Thanksgiving recipes - Harvest Stuffing

Here is one of our favorites for Thanksgiving:
[Note: The New Better Homes and Gardens (1989) is our go to cookbook for many pies and sides]

Harvest Stuffing -  p. 323

1 c chopped celery
1/2 c. chopped onion
1/2 c margarine or butter
1/4 tsp ground nutmeg
8 cups dried bread cubes (homemade is so easy - use 16 slices cubed into 1/2", spread onto baking pan, bake in 300 F oven for 10-12 min)
2 c finely chopped peeled apple
1/4 c toasted wheat germ
opt: 1/2 c chopped walnuts
1 1/2 - 2 c chicken broth
In large skillet, cook celery and onion in margarine or butter until tender. Stir in nutmeg, 1/4 tsp salt and pepper. In a bowl combine everything else but broth. Mix vegetables with bread cubes. Drizzle broth to moisten. Makes 8-10 servings.
Bale om covered casserole dish at 375 for 20-30 minutes.

Crock Pot Variation - place the bread cube mixture into the saucepan. Drizzle the broth in there and mix until well blended. Next place in a crock pot on low for 30 min and warm for up to 1 hour more. This frees up coveted oven space.

to try: Lentil Mushroom Sweet Potato Shepherd's pie

https://www.thekitchn.com/recipe-lentil-and-mushroom-sweet-potato-shepherds-pie-182683

Wild Rice Soup

Cooking Wild Rice

Dark Chocolate Muffins

 

I doubled this recipe, switched the beans to cooked black beans and placed it in two pans - 

one bread pan and one 8x8 pan. Baking them for 20 min, as directed above. Turned out to be wonderful brownies! That is the recipe shown in the photos.