1 loaf Italian bread, cut into ¾-inch pieces
½ pound bacon, rough chop
1 medium onion, minced
3 ribs celery, minced
1 bunch fresh parsley, chopped
2 teaspoons rubbed sage
2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon pepper
3 cups seafood stock
12 oysters, shucked and chopped
2 large eggs, beaten
Toast bread cubes in 400-degree oven.
Render bacon in a pan over medium heat until crisp.
Remove bacon bits from pan leaving behind the bacon fat.
Saute celery in bacon fat for about 3 minutes.
Mix bread, bacon, onions and celery, parsley, sage, thyme, salt, pepper and broth in a bowl.
Mix in eggs, gently mix in oysters.
Transfer into baking dish greased with bacon fat.
Bake uncovered at 325 degrees for 35-45 minutes until top is browned.
Cornbread and Chorizo Stuffing
1 pound Mexican chorizo
1 cup onion, minced
1 cup celery, minced
1 red pepper, diced
2 tablespoons garlic, chopped
¼ cup bourbon (optional)
8-10 cups cornbread, crumbled
1 teaspoons dried thyme
1 teaspoon rubbed sage
½ cup chicken stock
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon oil
½ cup butter
1 jalepeno or 4-6 serrano chilies, deseeded and chopped (optional)
Heat oil in a medium pan, crumble in chorizo and brown.
In another pan melt butter add onions, celery, bell peppers and hot peppers (if desired).
Sweat for 10-15 minutes until tender. Stir in garlic and continue to cook for 5 minutes.
Deglaze pan with bourbon (if desired), cook until evaporated.
In a bowl mix all ingredients together.
Stuff mixture into turkey immediately before cooking (not the night before) and bake with turkey making sure the internal temperature reaches 165 degrees. Or to bake separately, add another ½ cup of stock to the mixture to form into ½ cup balls and place into a medium casserole dish, brushing the top with melted butter before baking. This will give you a crispy top for each portion. Bake 30 minutes at 350.
3 cups dried cranberries
1/2 cup whole-grain mustard
1 teaspoon chipotle powder
1 tablespoon chipotles in adobo sauce
1/2 teaspoon salt
Reconstitute the dried cranberries in cranberry juice. Then blend 3/4 of them, adding all the other ingredients. Then add the remaining 1/4 whole cranberries to the sauce, heat and serve.
Green Bean Casserole
1 pound green beans, blanched
1 pound snap peas, blanched
½ pound butter
½ pound mushrooms, torn apart, washed
1 cup flour
1 quart whole milk
8-ounce canned albacore tuna
1 cup Parmesan cheese, grated
1 can crispy shallots or fry pickled shallots tossed in rice flour
Blanch the beans and shock to keep green.
In a saucepan, melt butter, add mushrooms and saute.
Add flour to make roux, a mixture of flour and fat used to thicken, then cook on medium heat for 2 minutes.
Slowly, add milk while stirring so it doesn't lump.
Cook on low for 30 minutes to get rid of flour taste.
In a mixing bowl, toss beans and soup together then fold in tuna.
Place in a baking dish and top with cheese, then bake at 350 for 15 minutes. Then add shallots and bake 5 more minutes.
Sweet Potato Meringue casserole
1 stick unsalted butter
2 teaspoons kosher salt
1 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 cup brown sugar
1/4 cup maple syrup
Zest of 2 oranges
1/2 cup heavy cream
3/4 cup egg whites
1 1/2 cup white sugar
1/4 teaspoon kosher salt
1/4 teaspoon vanilla extract