I can't believe that Thanksgiving already came and went. I love gathering with family and friends, but I also love all of the fall foods together at one meal. The celebration started last week with a friendsgiving celebration at the guys house. Lots of food, people and fun. I decided to make 4 dishes: apple and sage dressing, homemade butternut squash ravioli with brown butter sage sauce, mixed greens and beet salad, and pumpkin whoopie pies.
I couldn't find a recipe I liked for the dressing, so I just made it up. The turkey was also hogging the oven, so I had to be a little creative and work with my new favorite pan- the cast iron skillet. True stovetop dressing I guess you could say.
Farmers apple and sage dressing
1 1/2 cup chopped onion
1 1/2 cup chopped carrot
1 cup chopped celery
2 tablespoons butter
2 cup chopped apple
6 cups cubed whole-wheat bread
vegetable stock (2-3 cups)
1/2 cup fresh sage
salt and pepper to taste
Directions: Melt butter in skillet over medium heat. Add onions, carrots, and celery and cook until tender. Add apple and saute for 5 minutes. Season with salt and pepper. Add sage, bread, and 2 cups of the vegetable stock. Heat on medium-low heat for about 30 minutes, adding more broth if needed. Before serving, place in 400 degree oven for 10 minutes to brown the top.
I didnt get a good picture of the butternut squash ravioli, but it was tasty. It was a process making the ravioli, but worth it. I just love using my pasta maker.
Mixed Greens Salad with fresh beets, red onion, feta, toasted pecans, clementines with a balsamic vinagrette. I actually really loved this salad. Simple, healthy and delicious.
And finally for dessert: pumpkin whoopie pies. I used Martha's recipe, but changed the filling a little bit to be a tad healthier by using reduced fat cream cheese and skipping out on the butter.