My Thanksgiving Outfit + Stuffing Two Ways

Friendsgiving 8

I mentioned yesterday that I spent Sunday enjoying a wonderful day of Friendsgiving celebrations… and I had originally meant to chronicle my duo of stuffing recipes from start to finish. But then the craziness of food for 20 or so people took over and photos got a little sparse. I still couldn’t resist sharing the recipes I used, though, and I highly recommend both!

Click through to peep the recipes, more pics from the day, and my go-to Thanksgiving outfit that creates the perfect combo of chic and comfy (necessary to make it through a hectic day and multiple rounds of food!).


Thanksgiving Outfit

{LOFT Pearlized Gem Sweatshirt | Target Velvet Blazer | Hive & Honey Silky Pants from Piperlime | Anthropologie Scrollwork Apron | DV by Dolce Vita Colten Bootie from Nordstrom |
BaubleBar Gem Firebird Earrings}

Friendsgiving 1
Like I said, got a good strong start shooting photographs of the stuffing process… and then the challah starter pics somehow ended up being the only ones.

Vegetarian Challah Stuffing with Apples (adapted from Buzzfeed)

2 one-pound loaves challah
1 cup Earth Balance (I was making this batch dairy-free for a friend — you could definitely use butter if you prefer)
2 cups diced celery
2 cups diced onion
2 cups peeled and diced Granny Smith apples
8 sprigs thyme, leaves picked and finely chopped
3 sprigs rosemary, leaves picked and finely chopped
6 sprigs marjoram, leaves picked and finely chopped
3 cups vegetarian broth
kosher salt
freshly ground pepper to taste

Cut challah into one-inch cubes and let cubes sit out on a baking try, uncovered, for at least six hours to make them stale. You can also dry the bread in a 250 degree Fahrenheit oven by laying cubes in a single layer on baking sheets and baking for 30 minutes.

Preheat oven to 350 degrees Fahrenheit.

In a large sauté pan, melt Earth Balance over medium low heat, then add onions and celery. Add salt and pepper to taste, and sauté until soft, about 8 minutes. Add apples and herbs and cook until apples are soft, about 5 minutes more.

In a large bowl or in the baking dish, toss challah and apple mixture together, adding portions of broth as you go to get everything evenly mixed. Pat mixture down in pan and bake, covered with foil, for about 40 minutes; then, remove foil, raise oven to 450 degrees Fahrenheit, and cook another 10 to 15 minutes, until top starts to brown.

Friendsgiving 2

Double Bread Stuffing with Brown Butter, Bacon, and Sage (adapted from How Sweet It Is)

1 batch of cornbread, baked and cubed
1 loaf of sourdough, cubed
6 slices of bacon, shopped
1 medium red onion chopped
1 shallot
4 cloves garlic
3 cups turkey broth
3 tablespoons half & half
2 tablespoons grated Parmesan
6 tablespoons unsalted butter
3 tablespoon fresh thyme
2 sprigs rosemary, chopped
12-15 sage leaves, coarsely chopped
salt and pepper to taste

Preheat oven to 350 degrees Fahrenheit (I cooked both batches of stuffing at the same time, and they did pretty well as far as syncing up times and such). Let bread sit out to become stale or use the same drying technique as in the previous recipe.

Meanwhile, heat butter in a small saucepan over medium heat, stirring continuously until brown bits form at the bottom (about 5 minutes). Remove from heat and set aside.

Heat a large skillet over medium heat. Add bacon and cook until crisp and fat is rendered. Remove bacon and drain on a paper towel, leaving drippings in the pan. Add onions, shallot, sage, and garlic, cooking for 5 to 6 minutes, stirring occasionally until soft. Turn off heat and stir in herbs, Parmesan, 1/2 cup of stock, half & half, and brown butter, plus re-add bacon.

Toss cubed bread with onion and bacon mixture, adding in remaining stock as you go to thoroughly coat bread. Season with a light sprinkle of salt and pepper. Bake for about 40 minutes, or until crispy and golden.

Friendsgiving 3Friendsgiving 4
Turkey frying in action!
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Comments

  1. I’ve never had a fried turkey, but I’ve always heard how amazing it is. Sounds like a delicious change of pace!

    • It was definitely a production! I’m actually a pescetarian so I didn’t eat any, but I heard great things about the finished results!

  2. Challah stuffing sounds amazing!

Tell me what you think!