The Mediterranean Mama: Side Dish

Thanksgiving is just around the corner. Here's my recipe for my favorite Cranberry Stuffing Recipe

Cranberry Stuffing Recipe

Ingredients

1 small onion, diced

1 cup of diced mushrooms

3-4 stalks of celery, diced

1 stick of butter

1 package of seasoned stuffing (I use Mrs. Cubbison's)

1-2 cups chicken broth or water (per box instructions)

1 package of fresh cranberries (may use canned if fresh unavailable)

Fresh thyme

Note: If you would like to follow step-by-step instructions on how to make this recipe, just click here.

Directions

Melt the butter on a medium heat and add the onion and celery. Allow them to sweat and turn translucent. Add the mushrooms and cook for another 3 to 5 minutes on medium high heat.

Add the fresh cranberries. Don’t worry about the cranberries cooking down too much… you’re not looking for them to turn to mush just yet! They’ll cook down once they’re in the stuffing. Just give them about 3 to 4 minutes to cook.

Now add the stuffing mix straight outta the box. Any brand that you happen to like… I usually use seasoned stuffing mix… it just adds more flavor. Add broth and combine thoroughly.

Transfer mixture into a Pyrex or baking pan that has been coated with non-stick spray or butter. Sprinkle the top with some of the fresh thyme and bake in the oven covered on 375 degrees for about 30 minutes. During the last 5 minutes, remove the cover and allow the top to become golden brown.

SUMMER SIDE DISH ALERT!!!

Pasilla Chiles con Queso

1/2 Package Cotija Cheese

1/2 Package Queso Fresco

Smoke your Pasilla Chiles either over the BBQ or if you want the easy way out, throw them directly over your gas cooktop and char away!!! Make sure you get a black char on the outside... don't be afraid... the smokier/ more charred the better!!!

Place in a plastic grocery store bag and tie it in a knot. Let them sit for 15-20 minutes... (this is a really important step! Don't skip it!)

Crumble both cheeses together and combine well.

Remove the charred skin from the Chile on the outside. Cut a slit down the middle and make an opening. Remove the inner seeds completely.

Stuff with a fair amount of the cheese blend.

Cook in the oven on 425 degrees for about 10 minutes or until the cheese has melted.

**sidenote**

The purpose of putting the Chiles into the plastic bag and knotting it is to allow the pepper to steam... the steam will do 2 fold, it will #1, help the Chiles to cook and soften a bit more with out making them soggy so they still have that "bite" and #2 most importantly the steam will help release the skin and char from the outside easily so that when you go to peel it the skin will just fall right off!