medium heat until translucent, and just starting to caramelize, about 10 minutes. If using, add mushrooms and cook until all liquid evaporates. Lower heat and add parsley, sage, poultry seasoning, thyme, salt, pepper and chestnuts.

Put challah into crockpot. Stir in vegetable mixture. Whisk together broth and eggs and pour over challah/vegetable mixture and stir well.

Cook on high 1 hour then reduce heat to low for at least 4 hours - though it can stay in without drying out for up to 6 hours.

Corn Squash Muffins

Last Shabbat, I tried out several new recipes - among them was Corn Squash Muffins. I accidentally bought the wrong ingredient, played with the recipe to compensate and came out with phenomenal results. Not only were the muffins moist, and not too heavy, when reheated for shabbat lunch, they got crisp and crunch on the outside and stayed moist and creamy on the inside -

There muffins will definitely be on my Thanksgiving table - and will be a frequent shabbat addition as well.

Corn Squash Muffins

1 cup cornmeal

1 1/4 cups flour

1 1/4 cups sugar

1 1/2 tablespoons baking powder

1 12 ounce packages Southland prepared butternut squash (o-u pareve)

2 eggs

1 cup soy or almond milk (I love the Almond Breeze original unsweetened)

1/2 cup vegetable oil

Preheat oven to 350 degrees. Grease (vegetable oil spray works) 18 medium or 12 large muffin cups. Stir together cornmeal, flour, sugar and baking powder in large bowl. Stir together squash, eggs, soy milk and oil until well blended. Add wet ingredients to dry ingredients and mix until just combined. Put batter into prepared muffins cups - bake 1/2 hour.

If baking ahead and you like them moist, leave in muffin cups to reheat. If you crisper sides and edges, allow to cool briefly in muffin cups, then pop out, and put on baking sheet to reheat.

Enjoy!!!!

Thanksgiving Prep Begins

As much as each of the Jewish holiday has its own traditions, rituals and foods which I hold dear, the holiday which has the sweetest memories, traditions and rituals for me is Thanksgiving.

Growing up, my extended family plus many, many invited guests would start Thanksgiving morning at my paternal grandparents apartment on Central Park West, where we would be treated to a breakfast of Cracker Jack, giant gumdrops, cashews and chocolate turkeys. From the deep window seats which enclosed the radiators and toasted our legs, we would watch from our sixth floor view as the parade went by - the giant balloons seeming close enough to reach out and touch.

Other than my mother, my love of planning parties and meals and hostessing was inspired by my father's mother. From a very young age, my mother would put me on the train to Grand Central on the Wednesday before Thanksgiving, my father would collect me at the platform and deliver me to my grandmother, were I would help her set up for the huge party the next day. Though I'm sure in the first few years of that special treat I was not very much help, I would watch and learn. Fifty or so people stayed after the parade for Thanksgiving Dinner, so most of the meal of was catered, though my grandmother's Thanksgiving specialty was Sweet and Sour Tongue. I'm not sure what it had to do with Thanksgiving, but it was delicious - for those of us sufficiently adventurous to try it - and it remains a family tradition.

Since my grandmother's passing, our parade watching is now on TV, but breakfast remains the treasured sweets and treats - though I'll likely make fresh biscuits early in the morning before the turkey goes in the oven.

Over the next two weeks, I'll post the menu as it evolves (a joint effort between my mother, my sister, my niece and myself), with hints, ideas and suggestions.

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