Thanksgiving Side by Sides - Part 2

I'm convinced that there's no real point to stuffing. It's just that, stuffing. Pointless bready filler. That being said, it's one of my favorite things about this bread cleanse I'm on. Don't get me wrong, I love a good Stove Top stuffing but that has its time and place, and it's usually a food drive for poor people. If you're making Thanksgiving dinner, take that extra initiative and make stuffing from scratch, it's really not that hard or expensive. I usually don't actually stuff the turkey, because of salmonella and why waste perfectly good bready filler?

Baguette Stuffing

Maybe not the most original stuffing, but when preparing a dinner for people, it's best to stay traditional, lest anyone have prudent palettes. I don't think there's a person alive who doesn't enjoy French bread, this is a safe recipe for everyone. 

you will need the following: 

1 long baguette in pieces 

1.5 sticks of melted butter

1 red onion diced

4 stalks celery diced

2 tsp finely chopped poultry herbs

1 c stock (use veggie if planning for vegetarians)

splash of milk 

Step 1: Rip baguette into small pieces while diced veggies and herbs sautee in butter. 

Step 2: Once veggies are tender, toss in bread. Let bread soak up remaining butter, then dowse in stock and stir until absorbed. Splash with milk and cover. Stuffing can sit for awhile and reheats nicely. 

Thanksgiving Side By Sides - Part 1

Nothing kills your Thanksgiving buzz quite like a vegetarian at the table. Not to worry, as long as the side dishes hold out, everyone can be happy, sort of. I'm not crazy about sweet potatoes, but I discovered this interesting method in a Southern cookbook a few years ago. I've even converted some sweet potato haters with this savory little gem. I make these all the time because they're cheap and easy. Sweet potatoes, unlike baking potatoes, are actually pretty good for you too. If you're fortunate enough to have two racks in your oven, pop these babies in about an hour and a half before you take the turkey out. 

Sweet Potato Halves with Crispy Fried Rosemary

The best part about this method is that the rosemary will get crispy beneath the potato while the potato blackens. You can't really fuck this up, so don't worry. Also, if you're short on rosemary you can use thyme too, it won't get crispy but it does the trick. 

Step 1: Set oven to 400ish. Line a baking sheet with foil, a little olive oil and course sea salt. Set down rosemary sprigs where you intend to place potatoes. 

Step 2: Stab potato all over with a fork. Cut (or widdle if your knives suck as bad as mine do) sweet potatoes lengthwise. 

Step 3: Score the exposed tops and then slather with butter. You can't put too much butter on there. In fact, put a few little flecks right down on the baking sheet. Sprinkle whatever other seasons you like on the potato tops too, they'll need it. Place halves orange-side down onto rosemary and roast for an indefinite amount of time. Once they start oozing, you're good.