It is a very blustery day outside. The wind is letting its presence known!! The temperatures are much too chilly to be comfortable and yet, it is warm. I count my blessings, each one like a leaf gently falling from a tree.
Ingredients:
3 big tomatoes – diced
1 medium size Spanish onion – sliced
3-4 cloves garlic – chopped
3 stalks celery – chopped
6-8 cups left over bread - ripped
1 cup chicken broth or stock from boiling the giblets and neck
½ cup grated Parmesan cheese or Romano cheese
1 tsp. LoSalt
½ tsp. black pepper
½ tsp. dried oregano
½ tsp. Bell’s Seasoning
2 -3 tablespoons olive oil
2 tablespoons butter
Heat a large cast iron frying pan with 2 tablespoons of olive oil and 2 tablespoons of butter. Add the celery, garlic, tomato and onion and sauté until the onion is slightly transparent and the garlic is fragrant.
Add the bread and another drizzle of olive oil over the bread and toss with the sautéed onions, tomato and garlic. Sauté until the bread is slightly golden on low heat. Add the broth a little at a time, while sautéing. Add the seasonings.
When the bread has absorbed the broth, add the cheese and toss. Flatten the top with a spatula and grate more cheese over the top with a tiny drizzle of olive oil.
Preheat Oven 325:
Bake the stuffing for 20-25 minutes.
Enjoy with Love,
Catherine
xo
With the holidays and Thanksgiving approaching, salt consumption is on the rise which is why Living the Gourmet is happy to present LoSalt, a healthy, reduced sodium alternative to salt.
This great tasting salt can be used just like regular salts in cooking and on the table but has 66% less sodium than sea and rock salts. It is a great source of potassium and a natural product. LoSalt is sold worldwide and in more than 4,500 stores in the U.S. including Whole Foods, Safeway and Kroger. Also, LoSalt retails for comparable prices to sea and rock salts.
Salt is one of the most key ingredients when it comes to cooking and baking. In fact, salt is one of our key taste receptors and brings out the flavors of a recipe. Over the centuries, people have found numerous uses for salt, many beyond its obvious use in cooking and preserving. Here are some that may surprise and delight you:
Sooth a bee sting: Wet the sting and cover it with salt.
Kill weeds: Sprinkle salt on the grass growing in cracks of cement or between bricks; then pour hot water over it.
Kill poison ivy: Mix salt in soapy water and spray it onto leaves and stems.
Clean tarnished copper, china cups, cutting boards, cast iron:Fill a spray bottle with hot white vinegar and three tablespoons of salt to clean copper. Rub china cups with salt to remove coffee and tea stains. Cover a cutting board with bleach and salt, scrub with a stiff brush and rinse with hot water. Scrub cast iron pots and pans with salt instead of water to prevent rusting.
Help extinguish a grease fire: Pour salt on top; never use water.
Pick up a dropped egg: Sprinkle the mess with salt; leave for 20 minutes and then wipe it up.
Repel flees: Wash your dog with salt water. A salt solution also chases away moths and ants!
Use for toothpaste and gargle: A mild solution makes an excellent toothpaste, mouthwash and an effective gargle. It can even be used as an exfoliating massage to improve the complexion of skin.
There are so many uses for salt. By some counts, there could be as many as 1,400 uses.
To learn more about LoSalt and the health benefits surrounding this low sodium product visit LoSalt’s website at losalt.com.
**I was given these products for review. I was not financially compensated for this post. All opinions expressed are my own.
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Terri Henkels says
Your tomato and bread stuffing sounds really good and different. I also love knowing about the Lo-Salt. I will be looking for it in the stores. Did you know that most adults consume 3,400 mg. of salt a day when only 1,500 mg is recommended? I know this little tidbit because I did an infographic about salt intake awhile ago. So you are doing a great service to all of us by promoting low sodium intake!!
P.S. I nominated you for a Sunshine Award so check your notifications or my Sunshine post.
Maureen | Orgasmic Chef says
I've never put tomatoes in stuffing.. what an interesting dish!
Kathy says
Love how beautiful your stuffing looks, Catherine! And it sounds absolutely wonderful! Interesting post. Wishing you and yours a Blessed and Happy Thanksgining!
T.W. Barritt at Culinary Types says
Wow - that's an interesting and tasty twist, adding tomatoes to bread stuffing. Sounds delicious. Stay warm, Catherine, and have a wonderful Thanksgiving!
Sandee says
Well this is a nice twist. Sounds good and looks even better.
Have a fabulous day Catherine. Big hugs. ♥♥♥
David says
Catherine, Sounds simple alright, but it also sounds like its loaded with flavor! Sometimes, basic or simple is best... Take Care, Big Daddy Dave
Gloria Baker says
Sounds amazing Catherine! I love fresh tomato!
Rebecca Subbiah says
oh i like to sound of a tomato based stuffing have a blessed thanksgiving
Rosa's Yummy Yums says
A wonderful recipe. This stuffing must taste really great.
Happy Thanksgiving!
Cheers,
Rosa
Kim G. says
This stuffing would be perfect along a great roasted turkey!!!
Mary Frances McNellis says
Who knew salt was so versatile? Thanks for all the ideas, I'll be sure to try some (like cleaning up eggs ... 🙂 Stuffing is my favorite thanksgiving side dish (next to sweet potato casserole) and I really like all the textures and flavors in this one!
Silvia Brisigotti says
I like very much this dish!!
It' really full of wonderful flavours!!
Kisses!
Chatty Crone says
I will have to look for the lo-salt. And what would you eat with that stuffing?