Fall Menu Ideas featuring Field Roast Stuffing

Fall has arrived in Seattle as though a curtain has dropped, ending the summer act and beginning the autumn intermission. The days are slow to start, and quick to end, with raindrops battering against windows as we all feverishly try to hold onto the glorious sunny days we’ve just left behind.

Seattle Skyline

Seattle in the Fall…what a beautiful place to be.

With this transition comes the inevitable shift in behavior. Days on the lake are replaced with afternoons spent reading on the couch, the soft snore of a puppy interrupting thoughts and inspiring a refill to a glass of wine or bowl of truffle popcorn. Evening BBQs and bonfires quickly turn into game nights, where a crackling fire provides the backdrop to the hoots and howls that come from confessions of Cards Against Humanity, or the poorly hummed tunes of Cranium.

Fall Menu Ideas

With a dinner this grand, appetizers can be modest.

Of course the blissful suppers of Capreses and Cava no longer seem quite right, but what replaces them is something while perhaps less glamorous, no less delicious. This Fall Sunday Supper, is relatively easy to put together and a perfect feast to begin or end your weekend. The Field Roast stuffing is the dark horse, making a table even sans Turkey a worthy destination.

What are your favorite Fall traditions?

Fall Menu Ideas: Roasted Acorn Squash with Nutmeg and Cinnamon

Fall Sunday Supper

  • Olives, Hummus topped with Chili Sauce, Crackers, and Cheese
  • Spinach Salad with Toasted Almonds, Blue Cheese, Dried Cranberries in a Anchovy Infused Balsamic Dressing
  • Roast Chicken
  • Field Roast Stuffing
  • Roasted Acorn Squash with Cinnamon and Nutmeg
  • Malarkey’s Best Garlic Mashed Potatoes

Field Roast Stuffing

Fall Menu Ideas: Field Roast Stuffing

With this hearty yet sophisticated Field Roast Stuffing you don’t even need a Roast Chicken or Turkey

  • 5 cups stale bread, cubed
  • 1 shallot, thinly sliced
  • 4 Field Roast links, diced
  • 4 TB Butter
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and Pepper
  • 1 cup vegetable or chicken broth
  1. In a 400 degree oven, toast the cubed bread on a cookie sheet until golden brown about 5 – 8 minutes.
  2. Meanwhile, saute the shallot and field roast in the butter until beginning to slightly brown, 5 – 8 minutes. Add seasonings and salt and pepper to taste.
  3. In a large bowl combine the bread with the shallot/field roast mix and stir well to combine.
  4. Slowly adding the broth a few tablespoons at a time, mix until slightly moistened. Pending on how stale your bread is this will take anywhere from 1/2 – 1 cup of broth.
  5. Add to a 9×9 glass baking dish and bake at 400 degrees until warmed through, about 20 minutes.

Fall Menu Ideas_RoastChickenFall Menu Ideas: Spinach Salad

20 Comments

Filed under Comfort Foods, Entertaining, Salads, Uncategorized, Vegetarian

20 responses to “Fall Menu Ideas featuring Field Roast Stuffing

  1. Talk me about this Field Roast Stuffing? Was your hubby home? 😉 I have never tried it but am not intrigued.

  2. 8corisoccer

    Have you ever pan fried the green olives? The heat really bring out the flavor 🙂 It’s my favorite way to eat them!

  3. I LOVE stuffing, and this looks gorgeous, but I must ask — what are Field Roast links? Have I been out of the States for too long? Or is this a regional specialty?

    • I love stuffing too Ann, almost more than the turkey, and nearly as much as the mashed potatoes (and that’s saying something!).

      I’m new to field roast, but what I used were effectively field roast “sausages” or links, that I then diced up. Costco has them in an assorted flavor pack and I’ve been really pleasantly surprised what a nice alernative they can be in my ongoing attempts to eat less meat.

  4. Your photos of fall foods are so mouthwatering, Erina! – love this time of year and all the yummy dishes that accompany it 🙂

  5. Maman

    Do you suppose we have Field Roast in New England?
    Sunday fall dinners are one of life’s special pleasures, along with watching the “storm of the century” wind its way up the Ipswich River. To prepare, I ‘ll hurry to the market with your recipe is hand. Thanks for the inspiration!

  6. Loving that field roast stuffing Erina! Didn’t know Costco carried it, I always get it at PCC. Nothing like garlic mashers. We fight over the mashers at my house and I swear I have to hide a little for a midnight snack. Lol!

    • Costco has a variety pack that is really good….who knew?! And yes, garlic mashers are definitely the best. Especially on rainy gray days like today! Midnight snack, eh? I find them to be disapointing leftovers…how do you reheat yours?

      • I do the unthinkable and add more butter and milk, then steam them in my microwave steam bowl. 🙂 Top it with a little grated Gruyere or aged cheddar and I’m one happy gal. LOL! Still going on Saturday? I’m going to try my best to get there early because I have to leave by noon and I’m sure there will be a huge crowd. I’ll be ever so happy to save you a spot or hang with you in line. You HAVE to do this! You’re a natural.

      • Haha…I love it!!

        I am going on Saturday. So there!

        Planning on getting there right at 10a. Want to meet there and move through the cattle line together?!? Will be so much more fun together!

  7. Lori

    Thanks for thinking of me 🙂 You’re the best!!

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