Apple Chestnut Stuffing

What you Need :


  • 1 pound fresh chestnuts, peeled and chopped
  • 4 cups of cornbread, cut into 1” cubes and toasted
  • 2 sage leaves, finely minced
  • 1 large egg
  • 6 slices of bacon, chopped
  • 1 onion, chopped
  • 2 ribs celery, sliced
  • 2 – 3 apples, peeled, cored and chopped
  • 1 cup vegetable or chicken broth
  • salt and pepper to taste
  • butter for baking dish

How to Make It :

In a large bowl, lightly beat egg and add chestnuts, cornbread cubes, and sage. Set aside. In a large skilled, over medium heat, cook bacon. When bacon is nearly cooked, add onion, celery and apples and cook until onions are soft. Add to chestnut mixture and mix to combine. Add up to 1 cup of broth. Season with salt and pepper. Butter a 9 x 13” casserole dish. Lightly pack stuffing into dish and bake, covered, at 325, for 20 minutes. Remove cover and bake for an additional 10 – 15 minutes until stuffing begins to brown.

Recipe courtesy of Melissa Peterson

Simple Moussaka

What you Need :


  • 2  medium eggplant, cut into 3/4-inch cubes
  • 1 tablespoon plus 2 teaspoons kosher salt
  • 1/4 cup extra virgin olive oil
  • 1 pound potatoes, peeled and cut into 1-inch cubes
  • 1/4 cup whole milk
  • 1 large egg yolk
  • 3/4 cup grated Parmesan cheese
  • 3 tablespoons unsalted butter, at room temperature
  • 1/4 teaspoon grated nutmeg
  • 1 pound ground lamb or beef
  • 1 large onion, finely chopped
  • 2 cinnamon sticks
  • 2 garlic cloves, pressed or finely chopped
  • 1/4 teaspoon ground cloves
  • 2 medium tomatoes, chopped
  • 1/2 teaspoon pepper
  • 3 tablespoons bread crumbs

How to Make It :

  1.  Heat oven to 450 degrees
  2. In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink for 15 minutes. (This minimizes the bitterness of the eggplant).
  3. Toss the eggplant with the olive oil and spread on a baking sheet. Roast until tender, about 40 minutes. Remove from oven. Reduce oven temperature to 400 degrees.
  4. Bring 5 cups water, the potatoes and 1 tablespoon salt to a boil in a large pot over high heat. Lower heat and simmer until the potatoes are tender, about 15 minutes. Drain and return the potatoes to the pot.
  5. In a small bowl, whisk together the milk and egg yolk. Mash potatoes with milk-egg mixture, 1/2 cup parmesan cheese, butter, 1/4 teaspoon salt and nutmeg. Adjust seasonings if needed.
  6. In a large skillet over medium-high heat, brown the lamb (or beef). Make sure to break it up as it cooks. Season with 1/4 teaspoon salt.