Happy Thanksgiving, RainbowGardener, AppleStar, Imafan, Webmaster. Happy Thanksgiving, Every One!
I was a vegetarian for 3 years. During that time, I was also a single father. My son would have meat when visiting his grandparents or mother. I went back to eating meat. DS went off to college and, in a few years, became a vegan - and remained so for many years. He would eat what wasn't meat at Thanksgiving - notably, Apple Pie
So, other than apple pie, using grandma's recipe (& dinner rolls using grandma's recipe) -- I could make stuffing with veggie broth.
This year, the bird will not be stuffed. Dear Daughter is putting a glaze on it. My wife is a great traditionalist. She subscribes to all of my Mom's choices. Mom is no longer with us and, how could I object?!
I've often put extra stuffing in a loaf pan. Today would give me a chance to tweak my technique and hope I get it right ... enuf. DW panicked! We got 2 boxes of Stove Top dressing!!!
I can remember using one of those once
in the last quarter-century! What in Heavens can be done to make it a little more special/better? Looked for a recipe ...
It turned out as a Carrot & Cheese casserole
. I think I could have done just as well (better?) using my time-honored stuffing with the vegetable broth. We have lots of carrots, so I made 2. Here's the recipe for 1:
1 pkg Stove Top stuffing
2 cups cheddar cheese, shredded
1 can cream of mushroom (or celery) soup
1 medium onion, diced
1 Tablespoon margarine
1 pound of carrots, diced
Cook carrots in a small amount of water until just tender, about 7 minutes.
Sauté onion in margarine.
Combine carrots and onions with soup.
Prepare 1 box (6 oz) of Stove Top as per directions on box.
In a 2 quart casserole spoon in 1/2 the stuffing, 1/2 the carrot mix, and 1 cup of cheese. Repeat.
Bake at 350°f for 20 to 25 minutes.
We are each other's harvest; we are each other's business; we are each other's magnitude and bond. ~ Gwendolyn Brooks