Homemade Stuffing to Die For!

This year at Thanksgiving, I did two variations of this and both were delicious!

Ingredients:

• 8 cups of corn bread sliced into 1/2 cubes (this makes it gluten free!)
• 1 stick of butter
• 2 cups chopped onion/scallion
• 2 cups diced celery
• 1 tbsp. minced fresh sage and thyme
• Salt and pepper
• 3 cups low sodium organic vegetable broth
• 1/4 cup chopped parsley
• 2 eggs
• 2 cups of roasted butternut squash, cubed (roasted with EVOO)--roast on 400 for 35 minutes

       One Optional Version Ingredients:

• Add 1-1.5 cups of cubed apple
• 1/2 of cinnamon Toscana cheese, grated

        Other Optional Version Ingredients:

• 1/2 cup of unsweetened cherries, chopped
• 1/4 cup of cinnamon Toscana cheese, grated

What to do:

1. Make your base: heat 1 stick butter in large skillet over medium heat; add chopped onions, celery, sage, thyme, salt and pepper. Cook, stirring until the vegetables are tender about 5 minutes. Add the broth, bring to a simmer and remove from the heat..
2. Prep Your Mix-ins: Beat 2 eggs with 1/4 cup chopped parsley in a large bowl, stir in the bread cubes, the vegetable broth mixture and the prepared mix ins (butternut squash). Split mixture in half if you want 2 different stuffing's...otherwise add your additional mix-ins now.
3. Add Mix-Ins: for version one add the additional apple and cheese ingredients into half the stuffing mix and place in a rectangle pan after mixing well. Do the same for the other except add the cherries and less cheese.
4. Bake: Butter the pans and dot the top of each stuffing pan with 2 tbsp. butter. Cover with foil and bake at 375 for 30 minutes. Uncover and bake until golden; another 20 minutes.

Super Savory Quiche w/Sausage!

Ingredients:

• 8 eggs
• Pepper
• 1/2 cup milk or water
• 1 tomato, chopped
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 red bell pepper, chopped
• EVOO
• 1 handful of spinach
• 1 sausage, bite size pieces (hot Italian sausage or sweet or chorizo)
• Feta cheese or your favorite cheese

What to do:

1. In a small bowl, combine the eggs, pepper, and milk. Mix together well.
2. Saute the spinach in EVOO and set aside. 
3. Saute the onion, garlic, and red pepper. Set aside. 
4. Cook the sausage until done. De-grease by setting on a paper towel. Set aside. 
5. In a round oven safe bowl, spray with Pam and pour in half the egg mixture.
6. Layer in some spinach and then some onion and pepper mixture and then some sausage. 
7. Slowly pour in the second half of the egg mixture.
8. Repeat the layers (spinach, onion mixture, and sausage). 
9. Top with your favorite cheese. 
10. Bake at 400 for 20-25 minutes...until golden brown on the edges and solid in the center. 

Serve it up with the extra sausage on the side. Enjoy!

Crustless Mini Quiches!

Ingredients:

• Cupcake paper holders
• 1 head of broccoli, thick stems removed and separated into florets
• 12 large eggs
• 2/3 cup whole milk
• 2/3 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp pepper
• 3/4 cup shredded sharp Cheddar cheese
• 1/2 cup crumbled goat cheese
• 4 asparagus stems, halved
• 12 cherry tomatoes, cooked and sliced

What to do:

1. Preheat the oven to 375. Lightly spray two 12 cup mini muffin pans with cooking spray or line with paper liners.
2. Briefly cook your broccoli at a boil for 1 minute, then cool immediately in cool water, pat dry, and set aside. 
3. In a bowl, whisk together eggs, milk, cream, salt, and pepper.
4. In each muffin cup, place a few small pieces of broccoli and a pinch of cheese (both types or mix and match). Pour the egg mixture over the broccoli and cheese in each cup, filling as many as you can just below the rim. Add a small piece of broccoli and a pinch of cheese to the top of each quiche. Mix and match by adding a tomato half or asparagus to the top of some for color, variety, and flavor.
5. Bake until tops are puffed and just beginning to brown, about 15-16 minutes. Transfer to wire racks and let cool about 5 minutes. 

Easy Spinach and Cheese Quiche!

Ingredients:

• 8-10 eggs (I used brown organic eggs)
• 1 tsp salt
• Pepper to taste 
• 1/4 cup water
• 2 handfuls of spinach
• 2 tbsp goat cheese crumbles (or your favorite cheese)
• 2 tbsp bleu cheese crumbles (or your favorite cheese)
• EVOO (2 tbsp or so)

What to do:

1. Preheat oven to 350.
2. In a medium bowl, mix together your eggs, salt, pepper, and water. 
3. Take a round pan (cake pan) and coat with EVOO, use a paper towel to cover the edges. 
4. Add half the egg mixture to the pan. Then layer in half of the spinach and one cheese (goat cheese).
5. Add the second half of the egg mixture and layer with other half of spinach and the other cheese (bleu cheese). 
6. Put in oven and bake for 20 minutes, until done. 

Recipe courtesy of my Liz Stampley. :)

Enjoy!