November Recipes of the Month
Apple Sage Stuffing
Brought to you by:
- 7 ounces sourdough bread, cut into ½-inch cubes
- 1 tablespoon butter
- 4 ounces diced apples
- 4 ounces chopped onion
- 2 ounces chopped celery
- 1 tablespoon chopped sage
- 1/8 teaspoon ground black pepper
- 3 tablespoons chopped parsley
- 1/2 cup chicken broth
- 1 egg, beaten
- Preheat oven to 375°F. Prepare sheet pan and a square casserole dish with cooking spray.
- Spread bread cubes onto prepared sheet pan in even layer. Bake until toasted, about 15 minutes.
- In a large sauté pan over medium-high heat, melt butter. Add apple, onion, celery, sage and pepper. Sauté until tender.
- In a small bowl, whisk together chicken broth and egg.
- In a large bowl, combine toasted bread, apple mixture and parsley. Pour egg mixture over top. Transfer to prepared casserole dish. Bake until lightly browned, about 20 minutes.
Broccoli and Cheddar Frittata
Brought to you by:
- 11 large eggs
- 1 tablespoon olive oil
- 1 small uncooked onion(s), thinly sliced (about 1 cup)
- 2 cups cooked broccoli, chopped
- 1 pinch kosher salt (or to taste)
- 1 pinch black pepper, freshly ground (or to taste)
- 1/2 cup low fat shredded cheddar cheese, sharp variety
- Preheat oven to 400°F; position rack in middle of oven.
- In a large bowl, whisk together eggs; set aside.
- In a 10-inch ovenproof nonstick skillet, heat oil over medium heat until shimmering. Add onion and cook, stirring, until it begins to soften, 4 minutes. Add broccoli and cook, stirring, until warmed through, 2 minutes more. Season to taste with salt and pepper.
- Pour eggs over vegetables, covering them evenly; cook, gently lifting and pushing cooked edges toward center, allowing liquid egg to fill space, about 4 minutes. Sprinkle with cheese and transfer pan to oven. Bake until frittata is golden brown and puffed up, 12-15 minutes (frittata should be just slightly soft in center). Transfer frittata to a cutting board, cut in 6 wedges and serve immediately.