Thanksgiving prepwork

The kids are helping me with the prep work. This will be a progressive post throughout the day. I am going to make the stuffing for a party were attending tomorrow, while I do house errands so check back on this post every very hours, to see how we are coming along.

2 hours later.... Having a little snooze. Will make that stuffing soon. Dreaming about honey oat bread too. But Kevin wants a pie. I am no baker so we shall see what the kids and I can produce.

Stuffing Recipe/Directions:

1. Fry 6 little breakfast sausages in a really big frying pan (I used bison sausages and my fave. 16" pan)

2. Add 1/3 cup of butter,  1lg. chopped onion and garlic -3-4 cloves). Saute 5 mins

3. Add herbs and salt and pepper (sage, thyme, rosemary etc.)

4. Add 1 cup of white wine.

5. Add fruit: chopped apples, pear, dried cherries or cranberries or both

6. Add nuts (I used walnuts but chestnuts, pecans, hazelnuts or pinenuts would work - I bet. )

7. Add 2-5 cups of broth/stalk etc. I added what I thought would cover the amount of bread I had prepared. 

8. Add bread, stir well, keep on heat for 5 mins and then put in a in oven in big tinfoil pan (I use the disposable ones) to keep warm, or I put mine in the fridge to be reheated tomorrow.

Next the pie. I dont bake so we rolled out dough I bought at the bakery and added 3 cups of blueberries, 1/2 cup of sugar, cinammon, nutmeg and 2/3 cup of oats & 1/4 cup of water (the oats and water I only do for my husband it takes the taste away I think - but he loves oats and it makes him feel better). 

Claire cut a "C" out to claim it as hers!

Proof that I baked something and that it was edible. My husband scarffing the pie

I also made the Honey-Oat Bread with this recipe I got on Epicurious. Note it makes 2 balls of dough, I didn't realize that and doubled the recipe.... so now I have 4 balls. Will take some to tomorrows party!

Recipe:

"Never have I tried a homemade bread as light and delicious as the honey-oat loaf at The Green Mountain Inn in Stowe, Vermont," writes Rebecca...more ›

• 1 3/4 cups warm water (105°F to 110°F)
• 1 tablespoon dry yeast
• 3/4 cup quick-cooking oats
• 1/3 cup honey
• 3 tablespoons vegetable oil
• 2 1/2 teaspoons salt
• 5 cups (about) all purpose flour

• 1 large egg, beaten to blend
• Additional quick-cooking oats

Stir 1/4 cup warm water and yeast in large bowl. Let stand 10 minutes to dissolve yeast. Stir in remaining 1 1/2 cups water, 3/4 cup oats, honey, oil, and salt. Stir in enough flour to form soft dough. Coat another large bowl with oil. Transfer dough to oiled bowl and turn to coat. Cover with plastic wrap, then kitchen towel and let rise at room temperature until doubled in volume, about 1 hour.

Oil two 8 1/2x4 1/2x2 1/2-inch loaf pans. Punch down dough; shape into 2 loaves. Place 1 loaf in each pan. Cover and let rise in warm draft-free area until almost doubled in volume, about 20 minutes.

Preheat oven to 350°F. Brush tops of loaves with egg; sprinkle with additional oats. Bake until brown on top and tester inserted into center comes out clean, about 40 minutes. Cool completely. (Can be prepared up to 1 day ahead. Store airtight at room temperature.)