Announcing My New eCookbook :: Holiday Baking! ::

Welcome to my Holiday Baking eCookbook! I have compiled 20 of my favorite, tried and true, holiday baking recipes into this adorable ebook.  Each recipe is featured in a holiday theme on its own page, so printing for yourself or for friends is a breeze. I am offering this eCookbook for a sale price of only $2.50!

I hope you enjoy my new Holiday Baking eCookbook. Thank you for supporting Divine Domesticity!

Recipes Included:

Baked Doughnut Puffs
Chocolate Chip Pound Cake
Cinnamon Bread Custard with Berries
Ginger Peach Upside-Down Cake
Glazed Cheese Croissants

Buttermilk Brownies
Chocolate Cheesecake Bars
Chocolate Pecan Pie Bars
Mocha Toffee Brownies
Peanut Butter Brownies

Chocolate Chip Oatmeal Softies
Chocolate and Marshmallow Surprise Cookies
Flat and Chewy Chocolate Chip Cookies
Mild Spice Bites
PB&J Cookies
Peppermint Bark Cookies
Pumpkin Chocolate Chip Cookies
Soft Ginger Cookies
White Chocolate Cran-Cherry-Berry Cookies
World Easiest Peanut Butter Cookies 

Holiday Baking eCookbook :: Only $2.50!

:: November Wrap Up ::

Whew! We had a busy month here at Double D (my new nickname for Divine Domesticity, and it is appropriate for several reasons).  I am all turkey'd out, what about you? I hope my recipes helped you get through Thanksgiving relatively stress free with lots of yummy food to eat.

If you haven't entered in the November cookbook contest, today is your last day to do so. Please see this post for more info.

Top 10 Referrals in November 2008 to Divine Domesticity - Thank you for your support!
  1. Mom Advice
  2. Cookie Madness
  3. Pinch My Salt
  4. The Farm Chicks
  5. Simple Mom
  6. The Apronista
  7. Divine Caroline
  8. Retete culinare pentru voi 
  9. Casa rue 2658 
  10. Solar Powered
And lastly, thank you so much for being a reader of Divine Domesticity. As a (youngish) mom of a toddler, and another on the way, life can get to be stressful and lonely, but this website and the visitors I get provide a great source of support and encouragement.  I hope you have a wonderful holiday season! ~Ali

3 More Delicious Food Blogs You Need to be Reading!

by Divine Domesticity on November 29th, 2008

honey & jam.
a few of my bookmarked articles...

Good Eats 'n Sweet Treats
a few of my bookmarked articles...

The Hyper Homemaker/ Good Things Catered
a few of my bookmarked articles...

Happy Thanksgiving!

by Divine Domesticity on November 27th, 2008

Happy Thanksgiving!, originally uploaded by lordog.
I hope you have a stress free, happy day. Be sure to count your blessings! Oh, and eat lots of food for me. :)

- Ali and Fam complete!

I'll be working on implementing a new design for Divine Domesticity over the next few days.

It is going to be a TOTAL 180 from the current design. Much more my style, vibrant, silly, and a tad bit retro.

In the mean time, links may be missing, things may look wonky, but hang in there, it will all be squared away soon!

-Updated to add that the design is finished! If you cannot see the new design, do a CTRL - F5 to refresh your screen. 

Johnny Apple-Cider-Seed Mocktail

by Divine Domesticity on November 23rd, 2008

Craving a delicious, non alcoholic beverage? How about one that tastes like delicious apple sherbet? This is the one! This Johnny Apple-Cider-Seed Mocktail is a flavor explosion that hits just the right spot. 

Johnny Apple-Cider-Seed Mocktail
Makes 1-2 servings

1 scoop vanilla ice cream
Splash of OJ
7 Up or similar soda (to thin drink to your consistency liking)
Apple Cider

1. Mix ingredients in a blender. Adjust according to your tastes. I added more than just a splash of OJ, and thinned the mixture out with apple cider and soda until it was satisfactory. YUM!

Not sure where I got this recipe from. I can't seem to track it down. I will update the source if I can find it.

Easier Than You'd Think Homemade Eggnog

by Divine Domesticity on November 22nd, 2008

I just had to try out the recipe for Homemade Eggnog that Nic at bakingsheet posted about. She picked a great one: Very little cleanup, basic ingredients and it comes together super fast. My only alteration would be to use less vanilla extract, as it seemed a bit too sweet to me (but hey, isn't that what people love about eggnog anyways?)

Note: You can buy pasteurized eggs still in-shell if you are worried about Salmonella.

Nic's Homemade Eggnog
Makes 2 large or 4 small servings.

2 eggs, room temperature
4 T. sugar
1/2 tsp. vanilla extract (my alteration)
1/4 tsp. nutmeg, plus more for garnishing
2 c. low fat milk
2 oz. brandy (optional)

1. In a large bowl, whisk together eggs and sugar until light in color and sugar is dissolved. Whisk in vanilla, nutmeg, milk and brandy, if using. Strain into a small pitcher and chill. Pour into glasses and sprinkle with additional nutmeg.

Recipe from bakingsheet

Sweet Potato Bundles

by Divine Domesticity on November 20th, 2008

This recipe for Sweet Potato Bundles (also called BALLS but I'm just not into that title) is for all the sweet tooth's out there. Sweet potatoes are mixed with brown sugar, OJ, orange zest and nutmeg, then rolled around a large marshmallow. To finish them off, they are rolled around in a mixture of coconut, sugar and cinnamon. They are delicious, and very sweet. Enjoy!

Sweet Potato Bundles
Makes 6-8 servings

4 large sweet potatoes
2/3 cup packed brown sugar
2 tablespoons orange juice
1 teaspoon orange zest
1/2 teaspoon freshly grated nutmeg
2 cups shredded coconut, sweetened
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 large marshmallow per sweet potato bundle

1. Preheat oven to 350 degrees F.

2. Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.

Recipe from Paula Deen 

Chocolate Pecan Pie Bars

by Divine Domesticity on November 18th, 2008
From the archives:

Chocolate Pecan Pie Bars are great for when you aren't in the mood to make pie crust from scratch. Chewy and chocolaty. It is hard to go wrong when you are dealing with pecans and chocolate.

Chocolate Pecan Pie Bars
Makes one 9" x 13" pan, about 32 bars

1/2 cup unsalted butter, room temperature
2 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/4 cups all-purpose flour
1/2 teaspoon salt
3 large eggs
3/4 cup light corn syrup
1/2 cup granulated sugar
1 cup semi-sweet chocolate chips
2 cups pecans, coarsely chopped

1. Preheat oven to 350. Line bottom and sides of a 9×13 inch baking pan with aluminum foil.

2. In the bowl of an electric mixer, beat 1 stick room-temp butter, brown sugar, flour,and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.

3. Bake until lightly browned, 25-30 minutes. Let cool, 10 minutes.

4. Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and 2 TBS melted butter until well combined. Add chocolate chips and pecans; spread over crust.

5. Bake until set, 25-30 minutes. Cool completely in pan before lifting out (use foil to lift). Cut into 32 bars. (I cut them into 16 bars)

Recipe from, I'm pretty sure

Ooey Gooey Pumpkin Bars

By Divine Domesticity on November 17th , 2008

Paula Deen comes through like a champ with this delicious variation on a traditional pumpkin pie. I even converted a "doesn't like pumpkin pie" person with this baby. Be sure to serve with whipped cream and perhaps a dash of cinnamon to top it off.

Ooey Gooey Pumpkin Bars
Makes 6-8 servings

1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

fresh whipped cream, for serving

1. Preheat oven to 350 degrees F.

2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

3. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream.

Recipe from Paula Deen 

Nutella Chocolate Turnovers

by Divine Domesticity on November 16th, 2008

It is sick how easy this recipe is. They are the perfect treat for a weekend breakfast. So very delicious and easy. I would recommend using a silpat baking sheet for these.

Ali's Nutella Chocolate Turnovers
Makes 8 servings

1 package puff pastry sheets, each sheet cut into 4 squares, 8 squares total
jar of Nutella
egg, mixed with a bit of milk or water for an egg wash

1. Preheat oven to 400-f degrees. Add one large spoonful of nutella to one side of the turnover, keeping it away from the edges of the puff pastry.

2. Using a brush, apply a think layer of egg wash to two edges of the puff pastry. Fold one end of puff pastry to the other, pinching the seams so they are closed tightly.

3. Brush egg wash over top of turnover. Sprinkle with sugar.

4. Place turnovers on top of a silpat baking sheet. Bake for 15-18 minutes, until nicely browned. Let cool and serve.

Recipe by me!

Bodacious Broccoli Salad

by Divine Domesticity on November 15th, 2008

I can't rave enough about this delicious broccoli salad. It is completely bad to the bone -- in a good way.

Bodacious Broccoli Salad
Makes 12 servings

8 slices bacon (I have used good quality pre-cooked bacon pieces with great success)
2 heads fresh broccoli, chopped
1 1/2 cups sharp Cheddar cheese, shredded
1/2 large red onion, finely diced
1/4 cup red wine vinegar
1/8 cup white sugar
1-2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.

2. In a large bowl, combine broccoli, cheese, bacon and onion.

3. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

Bodacious Broccoli Salad, originally uploaded by girlychimp.
Recipe from

Caramel Egg Nog Cocktail

by Divine Domesticity on November 14th, 2008
From the archives:

It is very sweet, but so so good. If you are an egg nog lover, I dare you not to like it. 

Caramel Egg Nog Cocktail
Makes 1 servings

Your favorite brand of egg nog
Bailey's Irish Cream *Caramel* Flavored Liquor

1. In a small glass, pour eggnog 3/4 of the way up. Add Bailey's Caramel flavored Irish Cream and stir. You can also thin this out with milk if egg nog is too thick for you.

Recipe by my husband

Homemade Brown Gravy

by Divine Domesticity on November 13th, 2008

When gravy is so easy and delicious to make from scratch, why not go for it?

When you add cornstarch to gravy, you should first dilute it in a little bit of cold water, then add it to your gravy.

Homemade Brown Gravy
Makes several servings

1 extra extra large can of chicken stock
Drippings from your turkey (I had quite a lot, as I used a roaster oven)
Beef Base (I used the a bullion that comes in a paste)
Cornstarch mixed with a little cold water

1. Add stock to turkey dripping and heat until simmering. Add a small spoonful of beef base and whisk until incorporated. Add cornstarch and water mixture (I used a few tablespoons with 1/4 cup of water, and added this several times until it was thick enough). Whisk and continue simmering until desired thickness is reached.

Recipe from my mom!

Extra Fluffy Pumpkin Pie

by Divine Domesticity on November 12th, 2008

If you are at all on the fence about pumpkin pie, I highly recommend giving this recipe for Extra Fluffy Pumpkin Pie a shot. The pumpkin flavor is very mellow, so I would suggest taking a little taste and deciding if you want to add more spices to it before baking.

Extra Fluffy Pumpkin Pie
Makes 16 servings

1 1/2 pints vanilla ice cream, softened (3 cups)
3 eggs
1 3/4 cups pumpkin puree
3/4 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 (9 inch) unbaked pie shells

1. Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.

2. In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells.

3. Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.

Recipe from

Seriously Moist Citrus Turkey

by Divine Domesticity on November 11th, 2008

Citrus Turkey is incredibly juicy and flavorful. If you aren't hung up on having crispy skin, which my husband sticks his nose up at most of the time, a roasting oven might be a great way to go. It frees up your oven and cooks the bird typically a lot faster than an oven. I have a 22 quart roasting oven that I picked up for $30 at Costco.

Seriously Moist Citrus Turkey
Makes several servings

1 granny smith apple, halved or quartered
1 orange, halved or quartered
1 lemon, halved or quartered
1 stalk celery, halved or quartered
1 med. onion, halved or quartered

1. Rinse turkey with water and pat dry with paper towels. Rub turkey with butter, sliding some butter under the skin if you so choose. Season with salt and pepper inside and out of turkey. Add fruits and veggies to turkey and truss the bird. Cook for 3 hours in a roasting oven, or until turkey is 180-f degrees.

This turkey was incredibly juicy and flavorful. If you aren't hung up on having crispy skin, which my husband sticks his nose up at most of the time, a roasting oven might be a great way to go. It frees up your oven and cooks the bird typically a lot faster than an oven. I have a 22 quart roasting oven that I picked up for $30 at Costco.

Can't remember where this recipe came from...sorry!

Pear Cranberry Crumble

by Divine Domesticity on November 10th, 2008
From the archives:

Cranberries are a delicious winter treat. Paired with pears (hee) they provide a delicious and tart counterpoint to the juicy pears.

Shown without topping

Pear Cranberry Crumble
Makes about 8 servings

Streusel Topping

2/3 cup AP flour
2/3 cup finely chopped walnuts or pecans
2/3 cup sugar
5 tbsp unsalted butter, melted
1 tsp ground cinnamon
1/4 tsp. salt

1. Blend with a fork or pulse in a food processor until the mixture resembles coarse crumbs.

Pear Streusel Tart (modified for a crumble)

1.Peel, core, and slice 1/4" thick: 1 1/2lbs ripe pears

2.Measure 3 cups pears and toss with:

1/3 cup sugar
2 tbsp AP flour

3. Cover evenly with streusel.

4. Bake until the pears feel tender when pierced with a fork, 40 to 50 minutes. Let cool completely on a rack. Serve on the day it is made.

Recipe from the Joy of Cooking

Emergency Cranberry Sauce

by Divine Domesticity on November 9th, 2008

Emergencies happen to the best of us. For example, say you send your spouse out to buy a bag of fresh cranberries to make cranberry sauce from scratch. They show up an hour later with a can of cranberry sauce, claiming the grocery store clerk told them that they don't carry fresh cranberries.

There is no time to go back. You do what you got to do, people. 

I don't recall if I cooked this mixture or not, so I'm putting in an optional step at the end. Use your best judgment!

Emergency Cranberry Sauce
Makes several servings

1 can cranberry sauce, with whole cranberries
1 small can crushed pineapple
Splash of OJ

1. Mix all ingredients until incorporated.

*Optional step: Cook over low heat until mixture has loosened a bit. Let cool and serve.

Will you be attending Thanksgiving dinner as a guest?

By Divine Domesticity on November 8th, 2008

Check out these delicious foods to bring to the table.

You've been asked to bring a dish to a Thanksgiving dinner. Not sure what to bring? I've got you covered.

I'd highly recommend bringing a dish that doesn't need to be reheated. If it can sit out for a little while on the counter and be eaten at room temperature, even better!





The Feast, originally uploaded by ckirkman.

Moist Ginger Pumpkin Bread

by Divine Domesticity on November 8th, 2008
From the archives:

Spicy and sweet. Moist and delicious. It is hard to beat that!

Moist Ginger Pumpkin Bread
Makes 2 - Using 8"x 4" Loaf Pans

12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin purée (1 3/4 cups)
3 large eggs

Sugar glaze (optional, see below)

1. Preheat oven to 375°. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (or use Pam with Flour. I think it works best anyhow); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.

2. Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Glaze, if desired.

3. For the sugar glaze: In a small bowl, mix 1 1/2 cups confectioners' sugar with 2 to 3 tablespoons water until mixture is smooth but thick. Place waxed paper under rack for a quick cleanup. For easy pouring, transfer glaze to a liquid-measuring cup, and drizzle over loaves. Let dry 15 minutes before serving. Makes enough for 2 loaves.

Recipe courtesy of Martha Stewart - Everyday Food

Have you started planning your Thanksgiving menu yet?

by Divine Domesticity on November 7th, 2008

You better get cracking! Once you finalize your guest list, it is onto the best part. Planning the menu!

We are doing our Thanksgiving dinner next weekend, so I will be scaling my recipes back quite a bit, as it is just the three of us (one of us being only 1 year, heh).

I plan on buying a few disposable round foil tins and making plates of food with a little bit of everything in them that I can freeze and serve later on. Wouldn't it be a treat to pull out a plate of Thanksgiving food  to reheat in the oven, and not have to go through ALL THAT WORK again? I'm excited!

The husband is a picky eater, so I'm not doing anything too strange with my menu. If I were cooking for a crowd, he'd be shit out of luck as I like to make a lot of food with ingredients he won't eat. He is a lucky man this year!

Ali's Traditional Thanksgiving Menu for the Picky Eater Husband (Still a work in progress)

  • Maple Roasted Turkey with Bacon (We might buy just turkey breasts)
  • Gravy (Homemade)
  • Stuffing (Might do a cranberry, apple and sausage stuffing, but if that is too weird for him, than just a traditional stuffing)
  • Green Bean Casserole
  • Mashed Potatoes
  • Shrimp Cocktail
  • Rolls
  • Corn
  • Pecan Pie (Homemade - I like the kind with a lot of gooey filling)
  • Fudge (Homemade - Still trying to find a good recipe)
What are you making this year? Please share by leaving a comment below!
The Spread, originally uploaded by amanky.

Delicious Green Bean Casserole - Two Ways

By Divine Domesticity on November 7th, 2008

My husband and I are big fans of Green Bean Casserole. Now, that man doesn't like onions, mushrooms, or cream of mushroom soup, but yet he loves Green Bean Casserole. He drives me crazy.

Anyhow, I've got two versions for you. A from the can traditional recipe, and a from scratch oh-la-la recipe from Alton Brown. What type of Green Bean Casserole do you usually make at Thanksgiving?

Green Bean Casserole 
Makes 8 -10 servings

2 (16 ounce) cans green beans
1 (10 ounce) can Campbell's Cream of Mushroom Soup
1/2 cup sour cream
1 (2 7/8 ounce) can durkees fried onions
garlic salt
1 cup cheddar cheese (shredded)

1. Mix beans, soup and sour cream in oven proof casserole dish. Add 1/2 can fried onions and sprinkle in garlic to taste mix well. Cover with cheese and top with remaining fried onions. Bake about 25 minutes at 350-f degrees.

Recipe from

Alton's Best Ever Green Bean Casserole
Makes 4-6 servings

For the topping:

2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray

For beans and sauce:

2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half

1. Preheat the oven to 475 degrees F.

2. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

3. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

4. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

5. Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Recipe from Alton Brown and The Food Network.

Perfect Pumpkin Dip

by Divine Domesticity on November 6th, 2008
From the archives:

Wow this stuff is addicting. I just ate both those apples and am now wondering what I could possibly dip in this incredibly yummy pumpkin dip. Hmm...cookies? I'd better go try.

This would be perfect for a party alongside a tray of apples and misc. fruits to dip with. Better yet, it is kid friendly and a Cooking Light recipe!

Pumpkin Dip
12 Servings

3/4 cup (6 oz.) 1/3-less-fat cream cheese
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 tsp. maple syrup
1/2 tsp. ground cinnamon
24 apple slices

1. Place first 3 ingredients in a medium bowl; beat with a mixer at medium speed until well blended. (I whipped for about 2-3 minutes, to get it nice and fluffy) Add syrup and cinnamon, and beat until smooth. Cover dip, and chill 30 minutes. Serve with apple.

Recipe courtesy of Cooking Light Annual Recipes 2004

Family Tradition: Oyster Stuffing

by Divine Domesticity on November 5th, 2008

I'm salivating as I'm typing this. Oyster Stuffing has got to be THE best part of the Thanksgiving meal, in my opinion. I don't eat a whole lot of oysters through out the year, but when November rolls around I'm craving them like mad.

I know, oysters in stuffing sounds just..weird. I grew up with this, so it never seemed weird to me -- just  delicious! Please, give it a try if you are an oyster fan.

My favorite way to serve them is with some homemade brown gravy on top. I could eat an entire plate of them served this way...and I just may.

Sadly, I have no pictures of my Oyster Stuffing, but stuffing is stuffing people. Cover it with gravy, eat it up, it doesn't really matter if it has a pretty picture.

Oyster Stuffing
Makes several servings

1 extra large loaf of white bread (1 1/2 loaves if using regular sized loaves)
1 can whole oysters (either canned or refrigerated)
2 stalks celery, small dice
1 med. onion, small dice
dried Sage to taste (I used roughly 1 or 2 teaspoons)
1/2 to 3/4 stick of butter
splash of veg. or olive oil

1. Add oil and melt butter in saute pan. Add the celery and onions and cook until soft, but not caramelized (this takes 5 - 10 minutes, approx). In a large bowl tear up bread into bite sized pieces. Add the butter, onions and celery mixture and toss lightly. Add oysters to bread, breaking them up with your fingers into small pieces. Add sage and toss until incorporated. Heat at 350-f until warmed through.

You can also add a bit of melted butter on top of the stuffing so it does not dry out on top while cooking. I covered the stuffing with tin foil while heating to avoid the drying out factor.

Recipe from my mom!

Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing

by Divine Domesticity on  November 4th, 2008
From the archives:

Is anyone else dreaming of the food they will eat come Thanksgiving? I absolutely adore this recipe for turkey and cornbread dressing that comes from Mr. Tyler Florence. I made it a few years back and it was drool worthy.

Do you make the traditional food for Thanksgiving (turkey, dressing, mashed potatoes, etc.) or do you go with more unusual food?

Turkey doesn't have to be a holiday-specific food. If you aren't feeding an large crowd, try making this using turkey breasts with stuffing baked on the side in a casserole dish.

Tyler Florence rocks this recipe (as per usual). The pan drippings make a very unusual gravy that is slightly sweet. My only complaint was that even with a lot of basting going on, it turned out not as juicy as I would've hoped. Anyone have any tips in that area?

Weird side note: As I was typing the above paragraph, an image flashed in a my mind of a uncooked turkey carcass with pink velor pants with JUICY written across the tush. What IS IT with those gross pants that people find attractive?

Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing

1 cup (2 sticks) unsalted butter, at room temperature
1/2 bunch fresh sage, leaves finely chopped
Kosher salt and freshly ground black pepper
2 large onions, finely chopped
1 loaf cornbread, cubed (about 6 cups)
1 tube of Jimmy Dean maple sausage (I believe its 1/2 to 1 lb), cooked and drained
1 large egg, lightly beaten
1/2 cup heavy cream
3 cups chicken stock
1 (12 to 14 pound) fresh turkey
1 cup pure maple syrup
1/4 cup hot water
8 strips smoked bacon
1/4 cup all-purpose flour
1/2 lemon, juiced

1. Preheat the oven to 350 degrees F and remove the top rack.

2. Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.

3. In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the cooked maple sausage. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.

4. Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.

5. Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil. About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.

6. Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing.

Recipe courtesy Tyler Florence