Everyone can agree that the support system that new moms form is incredibly special and unique. Establishing such a community allows moms to share their fears and concerns, muse over the endearing moments of their babies, as well as vent about the frustrating aspects of being a new mother.
This friendship among moms develops and changes over the weeks, months and even years as their children grow and families move. However, there is something sacred and lasting about sharing such milestones with a group of people who, while different in many ways, understand you and your triumps and trebulations on a personal level and may be able to most identify with you and your new role of motherhood.
Because this bond is a valuable resource, both emotionally and logistically, as you lean on and learn from your new mommy friends, Boston Babies will periodically feature Boston Moms’ stories, best practices, questions people want answered, recipes and other submissions. If you are interested in sending in a submission for review, please post on Boston Babies’Face Book page.
The first feature is from a Boston Mom, who shares a family recipe to enjoy for the Thanksgiving holiday…
It is one of my favorite holidays, and I can’t wait to share it with my one-year-old. I like it because you get to eat really great food and share it with the people you love. I’m going to share three of my favorite recipes for stuffing, baked candied squash, and green bean casserole.
2 packages herb seasoned dressing
2 cups of heavy cream
1 pound of jalapeño chicken sausage, can use hot sausage
1 cup of celery
1 cup of onion
1 pound of mushrooms
1 TBLSP of butter
1 TBLSP of Worcestershire sauce
2 small bottles of stuffed olives sliced
Poultry seasoning and pepper to taste
Soak dressing in heavy cream night before or at least while preparing the rest of ingredients
Cook sausage and cut up into bite size pieces. Sauté onions and celery in olive oil or left over sausage grease. Sauté mushrooms add a little butter and Worcestershire sauce. Save liquid and add to dressing. Combine all ingredients and season with pepper and poultry seasoning. Add olives and stuff the turkey. Bake remaining stuffing at 350◦ till heated though roughly 20 minutes depending on dish.
*Usually this recipe contains oysters but due to the babies I will be leaving them out this year
Along with the stuffing, you must have a turkey — seasoned with salt and pepper to taste and patties of butter; I personally like a lot of butter.
Drizzles of maple syrup
Bake whole squash at 350◦ for about 50 minutes or until it can be forked easily. Discard the seeds and scoop out the pulp. Combine pulp with sugar, butter and ginger. Beat on high speed of electric blender or Quizenart, slowly add eggs to everything so egg doesn’t cook to fast. Once fluffy pour in to greased loaf dish, top with nuts and drizzle maple syrup to your sweet preference.
Green bean casserole
½ cup onion diced
1 TBLSP of fresh parsley minced
2 TBLSP of butter
2 TBLSP of flour
1 TSP pepper
½ TSP salt (because of baby I don’t use)
½ TSP of grated lemon peel
1 cup of sour cream (I use low fat)
5 cups of cooked drained French green beans
½ cup mushrooms, sautéed
½ cup of sharp grated cheddar cheese
½ cup of Panko bread crumbs
2 TBLSP of butter, diced
Pre heat oven to 350◦. Cook onion and parsley in butter until tender, but not brown. Add flour, salt, pepper, and lemon peel. Add sour cream and stir well. Stir in beans and mushrooms. Place in Casserole dish and top with grated cheese. Sprinkle breadcrumbs evenly over the dish and place butter dices through the top. Bake for 30 minutes.
Happy Thanksgiving and Safe travels to all,