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Daily Meal

Wednesday, November 14 2018

Bacon adds richness to this delicious turkey stuffing, and fresh veggies brighten it up. You can prep this meal up to 24 hours ahead of time for less stress on holidays.

1 - cup sliced leeks
1/2 - cup chopped onion (1 medium)
1/4 - cup butter
2 - medium apples, peeled (if desired), cored, and chopped
1 - cup chopped pecans
3/4 - cup snipped dried apricots
1/2 - teaspoon ground nutmeg
4 - cups dry whole wheat or white bread cubes
1 - tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 - tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 - tablespoon snipped fresh parsley
1/2 - 3/4 - cup half-and-half or light cream
1 - egg
1 - teaspoon salt
1/2- teaspoon ground black pepper

Preheat oven to 325 degrees F. Grease a 1-1/2-quart casserole; set aside. In a large skillet, cook leeks and onion in hot butter over medium heat about 4 minutes or until tender, stirring occasionally. Stir in apples, pecans, apricots, and nutmeg. Cook and stir for 3 minutes more.

In a large bowl, toss together cooked leek mixture, bread cubes, rosemary, thyme, and parsley. In a small bowl, whisk together 1/2 cup of the half-and-half, the egg, salt, and pepper. Add to bread mixture; toss lightly to combine. If necessary, add enough of the remaining half-and-half to make a stuffing of desired moistness.

Transfer stuffing to prepared casserole.* Bake, covered, for 25 minutes. Uncover and bake for 10 to 15 minutes more or until heated through. An instant-read thermometer inserted in the center of the stuffing should register 165 degrees F when stuffing is done. Makes 8 to 10 servings.

Or use bread mixture to stuff one 8- to 10-pound turkey. Place any remaining stuffing in a casserole. Cover and chill casserole until ready to bake. Bake stuffing in covered casserole alongside turkey about 40 minutes or until heated through.

Posted by: AT 12:07 pm   |  Permalink   |  Email
Tuesday, November 13 2018

Leave it to this classic sugar cookie recipe to make your holiday season special. Not only are these Christmas cookies delicious, but they're also perfect for decorating to match any event. No party should be without these easy sugar cookies!

2/3 - cup butter, softened
3/4 - cup sugar
1 - teaspoon baking powder
1/4 - teaspoon salt
1 - egg
1 - tablespoon milk
1 - teaspoon vanilla
2 - cups all-purpose flour
1- recipe Royal Icing (optional)
Small decorative candies (optional)

In a large bowl beat butter on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover; chill about 30 minutes or until dough is easy to handle.
Preheat oven to 375 degrees F. On a lightly floured surface, roll dough, half at a time, until 1/8 to 1/4 inch thick. Using 2-1/2-inch cookie cutters, cut dough into desired shapes. Place cutouts 1 inch apart on ungreased cookie sheets.
Bake for 7 to 10 minutes or until e

dges are very light brown. Transfer to wire racks; cool. If desired, frost with Royal icing and/or decorate with decorative candies.

Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or at a specialty food store.

Layer uniced cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months. If desired, ice and decorate before serving.

Posted by: AT 11:58 am   |  Permalink   |  Email
Friday, November 09 2018

A make ahead Thanksgiving dinner will be your saving grace come holiday season. Whether you're hosting your entire extended family or just a few friends, each of these delicious Thanksgiving meals can be made or prepped 24+ hours in advance to help relieve day-of kitchen chaos. We have make-ahead Thanksgiving dinners to cover all your holiday favorites, including turkey (complete with make-ahead turkey gravy), make-ahead mashed potatoes, and holiday pies.

1 1/2 - pounds fresh green beans, trimmed
1 - cup boiling water
1/2 - ounce dried wild mushrooms, such as morel, chantarelle, oyster, and/or porcini mushrooms
7 - 8 - slices bacon (8 ounces), cut into small pieces
12 - ounces cremini mushrooms, sliced
2 - cloves garlic, minced
3 - tablespoons butter
3 - tablespoons all-purpose flour
2 - cups half-and-half or light cream
2 - teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 - teaspoon salt
1/2 - teaspoon ground black pepper


In an extra-large skillet cook beans in boiling lightly salted water about 3 minutes or until crisp-tender; drain. Transfer to a bowl of ice water to stop cooking. Drain again; set aside. Meanwhile, in a small bowl pour the 1 cup boiling water over the dried mushrooms. Cover and let stand for 15 minutes.

In the same extra-large skillet cook bacon until crisp. Using a slotted spoon, transfer bacon to a small bowl lined with a paper towel; crumble bacon. Reserve about 1 tablespoon of the bacon drippings in skillet; discard the remaining drippings. Cook cremini mushrooms in the reserved drippings over medium-high heat until lightly browned, stirring occasionally. Stir in garlic. Cook and stir for 1 minute more. Remove from heat. Stir in green beans.

Meanwhile, use a fork to remove the dried mushrooms from the water (do not discard liquid). Chop the mushrooms; add to green bean mixture.

For sauce, in a medium saucepan melt butter over medium heat. Stir in flour. Cook and stir for 1 minute. Stir in all but about 2 tablespoons of the mushroom liquid (discard the liquid at the bottom of the bowl, which may be gritty). Stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in rosemary, salt, and pepper. (To serve today, omit Step 5 and continue as directed in Step 6.)

Transfer crumbled bacon, green bean mixture, and sauce to separate airtight containers. Cover; chill for up to 24 hours.
Preheat oven to 375 degrees F. Stir the sauce into the bean mixture. Spoon into a 2-quart square baking dish. Bake for 25 to 30 minutes or until bubbly. Top with bacon. Bake for 5 minutes more.

NUTRITION FACTS (Bacon-Topped Green Bean Casserole)
Per serving: 334 kcal , 24 g fat (11 g sat. fat , 2 g polyunsaturated fat , 9 g monounsaturated fat ), 67 mg chol. , 1045 mg sodium , 14 g carb. , 3 g fiber , 2 g sugar , 16 g pro.

Posted by: AT 09:35 am   |  Permalink   |  Email