After reading about how many of you were about to head to the grocery story for ingredients yesterday, I’m looking forward to hearing many exciting tales of crafting candy from cryptic recipes! (I think Van would like someone to send him some peanut butter cups…)
If you ever see one of these lamps in someone’s house, you absolutely must take a picture for me! Ye gads. (Also? Probably your host is a vampire and you should run.)
I wonder what size knitting needle it takes to knit a couch?
Oh dear – ‘twould be mortal peril indeed for me to try this.
Did you know that heat is a leading cause of laptop problems? I’m a big fan of laptops stands for keeping your laptop from overheating – and my favorite is not the kind that contains USB-powered fans. Check out Lifehacker’s great list of DIY laptop stands – I love the three-ring binder variant (although I would probably cut vents in the binder to help cool the laptop).
Had I been thinking, I would’ve posted this recipe before Thanksgiving. But as Brigitte pointed out, some people do eat turkey for other holidays.
The day before you need the stuffing, make enough cornbread for a 9×13 pan. This should be a savory, not sweet, cornbread recipe. This works well for me:
Preheat oven to 425F. Grease a 9×13 cake pan.
Combine the following dry ingredients:
2 cups cornmeal
2 cups GF flour blend (I usually use Bob’s Red Mill All-Purpose GF Flour)
6 tsp baking powder
1 tsp salt
Combine the following ingredients in a separate bowl:
1/4 cup sugar
1/2 cup veggie oil or melted margarine (I use Earth Balance Buttery Sticks)
2 cups buttermilk or plain yogurt
2 beaten eggs
Combine all ingredients quickly. Do not mix until it’s smooth. Pour batter into prepared pan. Bake for 20 to 25 minutes or until the edges are light brown.
The next day, cube the cornbread (I made 1+” cubes) and toast in the oven at 350F until lightly browned. Meanwhile, saute the following in a little bit of olive oil or butter:
1-2 onions, chopped
4-6 stalks celery, chopped
1 c portabello mushrooms, chopped
1 apple, chopped (do not peel)
1 sweet Italian turkey sausage, cooked and cut into very small cubes
1 4 oz can chopped black olives
1-2 T parsley flakes
1+ T poultry seasoning
1/2 – 1 tsp fennel
32 oz gf chicken or turkey broth
In a large bowl, mix the toasted cornbread, sauteed veggies, turkey sausage, chopped black olives, and seasonings. Add the broth and mix well. You may need to add some water to make the dressing sufficiently moist.
Bake at 325-350F in a 9×13 pan or in a casserole dish for 30-60 minutes, until dressing turns golden on top.