Sunday, November 15, 2015

Cornbread Stuffing

From my Uncle Charles.

Cornbread Stuffing

1 quart chicken stock (bouillon is fine)
3 batches' worth of Jiffy cornbread, baked in a 9x13 pan
1 large loaf of stale white bread, broken into pieces about 3/4" cubed
2 medium onions
4 stalks celery, or about the same amount as the onions
2 T sage
1/4 c parsley
2 eggs

Chop onions and celery together in a food processor.  Saute well, but don't burn, in butter or margarine.

Dump bread, cornbread, onion/celery mix, sage, and parsley into a huge bowl.  Toss with a big spoon.  Salt and pepper (if you used bullion cubes, go easy on the salt).  Mix eggs in, and moisten with stock.

Use your hands to mix thoroughly.  Add stock until the whole mixture is moist and easily squeezes through your fingers.  It should be sticky and stick to your fingers when you remove them from the mix.  Taste.  If you can't taste the sage, add more.  Adjust salt and pepper as needed.

Stuff tightly in both ends of turkey just before roasting.  Stuffing can be refrigerated for two days before roasting.

Wednesday, November 11, 2015

Sausage and Apple Stuffed Squash

Sausage and Apple Stuffed Squash

2 acorn squash
1 onion, chopped
2 stalks celery, chopped
1 T olive oil
1 tsp salt
1 tsp pepper
1 tsp fresh rosemary
3 cloves garlic, minced
1/2 lb pork breakfast sausage
1 apple, chopped
1 c breadcrumbs
1/2 c parmesan cheese

Cut each squash in half lengthwise, and scrape out seeds and innards.  Trim a bit of skin off the opposite side to create a flat base.  Drizzle each half with olive oil and sprinkle with salt and pepper, then roast at 400 degrees for 40-50 min, or until tender.

In the meantime, cook onion, celery, salt, pepper, and rosemary in a frying pan or medium saucepan over medium heat, until onions begin to soften.  Add garlic and sausage, and cook, stirring frequently, until sausage is browned and broken up.  Add apple and cook until slightly softened.  Remove from heat, and stir in breadcrumbs and parmesan.

Once squash has finished roasting, remove from oven and fill each with prepared stuffing mixture. Return to oven for 20 minutes.

Tuesday, January 6, 2015

Wild Rice Salad with Chicken

Wild Rice Salad with Chicken

1.5 c uncooked wild rice

1/4 c raspberry vinegar
1 T olive oil
1 T soy sauce
1 t grated orange peel (+ juice and fruit segments)
1/2 t pepper

2 c thawed white corn
1.5 c finely diced celery
1 c finely shredded carrots
3/4 c dried cherries, chopped
1/2 c finely chopped red onion
1 lb cooked, cubed chicken

2/3 c roasted salted sunflower kernels