Breads, Side Dish

Sourdough & Carmalized Balsamic Onion Stuffing

Have you ever noticed that stuffing seems to taste better the next day? Maybe because the stress of pulling off the perfect Thanksgiving dinner has passed. Maybe it’s because you are so happy to be home with your family around you and not out shopping with the masses on Black Friday. Anyway, I just love a bowl of stuffing warmed up for lunch. Here is my stuffing twist for this year.

Sourdough & Caramelized Balsamic Onion Stuffing

The Day Before: Bread Prep and Caramelize Onion
2 Tbl olive oil
1 lg onion, chopped (size you want)
1 tsp sugar
2 Tbl balsamic vinegar
1 (approx. 1 lb) loaf of sourdough bread

In large pan, heat oil, onion, and sugar over medium low heat. Cook for about 30 minutes, stirring occasionally, keeping temperature between low and medium low. You want the onion to keep cooking, but never hot enough to burn. While onion is cooking, cut bread into cubes (about 1″x1″ or what you like). Don’t forget to stir your onions! Spread the bread cubes out on a baking sheet and leave to dry out. When onions are tender and caramelized, add balsamic vinegar, stir and cook another minute. Remove from heat, cool enough to put in airtight container and refrigerate until tomorrow.

The Day Of: Stir Together and Bake
3 celery stocks, diced
1/2 cup coarsely chopped walnuts
3 tsp poultry seasoning
1 tsp salt
1/2 cup butter, melted
1¼ cups chicken broth
1 egg, beaten

Preheat oven to 350°. In large bowl, stir together dried bread cubes, walnuts, poultry seasoning, and salt. Heat butter and add celery; cook until tender. Add caramelized balsamic onions and heat through. Pour celery, onion, and butter mixture over cube mixture and toss to coat. Whisk together chicken broth and egg, pour over cube mixture and toss until well combined. Turn out into 9″x13″ sprayed pan and bake 30-40 minutes.

Sourdough & Caramelized Balsamic Onion Stuffing 2

Sourdough & Caramelized Balsamic Onion Stuffing 3

One Year Ago: Butterfinger Crunch Cream Pie Butterfinger Crunch Cream Pie

Two Years Ago: Eggnog Chocolate Chip Cookies Eggnog Chocolate Chip Cookies


Cheesy Cream of Vegetable Soup

Time to make something for dinner, My daughter and I love to make up soups.  We wanted a cream soup and we needed to use up some fresh veggies.  Here is what we came up with and the family loved it.

4 Tbl butter
4 Tbl flour
6 cups water
1 pkt onion soup mix (such as Lipton)
2 chicken bouillon cubes
1 cup thinly sliced carrots
1 cup sliced celery
1 cup small pieces broccoli florets
1 cup small pieces cauliflower
3 cups chopped fresh spinach
2 cans great northern white beans
2 cups grated sharp cheddar cheese

In large stock pot melt butter, stir in flour, and cook over medium heat until bubbly.  Heat water in microwave until boiling, add onion soup mix and bouillon.   Stir onion broth into butter mixture in stock pot, bring to boil until slightly thickened, turn heat to low.  Meanwhile, steam carrots, celery, broccoli, and cauliflower in saucepan for a couple minutes until just tender, add to soup.  Stir in spinach, white beans, and cheddar cheese.

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