Tuesday, 5 December 2017

Whole Wheat Turkey Dressing Recipe by Christine Potter

Evernight Teen authors are cooking! 
Today's recipe comes straight from the pages of Christine Potter's new release WHAT TIME IS IT THERE?, the final book in The Bean Book Trilogy. You'll love Bean's ingredient measurements!

Bean Donohue, her best buddy Amp, and her boyfriend Zak aren’t exactly wizards in the kitchen.  A lot of pizza gets ordered and eaten in The Bean Books.  And also many English muffins.  But there’s a Thanksgiving feast in What Time Is It There? (Bean Three), and Bean makes the turkey dressing.  Being as it’s 1972, and she’s a child of her generation, we can assume she totally eyeballed the thing, so there are only approximate measurements here.

Whole Wheat Turkey Dressing
(makes a lot!)

2 loaves slightly stale whole wheat bread (donated from the dining hall at Bodichon College), cubed
2 great big Spanish onions, chopped
A package of celery hearts, chopped fine
Way too much butter: maybe three sticks—either salt or sweet.
Several handfuls of raisins
A few shakes of dried thyme
A handful of chopped fresh sage, liberated from the professor’s garden next door
A cup or two of chicken or turkey broth (canned or boxed is fine)—might need more, but start light so the stuffing doesn’t get soggy.
Salt and freshly ground black pepper

Melt the butter in the biggest pan you have, and add the onions and celery. Put in the raisins and saut√© until the veggies are soft.  Put in the thyme and sage, and then the bread, stirring to coat the bread with butter.  Sprinkle with stock until moist.  Season with salt and freshly ground black pepper—be generous with the pepper.  Grease a baking dish big enough to hold it all (or use two) and bake covered with foil at 350 for about half an hour or forty minutes, taking the foil off for the last ten minutes or so.  It should have just the slightest crispiness at the edges. 

Note: This is the historically accurate recipe.  Nowadays, I’d add some dried cranberries with the raisins, and maybe a peeled, chopped apple or two, cooking the apple in the butter until it softens a bit along with the veggies.  And I’d probably chop up a bunch of fresh parsley and put it in, also. 

Stuffing made from even stale bread from the dining hall is MUCH better than the stuff that comes in a bag! 

What Time is it There?

The Bean Books, 3

Just over a year ago, Bean and Zak headed for colleges two thousand miles apart, promising to write, but to see other people … until Bean fell for the wrong guy and Zak fell off the planet.

Now, Bean’s got two weeks’ worth of Zak’s year-old letters that she still can’t bear to open—and a broken heart. Her new best friend, a guy named Amp, wants her to read the letters and be done with it, but he may have his own reasons for that.

When Sam shows up at Bean’s school unexpectedly and Bean tumbles into the 19th century from the cellar of a ruined church, things start making a bizarre kind of sense. That is, if she can just fit all the pieces together again…

Find What Time is it There? here:

Author Bio:
Christine Potter lives in a haunted house--for real. Besides the ghosts that turned up in a recent investigation, she shares her digs with her organist/choir director husband (plus his two pipe organs) and a pair of very spoiled tom cats. She's been assured that her ghosts are harmless, just "very old spirits who don't want to leave," which is understandable. It's a comfy house.

Christine’s the author of the time traveling YA series, The Bean Books, on Evernight Teen: Time Runs Away With Her (Book One), In Her Own Time (Book Two), and What Time Is It There? (Book Three). 

She has also written and published two books of poetry (Zero Degrees at First Light and Sheltering In Place), plays dulcimer and guitar, and sings choral music in her husband’s choir. 

Follow Chris: Facebook | The Bean Books Page | Blog

1 comment:

  1. sounds yummy, but do you not cook the stuffing inside the turkey where you are? Makes it extra delicious, and you can use less butter because of the meat juices.