MY THANKSGIVING DRESSING

FOR MY THANKSGIVING DRESSING

This year I will be breaking away from the traditional receipt to try something new and exploring my creative culinary mind. Using fresh complementing herbs and self made spices and infused oil blends to add depth, contrast and flavors that will awaken taste buds.20161123_1016071

this year thanksgiving dinner will be held at my sister-in-laws house , were we do a “pot luck” style ceremony gathering. Every one brings a dish or two for the feasting. this year I was nominated to do dressing, being  a chef I am always excited to be inn the kitchen especially when I get to put my twist on a classic receipt like Holiday Dressing.

receipt:

  • 2-12oz bags of Pepperidge farm country style stuffing mix
  • 2 lg red apples
  • 3 cups cranberries
  • 3 cups button mushrooms
  • 3 cups pecans
  • 4 cups celery
  • 4 cups carrots
  • 3 cups onion
  • 10 springs of fresh thyme
  • 1 bunch fresh sage
  • 2 stocks of fresh rosemary
  • 2 cups melted sage butter
  • 1 cup of vegetable broth

method:

heat oven to 350 f

medium dice onions,celery, mushrooms, and carrots separate. ruff chop pecans set aside. Core and slice apple then cut into shoe string strips set aside

heat butter with  thyme,sage, and rosemary in 3qt. sauce pan over medium heat. add onion, mushrooms, celery, and carrots. cook until vegetables are tender.

20161123_1413251meanwhile heat broth over low heat, at the same time its warming up in a large mix bowl add stuffing mix then mix in cook vegetables, apples, cran-berries and pecans. pour in melted butter and broth.

pour in casserole bake 30 min. or until heated..

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Bon Appetite

 

 

 

 

 

 

 

 

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About Chef Lloyd Copeland
Loves to cook Loves to create Culinary degree from Le Cordon Bleu

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