Say hello to the holidays, with a generous bowl of fruity studded, nutty filled, comfort and this Cranberry & Pecan stuffing, for a festive season.
I don’t know about you, but I can almost smell the holiday season.
We are literally a month out from Christmas now and I’m pretty much dreaming of yummy things to eat, catching up with friends & family and glazed hams in general ;)
I’m especially dreaming of stuffing and I heart this classic Thanksgiving version with Cranberry & Pecans, that I’ve seen popping up around the net.
Ummm, let’s not forget that I’m a pregnant lady here. The moment I see something tasty my hormones go into #foodporn alert and I will pretty much dream about it for the next few days, until I get some.
One of the other new discoveries I’ve made, is by grinding my own Bay Leaves to make a fragrant & aromatic salt.
(Though it ain’t green tea,) it sure looks darn pretty.
Then, think of some sweet and juicy Apple pieces, sprinkled liberally with the aromatic salt, both during the cooking process and after!
Insider tip: make extra salt & sprinkle it on eggs if you’re looking for a way to snazzy up Breakky too, seriously good!
So what’s next? Well, if you remember from the previous year, I am a bit of a Christmas & Holiday food fiend!
Preggy belly allowing, I’m thinking of some more gifts in jars again this year, because let’s face it, we all still love food in jars!
I’m also thinking of the fact that it’s my last month before the big move, so it’s time to really fire up that oven and get my bake on for the last time here in Sydney!!!
Much love and happiness to everyone, over this next month and festive season.
I hope you’re looking back on an amazing year of fun filled
food filled frolics and feel just as lucky as I do for the year thus far.
For our lucky friends in the Northern hemisphere, I’ll be food stalking those delicious Turkeys and pies in your picture feeds. (Yes, I’m hungry again!)
For those like me in the Southern hemisphere, surely on their way to a sweltering summer and endless days of light & the beach…
Well, you’re equally lucky too, ;)
Ingredients: Cranberry & Pecan stuffing
1/2 cup dried cranberries
1/2 cup pecans
1 cup day old bread, torn & shredded
1 cup breadcrumbs
1 green apple, peeled & diced
2 bay leaves, ground up.
Pinch of salt
50g melted Butter
2 whole eggs (beaten)
1/2 cup fresh Parmesan cheese, shaved or grated is preferred.
Cracked pepper to taste
In a large bowl, combine the cranberries & pecan nuts,
Add dried breadcrumbs
Crush the 2 bay leaves in a mortar & pestle, add a pinch of salt to help the process. Discard any twiggy bits & add to the bowl.
Add 1 green apple, (peeled & diced)
Tear bread into a heatproof jug, (I used my Pyrex jug.)
Melt 50g butter over bread, in the microwave for 30 secs,
Combine with dry ingredients, stir thoroughly,
Add 1/2 cup Parmesan cheese
Whisk two eggs and pour over mixture,
Bake at 180C/356F for 25 mins, or until golden brown.
Serve, whilst warm & gooey!