Stuffing Mix fit for Thanksgiving

Last Thanksgiving, my sister made this recipe for our big meal together as a family. Thoroughly impressed, I asked her for the recipe, expecting it to be completely homemade. When she gave it to me, I was really surprised - the base wasn't a time-consuming completely homemade recipe, but instead was based on Stove Top Stuffing. She got it in turn from a magazine, and I unfortunately don't remember where she got it. I'd be more than happy to include a link to the magazine website, and as soon as I find/remember it, I'll include a link on my blog.

Scrumptious Stuffing

1 12-oz box of stuffing
2 14-oz can of chicken broth
2 stalks celery, finely chopped
1/4 cup fresh sage, finely diced
2 Tbsp thyme leaves, finely diced
1/2 cup pecan pieces, coursely chopped
1/4 cup cranberries

Stir up the box of stuffing and the chicken broth in a casserole dish. Add the rest of the ingredients and mix thoroughly. Bake in the oven at 350 degrees for 40-45 minutes.

I'll definitely be making this stuffing at all my future Thanksgiving dinners, that's for sure.

Rice Pudding à la Sweden

One of my favorite memories from growing up in my hometown was hanging out with my grandma Jones. She lived just a few blocks away. She lived on her own, and loved gardening and growing roses. I'd go there a lot after school, as I had few friends my age, and I loved being with her. Although a lot of our time was spent watching old fashioned movies and working in the garden, Grandma would also make some really good food.

Although I don't have any of her recipes now, I developed a love of rice pudding, but never really found one I liked. I even tried Julia Child's rice pudding recipe, which though quite tasty didn't give the same feeling as eating Grandma's pudding. Then I got a recipe from my cousin Andrea for a traditional Swedish pudding --- and I was blown away. I did some changing of the recipe that I really enjoyed as well. It is thick and creamy, but doesn't taste overly seasoned. It's just amazing.

Swedish Pudding
a recipe from my cousin Andrea Ouzounian

1 1/3 cup pearl rice (or medium grain equivalent)
2 2/3 cup water
1 tsp salt
2 Tbsp butter

In large pot, bring to boil. Set to simmer until water is almost cooked in.

Add:
6 cups whole milk (I substituted one can coconut milk for some of the milk, just so that the total was 6 cups--- holy cow so good)
3 cinnamon sticks (optional) - I sprinkled cinnamon on it.

Simmer, stirring often so it doesn't stick to the bottom, until desired consistency. I think I cooked it about 45 minutes. Remove from heat. Pudding will thicken slightly when cooled. Eat warm or cold. Sweeten with sugar and/or cinnamon and/or nutmeg.


There it is. Simple. And delicious.