I can’t believe it’s only a week before Thanksgiving. Is it just me or does time continually get faster as you get older, especially when you have kids ?! (Sorry for the sentimental blubbery and cliche statements). I’m feeling a little emotional these days and trying to savor these last few months with one kid – that’s right, I’m pregnant! Super exciting, super exhausting, super duper didn’t feel like cooking for about 4 months, which explains questions I have been getting about ‘Are you still writing your blog?’. Oops, yes! Just hard to keep up with a cooking blog when the only thing entering and staying in my stomach there for awhile was Ramen and watermelon popsicles.
Anyway….whether you are hosting, gathering elsewhere, or just having an intimate family meal with you and yours, this stuffing recipe is great to toss together as you will more than likely have all the ingredients on hand. I don’t know about you, but I used to be intimidated by making stuffing. I don’t know if it’s because there are so so SO many variations of it, and in all honesty sometimes it just doesn’t taste great for whatever reason, but I decided this year I was going to tackle it in a way that I wouldn’t mind re-creating any time of the year. (Also, I had a loaf of homemade white bread that desperately needed using before I had to sadly and guiltily toss it).
Served with pork chop with pan gravy and green beans
Give this a go on the big day, you won’t regret it. ♥
Easy Anytime Homemade Stuffing
Simple stuffing made with ingredients you probably already have on hand. Give it a try and wow your guests.
Cut bread into 1" cubes and let dry out on a baking sheet overnight. If you didn't have time to do this the day before you can also place the baking sheet in a 250 degree oven until the bread starts to dry out (will vary depending on bread, check on it every 5-10 minutes).
Preheat oven to 350 degrees.
Melt butter in a saucepan over medium heat. Add onions and celery and cook down for 10 minutes or until softened.
Place dried bread cubes into a large bowl and pour melted butter with onions and celery over it. Stir together well.
Add the sage, thyme, parsley, salt, pepper, and celery salt. Stir to combine.
Pour 1 1/4 cups of chicken broth over the bread mixture and mix together well.
Whisk together the 2 eggs with 1 1/4 cups of chicken broth. Pour over the bread mixture and again mix well. It will start to get mushy at this point and that's okay! Continue to add additional chicken broth 1/4 cup at a time until all the bread is saturated.
Place into a greased casserole dish. Cover and cook for 30 minutes. Uncover then cook for an additional 10 minutes to get a nice crisp on top.
For the final touch, melt 3 Tbsp butter in the microwave. Stir in the additional 1/4 tsp of sage, thyme, and parsley. Drizzle over the top. Dig in!
The amount of chicken broth needed will vary between 2-3 cups depending on how long your bread was allowed to dry out and what type of bread you used. I used homemade white bread and I used more toward the 2 3/4 cup end, but if you use store bought sliced bread it won't take as much.
You can omit the final topping of butter if you're worried about calories 😉
How’s everyone doing in 2018 so far? New Year’s resolutions going well? Keep at ’em, you can do it! I’ve learned that if I call them “goals” instead of “resolutions” I’m much more likely to succeed. There’s just something about being able to check off a goal as completed that makes me feel like the “throwing money in the air” meme. I’ve also started semi-bullet journaling this year – I call it semi because let’s be honest, I will never be as talented or artistic as the examples you see on Pinterest. (If you don’t know what I’m talking about, Google it. Seriously, it’s impressive) So far it has been helpful, and not just for my yearly goals but for keeping track of how often you do certain things. For example, I’m trying to keep track of how often I change my contacts – if you’re an optometrist please don’t get mad – but I’m pretty sure I have been wearing this pair for > 6 months. No wonder I never run out.
On another note, how about that Superbowl? In full transparency, I didn’t watch much of it because we had some friends over who brought their 9 month old, and I spent most of my time trying to keep my kid from using his friend’s foot as a chew toy. What do I even do with a 7 month old who has 6 teeth? All of my pre-baby reading about “what to expect your first year” did not prepare me for this stage this early.
Speaking of biting and chewing, I made this amazing pulled pork for the big game, and it totally turned out better than I expected. I was literally eating it by the forkfuls cold this morning. The spicy coleslaw paired so well with it too. If you aren’t into breaking out of the traditional coleslaw mold, your good old-fashioned picnic slaw would be great also!
Just a little PSA prior to giving you the recipe: if you have time to toast your buns – do it. Buttery toasted Hawaiian rolls + saucy pulled pork + crisp, spicy slaw = Par-tay! You won’t regret it.
Crock Pot Pulled Pork Sliders with Spicy Feta Coleslaw
Tender, juicy pulled pork (that's also very versatile and freezer friendly) paired with crunchy spicy slaw will leave you wanting to make this every week
Thaw pork and trim of excess fat.
Slice onion and place in bottom of Crock Pot (I used a 6 qt).
Place roast on top of onion and pour 1/2 can pop over the meat.
Cook on low for 7-8 hours or until cooked through.
Remove meat from Crock Pot and shred. Remove all but 3/4-1 cup of liquid from Crock Pot and return shredded meat to it. Pour desired amount of BBQ sauce in, and mix well.
Cook on low for an additional 1-2 hours.
In a bowl, mix together mayonnaise, sour cream, vinegar, sugar, and seasonings. TASTE it at this point and adjust the seasoning for your dressing as desired!
Pour dressing over coleslaw mix and mix together. Fold in feta cheese. Let your coleslaw rest in the refrigerator for 30-60 minutes to combine the flavors.
To serve your sandwiches: bun + meat + coleslaw! Done!
This pulled pork is also wonderful on its own, on nachos, on pizza, etc! It is freezer friendly with appropriate storage in a container or Ziploc bag. I really wish I would've made this to throw in the freezer before my son was born!