I am an Illinois Farm Families blogger and receive compensation in exchange for my posts. All opinions and discussion starters are my own!
With the holidays around the bend, keeping up with family traditions and starting new ones means the world to my family. Two little misters of my own means that we want to start building traditions that will last them from here to eternity when it comes to celebrating the holidays. Much of our traditions revolve around food of course! Last year, I had the opportunity to participate in the Illinois Farm Families Field Mom program and learn a bit more about where our food comes from, how it’s made and how it gets from farm to table. In the process, I connected with families and learned a bit more about their traditions and way of life when it comes to participating in the food process.
Throughout the next year or so, I’ll be sharing a bit more about my experience, the farming industry and hopefully address (through qualified farmers and professionals!) questions and concerns you might have when it comes to the food production process. As parents, I know we want to give our kids the best, especially when it’s the staple of our family traditions or cherished family recipes. The farming industry is what makes much of those recipes a reality! In keeping with that, I thought I’d share one of my favorite new recipes – pretzel bread stuffing. Using my favorite – BACON! Check out my pig farm experience last year!
- 4 small sub rolls of pretzel bread
- 2 tbsp. melted butter
- 1 shallot, diced small
- 3 stalks of celery, diced small
- 3 cloves of garlic, peeled & sliced
- 4 strips of thick-sliced bacon
- ½ lb. white cheddar cheese with cranberries
- 1 tbsp. Boursin cheese
- 1.5 cups of half & half
- Preheat oven to 250 degrees.
- Diced pretzel bread, toss in butter and spread over cookie sheet.
- Toast for 60 minutes until dry and crisp.
- Cut bacon into small pieces and sauté until browning.
- Saute celery, onion, garlic and bacon until soft.
- Toss in pretzel bread cubes and mix.
- Preheat oven to 350 degrees.
- In a separate pan, heat half & half until just below boiling.
- Break apart cheddar cheese and toss into cream with Boursin cheese.
- Heat until melted and mixed.
- Pour over bread mixture until incorporated.
- Pour into casserole dish approximately 9 x 9 round.
- Bake uncovered for 30-40 minutes until golden brown and bubbling.
What are your favorite recipes that might use farm-fresh ingredients?