Happy Food

Thanksgiving Sides-

Homemade Apple Stuffing and
Garlic Mash Potatoes with Greens and Rosemary

We are lucky to be traveling to visit family this Thanksgiving. That also means that we don't have to cook! So we made a turkey dinner with all the fixings last night. I want to share 2 delicious recipes in this post: Garlic Mash Potatoes with Greens and Rosemary and Homemade Apple Stuffing.

Garlic Mash Potatoes with Greens and Rosemary

The recipe came from NPR. Who would have thought I would be getting recipes from NPR? This a good one, so try it. You make the mash potatoes very similar to how you normally would, but you sauteed greens (I used kale) with garlic and rosemary first and then add them to the potatoes after they have been mashed. This recipe calls for vegetable broth instead of butter. You don't even miss the butter.

Link to Garlic Mash Potatoes with Greens and Rosemary Recipe

Homemade Apple Stuffing

(adapted from an Eating Well recipe)

2 teaspoons extra-virgin olive oil, divided
2 cups onion, chopped
2 cups diced fennel bulb
1/4 cup minced shallot
2 teaspoons minced fresh sage
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
8 cups stale baguette, preferably multi-grain cut into 1/2-inch cubes
3 apples, ripe but firm, chopped
1/3 cup chopped flat-leaf parsley
1 14-ounce can reduced-sodium chicken broth
1/4 teaspoon salt
Freshly ground pepper, to taste
PREPARATION
1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Heat 2 teaspoons oil over medium-high heat. Add onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add apples, sage, thyme and rosemary and cook, stirring, for 1 minute more. Transfer everything to a large bowl and gently stir in bread and parsley, Add broth; toss to combine. Season with salt and pepper. Spoon the stuffing into the prepared baking dish; cover with foil.
3. Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.