QUICK & Easy Stuffing with Apples & Onions

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Looking for a quick way to make a spectacular stuffing side dish to accompany your meal?  This is the simplest thing to do:

1.  1 box cornbread stuffing mix

2.  1 large onion chopped

3.  2 stalks celery diced

4.  2 or 3 apples, peeled and diced in large pieces

5.  Pecans – a handful

6.  Chicken broth — enough to moisten.

Chop the onion and apple and celery.  Drizzle a little olive oil in a non-stick skillet and saute the onion and celery.  When they become tender add the apples and heat through.

Mix the stuffing mix according to the package directions.  Add the cooled onion/celery/apple mixture and the handful of pecans.  Stir in enough chicken broth to moisten the ingredients slightly.

Pour into a baking dish and bake until heated through – about 20-30 minutes, depending upon the size of the dish.

The sky is the limit in terms of mixing up the ingredients.  You could omit and or add a number of things — additional veggies, raisins, cranberries, sausage, sliced almonds, etc.

Quick & easy does it for me………….DebraJ

I did not receive any compensation or receive free gifts to create this post.  The ideas and opinions are my own.


Roasted Carrots with Crushed Pistachios

Whole Roasted carrots

Carrots are yummy, but nothing is better than a roasted carrot.   I found some cool long thin whole carrots with leafy green tops at one of our local grocery stores and decided to roast them whole.   I trimmed the greens off leaving a tiny stub of green (for decoration) and then washed the carrots carefully.  I left the carrots in a drainer and allowed them to dry thoroughly. 

Whole Roasted carrots

I took the clean carrots and rubbed them down with some olive oil and placed them flat on a cookie sheet.  Whole Roasted carrots rubbed with olive oil


Whole Roasted carrots rubbed with olive oil

Whole Roasted carrots rubbed with olive oil

These went into the oven for 45 minutes 375 degrees.  I took them out

of the oven midway and rolled them around a little bit and spritzed with some more olive oil because they were beginning to dry out a little bit.

When they were fork tender (not smushy) I removed them from the oven.  I served them on a platter and sprinkled a handful (about 1/4 cup) of crushed pistachios over the top.

Roasted carrots are a little firmer than other traditional cooking methods, and because the heat from the oven releases some of the moisture form the carrot, the sugar and flavor is more concentrated.

Whole Roasted Carrots with Crushed Pistachios

These made a pretty presentation and I plan to utilize this simple method of preparing carrots again soon – that is, IF I can find them in the stores again.

What’s up Doc?.…………..DebraJ

I have not received any compensation or free gifts for this post.  The ideas and opinions are my own.