Dried Fruit and Nut Stuffing

I love Thanksgiving! Especially the stuffing (dressing). The sage! The celery! I like dried fruit and nuts, so I came up with this recipe that uses both. My favorite combination is half raisins, half dried cranberries for the fruit, and pecans for the nuts.

Ingredients

• 1 stick + 2 tablespoons butter
• 2 medium onions, chopped
• 3 ribs celery, chopped
• 1/2 teaspoon kosher salt
• 2 cans (14 ounces each) chicken broth
• 1 1/2 cups dried fruit, such as raisins, dried cranberries, or dried cherries, or use a mixture (chop larger fruits into small pieces)
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 2 large eggs
• 1 pound bread, sliced, dried on the counter for a few hours and cut into small cubes
• 1 cup chopped and toasted nuts, such as walnuts or pecans

Directions

Preheat oven to 350 degrees.

Melt 2 tablespoons butter over medium heat. Saute onions and celery with kosher salt. Once onions and celery are crisp-tender and slightly browned around the edges, add sage, thyme, broth, and fruit. Bring to a boil and cook for 2 minutes, until the fruit plumps up.

Beat eggs in a large mixing bowl. Stir in bread and nuts until all the egg is absorbed. Add broth mixture and stir to combine. Put in large baking dish. Cut remaining stick of butter into small pieces and dot on top. Bake until the top is golden brown and crispy, about 40 minutes.

Nutella Brownie Bites

I remember in college some guy telling me he loved nutella on his pepperoni pizza. My enjoyment does not extend to that delicacy.

Everyday there is new Nutella recipe pin on Pinterest including this photo of a recipe, but not the link. :( I hate those kind of pins. I found on this recipe on Savory Sweet Life. These little bites are delicious. I'll save them for a special occasion, since it took about half of a 26.5 jar of Nutella for only 24 mini brownies.


Heat the oven to 350 degrees. Line a 12-cup mini muffin pan with paper or foil liners.


Put 1 cup of  Nutella and 2 eggs in a medium bowl and whisk until smooth and well blended. Add 10 Tbs (1/2 c & 2 Tbs)  flour and whisk until blended.




Spoon the batter into the prepared muffin tins (about 3/4 full). I use a #60 disher.




Sprinkle with the chopped hazelnuts.



Bake until a toothpick comes out with wet, gooey crumbs, 11 to 12 minutes.
Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 3 days.


Bet I could make these with peanut butter.

Check out this awesome list of recipe staples that everyone should master!

http://lifehacker.com/5838661/10%252B-dishes-and-drinks-everyone-should-know-how-to-make-at-home-including-you