I think most people would agree that the side dishes are the best part of the thanksgiving meal. Stuffing, mashed potatoes, buttered green beans, creamed corn, roasted squash, dinner rolls, all smothered in gravy. Yum. Turkey is great, yes, but side dishes always seem to take center stage. Stuffing in particular has always been my favorite thing to eat on thanksgiving.
This year this apple and fennel stuffing is making it to my thanksgiving table and I’m so excited. The combination of sweet apples, buttery bread and bright flavors of anise from the fennel come together nicely. The ground coriander we’ve included adds hints of lemon and sweetness to the dish that’s both subtle and warming. Depending on how soft or stiff you prefer your stuffing, you can adjust the amount of stock you chose to use. I tend to like my stuffing soft and moist with a nice crust baked on the top so the amount of stock in the recipe makes a softer stuffing.
If you’re looking for a new stuffing to try out this thanksgiving or holiday season, infused with a delicious bevy of flavors, you might want to try out our apple and fennel stuffing; it’s sure to be a crowd pleaser!
Apple and Fennel Stuffing
Serves 8 to 10
1 French baguette, cut into 1/2 inch cubes and toasted (about 5 cups loosely packed)
1/2 loaf of pumpernickel bread, cut into 1/2 inch cubes and toasted (about 3 cups, loosely packed)
3/4 cup (1 1/2 sticks) unsalted butter, melted and divided
1/2 medium yellow onion, diced
1 rib celery, diced
1 fennel bulb, thinly sliced
2 golden delicious apples (or apples of your choice), peeled cored and diced
1 tablespoon minced thyme
2 teaspoons thinly sliced chives
1 1/2 teaspoons minced sage
2 garlic cloves, minced
1 teaspoon McCormick’s Gourmet Collection ground coriander
3 1/2 cups chicken stock (or vegetable stock)
salt and pepper to taste
1. Preheat oven to 350˚F.
2. Combine both kinds of toasted cubes into a large bowl and toss together. Set aside.
3. Pour 1/4 cup butter into a large pot and place over medium-high heat.
4. Add onion and sauté for 2 to 3 minutes. Add celery and fennel and continue to sauté for 4 to 5 minutes or until vegetables start to become translucent. Season with salt and pepper.
5. Stir in apples, herbs, garlic, and coriander. Pour stock and remaining butter into the pot and bring mixture to a boil.
6. Once mixture has come to a boil, remove from heat and add toasted bread cubes. Stir together until moist or all of the liquid has been absorbed. Adjust seasonings.
7. Pour mixture into a lightly greased 9”x13” (3 quart) baking dish, cover with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes.
8. Allow mixture to cool for 10 to 15 minutes before serving.
Today, we have a bit of an old school recipe for delicious Drinking Chocolate. We partnered up with GODIVA and created the perfect blend of flavors to create happiness that lingers long after the chocolate has disappeared. For this recipe, we used GODIVA dark chocolate squares, and melted them into milk and cream. This recipe is perfect for sharing, and easy to make in bigger batches. This Drinking Chocolate is similar to hot chocolate, but richer and thicker and better!
We also wanted to let you know that GODIVA is hosting a giveaway to spark a little joy this holiday season. All you have to do is go to GODIVA.com, pick a product that will spark a little joy for you or a loved one, tweet your selection to @GODIVA with the hashtag #GODIVAjoy, and you could win a $250 gift card! Be sure to tweet your treat before the contest ends on December 15th.
We all know GODIVA chocolate is a great gift for everyone on your list, so this timing is perfect! They havelots of joy to offer, from their signature Holiday Ballotin to the Signature Truffle Gift Box. You can visit GODIVA.com to see all their Holiday Offerings.
Good luck and enjoy guys!
10 ounces whole milk
8 ounces heavy cream, divided
2 cinnamon sticks
4 ounces Godiva dark chocolate squares, chopped
2 Godiva chocolate truffles or chocolate squares, chopped
1. Pour milk, 4 ounces of cream and cinnamon sticks into a small saucepan and simmer over medium-low heat.
2. Remove cinnamon sticks and add dark chocolate. Remove saucepan from heat and allow mixture to sit for 5 to 7 minutes.
3. Gently whisk mixture together until thick and smooth. Divide into two mugs.
4. Pour remaining cream in a bowl and whisk until medium peaks form. Scoop a spoonful of whipped cream into each mug and top with chopped truffles. Serve.
*This post in sponsored by GODIVA. Thank you for supporting our sponsors. They help keep us going!*
Cheese balls, a favorite recipe for us when it comes to holiday appetizers. We love us some cheese, so this Cheese Ball recipe we made for MyHabit TheFIX is just perfect. It’s one of those easy appetizer recipes that you can make ahead and just serve with crackers in a pinch, or some radishes and celery sticks if you wanna get crazy. Click on over for the full Cheese Ball recipe!
*This post was sponsored by MyHabit theFIX. Thank you for supporting our sponsors! It helps us keep going!*