Once Upon a Tine
Friday, November 16, 2007
Stuffing
It's amazing that a dish that consists of day old bread and celery and gets stuffed in the turkey's ass has become the highlight of most Thanksgiving meals. But it wouldn't be Thanksgiving without it. So here's my version:
Store bought dried bread cubes - NOT the boxed kind, but the kind found in big plastic bags near the deli. This is their day old breads all prepared for you.
Mild Pork Sausage - WITHOUT fennel seeds!
Yellow onions - chopped 2 medium
Celery - chopped including tops (1 bunch
Green Apples (granny smith) - 2 chopped
Whole peeled chestnuts (found in jars this time of the year) Roast in a skillet, let cool and dice.
Dried Cranberries - to taste
Swanson 's chicken broth
2 tsp. dried sage leaves
1 tsp. dried rosemary leaves, minced or crumbled
1/2 tsp. dried thyme leaves
1 tsp. dried rosemary leaves, minced or crumbled
1/2 tsp. dried thyme leaves
fresh minced parsley
1/2 stick of butter.
Preheat oven to 350 degree F. Spread bread cubes in a single layer on a large baking sheet. Bake at 350 degrees F for 5 to 7 minutes, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
In a large skillet, cook the sausage and onions over medium heat, stirring until sausage is evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. Pour sausage mixture over bread in bowl and toss gently with your hands. Mix in chopped apples, dried cranberries, and parsley. Drizzle with turkey stock and melted butter, and mix lightly, using your hands.
In a large skillet, cook the sausage and onions over medium heat, stirring until sausage is evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. Pour sausage mixture over bread in bowl and toss gently with your hands. Mix in chopped apples, dried cranberries, and parsley. Drizzle with turkey stock and melted butter, and mix lightly, using your hands.
You can either stuff it in the turkey or cook it in the crockpot which makes a wonderfulls moist stuffing dish.
Labels: Comfort Food, Holiday Cooking, Indiana Coking, Thanksgiving
Homemade Cranberry Sauce
Rather than pouring it out of a can in one lump, here's an alternative.
2 1/2 cups cranberry juice
1 cup golden brown sugar, packed
1 cinnamon stick, broken in half
1/4 tsp ground allspice
1 6-ounce package dried cherries (tart or not). I used fresh this time.
1 12-ounce bag cranberries
Bring first juice to a boil in a medium saucepan and stir in the sugar until it dissolves. Add cherries and cook for 2 minutes. Add cranberries and cook until berries pop, stirring occasionally. This will take about 10 minutes. Transfer to a large bowl, cover and chill overnight. Discard cinnamon stick before serving.
Labels: Holiday Cooking, Thanksgiving
