Thanksgiving or Christmas Stuffing Makeover

I have such fond memories of my grandmother at Thanksgiving making her traditional from-scratch cornbread stuffing. I so miss that wonderful flavor.  Times definitely have changed...people tend to be busier and want things faster.  If you find yourself in a time-crunch this holiday season, this recipe is an easy way to make a delicious stuffing, lickety-split. 

You will need:  

Two boxes of instant stuffing (stovetop is my favorite)

1/2 cup walnuts or filberts

1/2 cup of dried cranberries

1/4 teaspoon thyme

2-3 tablespoons water

Begin by preparing stuffing according to package directions, set aside. 

Finely chop walnuts and cranberries.  Add to stuffing with 1 tablespoon of water. 

Across your stuffing, sprinkle the 1/4 teaspoon of thyme.  Add 1 tablespoon water. Mix altogether. This stuffing is best when used inside your fowl.  If comes out so wonderfully. 

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Mini Banana-Nut Loaves

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In our home, we really adore banana bread.  We love it as a snack, dessert, or as a traditional breakfast on Thanksgiving morning.  The following recipe is one I've used for several years and I absolutely love it.  You may use this recipe to make a traditional 9X5 loaf, or several mini loaves such as I've done here.

Ingredient List:
3/4 cup sugar
1/2 cup real butter, softened (do not substitute)
2 eggs
1 1/4 cup (approximately 2 1/2 medium to large) very ripe bananas, mashed
1/3 cup milk
1 teaspoon vanilla
2 cups all purpose flour
1/2 cup chopped walnuts
1 teaspoon baking soda
1/2 teaspoon salt
1-2 tablespoons melted butter
1-2 tablespoons sugar for dusting

Preheat your oven to 350 degrees.  Grease bottoms of your mini loaf pans.  I personally prefer to use butter-flavored Crisco. 

In a large bowl, beat sugar and butter together until it has a light and fluffy consistency.  Beat in eggs.  Add mashed bananas, milk, and vanilla; blend well.  In a separate medium-sized bowl, combine flour, nuts, baking soda, and salt...mix thoroughly.  Add banana mixture to dry, stir until dry ingredients are moistened.  

Pour mixture into your pan(s).

Bake at 350 for approximately 50 minutes for one loaf, 40-45 for mini loaves.  I like a dense loaf, so do not overcook or the bread will turn out dry.  You can gauge this by inserting a toothpick into the bread.  The toothpick should come out almost completely clean.  

Remove your loaves from the oven. While still warm, brush with melted butter. 

Dust with sugar.

Cool approximately 3 minutes before removing from your pan.  Enjoy!

If you enjoy this post, please visit the archives!  You may also visit my full profile to view my other blogs. Connect with me on my Facebook Page, Parsimonious Perfection.   You might like to visit my other blog hubs,

The Marvelous Maison, a lifestyle blog hub and 

Frugal Fab Fashionista, my fashion blog hub. 

 

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