Month: October 2025

Bread Stuffing Casserole

My dad was a great cook!

One of the things he was famous for was his Christmas stuffing for the bird. But…he’d put raisins in it…RAISINS!!!!! NOOOOOOOO Dad!! so…I do not add that particular ingredient. I have recreated his recipe over the years and this is it and it’s delicious. Make it, bite it!

Ingredients 🍴

  • 1 cup unsalted butter…yup a cup!
  • 4 ribs celery, diced
  • 2 med onions (any kind), diced
  • 1 can water chestnuts, diced
  • 1 pkg onion soup mix
  • 1 cup chopped pecans
  • 2 tsp fresh thyme
  • 3-4 tbsp poultry seasoning (I measure this with my heart so I may use more that this, but you do you)
  • 1 tbsp fresh sage
  • 1 tsp pepper
  • 1-1.5 loaves of Sara Lee Whole Wheat Bread or 1 lg loaf of French Bread (I leave the bread out overnight on the counter on a sheet pan to dry out a bit)
  • 2-3 cups good quality chicken broth

Instructions

Melt butter in a large frypan. Sauté celery, onions and water chestnuts. To your taste add 1 tbsp sage, 1 tbsp poultry seasoning (we’re starting off slow here) & salt and pepper to taste. Sauté about 15 minutes and remove from stove and set aside to cool a bit.

Put cubed up bread into a large mixing bowl. Moisten with about a cup of the chicken broth. Add the sautéed veggies and mix well. Start adding more broth and more of the spices tasting as you go until it tastes heavenly to you. Be sure to not over saturate the bread..Stir in the chopped pecans and mix just until combined.

Now you can either put this stuffing in the bird or in a buttered casserole dish. Bake at 350 covered with foil for 30 mins, then remove foil and bake another 10-15 minutes to crisp up the top a bit.

Notes 📝

You don’t need to wait until Christmas to make this recipe! My sister Linda likes to make stuffing muffins and my other sister Sharon does hers in a crockpot. So many options. Bite me!!

Credits

Recipe: Patsi Metherel

Bite Me Canada

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Rueben Braid

Rueben Braid

I made this the other night for “Girlfriends & Wine” in the Rose Garden… it was DELISH and very, very BITEABLE! Go make it… now!

Ingredients 🍴

  • 1 Can prepared pizza dough (such as Pillsbury dough in a tube)
  • 1 lb deli corned beef, sliced
  • 5 slices Swiss cheese
  • ½ cup sauerkraut, drained
  • ¼ cup 1000 island dressing, plus extra for dipping (about an additional ½ cup)
  • 2 Tbsp butter, melted

Instructions 👩‍🍳

  1. Preheat the oven to 350°F. Roll out the dough and shape it into a long rectangle. Spread the ¼ cup of 1000 island dressing onto the dough.
  2. Lay corned beef down the center of the dough.
  3. Next layer on your sauerkraut, and top with slices of cheese.
  4. With a knife, make cuts on either side of the dough, about ½ inch apart. Starting from the top, take one strip and cross it diagonally, then cross the opposite strip. Continue this braid pattern to the bottom.
  5. Transfer to a baking sheet. Brush top with melted butter and bake for 15–20 minutes or until golden brown.
  6. Let rest for 5 minutes, then slice. Serve with extra dressing for dipping.

Source: Adapted from FamilyFreshMeals.com

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