Stuffing with Rose Hips and Juniper

 
Stuffing

Stuffing. My answer to ‘what is the one thanksgiving dinner meal item you would wanted to eat over and over again’. Our family love stuffing so much, that my mom will often make two different types. The traditional version of celery and onions, seasoned with sage, thyme and parsley and usually another that she’ll experiment with and which will change year-to-year. Sometimes it was cornbread stuffing to satisfy the cravings my sister would have for my grandma’s southern cornbread stuffing. I haven’t had my grandmother’s stuffing in many years now, but I feel like I can taste it even just at the thought of it.

This stuffing recipe was inspired by my foraging adventures. Hand picked junipers and rose hips. The rose hips provide a sweet citrus note that pairs perfectly with the herbs and juniper.

Stuffing with Rose Hips and Juniper

  • 1 ½ cups diced celery (3 stalks)

  • 1 onion, diced

  • ½ teaspoon juniper, crushed (5-6 berries)

  • ½ cup rose hips, seeds removed

  • ¼ cup chopped herbs (1 tablespoon each of fresh sage, parsley, thyme)

  • 3 cups day old bread cut into 1-inch pieces

  • 1 ½ cup chicken broth

  • 1 tablespoon butter

  • ½ - 1 teaspoon salt

  • ½ teaspoon pepper

Prepare rose hips. Remove the seeds of the rose hips by twisting the tops off and pulling gently. Cut or tear in half and scoop out the seeds with a spoon (grapefruit spoon is ideal). Set aside.

Preheat over to 350 degrees.

Melt butter in a large saucepan. Sauté celery and onions until translucent. Transfer mixture to a large bowl. Add rose hips, herbs, juniper, salt and pepper. Add cubes of bread and pour chicken broth over the mixture. Mix to combine. Place in a covered casserole dish. Cook for 30 minutes, or until liquid is absorbed. Remove lid and bake for an additional 10 minutes to crisp the top.

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Garden Dip

 
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Our growing season in Alberta is so short.  I savour the time we have in the summer to enjoy Mother Nature's magnificent bounty. My tiny backyard garden produces herbs galore, including basil, cilantro, oregano, thyme, dill, parsley, rosemary, sage, chives, and tarragon. Fresh herbs make such a huge difference in cooking. I love being able to just open the back door, pop into the garden and pick what I need.

Quite often I'm not actually able to keep up to the herb production. Friends and family often get 'herb bouquets' as a hosting gift. At the end of the season I'll dry trays and trays of herbs for use in the winter months. This summer, however, I wanted to add some more diversity to their use.

This dip was inspired from my desire to use more of what herbs I am able to grow.  I love its versatility too. It's great as a bread dip, drizzled over new potatoes and on salads, or even just a simple accompaniment to a vegetable platter.  

Garden Dip

  • 1 cup plain Greek yogurt 
  • 1/2 cup mayonnaise
  • roughly 1 cup chopped green onions or chives (~ 1 inch pieces, packed loose)
  • 2-3 garlic scapes or 1 garlic clove, chopped
  • 1 - 2 tbsp fresh dill
  • 1 tbsp fresh parsley (sometimes I'll add some fresh basil to mix) 
  • 1 tbsp fresh squeezed lemon juice
  • 1 tsp salt
  • 1/2 tsp garlic salt
  • 1/2 tsp white pepper  

Place all the ingredients in a small food processor and blend until all the herbs are well incorporated. Let rest in the fridge 30 minutes before serving. 

Enjoy!

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