I can’t believe we’re in November! Can you? It feels like yesterday I was writing about my not so really New Years Goals and planning how to stay organized this year and stay fit. Well, I will say I feel like i accomplished that with a 75% success rate. I really didn’t anticipate how crazy life would get when I went back to work. Right now we have three little girls, and I’m working longer days Monday through Thursdays so I can be home Fridays earlier. Clint has been such a huge help and support (and I don’t think he has seen so much laundry in his life), but we’re making it work… for now.
I say for now, because although it’s crazy busy, and we have three beautiful little ladies, I want to share with you that I’m pregnant! Yup! Let’s add to the craziness and bring on one more! Why not right? Ha ha ha! I don’t know what to expect although I will say that I’m looking forward to being home with my kids, and being able to focus on the two things that make me happy: My Family and My Blog. I feel like lately I’ve had to take a step back from Fuchsia Freezer, not because I wanted to, but because it is what’s necessary. I don’t have tons of time with the kids, since they have school though the week, and well, I have a full time job, but what time i do get with them is important to make it count. It’s funny because I was just going to start talking about how busy of a time a year this can be, and having a variety of delicious side dishes will make your next holiday meal a cinch, but then I started with the mushy, and the feelings, and now… well I just can’t stop! Ha ha! I want to thank you for your patience with me right now, and I do have some fantastic and delicious recipes coming up to share (now that I’m into my second trimester, and not walking around like a zombie)!
It’s funny how I’m sitting down, having my cup of coffee this morning, the kids are still sleeping (because it’s 5am), and I was all ready to just jump into side dishes, and stuffing cups when… BAM all the feelings started coming out. #PregnancyProblems? Oh and please, if I see that buggies diaper commercial with all the newborns hugging and swaddling I think I will drown in my own puddle of tears… Anyways…
I’m coming back to you with something delicious, something perfect for your next meal, and something that is so perfect you can make it a day in advance and freeze the leftovers!Print
A delicious way to have pre-portioned stuffing! Make ahead a day in advance so when company arrives you can enjoy your time with your guests and not hide in the kitchen!
- 10 cups day old bread (I used two types: multi grain, and french baguette)
- 3/4 cup salted butter
- 3 cups sweet onion
- 2 cup celery diced
- 1 cup fresh parsley
- 1 1/2 tsp dried thyme
- 1 1/4 cup chicken broth
- 1 egg
- salt and pepper to taste
- Preheat oven to 250 degrees. Cut Bread into 1/2 inch to 1 inch cubes. Place on a baking sheet and bake for 1 hour, stirring occasionally. This will dry the bread out. Let cool.
- In a pan melt butter. Sauté sweet onions and celery. Sprinkle with salt and pepper. Let cool.
- Preheat oven to 350 degrees.
- Meanwhile in a large bowl add cooled bread and onion/butter mixture. Add parsley and thyme. Add in chicken broth and egg, stir mixing everything well.
- Scoop into greased muffin tins. Bake until tops become golden and a little crispy.
- Serve warm!
Freeze It: Once completely cooled, these can be individually wrapped in plastic wrap, and placed in a freezer bag. Freeze for up to 3 months. To reheat simply microwave, or warm in the oven.
Keywords: Christmas, thanksgiving, side dish, stuffing, freezer friendly
I love stuffing, and I do love when it gets cooked the turkey, but sometimes you’re not having turkey, or there just won’t be enough. This is a great addition to the table and you will still get those traditional flavours. Make it even better: substitute chicken broth for homemade turkey broth!
The good news is, My #FoodieMamas stopped by today and we have your next holiday meal covered! Everything from soups, to salads, to mashes. It will definitely make your next family gathering a total success!
Emily from The Best of This Life is sharing her amazing Carrot Ginger Soup!
Trish from Rhubarbians is sharing her Quinoa stuffed delicata squash rings with mushrooms, cranberries, and pecans!
Deepika from Easy Baby Meals is sharing Pumpkin Spiced Sweet Potatoes And Apple Soup.
Sarah from Life’s Little Sweets brings us Oatmeal Cookie Marshmallow Sweet Potato Casserole.
Ali from Home and Plat created Boursin Creamed Corn.
Chrissie from The Busy Baker Blog is sharing her Brussels Sprouts Salad with Creamy Bacon Dressing.
Back to Trish wth her mouth watering Spiced apple cranberry sauce with rye.
I’m jumping in here with a household favourite! Prosciutto Wrapped Asparagus Bundles.
Emily from the Best of This Life took a twist on a classic with these Perfectly Baked Sweet Potatoes.
Sarah From Life’s Little sweets is sharing a classic with us: Homemade Mashed Potatoes.
Deepika brought us her delectable Lemon And Dill Rice Pilaf.
Ali from Home and Plate created this mouth watering Maple Cayenne Butternut Squash with Pancetta and Pecans.
And Chrissie is sharing her Maple Rosemary Roasted Sweet Potatoes.