Welcome to the HUNGRY HEARTS HOLIDAY HOP!
CELEBRATE FALL with mouthwatering Thanksgiving recipes and delicious EXCERPTS from today’s hottest food-loving ROMANCE writers! Fill out the Rafflecopter form on each author’s site to enter the Grand PRIZE Giveaway: a Harry & David Tower of TREATS! In addition to the Grand Prize, two SWAG packs will be given away on each day of the hop. Visit Amanda Usen’s blog each day for more FALL GLEE.
When the seasons change, our hearts fill with gratitude. Life is grand, isn’t it? Hop with us and share your love of all things food, fall, and THANKS-giving!
Also here are some IMPORTANT DATES: November 21–Release Date for CRAVINGS!
November 18-25; CRAVINGS-inspired chocolate giveaway. One of a kind chocolate has been crafted by Chef William Poole for the release of CRAVINGS only. Enter on Kensington’s Facebook page. (More info to come!)
October 30-November 25–Goodreads giveaway of CRAVINGS. (Click here!)
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Here’s my tasty addition—the recipe for my mom’s chestnut stuffing!
Every Thanksgiving, I appease my yearnings for home by making chestnut stuffing and remembering the laughter at my mother’s table. Unfortunately, my stuffing always comes out too dry. Mom says it’s because I skimp on the butter. I say it’s because she can’t seem to give me the exact recipe. My mother’s holiday kitchen rites have become my own, with slight variations. For me, her chestnut stuffing holds the warmest, tastiest memories of Thanksgiving.
1 pound fresh chestnuts
1 cup melted butter or margarine (plus more if you want it moist)
4 cups almost stale bread
1 cup chopped celery
Lightly salt and pepper
4 teaspoon sage, or to taste
1 cup chopped onion
Wash chestnuts, make two slits on each shell, and bake for 15 minutes at 475. Shell, boil in water to cover for 20 minutes. Chop fine. Mix with the melted butter, bread, crumbs, salt, poultry seasoning, egg, and celery. Toss well. Yields enough to stuff an 18-pound bird.
Cut a one-inch gash on flat side of nut and put in a skillet, allowing 1/2 teaspoon of butter to each cup of chestnuts. Shake over heat until butter is melted. Put in oven and let stand for 5 minutes. Remove from oven and with a small knife take off shells. By this method shelling and blanching are accomplished at the same time, as the inside skins will adhere to the outer shells.