Old Fashioned Stuffing

Old Fashioned Stuffing

30 slices of white bread, lightly toasted

2 tbsp butter

1 large onion, finely chopped

2 stalks celery, finely chopped

2 eggs lightly beaten

2 cups chicken broth

2 tsp rubbed sage

1 tsp garlic powder

salt and pepper to taste

Let bread sit about 24 hours until hard.

Preheat over to 325. Grease 9x13 baking pan.

Crush bread into crumbs with a rolling pin. Place crumbs in a large bowl.

Melt the butter in a medium saucepan over medium heat. Stir in onion and celery and slowly cook until soft. Remove from heat and drain.

Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist but not mushy. Use water if necessary to get desired consistency. Mix in the onion, celery, sage, garlic powder, and salt and pepper.

Press the mixture into a baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Sausage, Potato, and Spinach Soup

From here

This was so good. We pretty much like everything we dry from her website.

1 tbsp olive oil
1 lb italian sausage casing removed
3 cloves minced garlic
1 onion diced
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp crushed red pepper (did way less)
kosher salt and pepper
5 cups chicken broth
1 lb potatoes, diced
3 cups baby spinach (didn't have..sadly!)
1/4 cup almond milk

Put instant pot on saute mode and add olive oil. Add Italian sausage until browned. Crumble it as you go.

Stir in garlic, onion, oregano, basil, red pepper flakes. Stir until onions are cooked. 2-3 mins. Add salt and pepper.

Stir in chicken broth and bay leaf. Turn on instant pot. High pressure for about 5 minutes.

Release pressure. Add spinach until it begins to wilt. Add almond milk until heated through. Add more salt and pepper if desired.