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RECIPES.

FAVORITE SAVORY STUFFING

1 pound fully cooked sausage links (such as Chef Bruce Aidells chicken with sun-dried tomato sausage, Southwestern flavored sausage OR roasted red pepper with corn turkey and chicken sausage) OR Polish kielbasa sausage, removed from casings, if desired, and chopped

2 cups chopped celery

1 cup chopped onions

1 (12-ounce) box (containing two 6-ounce bags) seasoned dressing OR stuffing mix (Mrs. Cubbison's preferred)

1/2 cup (1 stick) butter, melted

3/4 to 1 cup chicken broth

3 tablespoons chopped fresh parsley

Pepper OR garlic pepper to taste

In a large skillet, cook sausage, breaking into small pieces, along with celery and onions, until sausage is browned. Drain off excess fat (you can keep a small amount for added flavor).

Turn dry dressing into a large bowl. Add sausage mixture, butter, chicken broth, parsley and pepper to taste, tossing together until well mixed. Stuffing mixture should not be too moist or wet. Use to loosely stuff a large turkey (you'll have some leftover to bake). OR bake stuffing separately in a casserole dish, covered, in preheated 350-degree oven 30 to 35 minutes or 325-degree oven 45 to 50 minutes or until hot. Uncover last 10 to 20 minutes, if desired. Makes about 10 servings.

NOTE: Try different additions, such as dried cherries, apricots, sauteed leeks, fresh corn, mushrooms, nuts, etc., if desired. You can even substitute different breads (cut into small cubes and toasted) like sourdough, herb bread, onion bread, raisin bread, rye bread, walnut bread, corn bread, etc. and herbs, for seasoned dressing. You can also delete the sausage completely or use cooked chopped ham, crisp, cooked, crumbled bacon or pancetta pieces instead.

QUICK TURKEY GRAVY

6 tablespoons butter

6 tablespoons flour

3 cups canned chicken broth (OR use a combination of broth and turkey pan drippings for best flavor - 1/3 to 1/2 cup dry white wine can also be used as part of the liquid, if desired)

Seasoned salt and pepper to taste

Worcestershire sauce to taste

Browning and seasoning sauce for gravy (Kitchen Bouquet)

In a large saucepan, melt butter and, using a wire whisk, stir in flour. Cook, whisking, at least a couple of minutes or until light golden. Remove from heat. Gradually, whisk in chicken broth until smooth. Return to heat and bring to a boil, whisking, until slightly thickened. Reduce heat and simmer about 4 to 5 minutes. Season with salt, pepper and Worcestershire sauce to taste. Add browning sauce (start with a few drops) to color as desired. Makes about 3 cups.

NOTE: Add more broth if a thinner gravy is desired. Also add fresh chopped herbs (or dried) such as a mixture of rosemary and sage or thyme and parsley or tarragon and chives to butter before blending in flour, if desired. Recipe can be doubled or tripled, if desired.

MASHED POTATOES

Salt to taste

Water

3 pounds Russet OR Yukon Gold potatoes

4 garlic cloves (optional)

6 tablespoons (3/4 stick) unsalted butter, cut into small pieces and softened

1 to 1 1/2 cups heavy whipping cream OR half-and-half, heated

Pepper to taste

Bring a large pot of salted water to a boil. Meanwhile, peel potatoes and quarter. Add potatoes and garlic to pot and return to a boil. Gently boil potatoes 15 to 20 minutes or until tender when pierced with a knife. Drain in a colander.

Force warm potatoes and garlic through a ricer into a large bowl. Add butter and stir with a wooden spoon, letting butter melt completely. Add 1 cup hot cream and gently stir with a wooden spoon to incorporate, adding more cream to thin to desired consistency. Stir in pepper to taste. Makes 8 servings.

From Gourmet magazine staff.

YUMMY YAM CASSEROLE

4 large or 6 smaller yams (about 4 pounds total)

7 tablespoons butter

4 tablespoons plus 1/3 cup packed light brown sugar

1 1/2 teaspoons ground cinnamon

Dash salt

2 tablespoons brandy OR Grand Marnier

1 large orange, peel grated and then juice squeezed into yam mixture

1 cup coarsely chopped pecans

Rinse yams off well with water and pierce all over with a sharp knife into middle of yams. Cook, uncovered, on microwave-safe plate, in microwave oven on high power 12 to 16 minutes or until soft when pierced with a fork. Check often during cooking. Cooking time will depend on number of yams and size.

Allow yams to cool 5 minutes so you can handle. Peel off skin and mash with a dinner fork (don't use mixer - it's not necessary). Mix in 4 tablespoons butter and 4 tablespoons brown sugar. Stir in cinnamon, salt and brandy. Add grated orange peel and juice from orange. Mix well. Taste and adjust seasonings. Turn into a casserole dish, smoothing top.

For praline topping, melt remaining 3 tablespoons butter, then stir in remaining 1/3 cup brown sugar and pecans. Mix well. Sprinkle evenly over top of yam mixture. Bake in preheated 350-degree oven about 30 to 35 minutes or until heated through and topping is bubbly. Makes about 8 servings.

CRANBERRY RELISH

1 cup packed light brown sugar

1/2 cup orange juice

2 tablespoons cider OR raspberry vinegar

1 (12-ounce) package fresh cranberries (3 cups), rinsed, any foreign pieces discarded and drained

Grated peel of 1 large orange

1/2 cup golden raisins

1/2 cup chopped dried apricots

1/2 cup chopped walnuts

In a large saucepan, combine brown sugar, orange juice and vinegar; heat to boiling. Add cranberries and cook over moderately high heat until skins pop, about 5 to 7 minutes. Remove from heat and stir in orange peel, raisins, apricots and walnuts.

Cool, then transfer to a covered container and refrigerate up to 1 week. Freeze for longer storage. Delicious served alongside turkey, chicken or pork. Makes 3 cups.

BLACK CHERRY SALAD

1/3 cup lemon juice

1 (24- to 25-ounce) jar pitted Morella OR other cherries like Bings in light syrup

Water, if necessary

1 (3-ounce) package orange flavored gelatin

3/4 cup chopped pecans (do not substitute other nuts as flavor of finished salad will not be the same)

1 (10-ounce) jar pimiento-stuffed olives, well-drained and sliced

Measure lemon juice into a 2-cup glass measuring cup. Add enough liquid drained from cherries to measure 1 3/4 cups total. Discard any remaining cherry liquid. If there is not enough cherry liquid to total 1 3/4 cups, add enough water to make 1 3/4 cups.

Heat liquid in a larger measuring cup in microwave oven on high power until boiling, about 2 1/2 to 3 1/2 minutes. Whisk in gelatin, whisking until gelatin is completely dissolved. Chill until partially set.

When partially thickened and set, stir in well-drained cherries, pecans and olives, mixing well. Pour into a 6-cup gelatin mold or shallow dish; chill until firm. Unmold and serve on lettuce leaves garnished with sour cream. Makes 6 to 8 servings.

VINEYARD HOLIDAY PIE

2 cups canned 100 percent pure pumpkin (puree)

1 (14-ounce) can sweetened condensed milk (NOT evaporated)

1 egg

1/4 to 1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 cup sherry

1/2 cup hot water

1 (9-inch) unbaked pastry shell

Sweetened whipped cream

In a large bowl, combine pumpkin, sweetened condensed milk, egg, salt, spices, sherry and water. Beat with an electric mixer or whisk until well blended (mixture will be thin). Pour into unbaked pastry shell.

Bake in preheated 375-degree oven 50 to 55 minutes. Cool.

Serve topped with sweetened whipped cream. Keep any leftover pie refrigerated. Makes 1 (9-inch) pie.
COPYRIGHT 2005 Daily News
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2005, Gale Group. All rights reserved. Gale Group is a Thomson Corporation Company.

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Publication:Daily News (Los Angeles, CA)
Article Type:Recipe
Date:Nov 22, 2005
Words:1276
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