Click below to listen to my Garden Bite radio show: Thanks for the aromas
The baking and roasting, the sautéing and simmering… Thanksgiving Day cooking fills homes with such wonderful aromas!
Having herbs, vegetables and/or fruit that you’ve grown on the Thanksgiving Day table just adds to the thankfulness of the day. What’s on the table that you can grow next year?
Those roasted tomatoes are fab with a mild cheese and crackers!
The above photo has kale, red cabbage, jalapeno, beets and beans in it. A little tough to see! I have a lot of great recipes in my Recipes tab. Check it out and find some wonderful choices.
Fresh Herb Dressing Recipe
- 1/2 stick butter
- 1 onion, diced
- 2 ribs celery, diced
- 1 clove garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon dry rubbed sage
- 2 1/2 cups chicken broth
- 8 cups toasted plain bread cubes or unseasoned stuffing croutons
- 1 tbsp fresh thyme leaves, chopped
- 2 tbsp chopped fresh tarragon leaves
- 1/4 cup chopped fresh parsley
- I added some savory the last time and loved it! Just a teaspoon or less
In a saucepan, over medium heat, melt the butter; add the onions and celery. Saute for about 5 minutes or until the onions soften. Add the garlic and cook for one minute more. Add the sage, salt, pepper and stock; bring to a simmer.
Add bread cubes to a large mixing bowl and pour over the hot broth mixture. Add the fresh herbs and mix well. If the bread seems too dry more stock can be added. Taste for salt, and adjust if needed. Transfer to a buttered two-quart baking dish. Bake at 350 degrees F. for 40 minutes, or until top is golden-brown. That’s purple basil leaves on top.