Roasted Chestnut and Pear Stuffing
To roast chestnuts: Preheat the oven to 400F and cut an X on one side. Put the chestnuts in a single layer on a baking sheet and bake 25 minutes. Using a kitchen towel to hold the nuts, peel immediately.
INGREDIENTS:
* 3/4 cup unsalted butter
* 6 celery ribs, cut into 1/4-inch dice
* 2 large onions, cut into 1/4-inch dice
* 1/4 cup thyme leaves, finely chopped
* 1 teaspoon sage leaves, finely chopped
* 1 Tablespoon parsley, finely chopped
* 1/2 lb. roasted chestnuts, shelled and chopped
* 27 slices stale white bread, crusts removed. Cut into 1/4-inch pieces and toast lightly to completely dry out the bread
* 1-1/4 cups chicken or turkey stock
* 4 not too ripe pears, peeled, cored and cut into 1/2-inch dice
PREPARATION:
Preheat oven to 375F. Butter a casserole dish.
1. Melt the butter in a large skillet over medium heat.
2. Add the onions and celery and cook, stirring, for about 10 minutes.he onions should be translucent.
3. Stir in the thyme, parsley, sage, chestnuts and bread.
4. Add the stock, 1/2 cup at a time, until the bread is completely moist.
5. Stir in the pears.
6. Transfer the stuffing to the buttered casserole dish and bake for 30 to 40 minutes. Alternatively, you may also use the stuffing to stuff your turkey.
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Turkey Stuffing with Walnuts and Calvodos
Farce de dinde aux pommes et au calvados
A stuffing for turkey featuring apples and Calvados.
Will make enough stuffing for a 10-12 pound turkey
INGREDIENTS:
* 1-1/4 cups walnuts, toasted and chopped coarsely
* 4 cups bread crumbs, made from day-old French or Italian bread
* 1/2 pound fresh, pork sausage meat
* 3/4 pound ground turkey
* 6 Tablespoons butter
* 2 cups finely chopped onions
* 4 cups peeled, finely diced Granny Smith apples (about 3 apples)
* 2 Tablespoons minced fresh ginger
* 1/8 teaspoon cloves
* 2 teaspoons, minced fresh thyme
* 1/2 cup Calvados
PREPARATION:
1. Cook the sausage and ground turkey in a large heavy skillet, over medium-high heat. Break up the meat as it cooks. Transfer to a bowl.
2. Add the butter to the skillet and melt. Add the onions, apples and a pinch of salt and pepper.
3. Cook until the onion is soft, about 10 minutes. Add ginger and cook 2 more minutes.
4. Add the sausage mixture to the skillet along with the cloves, and thyme. Cook about 1 minute and remove from heat.
5. Add the apple-sausage mixture and nuts to the bread crumbs and toss lightly until blended.
6. Add the Calvados and toss again. Mixture may appear dry, but it will become moister from the juices in bird.
Stuffing can be refrigerated up to 1 day in a covered container. Do not stuff the turkey in advance.
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Cranberry Confit
INGREDIENTS:
* 1 16-oz. bag frozen pearl onions, defrosted
* 2/3 cup golden raisins
* 2/3 cup dark raisins
* 2 cups boiling water
* 6 Tablespoons unsalted butter
* 1/2 cup sugar
* 1/2 cup balsamic vinegar
* 1-1/2 cups dry red wine
* 3 garlic cloves, peeled %26amp; minced
* 1/2 teaspoon dried thyme
* 1/2 teaspoon salt
* 12 oz. bag of fresh cranberries
PREPARATION:
1. Combine the golden and dark raisins in a bowl and pour the boiling water over them. Allow to stand 10 minutes.
2. Melt the butter in a large skillet over medium heat. Stir in the onions, sugar and 1 tablespoon of the balsamic vinegar.Cook 5 minutes, stirring to dissolve the sugar and onions are begin to carmelize.
3. Add the remaining vinegar and wine, bring to a boil and boil for 2 minutes.
4. Add the raisins with the soaking liquid, garlic, thyme and salt.
5. Reduce heat and simmer uncovered about 30 minutes.
6. Add the cranberries to the pan and continue to cook 20-25 minutes, stirring occasionally. Remove and allow to cool to room temperature.
To serve:
Serve at room temperature. Store leftover confit in the refrigerator but allow to come to room temperature again before serving.Does someone have a super great recipe for good stuffing %26amp; gourmet cranberry sauce?
Entellect: here is a good recipe for good stuffing%26amp;gourmetcranberry sauce
1 http://www.clamchowder/mixedstuffingreci鈥?/a>
2 http://www.olfashionstylegormetcranberry鈥?/a>
these can be found http://www.dckitchen/recipes.comDoes someone have a super great recipe for good stuffing %26amp; gourmet cranberry sauce?
Stuffing
1. Cut up a loaf of artesian style french bread in 1'; cubes. Toast bread cubes in 250 degree F oven over a large sheet pan for 20 minutes.
2. Make pesto from fresh herbs (finely minced flat leaf parsley, rosemary, thyme and sage); parmesan cheese; toasted pine nuts; roasted garlic, olive oil and sea salt and freshly ground black pepper.
3. Make turkey broth by roasting brown the neck, backbone and wing tips of the turkey in a large sheet pan with salt, pepper and olive oil. Add the cooked turkey parts to a large pot and fill with tap water until 3/4 full. Add a sliced yellow onion in quarters, two carrots and two celery stalks cut in thirds, two large garlic cloves slightly crushed and skin removed, two bay leaves, 10 whole pepper corns. Simmer on med-low for 1 hour after bringing broth to a rolling boil. Strain the broth and then puree the celery, carrots and onions in a blender to add to gravy later (thickener).
Steps 1 - 3 should be done two days prior to making the stuffing. Store bread cubes in large Ziploc bag and refrigerate the pesto and turkey broth.
4. Brown 1 roll of Jimmy Dean 1/3 less fat sausage.
5. Saute a large yellow onion and small diced celery in 1 Tbls. olive oil and 2 Tbls. butter until just softened. Off the heat add the pesto.
6. Pour the sauteed veggies and browned sausage over the bread cubes, dice a can of water chestnuts and add the broth. Mix to desired wet consistency. For wetter/mushy dressing add crushed saltine crackers and chicken broth.
7. Bake in covered casserole dish for 1 hour and then uncovered for 15 minutes.
8. Lightly cover the stuffing with truffle oil and serve.
Variations add toasted chopped pecans, walnuts or almond slices, oysters, chestnuts, diced apples, dried cranberries (Craisins) soaked in heated Grand Marnier or dried cherries to the stuffing.
Cranberry Sauce
1. In large sauce pan add 3/4 cup sugar, pinch of salt, 1/2 cup water and 1/2 cup apple cider. Stir on med-hi heat until sugar is dissolved.
2. Peel three large slices of orange peel from a fresh orange and one teaspoon vanilla extract (better add one sliced lengthwise vanilla bean) to the sugar syrup.
3. Add one bag of whole cranberries and cook for 10 minutes until some of the berries start to pop and the gelatin emitted starts to thicken the sauce.
Remove the orange peel, vanilla bean and let cool in a glass bowl. Then cover and refrigerate overnight before serving.
Here's a very tasty yet simple way to prepare cranberry sauce:
In large sauce pan, combine 1 bag of fresh cranberries , 3/4 sugar and 1/2 teaspoon cinnamon. Heat to boiling. Cranberries will begin to ';pop';. At that point, add a handful of fresh or frozen raspberries and continue cooking until popping sound stops, stirring often. Allow to cool slightly and pour into nice dish and chill several hours to thicken.
Stove Top and Ocean Spray
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