Baking Nana

We loved this dinner. I used a 12" cast iron skillet, which gave it some crispy edges. I used dried cranberries instead of cherries and baked the stuffing and served with rotisserie chicken. The juices from the rotisserie chicken were drizzled on the stuffing.I made some chicken gravy as well, it was like Thanksgiving in a bowl. Hubby was VERY happy.

We like a lot of flavor so I tripled the amounts of spice listed in this recipe. I didn't use my pressure cooker, but made this on the stove in a Dutch oven instead. I added a larger amount vegetables than the recipe called for, but the next time I will stay with the quantities listed because I don't want the amount of beef to be overshadowed. I added a 12 oz. Mexican beer to the broth for added flavor and sprinkled cilantro on top before serving.

Emergency lunch, and not much to eat. So I pulled out my AllRecipes and went into the garden. This was really good, but I added in a lot more garlic, some black pepper and doubled the recipe on linguini. Not a scrap left over, and I loved the addition of lemon to it. Alone it is bright and yummy, but the lemon makes it even better. As many others mentioned I reserved a little of the water from the pasta to make it a bit creamier. No walnuts, but it was great as it was.