Classic Thanksgiving Stuffing

3/4 cup (1½ sticks) unsalted butter plus more for baking dish

1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)

2½ cups chopped yellow onions

1½ cups ¼-inch slices celery

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2½ cups low-sodium chicken broth, divided

2 large eggs

Step 1

Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool. Transfer to a very large bowl.

Step 2

Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat. Add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread. Stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.

Step 3

Preheat oven to 350°. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture and fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.

Step 4

Remove foil and continue to bake dressing, uncovered, until set and top is browned and crisp, 40–45 minutes longer.

Do Ahead:

Dressing can be baked (before browning) 1 day ahead. Uncover and let cool, then cover and chill. Uncover and bake until top is browned and crisp, 50–60 minutes.

Simplified Italian Wedding Soup

1lb ground Italian Sausage

3 cloves garlic, minced

2 carrots, peeled and diced

8 cups chicken broth (pick one that has good flavor)

10-12 oz tortellini

2 cups fresh spinach, chopping optional

salt and pepper to taste

parmesan cheese for garnish, optional

Brown sausage in a stock pot and drain. Add garlic and heat for 30 seconds. Add carrots and broth and bring to a boil. Simmer for 10 min, or until carrot is tender. Add tortellini and cook until tender (just a few minutes). Taste broth and season with salt and pepper. Right before serving, add the spinach and stir. Serve hot with parmesan cheese.

Serves 6-8

Caesar Dressing

1/2 cup mayo

2 tsp dijon mustard

2 tsp worcestershire

2 garlic cloves

3 tbsp lemon juice

1/2 tsp salt

1/2 tsp pepper

1/2 cup extra light tasting olive oil

1/2 cup grated parmesan

Add mayo, dijon, worcestershire, garlic, lemon juice, salt, and pepper to a food processor and blend until smooth. With food processor running, slowly drizzle in olive oil. Add parmesan and give it a few pulses. Transfer to a jar and refrigerate until ready to use.

Peanut Sauce

1/2 cup peanut butter

1/4 cup soy sauce

2 Tbsp honey

2 cloves garlic

1/2 tsp cayenne pepper

1/4 tsp ground ginger

1/3 cup hot water

Whisk everything together. Makes a couple cups.

Air Fryer Honey Salmon

 4 salmon fillets (~1/2 lb-1 lb)

1 Tbsp soy sauce or coconut aminos

1 1/2 tsp sesame oil

1/4 tsp salt

1/4 tsp pepper

1 Tbsp honey

1 tsp sesame seeds

1. Place salmon fillets into a shallow dish. Whisk soy sauce, oil, salt, and pepper in a small bowl.

2. Pour the sauce mixture over the salmon fillets and gently rub all over, flipping the salmon a few times to coat. Marinate in the refrigerator for 15 minutes.

3. Place fillets into preheated air fryer, skin side down, and cook at 400 for 8 minutes.

4. Open the air fryer and brush fillets with honey and sprinkle with sesame seeds. Cook for 2 more minutes.

To reheat, place in preheated air fryer at 350 for 5 minutes.

Best Tater Tot Hotdish

2 lbs lean ground beef

1 yellow onion, chopped

4 cloves garlic, minced

2 tbsp worcestershire sauce

15oz can peas

15oz can whole kernel corn

2 cans cream of mushroom soup

2-3 cups shredded cheddar cheese

2 lb bag frozen tater tots

Salt & pepper to taste

Preheat oven to 375.

Lightly grease a 9x13 baking dish with cooking spray. Set aside.

Brown the ground beef in a large skillet over medium-high heat. Drain excess fat.

Add the onions to the skillet and cook until translucent, about 4 to 5 minutes.

Add the garlic and cook for 1 minute.

Stir in worcestershire and season with salt and pepper.

Transfer ground beef mixture to the baking dish and spread evenly.

Top with cream of mushroom soup and spread evenly.

Add peas and corn, followed by the cheese.

Top with tater tots.

Bake for 40 minutes or until tater tots are golden brown and cheese is melted.

Arugula and Tomato Salad

1 pint cherry tomatoes, cut lengthwise

Salt and pepper

2 Tbsp extra virgin olive oil

1 teaspoon lemon zest

1 tablespoon lemon juice

1 teaspoon rice wine vinegar

1 package baby arugula

In a small bowl combine tomatoes and a big pinch of salt. Toss to coat well. Add olive oil, lemon zest and juice, vinegar, and pepper. Toss to combine. Let stand for 10 minutes, stirring occasionally, until tomatoes begin to macerate and release their juice.

Place arugula in a large bowl. Spoon out the tomatoes from the dressing and add to the greens, lightly tossing. Add dressing by the spoonful to taste, until the arugula is lightly dressed. Add more salt and pepper if desired.

This is my favorite simple, fresh salad ever!

{From Rachel Ray}