|Turkey. mashed sweet potatoes, cranberries and French Bread Stuffing With Mushrooms and Thyme|
French Bread Stuffing With Mushrooms and Thyme
|Wish I could say I baked this!|
8 tbs butter
3 tbs olive oil
10 oz mushroom, sliced
|Fresh thyme from the garden|
|Ready to stuff the turkey.|
1/2 tsp celery salt
1 small onion, chopped
About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 12 fresh sage leaves, chopped
3 tbs fresh Italian parsley leaves,chopped
chopped turkey liver.
Preheat the oven to 375 degrees. Pour melted butter and garlic salt over the french bread that has been cut in half longwise. Toast the french bread in the oven for 9 minutes. Cut the toasted french bread into cubes, I cut one fourth of it because I am stuffing a small turkey, and will save the remaining garlic french bread for sandwiches tomorrow. Add the olive oil to a skillet, and sautee the mushrooms, onion, thyme and sage. Mix the bread cubes and the contents of the sauce pan into a large bowl. When its mixed, sprinkle in the parsley leaves. I also included the turkey liver, chopped. Stuff the turkey. I use a baking bag; allowing 20 minutes per pound at 375 degrees.
This is a typical turkey meal, cranberries, veggies, stuffing, but the mashed potatoes are sweet potatoes. It was nice as a precursor to the ginormous, fancy meals. The stuffing was remarkably good. I'd hoped to see if it froze well, but it got eaten up all gone.
Here is another flower that looks so delicate, but is surprisingly hardy during the winter. Check in your zone to see what to expect for violas. (Not the musical instrument, silly.) This hanging basket of very friendly little flower faces peers at you go by. Since my daughter played Viola in Twelfth Night as a high school student, this is a little salute to her.
|Nosey violas just have to stretch their necks to see everything!|