the very best stuffing

No one makes Thanksgiving stuffing like mom. I always make it using an entire loaf of bread and love it when no one else eats any: more for me! Easy to make the day before and toss in the over right before the meal.

1 loaf gluten free bread (I use Canyon Bread), cut into cubes
3 tablespoons butter
2 medium onions, cut into small dice
4 large stalks celery, cut into small dice
2 tablespoons of Bell's Seasoning
2 large eggs, beaten
2 cups homemade chicken stock
1 teaspoon kosher salt
Freshly ground black pepper

Make the stock if there isn't any on hand.

Preheat oven to 250 degrees. Spread the bread cubes on a large baking sheet in an even layer and bake until quite crisp, about 60 minutes.

Melt 4 tablespoons of the butter in a large skillet set over medium-high heat. Add the onions and celery and cook, stirring frequently, for 10 minutes or the vegetables are very soft. Add the Bell's Seasoning and cook for 2 more minutes.

In a large bowl, fold together the toasted bread cubes with the cooked onions and celery.

Beat the eggs in a medium bowl with the broth, salt, and a generous quantity of fresh black pepper. Pour in the bowl and stir into the bread.

Grease baking dish with butter or olive oil. Spread bread mixture in the baking dish.

Bake at 350 degrees for 45 minutes. Cool the dressing for 10 minutes before serving.

– Adapted from The Kitchn and my mom

ez cranberry curd

Thanksgiving always brings a new dessert challenge, and this year's was a hit. And it can be made in one pot. Other options we came up with include:
cranberry lime
strawberry rhubarb
raspberry lemon

12 ounces cranberries
1 cup sugar
 About 1/2 cup juice and peel (orange part only) of 1 orange
1 stick softened butter
2 eggs plus 2 egg yolks

Use vegetable peeler to remove slices of peel from orange. Heat cranberries, sugar, orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10-15 minutes.

Remove peels from cranberries. Use immersion blender to break down cranberries as much as possible. (For smooth curd press cooking liquid through medium mesh sieve into a bowl.)

Whisk the butter into the warm liquid in the pot.

Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then add the tempered mix back to the pot and whisk together. Cook over low heat until nearly bubbling and thickened, about 10 minutes. Pour into overproof dish. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)

When ready to eat, bake at 350 degrees for 10 minutes to set curd.

– Adapted from NYT Cooking