| Receive a new family recipe each week FREE. |
 |
|
|
|
 |
Poached pear video and interview with Ms. Lair in December's Puget Sound Fresh newsletter, a program of the Cascade Harvest Coalition. If you live in the area, sign up!
"Cooking for my family had become a chore. I was basically in a rut until I came across your site via the OCA. I have actually began enjoying cooking again. My kids are now even trying simple recipes on their own. I feel such a sense of satisfaction knowing I am preparing food that's nourishing and delicious. I have learned so much. Thank you, thank you :)"
-Kaylla
"I must tell you what an inspiration your blog and videos have been to me....and my kids. We love watching you and learning great tips."
-Laurene
Townsend Letter raves about Cynthia's book and Cookus Interruptus in October 09 issue!
Danny Jensen at Take Part loves Cookus Interruptus. Read about it!
Cookus Interruptus videos are now regularly featured in Mothering Magazine's "Peggy's Kitchen e-newsletter".
"This has to be the best cooking show EVER!!! Besides being so funny, they make this type of cooking seem so approachable. Kudos on doing a great job!!!!"
-Cheryl
"I have been cooking more. I made some really good fried tofu, delicious soba noodles, Bok Choy (from the collard greens vid), Blanched red cabbage, fried rice, some thing else I can't remember, and almost every day for breakfast I eat either quinoa or steel cut oats. Not only that my knowledge on food has increased 10 fold. All thanks to you. xo"
-Joel
New May 09 online interview of Cynthia on Exhale.
Behind the scenes of Cookus Interruptus produced by The Art Zone with Nancy Guppy
"Can I just say that your videos make me laugh my butt off? Is that ok? Did I mention I am totally by myself when I do this? Loooove you guys!"
sunbronzedbabe
"Besides providing amazing how-to recipes on whole, organic foods, you weave a gentle little funny-family story-line throughout that always leaves me wanting more. I forward your site to friends with the spoiler, "pssst, bet you can't watch just one!" There's just nothing like your program anywhere!"
Lynne Lillie
"What a really well conceived, and nicely organized website. Being gut-bustingly funny is an added bonus. Nice job, Fam."
Steven Lee
"I've been cooking uninterrupted for the past 3 days and I'm loving it. I watch the videos with my toddler then we cook our family meal together. It's lovely:) Thank you guys for a great book &website."
Yasmine
"Clean, easy to use, and informative, the videos get to the point, and on the plate, in 4 to 8 minutes..." Read the whole glowing blog post!
Maggie Dutton, Seattle Weekly
"This is exactly what I need! The short instructional videos are fun (and funny!) and the food quickly comes together while life happens..I know from her cookbook that (the food) will be healthy AND full of flavor."
sustainabletable.org/blog
"Your steel cut oats recipe did change my life!"
Julie
|
 |
|
|
|
|
|
 Send video  Embed video  Subscribe to RSS  Twitter  Facebook |
 |
Holly's Pilgrim StuffingReprinted with permission from Feeding the Whole Family by Cynthia Lair (Sasquatch Books,
2008).
My dear friend Holly and I make this stuffing almost every Thanksgiving. My family begs for it. The better the bread that you use, the better the stuffing will be. Choose bread that is savory or neutral, not sweet. Ask a friend to help and make a lot – it is so good.
8-10 whole chestnuts
8 tablespoons unsalted butter
1 onion, chopped
1 loaf whole grain bread
3-4 stalks celery, chopped
1 apple, chopped
1 cup fresh cranberries
Fresh thyme
Fresh marjoram
Fresh sage (lots), chopped
Black pepper (lots)
Sea salt
Preheat oven to 400 degrees F. Cut an x on the flat side of each chestnut. Place in a baking dish and bake about 20 minutes, until the shell comes away from the meat. Set aside and let cool.
Melt butter in a large skillet. Add onions and sauté until soft. Cut bread into small cubes and place in a large bowl. Add celery, apples, cranberries, and toss. Add butter and onions and work fat into the bread mixture.
Put ¼ - ½ cup hot water into skillet used for butter and onion and heat water. Pour this over bread mixture and work in with hands. Peel chestnuts, cut into pieces and add. Add all herbs, salt and pepper. Taste the mixture. Make sure the taste pleases you. If needed add more seasonings.
Stuffing is ready to be put into the turkey cavity. You can also put it in a covered 9x13 baking dish and bake at 350 degrees F. for about 45 minutes to use as a side dish.
Preparation time: 1 ½ hour
Makes enough to stuff 2 12-15 pound turkeys or 1 9X13 pan
FOR BABIES 6 MONTHS & OLDER: Steam some apple slices until they are soft and mash into apple sauce.
|
 |
8 Comments: |
|
Sarah Kingston
I love stuffing more than any other thing at the Thanksgiving table (except the pies and the turkey and the squash and the mashed potatoes and the gravy...OK, I love it all) but I can't figure out why people don't eat it more often. I think I may start doing it every other week or so, because after watching that, I'm drooling.
November 18, 2008, 11:56 am
|
|
Cynthia Lair
Thanks Sarah. It IS good! Let me know if you make it and how the reviews go.
November 18, 2008, 12:40 pm
|
|
Angie Schertle
What do you think about substituting another type of nut? Dried cranberries? I love stuffing, too, and this could be my year round recipe since it's a bit more healthy than my current one, if all the ingredients are easy to get.
November 18, 2008, 4:39 pm
|
|
Cynthia Lair
Walnuts or pecans might work nicely. Just toast them a in a 300 degree oven until they smell nice before adding. Dried cranberries would work but wouldn't add quite the flair or color that fresh ones do. Fresh cranberries should be widely available for the next month or two.
November 18, 2008, 4:53 pm
|
|
Matty Whitman
I think I could even make that! And don't worry I forget the turkey all the time. Can't wait to try it YUM!
November 25, 2008, 10:52 pm
|
|
Kyna Moser
Looks yummy & I love that you use fresh cranberries. I'm going to give it a try.
November 21, 2009, 1:28 pm
|
|
Penny Grace
I love Cookus Interruptus! What a treasure trove of wonderful recipes. Now here's my problem: I have a new daughter-in-law and want to give her a collection of Cookus recipes. Sadly, she and my son will not have any children - and I hate to give her your book, Cynthia, because it has so many reminders of sweet babies in it. Is it possible to find a book, or some kind of collection of these wonderful recipes for her Christmas present this 2009 holiday?
Thank you so much for constant fun and delectible adventures.
Penny
November 23, 2009, 9:25 am
|
|
Penny Brewer
I'm so excited to make this for Thanksgiving!! It sounds AMAZING!
November 23, 2009, 9:53 pm
|
Post a comment
|
plant-based diet, plant based diet, turkey, turkey stuffing, whole foods diet, whole food diet, how to cook, how to cook whole foods, how to cook organic, how to make stuffing, how to make Thanksgiving stuffing, poultry, vegetarian, vegetables, apples, cranberries, cranberry, bread, onions, butter, celery, sage, herbs, Thanksgiving, stuffing, Thanksgiving stuffing, Holly's Pilgrim Stuffing, Cynthia Lair, whole grains, dinner, fall, Essential Baking Company, Essential breads, bake |
|
|
|
