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Speaking of Thanksgiving (getting in early for our Canadian mags), what's on your menu this year?
Ordered my pasture raised heritage turkey yesterday that are raised just down the road from me. Will go with the tried & true bar-b-que method. Yum-ie!
Barbecued Turkey with Maple-Mustard Glaze
Winter Fruit Chutney
Edit: This looks good!
Chile-Rubbed Turkey
http://www.epicurious.com/images/rec...r/51198910.jpg
I smoked one on our gas grill last year. Following amazing ribs.com. It turned out really good!
Oh yeah!
Attachment 158954
Everyone needs to embrace their inner-redneck and try a fried turkey sometime. It's as addictive as I would imagine meth is with the same probability of burning down your house in an explosion.
More off-the-beaten-path recipes (four fork reviews):
Adobo Turkey with Red-Chile Gravy
Rosemary Citrus Miso-Rubbed Turkey
I posted this recipe years and years ago and I recall a mag saying he made it (much to the concern of his family) and it turned out fabulous:
Citrus-Glazed Turkey with Chipotle Gravy
http://www.epicurious.com/images/rec...ber/105797.jpg
Is that real time? Looks good! Wish I didn't have to wait so long for our T-day.Quote:
Originally Posted by MakersTeleMark
I made KQ's Turkey last Thanksgiving and Christmas as everyone loved it. That recipe makes one great tasting bird. KQ any good side dish recipes? And pie, I want a Rhubarb pie good dammit. Not one of those strawberry / rhubarb pies. And my wine club shipments should start coming in soon. Man I love November through May.
KQ's turkey porn is giving me a culinary boner.
Quote:
Originally Posted by liv2ski
I hear you about the rhubarb pie! Not a fan of the strawberry mix or the custard versions. Last rhubarb pie I made I followed a recipe out of "The Joy of Cooking". It is a very basic recipe just like my Grandmother and Mother used to make:
4c unpeeled diced young rhubarb
1/4 c all purpose flour
1 1/4 to 2c sugar
1 tbl butter
(1 tsp grated orange peel)
Combine fruit, flour, sugar and orange peel (if using) in bowl and let stand for 15 mins. Pour into prepared pie crust, dot with butter (if using) and finish with a lattice top.
I omitted the butter (recent Cooks Illustrated test found it to be unnecessary but not detrimental so use it if you like or not). I did add the orange peel and while I enjoyed it I found it took away from the rhubarb flavor. Maybe use only 1/2 tsp? If all you have available are larger stalks of older rhubarb you probably want to peel them of some of the thicker skin. Like all fruit pies it requires a bottom shell however you should use a lattice top. Bake at 450 degrees for 10mins then reduce temp to 350 degrees for 35 - 40 mins.
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Re: T-day side side dishes. The last couple of years I've toned it down a bit - just a few of us for dinner now. Cooks Make-Ahead Mashed Potatoes have become a favorite of mine. I love mashed potatoes and gravy and I can make these the day before then microwave them - very rich and creamy and very easy to make. This recipe is easily cut in half.
MAKE-AHEAD MASHED POTATOES
SERVES 8 TO 10
Be sure to bake the potatoes until they are completely tender; err on the side of over- rather than undercooking. You can use a hand-held mixer instead of a standing mixer, but the potatoes will be lumpier.
INGREDIENTS
5 pounds russet potatoes (about 9 medium), scrubbed and poked several times with a fork
3 cups heavy cream, hot
8 tablespoons unsalted butter (1 stick), melted
INSTRUCTIONS
1. Adjust an oven rack to the middle position and heat the oven to 450 degrees.
2. Microwave the potatoes on high power for 16 minutes, turning them over halfway through the cooking time. Transfer the potatoes to the oven and place them directly on the hot oven rack. Bake until a skewer glides easily through the flesh, about 30 minutes, flipping them over halfway through the baking time (do not undercook).
3. Remove the potatoes from the oven, and cut each potato in half lengthwise. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop out all of the flesh from each potato half into a medium bowl. Break the cooked potato flesh down into small pieces using a fork, potato masher, or rubber spatula.
4. Transfer half of the potatoes to the bowl of a standing mixer fitted with the paddle attachment. Beat the potatoes on high speed until smooth, about 30 seconds, gradually adding the rest of the potatoes to incorporate, until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed.
5. Remove the bowl from the mixer and gently fold in 2 cups of the cream, followed by the butter and 2 teaspoons salt. Gently fold in up to 1/2 cup more of the cream as needed to reach your desired serving consistency. Once the desired serving consistency is reached, gently fold in an additional 1/2 cup cream.
6. To Store: Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days.
7. To Reheat: Poke lots of holes in the plastic wrap with the tip of a knife, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring gently halfway through the reheating time.
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This recipe totally rocks and is another easy to make side dish. Not only does it taste fantastic but it adds beautiful color to your plate.
Roasted Butternut Squash, Red Grapes, and Sage
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LOVE this recipe for a green side dish - very very tasty!
Brussels Sprouts with Marjoram and Pine Nuts
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I've made this before too. Sounded strange but was a huge hit.
Mashed Sweet Potatoes with Garlic and Ginger
8 servings
3 pounds sweet potatoes
6 tablespoons butter or margarine
3 medium cloves garlic, peeled and forced through a press
2 tablespoons grated fresh ginger
1 teaspoon salt
3/4 cup milk, heated until warm
1. Peel the sweet potatoes and cut into 1-inch chunks. Place in a steamer basket and steam until very soft, about 25 minutes. Drain and place in a large bowl. Mash well.
2. While the potatoes are cooking melt the butter in a small saucepan. Add the garlic and ginger; heat through for about 5 minutes on medium-low heat to blend the flavors.
3. Add the butter, salt and warm milk to the potatoes and blend very well. Transfer to a serving bowl. Serve immediately or cover with foil and place in a warm oven until ready to serve.
this thread makes me hungry
I like to do a bird on the Egg.
KQ, thanks for the pie recipe. Now to find rhubarb in So Cal. Anyone got a great green beans recipe. Turkey, green beans, taters, pie and Lindy's world famous Caesar salad.
Does grass fed tofurkey count?
just an FYI for rhubarb lovers that all the extra you get from a big harvest will dehydrate really well if you cut it into 1 " chunks, we had berry & rhubarb crumbles in a dutch oven on 3 week kayak trips, I think my buddy topped it with some oatmealQuote:
Originally Posted by KQ
Yup! Cooked my bird on the egg last year using Mad Max's recipe (including the giblet gravy) and just about everyone at the table said it was the best turkey they had ever eaten. It was triumphant.Quote:
Originally Posted by Beer Drinker
http://www.nakedwhiz.com/madmaxturkey.htm
Looking forward to hitting another home run this November!
I know there are several mags here with good GBC recipes. I'll offer this one up - I have made it in the past unfortunately I'm the only one who really likes it so I don't make it every year. I love Thanksgiving - what's not to love about a holiday centered around food? It is a bummer I don't have the opportunity to make all the things I would like.Quote:
Originally Posted by liv2ski
CLASSIC GREEN BEAN CASSEROLE
WHY THIS RECIPE WORKS:
Using fresh green beans rather than frozen or canned was our first update to the classic green bean casserole recipe. In place of canned soup, we made a mushroom variation of the classic French velouté sauce. Ultimately, we found that the canned onions couldn't be entirely replaced in our green bean casserole recipe without sacrificing the level of convenience we thought appropriate to the dish, but we masked their commercial flavor with freshly made buttered bread crumbs.
SERVES 10 TO 12
The components of the casserole can be prepared ahead of time. Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425-degree oven for 10 minutes, then add the topping and bake as directed. This recipe can be halved and baked in a 2-quart (or 8-inch-square) baking dish. If making a half batch, reduce the cooking time of the sauce in step 3 to about 6 minutes (1 3/4 cups) and the baking time in step 4 to 10 minutes.
INGREDIENTS
Topping
4 slices white sandwich bread, each slice torn into quarters
2 tablespoons unsalted butter, softened
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
3 cups canned fried onions (about 6 ounces)
Beans and Sauce
Table salt
2 pounds green beans, ends trimmed, and halved
3 tablespoons unsalted butter
1 pound white button mushrooms, stems trimmed, wiped clean, and broken into 1/2-inch pieces (see illustrations below)
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
Ground black pepper
3 tablespoons unbleached all-purpose flour
1 1/2 cups low-sodium chicken broth
1 1/2 cups heavy cream
INSTRUCTIONS
1. FOR THE TOPPING: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside.
2. FOR THE BEANS AND SAUCE: Adjust oven rack to middle position and heat oven to 425 degrees. Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain.
3. Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3 1/2 cups, about 12 minutes. Season with salt and pepper to taste.
4. Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3-quart (or 13 by 9-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.
TECHNIQUE
QUICKER VEGETABLE PREP FOR GREEN BEAN CASSEROLE
Breaking Mushrooms:
1. Using your thumb, pop the caps off their stems.
http://d3cizcpymoenau.cloudfront.net...eggiePrep1.jpg
2. Squeeze both the stem and the cap between your thumb and forefinger to break each into pieces.
http://d3cizcpymoenau.cloudfront.net...eggiePrep2.jpg
Trimming Green Beans: Line up about 8 beans in a row on a cutting board. Trim about 1/2 inch from each end, then cut the beans in half.
http://d3cizcpymoenau.cloudfront.net...eggiePrep3.jpg
KQ, what sort of price/lb does a pasture turkey go for in your area?
Blue Valley Meats - About our TurkeysQuote:
Originally Posted by wicked_sick
Broad-Breasted Turkeys $4.99/lb.
Heritage Turkeys $6.59/lb.
I think I'm going to do some more recipe sharing. Can't decide what I'm going to do. With a small group I have to tone it down to a few select dishes which is hard because I love all this stuff.
Will be trying a cornbread & sausage stuffing this year. In the past I've made a French bread stuffing with sausage, pecans and dried apricots - it is wonderful but I'm ready for something different. I've also used a packaged mix (sacrilege!) that is made by Macrina Bakery in Seattle. I highly recommend it if you want to go that route and save yourself some time (add a touch more stock than it calls for so it stays moist if you are cooking it outside the bird). It is not listed on their web site but I called and they are still making it. That link is a list of the retailers that carry their products - they said the stuffing will be out by the end of the month.
So anyhoo... here are a couple of stuffing recipes. I haven't made the cornbread ones yet but I have made the French bread recipes and highly recommend them. I used como bread.
GOLDEN CORNBREAD
WHY THIS RECIPE WORKS:
Our best cornbread recipe for stuffing is relatively lean (just 4 tablespoons of butter), with buttermilk for tangy flavor.
MAKES ABOUT 16 CUPS CRUMBLED CORNBREAD
If you are using this cornbread for your stuffing, you will use about three-quarters of the recipe—the rest is for nibbling. For best flavor and texture, dry the cornbread, add a little half-and-half, and let it soak for at least an hour.
INGREDIENTS
4 tablespoons unsalted butter, melted, plus extra for greasing baking dish
4 large eggs
1 1/3 cups buttermilk
1 1/3 cups milk
2 cups yellow cornmeal, preferably stone-ground
2 cups unbleached all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons granulated sugar
1 teaspoon table salt
INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 375 degrees. Grease 9- by 13-inch baking dish with butter.
2. Beat eggs in medium bowl; whisk in buttermilk and milk.
3. Whisk cornmeal, flour, baking powder, baking soda, sugar, and salt together in large bowl. Push dry ingredients up sides of bowl to make a well, then pour egg and milk mixture into well and stir with whisk until just combined; stir in butter.
4. Pour batter into greased baking dish. Bake until top is golden brown and edges have pulled away from sides of pan, 30 to 40 minutes.
5. Transfer baking pan to wire rack and cool to room temperature before using, about 1 hour.
CORNBREAD AND SAUSAGE STUFFING
WHY THIS RECIPE WORKS:
For a moist and flavorful cornbread stuffing recipe, we started with homemade cornbread, torn into bite-size pieces and dried in a low oven for one hour. Then we soaked the cornbread in an egg, stock, and half-and-half mixture for one hour for moisture and added sautéed onions, celery, and fresh thyme and sage for flavor. Pork sausage added nice pockets of texture and a meaty punch to our cornbread stuffing recipe without overpowering the balance of flavors.
MAKES ABOUT 12 CUPS, SERVING 10 TO 12
In this recipe, the stuffing is baked outside of the turkey in a baking dish. If you want to stuff your turkey with it, prepare the stuffing through step 2, then follow the directions for microwaving the stuffing as described in the recipe for Roast Stuffed Crisped-Skin Turkey. To make the stuffing a day in advance, increase both the chicken stock and half-and-half by 1/4 cup each and refrigerate the unbaked stuffing 12 to 24 hours; before transferring it to the baking dish, let the stuffing stand at room temperature for about 30 minutes so that it loses its chill.
INGREDIENTS
12 cups cornbread broken into 1-inch pieces (include crumbs), spread in even layer on 2 baking sheets, and dried in 250-degree oven 50 to 60 minutes
3 cups chicken stock or canned low-sodium chicken broth
2 cups half-and-half
2 large eggs, beaten lightly
8 tablespoons unsalted butter (1 stick), plus extra for baking dish
1 1/2 pounds bulk pork sausage, broken into 1-inch pieces
3 medium onions, chopped fine (about 3 cups)
3 ribs celery, chopped fine (about 1 1/2 cups)
2 tablespoons minced fresh thyme leaves
2 tablespoons minced fresh sage leaves
3 cloves garlic, minced
1 tablespoon kosher salt
2 teaspoons ground black pepper
INSTRUCTIONS
1. Place cornbread in large bowl. Whisk together stock, half-and-half, and eggs in medium bowl; pour over cornbread and toss very gently to coat so that cornbread does not break into smaller pieces. Set aside.
2. Heat heavy-bottomed, 12-inch skillet over medium-high heat until hot, about 1 1/2 minutes. Add 2 tablespoons butter to pan and swirl to coat pan bottom. When foam subsides, add sausage and cook, stirring occasionally, until sausage loses its raw color, 5 to 7 minutes. With slotted spoon, transfer sausage to medium bowl. Add about half the onions and celery to fat in skillet; sauté, stirring occasionally, over medium-high until softened, about 5 minutes. Transfer onion mixture to bowl with sausage. Return skillet to heat and add remaining 6 tablespoons butter; when foam subsides, add remaining celery and onions and sauté, stirring occasionally, until softened, about 5 minutes. Stir in thyme, sage, and garlic; cook until fragrant, about 30 seconds; add salt and pepper. Add this mixture along with sausage and onion mixture to cornbread and stir gently to combine so that cornbread does not break into smaller pieces. Cover bowl with plastic wrap and refrigerate to blend flavors, at least 1 hour or up to 4 hours.
3. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Butter 10 by 15-inch baking dish (or two 9-inch square or 11 by 7-inch baking dishes). Transfer stuffing to baking dish; pour any liquid accumulated in bottom of bowl over stuffing and, if necessary, gently press stuffing with rubber spatula to fit into baking dish. Bake until golden brown, 35 to 40 minutes.
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SPICY CORNBREAD STUFFING WITH RED PEPPERS, CHIPOTLE CHILES, AND ANDOUILLE SAUSAGE
MAKES ABOUT 12 CUPS, SERVING 10 TO 12
In this recipe, the stuffing is baked outside of the turkey in a baking dish. If you want to stuff your turkey with it, prepare the stuffing through step 2, then follow the directions for microwaving the stuffing as described in the recipe for Roast Stuffed Crisped-Skin Turkey. To make the stuffing a day in advance, increase both the chicken stock and half-and-half by 1/4 cup each and refrigerate the unbaked stuffing 12 to 24 hours; before transferring it to the baking dish, let the stuffing stand at room temperature for about 30 minutes so that it loses its chill. Andouille is a spicy smoked Cajun sausage. If you cannot find any, chorizo makes a fine substitute.
INGREDIENTS
12 cups cornbread broken into 1-inch pieces (include crumbs), spread in even layer on 2 baking sheets, and dried in 250-degree oven 50 to 60 minutes
3 cups chicken stock or canned low-sodium chicken broth
2 cups half-and-half
2 large eggs, beaten lightly
8 tablespoons unsalted butter (1 stick), plus extra for baking dish
2 red bell peppers, cut into 1/4-inch pieces
3 medium onions, chopped fine (about 3 cups)
3 rib celery, chopped fine (about 1 1/2 cups)
4 - 5 chipotle chiles en adobo, chopped (about 4 tablespoons)
2 tablespoons minced fresh thyme leaves
2 tablespoons fresh sage leaves, minced
3 cloves garlic, minced
1 1/2 pounds andouille sausage, cut into 1/2-inch pieces
1 tablespoon kosher salt
2 teaspoons ground black pepper
INSTRUCTIONS
1. Place cornbread in large bowl. Whisk together stock, half-and-half, and eggs in medium bowl; pour over cornbread and toss very gently to coat so that cornbread does not break into smaller pieces. Set aside.
2. Melt 4 tablespoons butter in heated skillet; when foam subsides, add red bell peppers to skillet along with a third of the onion and celery. Sauté until softened, about 5 minutes, and transfer to medium bowl. Return skillet to heat and add remaining 4 tablespoons butter; when foam subsides, add remaining onion and celery and sauté, stirring occasionally, until softened, about 5 minutes. Stir in chipotle chiles en adobo, along with thyme, sage, and garlic. Add this mixture, along with sautéed onions and celery and andouille sausage, into cornbread and mix gently so that cornbread does not break into smaller pieces. Cover bowl with plastic wrap and refrigerate to blend flavors, at least 1 hour or up to 4 hours.
3. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Butter 10 by 15-inch baking dish (or two 9-inch square or 11- by 7-inch baking dishes). Transfer stuffing to baking dish; pour any liquid accumulated in bottom of bowl over stuffing and, if necessary, gently press stuffing with rubber spatula to fit into baking dish. Bake until golden brown, 35 to 40 minutes.
OVEN-BAKED BREAD STUFFING WITH SAUSAGE, PECANS, AND APRICOTS
WHY THIS RECIPE WORKS:
We wanted to come up with a side dish stuffing recipe that could be eaten with a variety of holiday roasts. After testing eight different kinds of bread, we settled on French for our stuffing recipe. It held up to the addition of liquid necessary for moistening, maintaining some structure and chew. To determine the content of the liquid ingredients, we tested several stuffings moistened with chicken stock that was combined variously with wine, port, brandy, and cream. Somewhat to our surprise, we returned to plain chicken stock. It delivered a clean taste that wouldn't compete with the other ingredients added to the stuffing.
SERVES 10 TO 12 AS A SIDE DISH
Dry whichever bread you choose by cutting 1/2-inch slices, laying them in a single layer on baking sheets or cooling racks, and leaving them out overnight. The next day, cut the slices into 1/2-inch cubes and allow them to dry for another night. If you are in a hurry, rush the process by drying the slices in a 225-degree oven until brittle but not brown, 30 to 40 minutes. Then cut them into cubes and proceed. Any of the stuffings can be cooked inside the holiday bird if you prefer; just reduce stock to 1 cup. Stuff a 12- to 15-pound turkey with 6 cups of stuffing. Then add an additional 1/2 cup of chicken stock to the remaining stuffing and bake it separately in an 8-inch pan. If you prefer to use fresh herbs, substitute 1 1/2 teaspoons minced fresh herbs for the dried sage, thyme, and marjoram.
INGREDIENTS
1 pound sweet Italian sausage
2 tablespoons unsalted butter, melted, plus possibly more dependent on quantity of rendered sausage fat
1 large onion, chopped medium (about 1 1/2 cups)
4 medium ribs celery, diced medium (about 1 1/2 cups)
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 cup minced fresh parsley leaves
1/2 teaspoon ground black pepper
12 cups dried 1/2-inch cubes from one 1-pound loaf French bread or potato, or challah bread
2 cups chicken stock or low-sodium canned chicken broth
3 large eggs, beaten lightly
1 teaspoon table salt
2 cups chopped pecans, toasted
1 cup dried apricots, sliced thin
INSTRUCTIONS
1. Adjust oven rack to center position and heat oven to 400 degrees (350 degrees if using challah). Fry crumbled sweet Italian sausage in large skillet over medium heat until browned and cooked through, about 10 minutes; remove with slotted spoon and place in large bowl. If necessary, add enough butter to rendered sausage fat to equal 6 tablespoons.
2. Return skillet to heat; add onion and celery and sauté, stirring occasionally, until translucent, about 8 minutes. Stir in sage, thyme, marjoram, parsley, and black pepper and cook until just fragrant, about 1 minute longer. Turn onion mixture into large mixing bowl. Add bread cubes, stock, eggs, reserved sausage, pecans, dried apricots, and salt and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 13-x 9-inch baking dish, drizzle with reserved melted butter, cover tightly with foil, and bake until fragrant, about 25 minutes (30 minutes for challah). Remove foil and bake until golden brown crust forms on top, 15 to 20 minutes longer. Serve warm.
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OVEN-BAKED BREAD STUFFING WITH BACON AND APPLES
SERVES 10 TO 12 AS A SIDE DISH
If you want caramelized onions, increase the number of onions to 6, slice them thin instead of chopping, and caramelize them in a large pan over medium heat until deep, golden brown, about 45 minutes. Dry whichever bread you choose by cutting 1/2-inch slices, laying them in a single layer on baking sheets or cooling racks, and leaving them out overnight. The next day, cut the slices into 1/2-inch cubes and allow them to dry for another night. If you are in a hurry, rush the process by drying the slices in a 225-degree oven until brittle but not brown, 30 to 40 minutes. Then cut them into cubes and proceed. Any of the stuffings can be cooked inside the holiday bird if you prefer; just reduce stock to 1 cup. Stuff a 12- to 15-pound turkey with 6 cups of stuffing. Then add an additional 1/2 cup of chicken stock to the remaining stuffing and bake it separately in an 8-inch pan.
INGREDIENTS
1 pound bacon, cut into 1/4-inch pieces
1 large onion, chopped medium (about 1 1/2 cups)
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch cubes (about 2 cups)
4 medium ribs celery, diced medium (about 1 1/2 cups)
1 1/2 teaspoons dried sage or 4 1/2 teaspoons chopped fresh sage
1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon dried marjoram or 1 1/2 teaspoons fresh marjoram leaves
1/2 cup minced fresh parsley leaves
1/2 teaspoon ground black pepper
12 cups dried 1/2-inch cubes from one 1-pound loaf French bread, potato, or challah bread
2 cups chicken stock or low-sodium canned chicken broth
3 large eggs, beaten lightly
1 teaspoon table salt
2 tablespoons unsalted butter, melted
INSTRUCTIONS
1. Adjust oven rack to center position and heat oven to 400 degrees (350 degrees if using challah). Fry bacon in large skillet over medium heat until crisp and brown, about 12 minutes. Transfer bacon with slotted spoon to paper towel-lined plate; pour off all but 6 tablespoons fat from pan.
2. Return skillet to heat; add onion, apples, and celery and sauté, stirring occasionally, until translucent, about 8 minutes. Stir in sage, thyme, marjoram, parsley, and black pepper and cook until just fragrant, about 1 minute longer. Turn onion mixture into large mixing bowl. Add bread cubes, reserved bacon, stock, eggs, and salt and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 13-x 9-inch baking dish, drizzle with melted butter, cover tightly with foil, and bake until fragrant, about 25 minutes (30 minutes for challah). Remove foil and bake until golden brown crust forms on top, 15 to 20 minutes longer. Serve warm.
OVEN-BAKED BREAD STUFFING WITH HAM, PINE NUTS, AND FENNEL
SERVES 10 TO 12 AS A SIDE DISH
Dry whichever bread you choose by cutting 1/2-inch slices, laying them in a single layer on baking sheets or cooling racks, and leaving them out overnight. The next day, cut the slices into 1/2-inch cubes and allow them to dry for another night. If you are in a hurry, rush the process by drying the slices in a 225-degree oven until brittle but not brown, 30 to 40 minutes. Then cut them into cubes and proceed. Any of the stuffings can be cooked inside the holiday bird if you prefer; just reduce stock to 1 cup. Stuff a 12- to 15-pound turkey with 6 cups of stuffing. Then add an additional 1/2 cup of chicken stock to the remaining stuffing and bake it separately in an 8-inch pan.
INGREDIENTS
8 tablespoons unsalted butter (1 stick), plus extra for baking dish
1 large onion, chopped medium (about 1 1/2 cups)
1 large bulb fennel, cored and sliced thin
2 teaspoons dried basil or 2 tablespoons minced fresh basil
1/2 cup minced fresh parsley leaves
1/2 teaspoon ground black pepper
12 cups dried 1/2-inch cubes from one 1-pound loaf French bread or potato, or challah bread
1 cup pine nuts, toasted
1/2 pound smoked ham, cut into thin strips
1/2 cup grated Parmesan cheese
2 cups chicken stock or low-sodium canned chicken broth
3 large eggs, beaten lightly
1/2 teaspoon table salt
INSTRUCTIONS
Adjust oven rack to center position and heat oven to 400 degrees (350 degrees if using challah). Heat butter in large skillet over medium-high heat until fully melted; pour off 2 tablespoons butter and reserve. Return skillet to heat; add onion and fennel and sauté, stirring occasionally, until translucent, about 8 minutes. Stir in basil, parsley, and black pepper and cook until just fragrant, about 1 minute longer. Turn onion mixture into large mixing bowl. Add bread cubes, toasted pine nuts, smoked ham, Parmesan cheese, stock, eggs, and salt and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 13-x 9-inch baking dish, drizzle with reserved melted butter, cover tightly with foil, and bake until fragrant, about 25 minutes (30 minutes for challah). Remove foil and bake until golden brown crust forms on top, 15 to 20 minutes longer. Serve warm.
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OVEN-BAKED BREAD STUFFING WITH SAGE AND THYME
SERVES 10 TO 12 AS A SIDE DISH
Dry whichever bread you choose by cutting 1/2-inch slices, laying them in a single layer on baking sheets or cooling racks, and leaving them out overnight. The next day, cut the slices into 1/2-inch cubes and allow them to dry for another night. If you are in a hurry, rush the process by drying the slices in a 225-degree oven until brittle but not brown, 30 to 40 minutes. Then cut them into cubes and proceed.
Any of the stuffings can be cooked inside the holiday bird if you prefer; just reduce stock to 1 cup. Stuff a 12- to 15-pound turkey with 6 cups of stuffing. Then add an additional 1/2 cup of chicken stock to the remaining stuffing and bake it separately in an 8-inch pan. If you prefer to use fresh herbs, substitute 1 1/2 teaspoons minced fresh herbs for the dried sage, thyme, and marjoram.
INGREDIENTS
8 tablespoons unsalted butter (1 stick), plus extra for baking dish
1 large onion, chopped medium (about 1 1/2 cups)
4 medium ribs celery, diced medium (about 1 1/2 cups)
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 cup minced fresh parsley leaves
1/2 teaspoon ground black pepper
12 cups dried 1/2-inch cubes from one 1-pound loaf French bread, or potato or challah bread
2 cups chicken stock or low-sodium canned chicken broth
3 large eggs, beaten lightly
1 teaspoon table salt
INSTRUCTIONS
Adjust oven rack to center position and heat oven to 400 degrees (350 degrees if using challah). Heat butter in large skillet over medium-high heat until fully melted; pour off 2 tablespoons butter and reserve. Return skillet to heat; add onion and celery and sauté, stirring occasionally, until translucent, about 8 minutes. Stir in sage, thyme, marjoram, parsley, and black pepper and cook until just fragrant, about 1 minute longer. Turn onion mixture into large mixing bowl. Add bread cubes, stock, eggs, and salt and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 13-x 9-inch baking dish, drizzle with reserved melted butter, cover tightly with foil, and bake until fragrant, about 25 minutes (30 minutes for challah). Remove foil and bake until golden brown crust forms on top, 15 to 20 minutes longer. Serve warm.
TO MAKE AHEAD: The onion mixture may be cooked and stored in an airtight container in the refrigerator up to 2 days ahead of time. The stuffing, however, should be assembled just before cooking.
OMG!!!! I have got some cooking to do and that Green Bean recipe sounds awesome KQ. And then this: SPICY CORNBREAD STUFFING WITH RED PEPPERS, CHIPOTLE CHILES, AND ANDOUILLE SAUSAGE:eek:
I've seen frozen rhubarb in the store. I think it would be fine for baking.Quote:
Originally Posted by liv2ski
I may have to buy another egg for two turkeys this time. Last year there were no leftovers from that recipe and I'm not going through all that work without leftovers.Quote:
Originally Posted by Cruiser