Big weekend coming up, family dinner at our house!
Right before Christmas I qualified for a free turkey from Harris Teeter which is the local market where I shop. I know, you are probably thinking that nobody gives away anything free these days; well I was just as surprised as you.
Several years ago many of the local grocery stores in my area use to award loyal customers with free food, gas cards, grills and all types of great gifts. Since these practices have been pretty much non-existent over that last two years, I was delighted to pick up my frozen bird.
The Turkey is thawing in the refrigerator and I am busy pulling together the menu, which should not be difficult. I am going to keep it simple and go with the traditional turkey dinner; fresh green beans, fresh frozen cranberries, mashed potatoes, gravy and of course roasted turkey.
Last November I was watching Giada De Laurentiis on the today show, she was demonstrating how to cook four different “Sweet and savory” stuffing recipes for Thanksgiving. The recipe that caught my interest was “Ciabatta stuffing with chestnuts and pancetta."
My hubby prefers a traditional turkey dinner with all the fixings; however I prepared Giada’s Ciabatta stuffing recipe last Thanksgiving and it was a big hit with him and my in-laws. I did make a few adjustments to the recipe but the stuffing was savory and delicious as promised by Giada.
Here are the ingredients that I used; you can link to the today show website for Giada’s recipe and cooking instructions.
Giada De Laurentiis, authorIngredients, Kary’s version without the chestnuts ( would have been too much for the Hubby): · 4 tablespoons (3/4 stick) butter · 6 slices of thick smoked bacon cut into 1 inch pieces · 1 small sweet yellow onions, finely chopped · 3 celery stalks, finely chopped · 2 tablespoons chopped fresh rosemary · 3 garlic cloves, chopped · 1 loaf day-old ciabatta bread, cut into 3/4-inch cubes · ½ cup freshly grated parmesan · 1 cup (or more) canned low-salt chicken broth · Salt and freshly ground black pepper · 2 large eggs, beaten to blend
Do you have any recipes that you have adapted from one of your chef’s? Please share!
Cook something! Cheers! Kary
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