(I can personally attest that this is a quick and delicious pot pie hack!) More Recipes for Your Thanksgiving Table French Onion Green Bean Casserole Roasted Rainbow Carrots Cornbread Stuffing Stuffed Mushrooms Roasted Garlic Mashed Potatoes Brussels Sprouts + Pancetta Breakfast Strata Old Fashioned Thanksgiving Dressing with Fresh Herbs Ingredients 1 pound day-old rustic french baguette, torn into small pieces (or your preferred bread) cup unsalted butter (1 stick) 1 medium onion, finely chopped 2 stalks celery, finely chopped 2 cloves garlic, minced cup fresh parsley, chopped 2 tablespoon fresh sage, chopped 2 tablespoon fresh rosemary, chopped 2 tablespoon fresh thyme, chopped 1 tablespoon fresh marjoram, chopped (or 1 tsp dried) teaspoon poultry seasoning teaspoon kosher salt teaspoon fresh cracked black pepper 3 cups low-sodium chicken broth, or vegetable broth (plus more, if needed) Instructions Preheat your oven to 350F (175C) and grease a 913-inch baking dish
The off-the-shoulder neckline adds a touch of glamour to the overall design
Try the Hanger Trick: Turn all of your hangers backward
Ingredients For the salad 1 5 ounce box arugula 1 cup thinly sliced radish watermelon or red radishes both work 1/4 cup toasted sunflower seeds 1/4 cup grated parmesan or plant based parmesan cheese (optional) For the dressing 2 tablespoons lemon juice 3 tablespoons olive oil 1/2 teaspoon kosher salt, or to taste 1/4 teaspoon black pepper Instructions Prep the salad ingredients
