Grandma’s Stuffing

Thanksgiving stuffing is special to most people because it is what they grew up on. It is what makes them think of Thanksgiving. Some people serve it on the side and call it dressing. Others stuff it in the cavity of the turkey and call it stuffing. We call it stuffing but serve it on the side of the turkey. Oh, and it doesn’t have any bread in it! So, we are all confused! 🤷🏻‍♀️

This stuffing is extra special. It is special because it is THAT good, but it is also special because my Grandma was a special lady. She started this tradition and made it every year. Then my mom and aunt did the same and now my sisters, cousins and I are also following in those footsteps. Honestly, it can be served without the turkey and we would all be happy. None of our Thanksgiving’s are complete without it.

If there is one recipe you follow of mine, let it be this one.

I hope you all have a Happy Thanksgiving with full bellies and lots of leftovers.

I’m thankful for the women in my family that set the traditions that made the holidays feel so special. I hope I can do the same for my family.

Click here to shop your favorite Pampered Chef Products.

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Grandma's Stuffing

Ingredients

  • 4-5 pounds of ground beef(not lean)
  • 2-3 cups of white rice, uncooked
  • 4 packages of baby bella mushrooms (8 oz. each)
  • 10 stalks of celery, chopped into small pieces
  • 1 large onion, chopped into small pieces
  • 6 cloves of garlic, minced
  • a big bunch of Italian parsley, chopped
  • at least 12 cups of low sodium chicken broth
  • olive oil
  • salt and pepper

Directions


This should be made the day before Thanksgiving.  

  1. In a medium pot cook the rice according to the directions on the box. Use chicken broth in place of the water. 
  2. When the rice is finished cooking, set aside.
  3.  In a large skillet heat olive oil on medium heat. Add the celery and onion. Season with salt and pepper. Cook until tender. Set aside when done.
  4. In a medium pot, heat olive oil on medium heat. Add mushrooms. Season with salt and pepper. Cook down until all of their juices are gone and the mushrooms are browned. Set aside when done.    
  5. In a large skillet, add the beef. Season with salt and pepper. Cook until there is no longer any pink left. Drain the fat and set aside.
  6. In a large bowl, add the beef. Then add the rice and combine. 
  7. Add the rest of the veggies and the parsley. Season with more salt and pepper. Stir until combined. 
  8. Cover tightly and store in the fridge.
  9. I would recommend taking it out of the fridge about an hour before baking. That will cut down on the cooking time. 
  10. Preheat the oven to bake 425.
  11. Place the stuffing in 2 separate baking dishes so that there is a thin layer of stuffing. That will also cut down on the cooking time.   
  12. Pour about a cup of chicken broth in each baking dish. You want enough to moisten it, but not too much that it is soupy. 
  13. Cover tightly with aluminum foil and bake until heated.
  14. Every half hour or so, remove from the oven, stir and add chicken broth as needed. 
  15. Season with salt and pepper if needed and enjoy!


Other Thanksgiving dishes that you’ll want to add to your table…

Mashed Potatoes

“Crowd Pleasing” Rice Pudding

Butternut Squash Soup

Colonial Pumpkin Pie

Apple Cake🍎

 

Advertisements

Mashed Potatoes

This is the first year ever I have pulled the sweet potatoes from our Thanksgiving menu and added mashed potatoes instead! And I am really excited. I was kind of feeling bored of the sweet potatoes. I want mashed potatoes smothered in gravy.  Right?!

Mashed potatoes are heaven. They are creamy and delicious. You can add just a few ingredients and keep them simple or fancy them up. My boys like them indented in the middle with a pool of gravy👌.

This a basic recipe for mashed potatoes. Feel free to add your favorite ingredient…

You can add truffle salt, roasted garlic or cheese!

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

IMG_3857IMG_3887

Mashed Potatoes

Ingredients

  • 3 pounds of potatoes(gold)
  • 1 cup of half and half(you can use milk to keep it lighter or heavy cream to make it creamier)
  • 5 tablespoons of unsalted butter(you can add your own salt to your liking)
  • Salt and pepper to taste

Directions

  1. Scrub the potatoes good.
  2. Peel and quarter the potatoes.
  3. Cover them in a large pot with salted water.
  4. Bring to a boil and cook until tender when you touch them with a fork.
  5. Drain and put back in the pot.
  6. Meanwhile, heat the butter and the half and half in a small pot until melted.
  7. Pour the butter and half and half over the potatoes. Mash with a potato masher until smooth. Season with enough salt and pepper. Serve immediately.

Enjoy.

If you are looking for other Thanksgiving Day recipes here you go:

Colonial Pumpkin Pie

“Crowd Pleasing” Rice Pudding

Butternut Squash Soup

Apple Cake🍎

Summer Salad

Summer is creeping up on us in Florida. Our watermelon is perfect right about now! This is a summer salad that my sister Ali makes. It tastes light and refreshing just like summer…

By Alexandra Salvatore

I wanted to emulate one of my favorite appetizer salads I’ve been going crazy over. In Long Island we wait all winter for warm weather and summer fruits. This salad is on almost every menu on the East end of Long Island and all are done with their own twist.

It contains all of my favorite things – watermelon, feta cheese and a peppery, crunchy green like arugula. You can also use baby spinach for a less bitter green. You can also crumble the feta for a less intense salt/cheese flavor. I use the balsamic glaze pictured. I’ve actually used that glaze for many other things like a simple mozzarella and tomato salad. I would suggest having one in the house. You can get it at Costco or an Italian market. It doesn’t have a close expiration date which is great too. Enjoy this refreshing and savory salad. It would be a great thing to serve as an appetizer or even as a side salad with a fish entree. 🐠🍉🧀

Summer Salad

Ingredients

  • a bag of arugula or baby spinach
  • a seedless watermelon(about 4-6 pieces cut into thick triangles)
  • a block of imported feta(in water), cut into rectangular chunks(can crumble as well)
  • balsamic glaze
  • salt and pepper
  • (Optional) – chopped pistachios to sprinkle over the greens before the feta

Directions

  1. On a large platter lay out the chunks of watermelon.
  2. On top of the watermelon, place a handful or two of arugula or spinach.
  3. Then top it with the chunks of feta cheese.
  4. Drizzle with the balsamic glaze and sprinkle with salt and pepper.

Enjoy!

Other Blogs by Ali:

Ali’s Beauty Tips

Mac Eyeshadow

A trip to the Pork Store

Ali’s Favorite’s

Get Swim Suit Ready or NOT!

No Romaine, No Problem

This tomato salad is one that my sister Jen makes a lot. It is refreshing, simple, healthy and delicious. It’s one of those salads that everyone eats with their fingers out of the bowl before it’s even on the table!

 

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Tomato Salad

Ingredients

  • Two containers of grape tomatoes halved
  • 1/4 of a small red onion chopped
  • 1 clove of garlic chopped
  • Salt and pepper to taste
  • 4 or 5 basil leaves sliced
  • About half of a block of imported feta
  • A packet of good seasons dressing(will need oil, vinegar and dressing jar)

Directions

  1. Put tomatoes, onion, garlic, and basil in medium bowl.
  2. Break up feta and put in bowl.
  3. Season with salt and pepper.
  4. Prepare good seasons dressing per directions on packet(you could also just use a simple oil and vinegar dressing. But the good seasons tastes so good with the tomatoes. And you can store any leftover dressing in the fridge and use it on your salads throughout the week.)
  5. Drizzle dressing over the salad and mix.

 

Enjoy!

Other salads that we love…

Summer Salad

Italian Pasta Salad

 

 

Broccoli Rabe

Broccoli Rabe is a veggie my mom frequently makes.  It is packed with nutrition and is delicious!  I don’t make it much because half of my family likes it and half of them don’t.  But I love it when it’s made right.  And my mom makes it perfect.  I love it tossed with pasta, of course.  But you can make it as a side dish to sausages or any meat.

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

Broccoli Rabe

Ingredients

  • EVOO
  • crushed red pepper flakes(add as much as you prefer)
  • garlic, 8 cloves peeled and sliced
  • 2 bunches of broccoli rabe(rinse, cut off the bottom of the stems and chop in big chunks
  • Optional(pasta of your choice)

Directions

  1. Coat the bottom of a large sauce pan with olive oil.
  2. Add crushed red pepper flakes and garlic.
  3. Saute for about 2 minutes.
  4. Add the broccoli rabe.
  5. Let it sizzle for a few minutes.  Then add in about 1/2 inch of water to the pan.
  6. Drizzle the top with some olive oil and season with salt and pepper.
  7. Cover and steam on medium heat until soft(about 10-15 minutes)

Serve as a side dish or mix with your favorite pasta(you can add a little pasta water if you want more “juice”) and top with grated cheese!

Enjoy!

Other pasta and veggie dishes that I ABSOLUTELY LOVE!

Bowties with Broccoli

Sunday Dinner

 

Fancy Beans

This is a recipe I originally got from the back of a can of Bush’s Beans.  I have changed it a bit over the years.  It is an excellent side dish that I usually serve with white rice and store bought Rotisserie chickens for a quick, healthy dinner!

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

Fancy Beans

Ingredients

  • 2, 15 oz cans of Bush’s black beans, drain and reserve juices
  • 1 tbsp. of olive oil
  • salt and pepper to taste
  • 3/4 cup of onion, chopped
  • 1 green bell pepper, chopped
  • 1, 14.5 oz. can of diced tomatoes
  • 1/2 tsp. of ground thyme
  • 1 tbsp. of apple cider vinegar
  • 1 squirt or more of Sriracha-depending on how spicy you like it(My family only likes the Trader Joe’s brand)

Directions

  1. In a large skillet, heat the olive oil.
  2. Saute the onion and green pepper until tender.
  3. Stir in the diced tomatoes, beans and thyme. Season with salt and pepper.
  4. Cook for 3 minutes.
  5. Add the vinegar, sriracha, and reserved juices from the beans.
  6. Cook for 5 more minutes.
  7. Serve over rice(I usually serve this with Minute Premium White Rice.  It literally cooks in 5 minutes!)

 

Momma’s Meatballs

 

I can make these every day for a year and they still won’t be as perfect as my mom’s. Not sure what she does to them. But this is her recipe and they are amazing! Sunday dinner usually has these on the menu.

Meatballs

Ingredients

  • 2 pounds of meatloaf mixture(ground chuck and pork)
  • 6 cloves of garlic, chopped
  • A big handful of chopped Italian parsley
  • 1/2 cup of Italian seasoned breadcrumbs(You can also use the seasoned Panko or combine them both)
  • 1/4 cup of grated Pecorino Romano cheese
  • salt and fresh ground black pepper
  • 2 eggs

Directions

  1. Pre-heat oven to 400 degrees.
  2. Place all ingredients in a large bowl.
  3. Mix well until all ingredients are combined.
  4. Add 2 tablespoons of water or as much as needed until they feel moist.
  5. Mix again.
  6. Roll into medium sized meatballs.
  7. Roast for about 15-20 minutes or until brown.
  8. Put in your pot of marinara Sauce and cook on simmer for 2 hours stirring frequently.

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.