I need some good recipes.....
 

for a few meals:

Stuffing - my mom makes the best stuffing in the world, but I like to try other recipes

French Bread - mainly for homemade subs

Wheat Bread - not for a bread machine

This is the stuffing I usually make for Thanksgiving, from epicurious.com

Sausage and Apple Stuffing
2 tablespoons vegetable oil
1 pound spicy pork bulk sausage
1 cup diced celery
1 cup diced onion
1 cup diced peeled cored apple
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
2 teaspoons minced fresh sage
1 bay leaf
8 cups 1-inch cubes French bread with crusts (from 1-pound loaf)
1 cup whole milk
1 cup low-salt chicken broth
2 tablespoons (1/4 stick) butter, melted
3 large eggs, beaten to blend

Heat oil in heavy large skillet over medium heat. Add sausage; sauté until cooked through and brown, breaking into pieces with spoon, about 8 minutes. Using slotted spoon, transfer sausage to large bowl. Add celery and next 6 ingredients to drippings in skillet. Sauté over medium heat until vegetables are soft, about 5 minutes. Discard bay leaf. Add mixture to sausage. (Can be made 1 day ahead. Cover; chill. Reheat to lukewarm before continuing.)
Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Add bread to sausage mixture. Whisk milk, broth, and butter in bowl to blend. Mix into stuffing; season stuffing with salt and pepper. Mix in eggs; transfer to prepared dish. Bake uncovered until cooked through and brown, about 50 minutes.


I'm still trying to find a wheat bread recipe that I like. Do you like 100% whole wheat or half white, half wheat?

I've been reading about how to make artisanal breads, I would love to be able to make great baguettes. I don't have the time right now to do it, because it seems really time consuming. Some things I remember about it: you have to bake it on a stone, and spray the loaves heavily with warm water before going into the oven. This produces steam and makes that great chewy, dense crust.

Ok Farrah, last night we bought a turkey and I am going to make this stuffing this weekend, I'll let you know how it turns out.