Tag Archives: Fall Menu Ideas

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

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