~ Autumn leaves of red and gold
- Preheat oven to 375-degrees. Butter 13x9x2 inch glass or ceramic baking dish.
- Cut bottom crush and short ends off bread. Slice remaining bread with crush into 1-inch cubes (about 10 cups loosely packed).Place cubes n very large bow. Add oil, thyme, and garlic;toss to coat. Spread cubes or on large rimmed baking sheet. Sprinkle with salt & pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return coated bread cubes to same very large bowl.
- Melt better in large skillet over medium-high heat. Add mushrooms, onion, celery, and peppers. Saute until soft and juices have evaporated, abut 15 minutes. Add sauteed vegetables and parsley to bread cubes.
- Whisk heavy cream, eggs, salt & pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over. Cover and refrigerated several hours or overnight.
- Preheat oven to 350-degrees. Bake uncovered until set and top is golden, about 1 hour. Let stand 15 minutes before serving. (10-12 SERVINGS)
Note: Vegetarians invited for Thanksgiving? Consider this as a hearty option ...
APPLE WALNUT SALAD
~ Flavors of the season blended to please the palate.
1 healthy head Boston Bibb
(or a mix of radicchio, frisée, Boston or Bibb and romaine lettuces)
1 tart sliced green apple like Granny Smith
1 sliced Red Delicious apple
4 oz. crumbled Gorgonzola or other blue-veined cheese
1/2 cup toasted chopped walnuts
1/3 cup extra-virgin olive oil
2 tsp. Dijon mustard
2 cloves minced garlic
1/2 tsp. white pepper
1/4 cup white balsamic vinegar
- Line a salad bowl or platter with a few lettuce leaves. Add the remaining bite-size pieces of lettuce, combined with the apples, cheese and walnuts.
- Whisk dressing ingredients and pour over salad. Lightly toss and serve immediately. (6 servings)