THE WORKBOOK
KEY: Q QUICK & EASY G GLUTEN FREE M MAKE AHEAD V VEGETARIAN O ONE POTSAVORY HERB STUFFING M
Active 20 min. | To t a l 45 min.3 Tbsp unsalted butter,
plus more for dish and foil
1 small loaf country bread (about 1 lb),
cut into 1⁄2-in. pieces (about 10 cups)
2 1⁄2 cups low-sodium chicken broth
2 large eggs, beaten
2 medium onions, chopped
Kosher salt and pepper
2 stalks celery, cut into 1⁄4-in. pieces
2 tsp fresh thyme
1 cup fresh flat-leaf parsley, chopped
1. Heat oven to 375 °F. Grease 21⁄2-qt
casserole dish. Place bread on baking
sheet and bake until beginning to
turn golden brown, 20 to 25 min.;
transfer to large bowl. Pour broth over
bread and let sit, tossing occasionally,
until absorbed; fold in eggs.- Meanwhile, heat butter in large skillet
on medium. Add onions, season with
3⁄4 tsp salt and 1⁄2 tsp pepper and cook,
covered, stirring occasionally, 12 min. - Add celery and cook, uncovered,
stirring occasionally, until vegetables are
tender, 10 to 12 min. Stir in thyme and cook
1 min. Remove from heat and stir in parsley. - Add vegetable mixture to bread
and toss to combine. Transfer mixture
to prepared baking dish. Cover loosely
with greased foil and bake 25 min.
Uncover and bake until golden brown,
15 to 20 min. more.
SERVES 8 About 235 cal, 8 g fat (3.5 g sat),
8 g pro, 590 mg sodium, 33 g carb, 2 g fiber
CHEF WU-BOWER’S
FA MILY FAVOR ITE
BRUSSELS SPROUTS G 0
Active 40 min. | To t a l 40 min.1 lb slab bacon, cut into 1⁄2-in. pieces
1 tsp canola oil
2 lbs Brussels sprouts, halved
Kosher salt
2 Tbsp unsalted butter, divided
2 Tbsp balsamic vinegar
1. In large heavy-bottomed skillet, cook
bacon on medium until golden brown,
stirring occasionally, about 15 min. With
slotted spoon, transfer bacon to paper
towels and reserve bacon fat from pan.- Heat oil in skillet on medium-high.
Working in batches, add sprouts, flat
side down, in single layer to skillet.
Once sprouts are sizzling, add 1 Tbsp
reserved bacon fat, a pinch of salt and
1 tsp butter. Cook sprouts until flat sides
are dark mahogany brown, about 3 min.
Transfer sprouts to plate. Repeat with
remaining sprouts. - When all sprouts are cooked, add bacon
and 1 Tbsp butter to skillet. Return sprouts
to skillet and toss until heated through.
Add vinegar and simmer until reduced
slightly, 1 to 2 min. Serve immediately.
SERVES 8 About 210 cal, 15 g fat (6 g sat),
10 g pro, 435 mg sodium, 10 g carb, 4 g fiber
HERB-INFUSED
MASHED POTATOES QGV
Active 15 min. | To t a l 25 min.4 lbs golden potatoes (about 8),
peeled and quartered
Kosher salt
2 cups heavy cream or half-and-half
4 Tbsp unsalted butter
8 sprigs thyme
2 sprigs fresh flat-leaf parsley
1bay leaf
6 black peppercorns
Freshly grated nutmeg, for serving
1. Place potatoes in large pot, add enough
cold water to cover and bring to a boil.
Add 2 tsp salt, reduce heat and simmer
until just tender, 15 to 18 min. Drain potatoes
and return to pot.- Meanwhile, place cream, butter, thyme,
parsley, bay leaf and peppercorns in small
saucepan and bring to a boil. Reduce heat
and simmer 3 min., then remove from heat. - Strain cream mixture into pot with pota-
toes. Add 3⁄4 tsp salt and mash to desired
consistency. Sprinkle with nutmeg before
serving if desired.
SERVES 8 About 425 cal, 27.5 g fat (17.5 g sat),
5 g pro, 265 mg sodium, 41 g carb, 3.5 g fiber
46 GH NOVEMBER^2019
GO NUTS
Research shows that a plant-based
diet is excellent for your health and
the earth. To increase your intake of
plant-based protein, try adding
GH Nutritionist Approved Pick
Hampton Farms Peanuts to trail mix,
salads and stir-fries.
M
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