August Harvest – Tomato Sauce Fresh off the Vine

Here in the Northeast it’s time to start harvesting what we planted in the late Spring. The tomatoes and zucchini are ripe on the vines, the herbs are fragrant and time to start cooking some dishes with them. Last time I posted my zucchini bread recipe and the other week some nice salads for using those cherry tomatoes this Summer. Have you tried that Orzo salad recipe yet? It’s a wonderful side dish with grilled meats.

There is nothing better than the taste of ripe tomatoes from the garden. I love using ripened cherry tomatoes for salads, Roma tomatoes for creating yummy pasta dishes or sliced Beefsteak tomatoes for putting on juicy burgers that were cooked on the grill. The possibilities are endless.

Here is my delicious recipe using fresh Roma tomatoes on pasta. We are a bit partial to having this fresh sauce on angel hair but you can use what ever pasta you prefer. The juicy chunks of fresh tomato, along with a simple garlic and basil sauce flavors this pasta dish. An easy Summer dish for you to enjoy at home.

So whether or not you are growing your own tomatoes or buying them from the market or vegetable stand this is a recipe you should really try.

Fresh Roma tomato sauce over angel hair pasta

Fresh Garden Tomato Sauce over Pasta

A simple fresh tomato sauce recipe made with just barely cooked tomatoes, garlic, basil and seasonings comes together in no time!

2 1/4-1/2 pounds ripe tomatoes (I’ve often used Roma, or Cherry but any tomato you have on hand.)

3 tablespoons Olive Oil

1 tablespoon fresh Lemon Juice

1/2 teaspoon Sugar, optional

1/4 cup Fresh Basil Leaves – chopped

1 Tablespoon Fresh Flat Leaf Parsley – Chopped

½ teaspoon Salt (to taste)

Freshly ground Black Pepper (to taste)

1 or more Garlic cloves – minced (depends how much garlic you like)

1 pound of your favorite spaghetti or angel-hair pasta or rotini/fusilli or penne

Freshly grated Parmesan cheese (Optional)

INSTRUCTIONS

Core and coarsely chop two-thirds of the tomatoes. Halve the remaining tomatoes down the middle and discard the tough top part where the tomatoes met the stem.

Rub the cut sides of the tomatoes against the large holes of a box grater set in a large bowl. Leave the tomato pulp in the bowl and discard any skin.

Add the chopped tomatoes, olive oil, lemon juice, salt, sugar, parsley, basil, freshly ground black pepper and the minced garlic to the bowl.

Mix well. Let the mixture marinate while you cook the pasta.

Bring a large pot of salted water to boil and then cook the pasta just until al dente, according to package directions.

Reserve about a cup of the pasta cooking water before draining the pasta.

Drain the pasta, then immediately return it to the pot. Pour in all of the tomato sauce and the cup of the pasta cooking water.

Cook over medium-low heat for about 2 minutes, tossing gently and often, you want this step just long enough for the tomatoes to gently warm through and soften a bit.

Remove from heat and toss with Parmesan cheese.

Optional – You can add cooked shrimp or scallops to this dish if you would like to add a light seafood protein.

Fresh cherry tomato basil sauce over angel hair and cooked shrimp

Thank you for visiting!
Please share this site with your family and friends and ask them to join Recipes from a Small Kitchen to see what my next cooking adventure will be. I hope my recipes will inspire you to take some time to cook in your kitchen no matter what size your kitchen is.
Please Like and leave a comment, I would love to hear from you and hear what you are making.

Stay strong, Stay Safe and Keep positive!

The Zucchini are growing and time for a bit of a change

Well, here it is the end of July 2020. We are still social distancing, wearing our masks and keeping pretty much to ourselves and our family, thank goodness as I had missed them all so much. While I am happy to see the virus levels declining in the state where I live it has risen in other states and this makes me sad. So all I can do is encourage people to wear masks, wash your hands often and continue to do social distancing so our county can heal and get through this.

Hopefully you will have noticed I made a change to the the title of this blog. Now that I am fully retired Sundays is no longer my only day to cook. I have had the joy of cooking meals I would prepare on a Sunday during the week now. Not every day but more often than I used to. I felt it was time to update the title a bit. I hopefully have worked out all the changes and I should be able to move forward, if I find anything that still needs changes I will make them along the way and eventually get there.

So the zucchini are in from the garden and first thing I made was my zucchini bread and then for a meatless dinner we had zucchini pancakes served with sour cream and apple sauce.

I hope to make a few more loaves of zucchini bread for the freezer so we can have some for later in the fall. Served either spread with butter or my favorite cream cheese and a cuppa it’s a winner.

Here are my recipes that I used I hope you enjoy them.

Sorry I didn’t get a “pretty” plated shot of the zucchini pancakes but we had a hard time trying to keep from eating them as they were done frying.

The Barefoot Contessa’s Zucchini Pancakes

PREP TIME
10 minutes
COOK TIME
5 minutes
TOTAL TIME
15 minutes

Ingredients
2 medium zucchini
2 tablespoons grated sweet onion
2 large eggs, slightly beaten
6 to 8 tablespoons flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil

Instructions
Preheat the oven to 300 degrees F. (To keep the pancakes warm)
Grate the zucchini into a bowl using the large side of a box grater. Immediately stir in the onion and eggs.
Stir in 6 tablespoons of the flour, the baking powder, salt and pepper. (If the batter gets too thin from the liquid in the zucchini,
add the remaining 2 tablespoons of flour.)
Heat a large (10 – 12 inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan.
When the butter is hot but not smoking, lower heat to medium-low and drop heaping soup spoons of batter into the pan.
Swirl the back of the spoon around the batter to even out the pancake. Cook the pancakes about 2 minutes on each side, until golden brown.
If keeping the pancakes warm in the oven, place cooked pancakes on a baking sheet and keep warm in oven for up to 30 minutes.

My Favorite Zucchini Bread

Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 40 Minutes
Servings: 24 – This recipe makes 2 loaves of zucchini bread

“A moist and delicious zucchini bread flavored with walnuts and cinnamon. Easy to bake and freeze, this recipe makes two loaves.”

Ingredients:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini (no need to peel)
1 cup chopped walnuts

Directions:

  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

A Simple July 4th, 2020 Celebration

The 4th of July is a much loved holiday among Americans and I can’t imagine what’s not to love? Family, friends, barbecues, picnics, and the beach, the list goes on and on.

This year however, most families will probably not be having the larger celebrations that they may have had in previous years but people can still have smaller gatherings of family in their backyards. That is our plan for this year. I’ll send out a message to our kids and see if anyone wants to drop by, and even if they have other plans it can be just the two of us, our dogs and Cousin Brucie’s July 4th radio program. We will be sitting around the backyard fire pit enjoying great music and yummy food. It will still be fun.

As for the menu I think I will keep it simple this year.

Hamburgers and or Hot dogs on the grill with all the fixings

I’ll make either a homemade potato or pasta salad of some kind

Maybe some chips for snacking, our favorite wine and perhaps a fruit salad, dessert or both.

So here is a small parade of salad recipes I have made for get-together’s in years past, maybe you might like to try a few.

Orzo Pasta Salad

This easy salad is light and delicious

8 ounces orzo pasta
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 cup minced red onion
1/2 cup grape tomatoes
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper Cook orzo according to package directions. Drain and transfer to a large bowl. Stir in olive oil, vinegar, red onion, tomatoes and basil and toss to combine. Season, to taste, with salt and black pepper.

Italian Style Bread Salad

You can get creative with this salad so feel free to add or substitute your favorites, it works well with what ever you have on hand

3 cup fresh Italian or French bread cut into cubes
6 Tbsp. extra virgin olive oil
2 Tbsp. chopped fresh oregano or basil
2 tsp. minced garlic
1 tsp. salt
3/4 tsp. freshly ground pepper
Pinch of red pepper flakes
1 lb. plum tomatoes, diced
1/2 lb. fresh mozzarella cheese, diced
1/4 lb. lb. fresh mushrooms, sliced and/or roasted red or yellow peppers sliced in strips
2 oz. thinly sliced Italian salami, or Genoa in strips or prosciutto
2 green onions, sliced or very thinly sliced red onion
1 bunch baby salad greens or favorite lettuce torn

Spread bread cubes on cookie sheet and let stand 2 hours. Whisk oil,
oregano, garlic, salt, pepper and pepper flakes together in large
bowl. Add remaining ingredients except greens; toss. Let stand 15
minutes. Add baby salad green, toss well and serve at once.
Makes 6 servings.

Instant Pot Potato with Egg Salad

PREP TIME – 10 minutes,

COOKING TIME – 4 minutes

ADDITIONAL TIME NEEDED FOR COOLING – 2 hours

This Instant Pot Potato Salad Recipe is so easy, you’ll want to make it all the time!
Cook hard-boiled eggs and potatoes together in the IP for quick, perfectly cooked eggs and potatoes every time.
This is our favorite Instant Pot potato salad recipe!

INGREDIENTS
6 medium Yukon Gold potatoes, peeled and large cubes
1 1/2 cups water
4 large eggs
1/4 cup finely chopped onion
1 cup mayonnaise
1/2 TO 1 cup chopped celery (as you prefer)
2 tablespoons finely chopped fresh parsley
1 tablespoon dill pickle juice
1 tablespoon yellow mustard
Salt and pepper to taste

INSTRUCTIONS
Put the steamer basket in the pressure cooker pot. Add the water, cubed potatoes, and eggs on top. Lock lid in place, select High Pressure, 4 minutes cook time, and press start.
When the cook time ends, turn off pressure cooker and do a quick pressure release. When the pressure valve drops, carefully remove the lid.
Remove the steamer basket from the Instant Pot. Put the eggs into ice-cold water to cool. Allow the potatoes to cool completely.
In a large bowl, combine the onion, mayo, parsley, pickle juice, and mustard. Add the cooled potatoes (you can now slice smaller if you prefer) and gently mix the mayonnaise mixture into the potatoes.
Peel and dice the cooled eggs and stir into potato salad. (If needed, add more mayonnaise to achieve desired consistency.) Add salt and pepper to taste.
Chill at least one hour before serving.

Lastly an American favorite, Macaroni Salad. This recipe can be easily doubled for a large gathering.

Macaroni Salad

Dressing
1 cup mayonnaise
2 tablespoons white vinegar
1 tablespoon mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/2 lb macaroni, cooked and drained
1 cup sliced celery
1/2 cup chopped green peppers
1/2 cup chopped red peppers
1/2 cup chopped green onions

Directions
Combine dressing ingredients.
Stir into remaining ingredients.
Cover and chill.

Stay Healthy

Stay Strong

Stay at Home and remember to wear a mask when going out in public

Easy Summertime Supper

How about an easy chefs salad on a warm evening, simple to make for two or a few by taking your favorite veggies, maybe some leftover shrimp or diced deli ham and make matchstick slices of cheese and a light salad dressing of your choice. I sometimes set it up buffet style so the family can just dig in with their plates right from the kitchen counter. It’s easy clean-up afterward as everything is in the kitchen.

White Zinfandel Salad Dressing

If you are entertaining a group of friends you might want to consider this salad dressing as a part your summertime meal. it’s light and has a refreshing flavor.

1/4 cup White Wine Vinegar (I use Colavita)

3 Tbsp. Water

1 pouch Good Seasons Italian Salad Dressing

1/4 cup Extra Virgin Olive Oil

1/4 cup White Zinfandel Wine (I have also made this dressing using Moscato white wine and it was delicious too)

Pour Vinegar and Water into Salad Shaker

Add contents of salad pressing pouch, shake until well blended

Thank you for visiting!
Please share this site with your family and friends and ask them to join Sundays in a Small Kitchen to see what my next cooking adventure will be. I hope my recipes will inspire you to get take some time to cook in your kitchen no matter what size your kitchen is.
Please Like and leave a comment, I would love to hear from you and hear what you are making.

Staying Home and Chicken Etouffee’

I hope during these trying times you are all staying safe and remaining at home as much as possible. The virus here in the Northeast is at tremendous levels. My heart goes out to everyone during this awful pandemic and hope we reach an end soon. Prayers for all of those who are caring and serving the community in what ever capacity they are greatly needed. The healthcare workers are going above and beyond and deserving of our love and support, so I just want to put a huge Thank You out to all of them.

So while we are at home I was going through my old recipes and decided to try something I hadn’t made in quite a while. I had only made a version of Shrimp Etouffee so this time I decided to use boneless chicken thigh meat instead and use what I had available in my fridge and cupboard. I only had half a red pepper and a whole yellow pepper but it turned out fine. So if you are in the mood for a big flavors kind of dinner give this one a try.

Chicken Etouffee

Chicken Etouffee

Ingredients

2 cups all-purpose flour

1 tablespoon salt

1 tablespoon ground black pepper

1 teaspoon ground cayenne pepper or Cajun Seasoning (You can adjust depending on the heat level you prefer)

1/4 cup butter

2 tablespoon olive oil

1 (16 ounce) package skinless, boneless chicken breast halves or skinless boneless chicken thigh meat, cubed

1 large (or 2 small) green or red bell peppers, chopped (I like to mix colored peppers depending what I have on hand)

1 large onion, chopped

3 stalks celery, chopped

3 clove garlic, minced 

2-3 tablespoons butter, as needed (See the Directions)

1 (14.5 oz.) can Stewed Tomatoes with Onion, Celery & Green Peppers

1 cup chicken broth, to cover

3 cups cooked rice for serving

Directions

1. Whisk flour, salt, black pepper, and cayenne pepper together in a bowl.

2. Place a large skillet on the stove and set to medium heat and melt 1/4 cup butter with the olive oil.

Dredge cubed chicken in the seasoned flour and fry in the hot butter and oil until golden brown and no longer pink inside, about 10 minutes.

Remove chicken, leaving butter mixture in skillet. Reduce the heat to low.

3. Add 1 tablespoon of butter to the skillet if the skillet seems dry from frying the chicken and add 1 tablespoon leftover seasoned flour into pan drippings in skillet; cook and stir until the mixture forms a paste/roux and cook to a dark caramel color, about 10 minutes, stirring constantly to avoid burning.

Add bell pepper, onion, celery, garlic, and 2 tablespoons butter to flour paste and toss to coat vegetables with butter and browned flour mixture. Cook and stir until vegetables are soft, about another 10 minutes.

4. Stir in the can of stewed tomatoes and breaking up any large pieces. Then pour in enough chicken broth to cover vegetables, and bring to a simmer.

Stir in the cooked chicken to the skillet and cook until flavors are combined, about 10 more minutes.

Serve with cooked rice.

Stay Strong

Stay Healthy

Stay Positive

Stay at Home

Thank you for visiting!
Please share this site with your family and friends and ask them to join Sundays in a Small Kitchen to see what my next cooking adventure will be. I hope my recipes will inspire you to get take some time to cook in your kitchen no matter what size your kitchen is.
Please Like and leave a comment, I would love to hear from you and hear what you are making.

Hot Dog Goulash and a No Bake Dessert the Kids will Enjoy

Right now families are trying to make ends meet and a meal that will stretch to feed everyone. With so many folks having to remain indoors I thought I would pull out one of my own kid friendly recipes that my children enjoyed when they were growing up. Sorry I don’t have any photos as it has been some time since I made these dishes but they are very simple and the kids can help make the dessert.

Hot Dog Goulash


• 1 medium onion, diced
• 2 tbsps. butter
• salt, pepper, and paprika, to taste
• 3 Russet or Idaho potatoes, diced
• 2 cans (14.5-oz.) Stewed Tomatoes (any favorite style), do not drain
• water
• 6-8 hot dogs, sliced (your favorite brand)
Directions

Sauté on medium temperature the onion in butter until almost transparent. Add salt, pepper, and paprika. Add diced potatoes. Mix in stewed tomatoes with the juice. Add just enough water to cover the potatoes. Simmer for 30 minutes or until potatoes are tender. Add sliced hot dogs, cook for another 8 minutes.
Serve in a bowl as is or you can do one of following: serve over noodles, or rice if you prefer, or a open faced grilled cheese sandwich on the side.
Options:
You can also sauté a diced green pepper along with the onion if you like.

Chocolate Chip and Cream Dessert

1 large container of frozen whipped topping, thawed

1 large package of crunchy chocolate chip cookies – reserve a few cookies to crush down to top the dessert just before serving.

In a large bowl or pan start with a layer of chocolate chip cookies, then cover in a layer of whipped topping. alternate layers making the final layer of whipped topping.

Refrigerate until ready to serve.

When you are ready to serve crush down the reserved chocolate chip cookies in a sandwich bag, top the dessert and serve in dessert bowls.

You can also top with mini chocolate chips, chocolate sauce or just chocolate sprinkles before serving.

This recipe can be adjusted for size very easily depending on the size of your family.

Kielbasa & Yellow Rice Skillet Dinner

Here is an easy economical skillet meal to make for your family especially on a weeknight. With just a bit of dicing and using some pantry ready items you will have a dinner the family will enjoy. Clean up is quick and easy too!

Kielbasa and Yellow Rice Skillet Dinner

Ingredients

  • 1 package kielbasa (14-16 ounce – Your choice, Polish, Turkey or Beef) sliced. (If you are feeding a large family or group of hungry eaters use 2 packages if you would like more meat)
  • 1 tablespoon olive oil
  • 1 Large Onion chopped
  •  3 Cloves Garlic minced
  • 1 Green or Red Bell Pepper – diced
  • 1 can (15 oz.)Black Beans (Do not drain)
  • 1 Large can (28 oz.) Diced Tomatoes (Do not drain)
  • 1 can Corn or Mexi-Corn or Fiesta Corn –Drained
  • 1 tsp Spanish Style Paprika
  •  Salt & Pepper to taste
  • 1 10 oz. package yellow rice (Cook according to the directions on the package) I recommend to prepare this first

Directions

Heat oil on medium high heat, add the kielbasa, diced green pepper, onion & garlic. Cook until the onion and pepper is tender, be careful not to burn the garlic. Add the black beans (Do not drain), tomatoes (Do not drain), corn (drained), and seasonings. Cook to a boil and reduce heat for 6-8 minutes. Fold in the cooked Yellow Rice, stirring to combine the ingredients.

Serve with your favorite hot sauce, Cholula is a favorite in our house.

Make the rice first in a
separate pot
Saute Keilbasa, Pepper, Onion & Garlic
Add the Corn & Black Beans
Add the can of Diced Tomatoes & seasoning
Fold in the Yellow Rice
Serve with a green salad or vegetable and Dinner is ready!

Thank you for visiting!
Please share this site with your family and friends and ask them to join Sundays in a Small Kitchen to see what my next cooking adventure will be. I hope my recipes will inspire you to get take some time to cook in your kitchen no matter what size your kitchen is.
Please Like and leave a comment, I would love to hear from you and what see what you are making.

My Favorite Rare Roast Beef

After taking several weeks off trading cooking time for crafting time for the holidays I’m happy to get back to my blog and sharing the recipes I make.

I have had successes and fails over the years trying to make the perfect roast beef in the oven. We enjoy our roast beef rare to medium rare. I know there are many folks who don’t enjoy it this way but for those of us who do I’d like to share how I now make roast beef in the Instant Pot. Surprised? Me too. I never imagined how this could be possible but believe me it is and turns out terrific, and is simple to make.

Instant Pot Rare Roast Beef and Gravy

3 – 4 lb beef roast
salt and pepper as you prefer
1 Tbsp oil
1 1/2 cups beef broth (or use Better Than Bullion Beef)
1 tsp Worcestershire sauce
1 tsp soy sauce
3 cloves garlic, minced
1 tsp dried herbs of your choice (I like using Italian Seasoning)

For the Gravy 1/2 cup water or beef broth
2 1/2 Tbsp flour

This recipe works in a 6 Qt Instant Pot

Directions
Season the roast with salt and pepper as you prefer
Hit the Saute button and when the display says Hot, add the oil. Brown the roast well on all sides for a nice rich, beefy flavor.
Transfer the roast to a plate. De-glaze the pot by adding the beef broth, the Worcestershire and Soy sauce to the pot. Scrape all the browned bits off the bottom and into the liquid. Add the garlic and any dry herbs you like. Put the trivet in the Instant Pot and place the roast on the trivet.
Close the lid and make sure the valve is set to Sealing. Push the Pressure Cook (or Manual) button and adjust the time using the + and – buttons to get to 3 minutes. Yes, just THREE minutes! When it beeps that it’s done, leave it in the Instant Pot for 25-60 minutes natural release (on Keep Warm).

You can use an instant-read thermometer for this roast. Open the pot after the minimum time and check the temperature with your thermometer. If it’s not quite there, close the pot for another 5 minutes or so. The residual heat will continue to cook the roast.

Here is a doneness reference chart. The roast will continue when left in the Instant Pot just remember to keep checking the temperature.

Rare115 – 120ºF
Medium Rare125 – 130ºF
Medium130 – 135ºF
Medium Well140 – 145ºF
Well Done150-155ºF and up

For a 3-pound rare roast, start check after 20 minutes natural release. For a 4 pound roast, leave it for a little longer, but start checking after 40 minutes. For a 4 lb roast that is longer and thinner rather than round and thick, check it after 20 minutes.
It’s not just the weight that counts, it’s the thickness of the meat.

When it’s done to your satisfaction, transfer the roast to a plate and cover with aluminum foil while you make the gravy. Resting it first is important this way the juice will distribute through out the entire roast.

The Gravy
Whisk together the flour and water until completely smooth. Remove the trivet and hit the Saute button. When it’s boiling, add about half the flour/water slurry to thicken. If you want it thicker, add a little more. Add salt and pepper to taste.

Slice and serve with your favorite biscuits, butter and honey. A favorite vegetable, baked or mashed potatoes.

Thank you again for visiting!
Please share this site with your family and friends and ask them to join Sundays in a Small Kitchen to see what my next cooking adventure will be. I hope my recipes will inspire you to get take some time to cook in your kitchen no matter what size your kitchen is.
Please Like and leave a comment, I would love to hear from you and what see what you are making.

Homemade Gifts – Christmas Toffee Crack

I love the old fashioned ways of Christmas celebrating most of all. There is something special about homemade Christmas gifts. Sometimes you have to bring something to gathering at a friends home or maybe contribute to your office holiday party. This is a favorite recipe I have been making for the past several years. It’s has that sweetness that nearly everyone craves and it’s hard to turn down taking a second piece. Enjoy!

Christmas Toffee Crack

This is an easy recipe to make but wonderfully delicious. I pack them in holiday containers to give as gifts.

Ingredients

  • 4 ounces saltine crackers with salted tops (about 40 crackers)
  • 1 cup butter
  • 1 cup dark brown sugar
  • 2 cups semisweet chocolate chips
  • 3/4 cup chopped pecans, walnuts or crushed pretzels. Colorful sprinkles add a fun touch too

Directions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Line cookie sheet with saltine crackers in single layer.
  3. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
  4. Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

Giving Thanks – Holiday Sausage Stuffing

“Give thanks not just on Thanksgiving Day, but every day of your life. Appreciate and never take for granted all that you have.” “If the only prayer you said in your life was ‘Thank you,’ that would suffice.” “Yesterday’s the past, tomorrow’s the future, but today is a gift.

I love this season, from the crispness of the Fall air to the Halloween decorating that brings us joy when we get to entertain the neighborhood children. The fun we have getting together with our family for Thanksgiving dinner and just sharing conversation and catching up over a wonderful meal. Autumn reminds me to remember to be thankful for our backyard garden and how we enjoyed the vegetables Mother Nature’s earth allowed us to grow through the Summer, no matter how large or small the garden was that year. For those who take the time to read my musings let us remember to be thankful for our kitchens where we get to make our favorite baked goods and meals for ourselves and our loved ones every season of the year.

Wishing you all a very Happy Thanksgiving.

I love all the many dishes that are prepared for the Thanksgiving family dinner but the one thing my family loves is the sausage stuffing I have been making for years. My mother made a similar stuffing (or dressing as some prefer to call it) but when I had my own kitchen I changed it up a bit and this is the recipe I have stuck to. Whether it’s used in the bird or not it tastes great either way.

Thanksgiving Sausage Stuffing

Serves 10-12

Ingredients

2 lb of Day Old Bread, cubed (weight is approximate) Several days before I try and bake a large size loaf of Brioche bread and use that but you can use your favorite store bought bread cubes which is about 1 large bag of bread cubes.

2 Medium size Onions, diced

4 Stalks of Celery, chopped I like to include the tops of the celery too)

8 ounces mushrooms, sliced (optional)

Olive Oil

1/2 cup of Butter plus a bit more is needed for greasing the pan

1 lb of Italian Sausage, casings removed, crumbled up

4 Eggs, whisked

About 1 Quart of Chicken Stock

1 tsp of Poultry Seasoning

Salt and pepper

1/4 cup of chopped Parsley

1) Preheat your oven to 325 degrees. Slice your bread into large cubes, toss with a little olive oil and salt and pepper and pop it in the oven for about an hour making sure to give it a toss every 20 minutes. Once the bread is toasted, increase the temperature to 375 degrees.

2) Start with a large pot as everything will get tossed in. First start to cook the crumbled sausage in a touch of olive oil until it begins to change color then add the diced onions, chopped celery and sliced mushrooms.

Add a pinch of salt and allow to cook on medium heat for about 7 to 10 minutes the vegetables are soft and the sausage is golden and a bit crispy.

3) Stir in the poultry seasoning, cook it for about 30 seconds, then add the toasted bread cubes, then slowly start adding the chicken stock. Toss to mix and make sure you add more stock as needed, as it gets absorbed in the bread.

4) Stir in the whisked eggs and add the parsley, to the bread mixture in the pot. Put the entire mixture in a buttered casserole dish. (I like to use a 9″x13″). Cover with aluminum foil and bake covered for 30 minutes.

Remove the foil and continue to bake for another 30 minutes or until golden brown and crispy on top.

Thank you again for visiting!
Please share this site with your family and friends and ask them to join Sundays in a Small Kitchen to see what my next cooking adventure will be. I hope my recipes will inspire you to get take some time to cook in your kitchen no matter what size your kitchen is.
Please Like and leave a comment, I would love to hear from you and what see what you are making.