Day Recipe Food Community

November 24, 2007

Corn Bread Stuffing Recipe

Filed under: Recipes — Tags: , , — Anna @ 11:40 pm

You will need to bake the Buttermilk Corn Bread and allow it to cool before you begin preparing this stuffing.

Serves 12.

INGREDIENTS

  • buttermilk corn bread
    8 bacon slices
    5 tablespoons butter
  • 3 cups chopped onions
  • 2 cups chopped celery
  • 1 cup chopped shallots
  • 4 teaspoons dried rubbed sage
  • 1 tablespoon dried thyme
  • 1 1/2 cups pecans, toasted, coarsely chopped
    2 cups canned low-salt chicken broth
  • 3 large eggs, beaten to blend

    DIRECTIONS

    Preheat oven to 325°F. Cut corn bread into 3/4-inch cubes. Place corn bread cubes on baking sheet and toast until dry but not hard, about 15 minutes. Cool. Transfer to large bowl.


    Butter 8x8x2-inch baking dish. Cook bacon in heavy large skillet over medium-high heat until crisp, about 6 minutes. Using tongs, transfer bacon to paper towels; reserve 1/4 cup bacon drippings in skillet. Cool bacon and crumble.


    Add butter to bacon drippings in skillet and melt over medium-high heat. Add onions, celery and shallots; sauté just until pale golden brown, about 10 minutes. Stir in sage and thyme. Add to corn bread cubes in bowl. Mix in pecans and crumbled bacon. (Can be prepared 1 day ahead. Cover and refrigerate.)


    Stir 1 1/2 cups chicken broth into stuffing. Season to taste with salt and pepper. Mix in eggs. Reserve 9 cups stuffing for turkey. Moisten remaining stuffing with remaining 1/2 cup chicken broth. Transfer to prepared dish. Bake stuffing in covered dish alongside turkey for 1 hour. Uncover stuffing and bake until top begins to crisp, about 5 minutes longer.

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    • Roast Turkey with Corn Bread Stuffing and Giblet Gravy Recipe

    Filed under: Recipes — Tags: , , , , , , — Anna @ 11:20 pm

    A flavorful turkey prepared in an interesting way. It is soaked in brine, which helps tenderize the bird, and then rubbed with a citrus-thyme butter. The butter keeps the turkey moist and also enriches the pan drippings for the gravy. The stuffing borrows from the long tradition of corn breads in America. Be sure to make the Giblet Broth before you start roasting the turkey. Pour hard cider throughout dinner.

    Watch how to prepare and carve your bird with our streaming video demonstration.

    Serves 12.

    INGREDIENTS

  • turkey:
  • 4 quarts water
  • 1 cup coarse salt
  • 1 18-pound turkey; neck and giblets reserved for giblet broth
    1 cup (2 sticks) butter, cut into pieces, room temperature
  • 1/4 cup fresh orange juice
    1/4 cup fresh lemon juice
  • 2 tablespoons chopped fresh thyme or 1 tablespoon dried
  • 1 tablespoon grated orange peel
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • corn bread stuffing
    6 tablespoons (3/4 stick) butter
  • 6 tablespoons all purpose flour
  • chopped turkey neck meat and giblets reserved from giblet broth
  • 3 hard-boiled eggs, finely chopped
  • 3 tablespoons brandy
    giblet broth:
  • 2 tablespoons (1/4 stick) butter
  • neck and giblets reserved from 18-pound turkey (discard liver, if desired)
  • 1 1/2 cups chopped carrots
  • 1cup chopped onion
  • 1/2 cup chopped celery
  • 5 cups water
  • 1 cup dry white wine
  • 2 3-inch pieces leek (white and pale green parts only)
  • 8 parsley sprigs
  • 2 teaspoons chopped fresh thyme or 1 teaspoon dried
  • 2 bay leaves
  • 2 whole cloves
  • 1/4 teaspoon whole black peppercorns

    DIRECTIONS

    For turkey:
    Combine 4 quarts water and 1 cup coarse salt in very large bowl. Let stand until salt dissolves, whisking occasionally, about 10 minutes. Place turkey in salted water, turning to coat. Let turkey stand at room temperature 2 hours, turning occasionally. Rinse turkey and pat dry with paper towels. Place turkey on rack set in large roasting pan. Tuck wings under turkey body.


    Position oven rack in bottom third of oven and preheat to 325°F. Whisk butter, orange juice, lemon juice, thyme, orange peel, lemon peel, 3/4 teaspoon salt and pepper in medium bowl until well blended. Rub 1/4 cup thyme butter inside turkey. Spoon stuffing loosely into main cavity and neck cavity. Generously rub remaining thyme butter over turkey. Tie legs together loosely to hold shape of turkey.


    Roast turkey until golden, basting occasionally with pan drippings, about 2 hours. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into innermost part of thigh registers 180°F or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 11/2 hours longer. Transfer turkey to platter. Tent turkey with foil and let stand while preparing gravy.


    For gravy:
    Strain pan juices from roasting pan into large glass measuring cup. Spoon fat off top of pan juices. Pour juices and Giblet Broth into heavy medium saucepan. Boil broth mixture until reduced to 3 cups, about 10 minutes.


    Melt butter in heavy large saucepan over medium heat. Add flour; cook until golden brown, stirring often, about 3 minutes. Whisk in reduced broth mixture. Simmer until gravy thickens, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Add reserved chopped neck meat and giblets, eggs and brandy; simmer 5 minutes longer. Transfer to bowl. Serve gravy with turkey.


    For Giblet Broth:
    Melt butter in heavy large pot over medium-high heat. Add neck and giblets; sauté until brown, about 10 minutes. Using slotted spoon, transfer neck and giblets to plate. Add carrots, onion and celery to pot. Sauté until vegetables brown, about 10 minutes. Add water, wine, neck and giblets to vegetables; bring to boil.


    Add all remaining ingredients to pot. Reduce heat to medium-low; partially cover and simmer until giblets are very tender, about 11/2 hours. Using slotted spoon, transfer neck and giblets to plate. Cool. Carefully remove all meat from turkey neck. Chop neck meat and giblets; reserve for gravy. Strain broth into bowl, pressing on solids. (Broth and giblets can be made 1 day ahead. Cover separately and chill.) Makes about 3 1/2 cups.

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    • Oysters on the Half Shell with Spicy Vinegar Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 11:00 pm

    Oysters were very much a part of American life in Colonial days, and were cooked in every conceivable manner — boiled, scalloped or steamed; turned into pies and fritters; or, in the winter in Savannah, roasted over an open fire. Here they're presented on the half shell, with shallots, green onions and vinegar.

    Serves 12.

    INGREDIENTS

  • 1 1/2 cups apple cider vinegar
    1 teaspoon salt
  • 1/2 cup very thinly sliced green onions
  • 1/3 cup finely chopped shallots
  • 5 garlic cloves, minced
    2 teaspoons coarsely ground black pepper
  • 1/4 cup finely chopped fresh parsley
    36 fresh oysters, on the half shell
  • lemon wedges

    DIRECTIONS

    Stir vinegar and salt in medium bowl until salt dissolves. Mix in green onions, shallots, garlic and black pepper. Let stand at room temperature 30 minutes. Season to taste with additional salt, if desired. (Can be prepared 2 days ahead. Cover and refrigerate.) Stir parsley into vinegar mixture.


    Line platter with crushed ice. Arrange oysters atop ice. Spoon 1 teaspoon vinegar mixture over each oyster. Transfer remaining vinegar mixture to small bowl. Serve oysters with lemon wedges and remaining vinegar mixture.

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    • Deep-Dish Apple Pie with Cheddar Crust Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 10:40 pm

    While apple pie has an all-American reputation, both the fruit and the dessert are of European origin. However, several centuries of apple cultivation and dessert baking have given us de facto ownership, and the pie has become a must on many Thanksgiving tables. Cheese was produced by many of the German dairies in and around Philadelphia. The pie has no bottom crust and is baked in an oval dish, so it resembles a cobbler.

    Serves 8.

    INGREDIENTS

  • crust
  • 2 1/2 cups unbleached all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup chilled solid vegetable shortening, cut into pieces
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
  • 6 ounces extra-sharp cheddar cheese, coarsely shredded
    2/3 cup (about) ice water
  • fruit
  • 4 pounds granny smith apples, peeled, cored, thinly sliced
  • 2/3 cup raisins
  • 1/2 cup (packed) golden brown sugar
    1/3 cup plus 2 teaspoons sugar
  • 3 tablespoons unbleached all purpose flour
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons unsalted butter, cut into small pieces
    1 egg, beaten to blend with 1 tablespoon water (for glaze)

    DIRECTIONS

    For crust:
    Blend flour and salt in processor. Add shortening and butter and cut in using several on/off turns. Add cheese and cut in until shortening and butter resemble small peas. With machine running, gradually blend in enough water until soft moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours and up to 2 days.


    For fruit:
    Mix apples, raisins, brown sugar, 1/3 cup sugar, flour, lemon juice and spices in large bowl. Let stand 30 minutes at room temperature.


    Preheat oven to 400°F. Remove dough from refrigerator and let stand 15 minutes. Spoon fruit and any accumulated juices into 13×9-inch oval baking dish. Dot fruit with 3 tablespoons butter.


    Roll out dough on floured surface to oval about 1/2 inch larger than baking dish. Fold in 1/2 inch of edge to form double-thick border; crimp. Cut out 1-inch-wide hole from center of crust. Using tart pan bottom as aid, lift dough and place atop fruit. Tuck in dough around edges.


    Bake pie 15 minutes. Brush crust with egg glaze. Top with 2 teaspoons sugar. Reduce oven temperature to 375°F. Bake pastry until golden, about 35 minutes. Cool on rack 15 minutes. Serve warm.

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    • Sausage-Stuffed Acorn Squash with Molasses Glaze Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 10:20 pm

    The German settlers in Philadelphia were known for their sausage-making talents. In this side dish, sausage teams up with molasses and squash, two classic Colonial ingredients. Be sure to select squash that are no bigger than four inches in diameter so that they will fit in a single layer in the baking dish.

    Serves 8.

    INGREDIENTS

  • 4 small acorn squash
    1 tablespoon butter
  • 1/2 cup diced red bell pepper
  • 2 large green onions, thinly sliced
  • 1 pound bulk breakfast sausage
  • 1 cup fresh white breadcrumbs
  • 1/2 cup canned beef broth
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
    2/3 cup mild-flavored (light) molasses

    DIRECTIONS

    Preheat oven to 400°F. Cut two 3/4-inch-thick slices from center of each acorn squash for a total of 8 slices (reserve ends of squash for another use). Scoop out seeds and fibers from center slices and discard. Arrange squash rings in single layer in 15x10x2-inch baking dish.


    Melt butter in heavy medium nonstick skillet over medium heat. Add bell pepper and green onions; sauté until tender, about 3 minutes. Transfer to large bowl; cool. Mix in sausage, breadcrumbs, broth, pepper and salt. Mound sausage mixture in center of squash rings, using about 1/3 cup for each. (Can be prepared 1 day ahead. Cover and refrigerate.)


    Brush sausage and squash with half of molasses. Bake 15 minutes. Brush with remaining molasses and bake until squash are tender and sausage is cooked through, about 25 minutes.

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    • Creamed New Potatoes, Peas and Pearl Onions Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 10:00 pm

    Neither peas nor potatoes are indigenous to North America. Peas were introduced in the seventeenth century and flourished over time. While sweet potatoes were popular with the settlers, white potatoes took getting used to; they had to cross the Atlantic twice (from South America to Europe, then from Ireland to the colonies) before they were widely grown.

    Serves 8.

    INGREDIENTS

  • 2 pounds small red-skinned potatoes
    1/4 cup (1/2 stick) butter
  • 1/4 cup all purpose flour
  • 2 1/4 cups whole milk
  • 1/2 cup whipping cream
  • 1/2 teaspoon ground nutmeg
  • 1 16-ounce package frozen petite peas, thawed, drained
  • 1 10-ounce package frozen petite whole onions, thawed, drained

    DIRECTIONS

    Cook potatoes in pot of boiling salted water until just tender, about 20 minutes. Drain and cool. Cut potatoes in half.


    Melt butter in heavy large saucepan over low heat. Add flour; whisk until mixture bubbles and thickens (do not brown), about 3 minutes. Gradually whisk in milk. Bring to simmer, whisking often (sauce will be thick). Simmer until very thick, stirring often, about 10 minutes. Mix in cream and nutmeg. Season with salt and pepper. Mix in potatoes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing, stirring often.) Mix peas and onions into sauce. Cook over medium-low heat until vegetables are heated through, stirring often, about 8 minutes.

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    • Three-Mushroom Dressing Recipe

    Filed under: Recipes — Tags: , , — Anna @ 9:40 pm

    Pennsylvania is now a national center for cultivated exotic or “specialty” mushrooms like shiitake and crimini, but early colonists found plenty of familiar wild mushrooms growing free for the picking in the forests of their new world. The tradition finds expression in this mushroom-lover's dressing, which blends both wild and cultivated fungi for maximum flavor.

    Serves 8.

    INGREDIENTS

  • 3 1/4 cups canned low-salt chicken broth
  • 1 ounce dried porcini mushrooms, rinsed
  • 6 tablespoons (3/4 stick) butter
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 2 1/2 teaspoons dried marjoram
  • 1 teaspoon dried thyme
  • 3/4 pound fresh shiitake mushrooms, stems discarded, caps coarsely chopped
  • 3/4 pound crimini mushrooms, stems trimmed, caps coarsely chopped
  • 1 1/2 teaspoons salt
    8 cups 1/2-inch pieces crustless country-style white bread (about 1 pound)
  • 1/2 cup finely chopped fresh italian parsley
  • 2 eggs, beaten to blend

    DIRECTIONS

    Bring 2 cups chicken broth to boil in small saucepan. Add porcini mushrooms. Cover and remove from heat. Let stand 30 minutes to soften porcini mushrooms. Using slotted spoon, transfer porcini to work surface. Finely chop porcini. Reserve 1 1/2 cups mushroom soaking liquid for Gravy Base.


    Preheat oven to 400°F. Butter 13x9x2-inch baking dish. Melt 6 tablespoons butter in heavy large pot over medium heat. Add porcini, chopped onions, celery, marjoram and thyme. Cover and cook 10 minutes, stirring occasionally. Add shiitake, crimini and 1 teaspoon salt. Cover and cook until mushrooms begin to release their liquid, stirring occasionally, about 5 minutes. Increase heat to medium-high. Uncover and cook until almost all liquid evaporates and mushrooms brown lightly, stirring frequently, about 8 minutes. Transfer mushroom mixture to large bowl. (Mushroom mixture can be prepared 1 day ahead. Cover and refrigerate.)


    Add bread, chopped fresh parsley, remaining 1 1/4 cups chicken broth and 1/2 teaspoon salt to mushroom mixture and stir to blend. Season with pepper. Mix in eggs. Transfer dressing to prepared dish. Cover with aluminum foil. Bake 20 minutes. Uncover and bake until light brown, about 20 minutes.

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    • Gravy Base Recipe

    Filed under: Recipes — Tags: , — Anna @ 9:20 pm

    4 Cups.

    INGREDIENTS

  • 3 tablespoons vegetable oil
  • reserved neck, gizzard and heart from 13- to 14-pound turkey
  • 2 cups chopped onions
  • 11/2 cups chopped carrots
  • 1/2 cup chopped celery
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • stems from 1 bunch fresh parsley
  • 4 cups canned low-salt chicken broth
  • 1 1/2 cups reserved soaking liquid from three-mushroom dressing
  • 2/3 cup tawny port

    DIRECTIONS

    Heat oil in heavy large pot over medium heat. Pat neck, gizzard and heart dry. Add to oil. Cover and cook until beginning to brown, stirring occasionally, about 12 minutes. Add onions, carrots, celery, marjoram, thyme, bay leaf and parsley stems. Reduce heat to low. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Uncover and sauté until vegetables begin to brown, about 10 minutes. Add broth, reserved mushroom soaking liquid (leaving sediment behind in bowl) and Port; bring to simmer. Partially cover pan; simmer 45 minutes, stirring occasionally. Strain mixture into bowl, pressing on solids with back of spoon.

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    • Port-Basted Roast Turkey with Pan Gravy Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 9:00 pm

    This turkey is basted with Port, a wine exported to the colonies by English merchants in Portugal; for a time it was boycotted by the revolutionaries. Here, the Port gives the turkey and the gravy a rich flavor.


    Watch how to prepare and carve your bird with our streaming video demonstration.

    Serves 8.

    INGREDIENTS

  • 1 13- to 14-pound turkey; neck, gizzard and heart reserved for gravy base
  • 9 tablespoons butter, room temperature
    1 1/2 cups (or more) canned low-salt chicken broth
  • 1/2 cup tawny port
    1 cup water
  • 1 medium onion, coarsely chopped
  • 1 large carrot, coarsely chopped
  • 1 medium granny smith apple, peeled, cored, coarsely chopped
    gravy base
  • 3 tablespoons all purpose flour

    DIRECTIONS

    Position rack in bottom third of oven and preheat to 325°F. Pat turkey dry. Place turkey on rack set in large roasting pan. Rub turkey breast with 2 tablespoons butter. Sprinkle with salt and pepper. Fold 2-foot-square piece of cheesecloth in half twice, forming 12-inch square. Dip cloth into water; squeeze out excess moisture. Drape cloth over turkey breast, tucking cloth under at sides. Roast 30 minutes.


    Meanwhile, bring 1 1/2 cups broth, Port and 4 tablespoons butter to simmer in heavy medium saucepan, stirring until butter melts. Baste turkey with 3/4 cup Port mixture. Roast turkey 1 hour 10 minutes, basting twice with remaining Port mixture.


    Add water, onion, carrot and apple to roasting pan; stir to coat vegetables with pan juices. Baste turkey with pan juices. Roast 20 minutes. Remove cheesecloth. Roast turkey until skin browns and meat thermometer inserted into innermost part of thigh registers 180°F, basting occasionally with pan juices, about 50 minutes. Transfer turkey to platter; tent with foil.


    Place roasting pan over medium-high heat. Bring pan juices and vegetables to boil, scraping up any browned bits. Add Gravy Base and boil uncovered 5 minutes. Scrape mixture into strainer set over large measuring cup, pressing on solids with back of spoon. Spoon fat off top of pan juices. Add enough additional broth to cup to measure 3 cups liquid if necessary, or transfer pan juices to saucepan and boil until reduced to 3 cups if necessary. Bring pan juices to simmer in heavy medium saucepan. Mix 3 tablespoons butter and flour in small bowl to form paste. Add paste to pan juices; bring to boil, whisking constantly. Boil until sauce thickens, whisking occasionally, about 5 minutes. Season to taste with salt and pepper. Serve turkey, passing gravy separately.

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    • Watercress, Pear and Walnut Salad with Poppy Seed Dressing Recipe

    Filed under: Recipes — Tags: , , , , , , — Anna @ 8:40 pm

    The Pennsylvania Dutch settled in the places where they found the most black walnut trees. Toasted walnuts add crunch and flavor to this terrific salad.

    Serves 8.

    INGREDIENTS

  • 3 tablespoons apple cider vinegar
  • 4 teaspoons dijon mustard
  • 1 tablespoon honey
  • 3/4 cup corn oil
  • 1 teaspoon poppy seeds
  • 2 large bunches watercress, trimmed
  • 2/3 cup walnuts, toasted, chopped
  • 2 pears, peeled, cut into 3/4-inch pieces

    DIRECTIONS

    Whisk vinegar, mustard and honey in small bowl to blend. Gradually whisk in oil. Mix in poppy seeds. Season dressing to taste with salt and pepper.


    Toss watercress and walnuts in large bowl with enough dressing to coat. Season with salt and pepper. Divide salad among 8 plates. Toss pears with 1/4 cup dressing in small bowl. Spoon pears atop salads.

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