Vegan Baked Spaghetti Squash with Pumpkin and Green Onion Alfredo I love spaghetti squash, especially when Jenny makes a magical creamy VEGAN alfredo to saturate it with. We added pumpkin too because it’s fall and we are apart of the basic girl …
1. Happy Halloween from my three little pumpkins! Our trick or treating was moved from last night because we had nasty weather yesterday, but Joseph had a Halloween parade at school, Dominic had an orange and black day for a school Halloween party, and Isabelle wore her sparkly Halloween best 🙂 2. Christmas music kicks […]
1. Happy Halloween from my three little pumpkins! Our trick or treating was moved from last night because we had nasty weather yesterday, but Joseph had a Halloween parade at school, Dominic had an orange and black day for a school Halloween party, and Isabelle wore her sparkly Halloween best :)
2. Christmas music kicks off on Sirius radio today – do you listen this early or wait until after Thanksgiving? I totally can’t help myself and love Christmas music and movies as soon as I can listen and watch!
3. Such great tips!! >> How to Start a Conversation
4. I’m pretty sure I asked this last year, but give me allllll of your recommendations for an awesome winter jacket! I never ended up buying one last year and would like to get one to start the season this year. I already have a long wool “dress” jacket, so I’m looking for something a little more casual. I don’t want it to be too bulky or too long (I’m so short!), but something that will keep me plenty warm. What do you have and love?
5. Absolutely obsessed with the Pasta Grannies YouTube channel. It’s every bit amazing as it sounds.
6. I am a HUGE Kerrygold fan and buy it exclusively, so I was excited to read this article – lots of really interesting tidbits! >> How Irish Butter Kerrygold Conquered America’s Kitchens.
7. This Food52 x Epicurean Precision Cutting Board looks awesome and would be a great Christmas gift for a new cook!
8. Gahhhh I sort of feel this already, and I can’t even start to think about Joseph going to school full-time next year or I become a blubbering mess.
9. And then there’s this Hallmark commercial that will do you right in.
10. TGIF! I hope you have a fun and festive weekend!
A list of all the things I loved in October! xo FOOD Perfect Bar Peanut Butter Cups. Say hello to my newest obsessed. I’ve been a huge huge fan of perfect bars (the chocolate chip peanut butter is the best!) and when I found out they had peanut butter cups? I just about died. These […]
A list of all the things I loved in October! xo
Perfect Bar Peanut Butter Cups. Say hello to my newest obsessed. I’ve been a huge huge fan of perfect bars (the chocolate chip peanut butter is the best!) and when I found out they had peanut butter cups? I just about died. These are so good!
Butternut Squash Skillet Shells. I’ve been having major cravings lately for butternut mac and cheese and this is by far my most favorite recipe.
ALDI Roasted Sweet Corn Popcorn. How did I not know about this before?! This is one of the best snacks ever. The flavor is incredible. It’s absolutely addictive and I wish it wasn’t limited edition.
my Crate Chef Box!! I had the honor of curating the fall Crate Chef box and I love it so much. The contents are fantastic and I’m so glad you guys are loving it!
Modern Love. I just mentioned this in my Tuesday things, but I loved this series on amazon so much. It was so feel-good and made me cry in every episode.
Twice in a Blue Moon. Almost finished with this book right now and I am loving it.
Garlic Zoom Garlic Chopper. We’ve had to chop so much garlic for my book photo shoots – and yes, I am the queen of my garlic press. But in trying a few different tools to chop a bit of garlic at once – this is the winner! It only does a clove or two at once, but it does it quickly. And it’s chopped super nicely.
Food52 GreenPan Oval Roasting Pan. I mentioned these in last month’s post, but I also finally got this oval roaster and I am DYING over it. First, it’s gorgeous. Second, it’s the perfect size. I’ve made a pork loin and an entire filet in it. Third, it washes beautifully and doesn’t stain. It cooks food perfectly. I cannot get enough.
MacKenzie-Childs Royal Check Baking Pan. I thought I loved the (black and white) courtly check pattern? Oh my gosh. I’m losing my mind over the royal check pattern in cookware! It is so gorgeous and I want every piece.
B.P. lounge Tee. You know I’m obsessed with these halogen t-shirts, but I’ve found another one I like too! This is a boxier cut but I love it more for lounging when I don’t want to ruin my “fancy” halogen t. Ha!
Treasure & Bond V Neck Ribbed T. I also got a few of these long sleeved t-shirts and I love them, especially the olive green.
Michael Kors Skyler Knit Bootie. New favorite shoe alert! Okay, so I think these are kind of ugly. But they came in my trunk club, I ended up keeping them and have fallen madly in love. They are AMAZING. Super comfortable, but still have a wedge. I’ve worn them for a full day (like 10-12 hours), walked in the airport, everything. And they get a lot of compliments too!
J Crew Gemstone Sweater. You have to see this sweater in person – the photos online do nothing for it. It is SO gorgeous!! It’s one of the first times in a long time I can remember seeing something and *immediately* buying it. It’s so beautiful. J Crew often does 30 to 40% off so wait for that! I never buy their stuff at full price.
[none of this is sponsored, i just love to tell you what i love every month! there are a few general affiliate links above! xo]
I have no recollection of the first time I tried monkey bread, but somewhere in my youth, or childhood, I must have done something good because it was included in my growing-up experience. Whenever my mom made it she used store-bought bread dough…
I have no recollection of the first time I tried monkey bread, but somewhere in my youth, or childhood, I must have done something good because it was included in my growing-up experience. Whenever my mom made it she used store-bought bread dough, which made assembling much easier (I never once saw a jar or packet of yeast in her kitchen). She’d roll small pieces of dough into balls and cover them in butter and sugar, throw them in a Bundt pan, and pop them in the oven. The house would fill up with that cinnamon-and-sugar scent that instantly evokes pleasure and stomach growls, and my siblings and I would pace in front of the oven door, constantly peeking inside to check on the progress. Finally the Bundt pan would emerge; the caramel would be bubbling and the dough balls busting out of the pan, and we would wait for the big flip. My mom would gear up with both oven mitts and close her eyes in a silent prayer as she turned the pan over onto a plate. Would it fall in one piece? We didn’t care. She would yell at us, You still have to wait for it […]
Welcome to our new feature celebrating the most popular recipes for the month! You know the ones: the recipes you’ve all been cooking, sharing, and talking about nonstop. Let’s see which ones made the cut for October! Continue reading “Th…
OH, what a weird time in my life, though maybe they’ve all been weird? The point is that whatever specific space it is that I need available in order to commit to trying new recipes is so so hard to come by. Even this attempt you see here is highly fra…
In an attempt to communicate like a human being and not some business robot, I sent the individual I was dealing with the following message:
Long story short: I feel super grateful that I could and did turn them down. Moving forward, I wish the company nothing but the worst. Well, I dont know if that's true--wishing them the worst--but they're stupid and bad and I can't say their name here though I wish I could.
I’m all about making things from scratch. When it makes sense. If you’re cooking an entire Thanksgiving dinner by yourself, I think it makes sense to take a few shortcuts. One shortcut I like is zhuzhing up a boxed stuffing mix with a few fresh ingredients. Because I really don’t have time to cube and […]
I’m all about making things from scratch. When it makes sense. If you’re cooking an entire Thanksgiving dinner by yourself, I think it makes sense to take a few shortcuts. One shortcut I like is zhuzhing up a boxed stuffing mix with a few fresh ingredients. Because I really don’t have time to cube and dry a whole loaf of bread (AND clean up all those crumbs) if I’m making all the other dishes, too. That’s why this Apple Walnut Stuffing is my go-to Thanksgiving side dish.
Originally posted 11-19-09, updated 10-31-19.
Stove Top Apple Walnut Stuffing
What Kind of Boxed Stuffing Should I Use?
For this recipe you’ll want to use two standard 6 oz. boxes of stuffing mix (dried bread crumbs + seasoning/bouillon powder). I used chicken flavored stuffing mix, but you can use any flavor you prefer. You can even use a cornbread stuffing mix. If you want to make this stuffing vegetarian, make sure to use a vegetable flavored stuffing mix and double check the ingredients for any meat derived ingredients.
Can I Make This Apple Walnut Stuffing Ahead?
Yes! This Apple Walnut Stuffing is a great candidate for a make-ahead Thanksgiving side dish. I will say that the texture changes just slightly as it refrigerates over night (it’s not quite as “fluffy” the next day), but the flavor is on point.
How to Reheat Apple Walnut Stuffing
If you do make this stuffing the day before Thanksgiving, you can reheat it in the oven, covered with foil, at 350ºF, for about 45 minutes, or until the internal temperature rises above 140ºF. The total time to reheat will depend on the size, shape, and type of dish you’re using, and how crowded the oven is. I suggest using an instant read thermometer to make sure.
Stuffing is great because there are so many different directions you can take it. If you like meat in your stuffing, you can also brown some sausage or bacon and stir that into the stuffing. I garnished my stuffing with chopped parsley for color, but that is entirely optional and not required to flavor the dish.
Apple Walnut Stuffing
Take a Thanksgiving dinner short cut by upgrading a boxed stuffing mix with fresh ingredients for more flavor, texture, and visual appeal.
- 4 Tbsp butter ($0.52)
- 1 yellow onion ($0.32)
- 3 ribs celery ($0.37)
- 2 apples ($0.50)
- 1/2 tsp dried sage ($0.05)
- 3 cups water ($0.00)
- 2 6 oz. boxes stuffing mix ($1.38)
- 1/2 cup walnuts ($0.60)
Finely dice the onion and celery. Add the butter, onion, and celery to a large pot and sauté over medium until the onions are soft and translucent (about 5 minutes).
While the onion and celery are sautéing, core and finely dice the apples. Add the apples and dried sage to the pot with the onion and celery, and continue to sauté for 1-2 minutes more, or just until the apples soften slightly.
Add the water to the pot, place a lid on top, turn the heat up to high, and bring the water to a boil. Once boiling, add both boxes of stuffing mix, stir briefly to combine, turn the heat off, replace the lid, and let the stuffing rest for 5 minutes.
While the stuffing mix is absorbing the hot water, chop the walnuts. After letting the stuffing rest for 5 minutes, remove the lid, add the walnuts, and gently fold them into the stuffing (vigorous stirring will make the stuffing gummy).
Serve immediately, or bake uncovered at 350ºF for about 15 minutes to achieve a crispy top layer.
Scroll down for the step by step photos!
How to Make Apple Walnut Stuffing – Step By Step Photos
Finely dice one yellow onion and three ribs of celery. Add the onion and celery to a large pot along with 4 Tbsp butter. Sauté over medium heat until the onions are soft and translucent (about 5 minutes).
While the celery and onion are sautéing, core and finely dice two apples. Add the diced apples and 1/2 tsp dried sage to the pot with the onion and celery. Sauté for one to two minutes more, or just until the apples begin to soften.
Pour 3 cups water into the pot. Place a lid on top, turn the heat up to high, and bring the water up to a boil.
Once the water is boiling, remove the lid, pour two 6 oz. boxes of stuffing mix into the pot, and give it a brief stir to combine. Turn the heat off, replace the lid, and let the stuffing rest for about 5 minutes to allow the bread to absorb the liquid.
While the stuffing is resting, chop 1/2 cup walnuts.
After letting the stuffing rest for 5 minutes, add the chopped walnuts and gently fold to combine. Don’t stir too much, as this will make the stuffing gummy. Serve the stuffing immediately, or bake for about 15 minutes at 350ºF to make the top crispy.
Or you can cover and refrigerate the stuffing for the next day. To reheat the stuffing, cover the dish with foil and bake at 350ºF for about 45 minutes, or until the internal temperature reaches 140ºF (use an instant read thermometer). The total reheating time will vary depending on your baking dish and oven.
What are your go-to Thanksgiving side dishes?
* This post was created in partnership with California Olive Ranch. We’ve been working together this year to bring you some special recipes that highlight this beautiful olive oil. I’ve been using their olive oil for years now because they produce a high quality oil for an everyday price. Cooking is what grounds me, which… Read more »
* This post was created in partnership with California Olive Ranch. We’ve been working together this year to bring you some special recipes that highlight this beautiful olive oil. I’ve been using their olive oil for years now because they produce a high quality oil for an everyday price. Cooking is what grounds me, which is why I make sure to work with ingredients that offer consistent quality and delicious taste. Olive oil is the basis of so many dishes, sweet and savory, and California Olive Ranch allows my food to shine.
I stare at the computer screen practically paralyzed by the mounting list of to-do’s. Ivy’s half-finished Halloween costume sits dormant in the corner, a few dishes from last night’s dinner linger on the table, and dinner tonight? There are no plans yet.
In this moment I put the computer down, bound into the kitchen and set the oven to 350°F. The fridge is bare but the pantry provides everything I need to create something out of seemingly nothing. Raw ingredients; those that linger in the cupboard for moments such as this, they are humble, not much on their own but when combined with a few of their pantry neighbors they are comfort and warmth. Delight and joy and honestly, they become therapy.
It’s the process that is the healer. Instantly I’m out of my head with the racing thoughts of “not enoughs”. Not enough time in the day, not good enough, not fast enough, not helpful enough … and I focus on the fragrance of nutmeg as it slips across the microplane leaving behind flecks of spice. I marvel, if just for a moment, at the intricate pattern that’s revealed once the dull exterior is shaved away. Fresh ginger drips down my finger and releases a powerful perfume while it’s whisked into pumpkin purée. And fragrant olive oil, grassy with a bright pepper bite slowly dribbles in before dry goes into wet and then it all goes into the pan before hitting the hot oven. I return to the computer screen having accomplished something. It wasn’t on the to do list but I stepped into the present, into the process just long enough to regain right perspective.
I created something. Something that scented the house with spice and Fall, something that will wrap the kids in warmth when they walk through the front door and something that pulled me out of myself long to remember that everything will be okay.
Olive Oil Pumpkin Bread
Adapted from BonAppetit.com
This simple recipe is everything I want in a quick baking, snack cake. I love a loaf cake that uses oil as the fat as it produces and tender crumb and here we use olive oil for texture and it adds a wonderful fragrant flavor as well. It also keeps the bread super moist (better than butter!) and add healthy fats with a world of benefits.
I’ve added a couple of handfuls of bittersweet chocolate to this loaf which is also lovely.
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
2 large eggs
1 15 ounce can of pumpkin pureé
1/2 tablespoon grated fresh ginger
1 1/2 cups granulated sugar
1 cup California Olive Ranch Destination Series Everyday olive oil
1/2 cup raw pumpkin seeds
2 tablespoons dark brown sugar
Preheat oven to 350°. Lightly coat a 9×5″ loaf pan with nonstick spray.
Line bottom of pan with parchment, leaving a generous overhang on both long sides.
Whisk flour, cinnamon, kosher salt, baking powder, baking soda, and nutmeg, in a medium bowl.
Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl.
Stream in oil, whisking continuously until well combined.
Stir the dry ingredients into the pumpkin mixture until completely combined, but take care not to overmix. (If you want to add chocolate stir it in now).
Pour the batter into prepared loaf pan then top with the pumpkin seeds and brown sugar. Bake until a toothpick inserted into the middle of the loaf comes out clean, about 60 – 70 minutes.
Let cool in the pan for 15 minutes until unmolding and cooling the loaf completely on a wire rack.
Inspired by conversations on the Food52 Hotline, we’re sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today’s question: How do you deep-fry a turkey? How long do you deep-fry a turkey? How much oil do you ne…
Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today's question: How do you deep-fry a turkey? How long do you deep-fry a turkey? How much oil do you need to deep-fry a turkey? And, finally: Should you deep-fry a turkey? Spoiler alert: The answer is yes.
This is the Perfect Pie Crust for any fall-flavored pie or cheesecake. It will make your Apple Pie or Pumpkin Cheesecake over-the-top delicious. Your whole kitchen will smell like gingerbread cookies. It is easy-to-make, only 5 ingredients, gluten-free…
This is the Perfect Pie Crust for any fall-flavored pie or cheesecake. It will make your Apple Pie or Pumpkin Cheesecake over-the-top delicious. Your whole kitchen will smell like gingerbread cookies. It is easy-to-make, only 5 ingredients, gluten-free and vegan. What else do you need? Hands up, who loves pie season? Me! Me! My husband...