You’re so kind! Thank you.
This year, as always, I made my not-too-sweet raw cranberry orange relish. Bracing and delish. One year I had an epiphany and turned the relish into a great sorbet. Wonderful palate cleanser. Best part is that this relish stays fresh and bright for many days in the fridge. Just right for turkey, chicken, beef, or lamb sandwiches. It’s also pretty terrif on Greek yogurt. Just sayin’.
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Dinner was unremarkable. Dessert, however, is worth reporting on:
I usually make an apple pie, but DH mentioned that he’d like pecan pie this year. I decided to try the NYT Pecan Sandie Pie. The filling was the typical too-sweet-goo but a good ratio of goo to pecans. (I skipped the whiskey and used a little extra vanilla.) The crust… well, I liked the variety of a more cookie-like crust, and it wasn’t very sweet so it balanced the filling well. But I must have read the recipe a dozen times to figure out what the heck it was saying to do for the top, then gave up and made a messy lattice that I baked separately and just set on top of the pie. I think it would have been better to just cut out 8-12 small shapes to decorate the top, and use more of the dough to make the sides higher/thicker (mine burned a bit as the pie needed to bake longer than what the recipe said - I think maybe 10 min more?). So… I can’t really recommend it as is, but the crust might be worth trying or tweaking with a different filling approach. @CaitlinM and I were discussing offline and she proposed making it as a tart, which might work well and would avoid the sticking-to-the-pan situation.
SK’s pumpkin pie is da bomb. I made a different crust and skipped the praline topping stuff, but that filling… yum. It made an excellent breakfast on Friday. 
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My BIL’s mother used to make the same thing. I liked it so much that she started making me my own jar!
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Would you recommend these at room temp?
Yes
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I’ve had dinner a few times at The Little River Inn, every meal was excellent!
@shrinkrap I reported on the mini quiche bites / impossible quiches here. I don’t stock bisquick, so I made a substitute.
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Is this a product or a recipe? I was planning to just make it from scratch. Bread, onion, celery, thyme, butter, chicken stock. I’m guessing if I get the texture right, I can still do the balls? 1/4 cup size ish. 20 minutes. Temp? Thanks so much!
(We do balls from scratch, absolutely. My recipe is like yours PLUS egg to bind. I think what was meant was Whole Foods version of Stovetop product.)
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What temp do you use?
somewhere in the 350 range. the bread’s moisture content has to be monitored. i usually keep it covered, then check it once it’s heated through to see if the oustide needs crisped up.
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Whole Foods mix of bread cubes and seasoning, You can make your own, just mind the liquid.
I’ve said this in several places, I don’t use eggs because I can taste them and don’t like the muddying of flavor. Ymmv. (I don’t have any trouble binding given that bread is gummy when wet.)
I baked at 350 for about 20 mins in advance this time, and reheated at 400 to brown. Open both times, no moisture issues if you mind it while hydrating the bread.
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A long time ago I stopped mixing with eggs, much prefer it without.
Could I be lazy and get a similar effect with a shallow baking dish?
My vote is “yes”. That’s what I often do, and particularly in the case of reheating the leftovers.
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I also make stuffing in a shallow dish frequently.
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In soooo many ways, yes
One way is to use a cookie or ice cream scoop and line up stuffing scoops on a baking tray.
Another is to do the same, into a muffin pan
For a similar effect in a baking dish, I would suggest using a size larger baking dish than you think you need, and “cut” the stuffing up like brownies, creating a bit of separation, so the center doesn’t get soggy.
(What’s different about stuffing balls is that the ratio of crispy, exposed bits to moist / often gloppy when in the middle of a baking dish “inner” stuffing is a lot higher, because they’re browning all around. Like why those people invented the brownie and pans with so many dividers for more crisp edges 
)
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