CHRISTMAS ON THE ISLAND - WITH A LITTLE SNOW!

Victorian table Christmas tree in my sun room, which is now a 'snow room'.

Country Christmas tree cut from our property.

My little Christmas kitchen tree.

Christmas Eve with our daughter

Christmas Eve with my husband

OLD-FASHIONED DRESSING

I stopped stuffing the turkey several years ago because in order to get the stuffing to 165 degrees F, the breast tends to be overdone and dry, even with brining. The turkey cooks much faster when it is unstuffed and you don't have to worry about removing the stuffing from the bird within a hour. My husband cuts the turkey up and puts it all on a platter. Any parts we don't use, the dogs love!

1 rustic loaf of country sourdough or white bread, cut into ½-inch cubes

2 t grape seed oil 

1 lb sage sausage, crumbled

6 T unsalted butter

1 large onion, diced

4 stalks celery with tops, diced

1 T fresh thyme leaves

2 T minced fresh sage leaves

1 t poultry seasoning

3 cups chicken stock or broth, divided

2 eggs

Salt and freshly ground black pepper

½ cup chopped Italian parsley

Preheat oven to 275 degrees F.

                                               

Place bread cubes on two large baking sheets and bake for 45 minutes, stirring occasionally.    

This can be done a few days ahead and when cool, place in an airtight container.

In a large skillet, cook the sausage over medium heat until golden brown, about 15 minutes. Remove with a slotted spoon to another bowl and set aside.

Pour off most of the grease.

In the same large skillet, melt the butter and add the onions and celery and sauté over medium-low heat for 15 minutes. 

Add the thyme, sage, and poultry seasoning.

Season to taste with salt and pepper and sauté a minute more.

Add the sausage back to the skillet, along with ½ cup of chicken stock and stir to combine. 

In a large bowl, mix the bread cubes with the dressing ingredients.

In another bowl, whisk together the eggs with the remaining 2 ½ cups of the stock.

Pour into the bread ingredients and mix to combine.

Transfer the mixture to a large greased baking dish, such as a large oval gratin dish or lasagna pan.

Bake in the 350 degree F oven for 45 minutes.

Remove foil and bake an additional 15 minutes at 375 degrees F.

Fluff with a fork before serving and serve hot.

SUMMER VEGETABLE TIAN

Here is a delicious way to enjoy zucchini and yellow squash. This makes an excellent side dish for any barbecue.

1 T extra-light olive oil or grape seed oil, divided

1 large yellow onion, diced

2 cloves garlic, minced

2 medium potatoes, sliced into thin circles

2 medium zucchini, sliced into thin circles

2 medium yellow squash, sliced into thin circles

4 Roma or plum tomatoes, sliced into thin circles

Salt and freshly ground black pepper

2 t fresh thyme leaves

2 t fresh rosemary leaves, minced

½ cup grated or diced fontina cheese

¼ cup Parmigiano-Reggiano cheese, grated

Extra-virgin olive oil, for drizzling

Heat 2 T of the oil in a skillet over medium heat. 

Add onion and sauté until tender, about 5 minutes.

Add garlic and sauté another minute.

Spoon into the bottom of a gratin or shallow baking dish.

Preheat oven to 375 degrees F.

Evenly arrange potatoes, zucchini, yellow squash, and tomatoes in a circle around dish.

Season to taste with salt and pepper.

Sprinkle on the thyme leaves, rosemary leaves, fontina and Parmigiano.

Drizzle with a little extra-virgin olive oil.

Cover with foil and place on a baking dish or pizza pan.

Bake in oven for 30 minutes.

Remove foil and bake another 20 minutes.

Serves 4

MY PANTRY

When we built this house, a pantry was on my list of "must have". During a severe and rare snow storm, I was stranded on the property for ten days and always had something different to prepare for dinner each evening.