Delicata Squash Stuffing with Celery and Apples

 

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This stuffing recipe was a hit in our house this Thanksgiving and is sure to make an appearance on the holiday table again this year and for years to come. I hope you are having a lovely holiday weekend. Our home has been filled with friends and family- a welcome reminder of the bounty we are surrounded by. I am so grateful for Jubilee Farm and the amazing produce that graces our table every week. It’s truly an honor to write recipes that feature their harvests. The holidays are officially upon us. Feast and enjoy!

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Delicata Squash Stuffing with Celery and Apples

1 delicata squash, washed, seeded, and cut into large dice
1/2 pound crimini mushrooms, sliced or quartered
1 large apple, cored and cut into large dice
2 shallots, sliced
3 tablespoons olive oil, divided
1/2 teaspoon salt
2 cups celery, large dice
1 medium onion, large dice
Half loaf of sourdough cut into cubes (day old is great for this)
1 1/2 cups vegetable or chicken stock
Leaves from 1 branch rosemary, stripped and chopped
1 tablespoon fresh thyme (1 teaspoon dried)
1 tablespoon fresh sage, chopped (1 teaspoon dried)
1/4 cup chopped parsley

1. Preheat oven to 400°. Combine squash, mushrooms, apples, and shallots in a large mixing bowl and toss with 2 tablespoons olive oil and salt. Roast until squash is easily pierced with a fork, about 20-30 minutes. When finished cooking, remove veggies and turn oven down to 350°.
2. In a large Dutch oven, heat oil then sauté onions and celery over medium-high heat for 5 minutes. Add bread and continue cooking, stirring often for another 5-8 minutes.
3. Add roasted vegetables, stock, and herbs to the pot. Stir mixture over medium heat until the bread has absorbed most of the stock.
4. Transfer to oven with lid and bake 20 minutes, remove lid and cook for another 10 minutes. Transfer to a serving dish or place it right on the table!

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Pickled Beet Deviled Eggs

Deviled Eggs

Easter is this weekend and what better way to celebrate than with colorful eggs that everyone can enjoy? These are quite easy to make, delicious, and a lovely centerpiece to boot! I’ve written the recipe to make 12 servings (6 eggs), but it can easily be scaled up or down depending on how many you’re feeding.

Ingredients:

for the pickles-
3 cups of water
1 cup of white wine vinegar
1 teaspoon sugar
1 red beet, peeled and sliced
1 shallot or 1/2 an onion, sliced
5 allspice berries
1 bay leaf

for the eggs-
6 eggs at room temperature
1 tablespoon Dijon mustard
3 tablespoons mayonnaise or aioli
1/2 teaspoon paprika
6 sprigs of parsley, chives, or tarragon, chopped coarsely

Method:

  1. In a small pot, combine all pickling ingredients and bring to a boil. Reduce heat and simmer 20 minutes. Remove from heat and allow to cool.
  2. Meanwhile place eggs in a large pot and cover with water (make sure the eggs are covered with 1 1/2 inches of water) and bring to a boil. As soon as the water boils, set a timer for 8 minutes. While the eggs are cooking, prepare a bowl with ice water – you’ll use this to cool the eggs and prevent them from over cooking. When 8 minutes are up, remove the eggs from the boiling water and place in the ice bath.
  3. When the eggs have cooled, peel them and place them in a jar or bowl with the beet pickles and brine. Allow to set in this solution in the refrigerator at least two hours or overnight.The longer they sit, the deeper the color from the beets will penetrate. The eggs will also take on more of the pickle flavor.
  4. When the eggs have sat in the pickles long enough for your liking, remove them and cut them in half.
  5. Use the back of a spoon to gently remove the yolks and place them in a bowl along with the mustard, mayonnaise, paprika, and half of the herbs. Mix all the ingredients together with a fork until combined. (I like to leave mine a bit chunky, so that there are a variety of textures)
  6. Use a spoon or piping bag to put the filling back into the eggs and arrange on a serving platter. Sprinkle remaining chopped herbs over the top. Voila! Party Snacks!