Did you know that cut bunch of herbs from your local grocery store cost as much as it would to start your own plants from seed? This Thanksgiving when you head out to get your fresh ingredients that include herbs for your Thanksgiving fest I want to challenge you to think about growing your own. Most grocery stores have a live section in the produce isles where you can purchase the starter plant. I’m hoping you will consider purchasing that live plant and growing your own herbs for your next holiday meal. In this post I share a recipe and a few herbs you may consider to grow this season.
Herb Section at Local Garden Center
Each one of these herbs will grow in loose soil containers in a medium light window. Be sure to not over water!
Herbs Growing in Raised Bed Garden
The herbs you purchase to grow now can be easily planted to an outdoor raised bed once spring arrives. The image above is my raised bed featuring cucumbers, mammoth dill weed and chive being guarded by Calico Betty Kitty.
Herbs Growing in Containers
Herbs can easily be moved from containers indoors out to the front porch of your home once all danger of frost or freezing temperatures have passed your garden zone. You can also grow herbs in containers mixed with your favorite flowers anytime of the year.
6cups cubed day-old corn bread
2 cups cubed day-old white bread crusts removed
1 lb. Italian pork sausage
2 Tbs. olive oil
1 medium yellow finely chopped Onion
1 celery finely chopped stalk
dash of salt
1/4 cup chopped mixed fresh herbs :
sage, rosemary and thyme
3 cups chicken stock
Preheat an oven to 375°F. Butter a casserole pan
Spread the corn bread and white bread out on a baking sheet. Toast in the oven until light golden brown and dry to the touch, about 20 minutes. Set aside.
In a sauté pan over medium heat, brown the sausage, stirring and crumbling with a fork, until cooked through, about 10 minutes. Transfer to a large bowl.
Return the pan to medium heat. Add the olive oil to the accumulated fat from sausage in the pan. Add the onion and celery and sauté, stirring occasionally ( 7 minutes). Season with salt and pepper. Transfer to the bowl with the sausage. Add the corn bread and white bread, herbs and stock. Season with salt and pepper and stir gently to combine.
Transfer the dressing to the prepared casserole pan, cover with lid and bake for 35 minutes. Remove lid and continue baking until browned and crispy, 35 to 40 minutes more. Serves up to 10 people
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