Basic Stuffing
Such a good Basic Stuffing recipe!
INGREDIENTS
2 Loaves Cubed Italian Bread
1 Cup Butter
4 Stalks Diced Celery
4 Minced Shallots
3 Cloves Minced Garlic
2 Teaspoons Kosher Salt
½ Teaspoon Freshly Ground Black Pepper
½ Cup White Wine
½ Cup Chopped Parsley
3 Large Beaten Eggs
10 Ounces Chicken Broth
Arrange the bread cubes on two baking sheets lined with parchment paper. Preheat the oven to 400° F. Bake for 10 minutes until crisp. You don’t want the bread to get browned though. In a large skillet melt the butter over a medium heat. Add the shallots, garlic and celery. Cook for 5 minutes until the vegetables are softened. Add the white wine and cook another 4 minutes. Remove from the heat and transfer to a large bowl. Add the bread, eggs and parsley to the vegetables. Add the salt & pepper and combine well. Mix in half of the chicken broth. Continue to add the chicken broth until the stuffing is moist, but NOT wet. Stuff the turkey with 4 to 6 cups of stuffing. Place the remaining stuffing into a greased 8 inch square baking dish. Cover the baking dish with greased foil. Place in the refrigerator until the turkey is removed from the oven to rest. Place the baking dish in the oven, covered with foil, for 30 minutes. Uncover and bake for another 15 minutes until golden. Serves 8
Chorizo Stuffing
I love this stuffing!
INGREDIENTS
2 Loaves Cubed Italian Bread
¼ Cup Olive Oil
8 Ounces Sliced Chorizo
1 Large Chopped white Onion
6 Chopped Garlic Cloves
1 Large Chopped Tomato
1 Teaspoon Hot Smoked Paprika
¼ Cup White Wine
¼ Cup Chopped Italian Parsley
2 Teaspoons Chopped Thyme
2 Cups Chicken Stock
3 Large Eggs
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Arrange bread cubes on 2 baking sheets lined with parchment paper. Preheat the oven to 350° F. Bake the bread cubes for 20 minutes. Remove from the oven and let cool. Transfer to a large bowl. In a large skillet heat the olive oil over a medium heat. Add the onion, garlic and chorizo. Cook over a medium low heat for 10 minutes. Turn off the heat and drain off the fat. Return the skillet with the chorizo mixture to a medium heat. Add the chopped tomato and paprika. Cook for 2 minutes. Add the wine and turn the heat up to medium high. Boil for 2 minutes. Transfer the chorizo mixture to the bread cube bowl along with the parsley and thyme. In a medium bowl, whisk the chicken stock with the eggs. Season with the salt and pepper. Pour the egg mixture over the bread cube mixture and toss well. Transfer the stuffing to a large, greased, glass baking dish. Cover with foil. Bake for 45 minutes. Remove the foil and bake for another 20 minutes. Remove from the oven and let rest for 10 minutes before serving. Serves 12
Cranberry Sauce
Forget the canned stuff and make homemade Cranberry Sauce. Tastes so much better and super easy to make!
INGREDIENTS
12 Ounces Fresh Cranberries
1 Cup Sugar
1 Cup Orange Juice
In a medium sized saucepan over a medium heat dissolve the sugar and orange juice. Stir in the cranberries and cook for 10 minutes until the cranberries start to pop. Remove from the heat and place the sauce in a bowl. The Cranberry Sauce will thicken as it cools. Refrigerate until time to serve. Serves 10
Holiday Cheddar Biscuits
These Holiday Cheddar Biscuits are so good. They go with everything! Piercing the tops of the biscuits lets the steam escape and helps the biscuits to rise tall. Serve with room temperature butter.
INGREDIENTS
5 Cups Unbleached Flour
1 Tablespoon Plus 1 Teaspoon Baking Powder
2 ½ Teaspoons Kosher Salt
1 Teaspoon Sugar
1/8 Teaspoon Cayenne Pepper
4 Ounces Shredded Extra Sharp White Cheddar Cheese (Room Temperature)
4 Ounces Shredded Sharp Orange Cheddar Cheese (Room Temperature)
6 Tablespoons Cold Unsalted Butter Cut Into ½ Inch Pieces
2 Cups Heavy Cream
¼ Cup Buttermilk
Line a baking sheet with parchment paper and preheat the oven to 425° F. In a large mixing bowl, whisk together the flour, baking powder, salt, sugar and cayenne pepper. Add the grated cheeses. Work the cheeses in well with your fingers. Add the cold butter and quickly rub the butter into the flour mixture with your fingers until the mixture resembles the texture of oatmeal with some larger marble size pieces. Stir in the heavy cream and add the buttermilk. Combine just until absorbed. The dough will be in chunks and pieces. Turn the dough out onto a lightly floured board. This is a sturdy and forgiving dough so don’t be afraid to knead firmly. With your hands, press and knead the dough firmly until it forms cohesive dough. Roll to ½ inch thickness. With a fork dipped into flour pierce the dough all the way through at ½ inch intervals. Stamp out 2 ½ inch rounds with a biscuit cutter or a drinking glass. Place the biscuits ½ inch apart on the baking sheet. Gather the scraps, re-roll, cut out and place on the baking sheet. The biscuits may be refrigerated, lightly covered, for 1 hour before baking. Bake on the center rack of the oven for 16 minutes until well browned. Rotate the pan if needed to ensure even browning. Remove from the oven and allow to cool slightly before serving. Makes 24 biscuits.
Victoria’s Naughty Naughty Mashed Potatoes
These Mashed Potatoes are pure food porn!
Serves 6
INGREDIENTS
5 Pounds Peeled & Cubed Russet Potatoes
2 Sticks Butter
¾ Cup Heavy Whipping Cream
2 Teaspoons Kosher Salt
¼ Teaspoon Garlic Powder
½ Teaspoon Fresh Ground Pepper
Place potatoes in a large pot and cover with cold water. Cook potatoes in boiling water until very tender for approximately 20 minutes. Drain well. Mash potatoes with butter. Add cream, salt, pepper and garlic powder. Mix well. Super yummy and super naughty.
Turkey Giblet Gravy
Many people are afraid to make gravy, but it is actually pretty easy to make. Here are simple steps to make perfect Turkey Giblet Gravy!
INGREDIENTS
Turkey Giblets & Neck
Roast Turkey Pan Drippings
½ Teaspoon Salt
2 Tablespoons Unbleached Flour
In a 3 quart saucepan, heat the giblets, neck and water to boiling over a high heat. Reduce to a low heat, cover and simmer for 1 hour. Strain the broth into a large bowl. Pull the meat from the neck and throw away the bones. Coarsely chop the neck meat and giblets. Cover and refrigerate the meat and broth separately. Next, remove the rack from the roasting pan. Pour the drippings through a sieve into a 4 cup measuring cup. Add 1 cup of the broth to the roasting pan. Stir until the brown bits are loosened. Pour the drippings into a cup. Let the cup full of drippings stand until the fat separates from the meat juice. Spoon 2 tablespoons of frat from the pan drippings that were in the cup, into a 2 quart saucepan. Skim and throw away the remaining fat. In the saucepan, stir in the salt and flour. Stir constantly until golden. Add the remaining broth and enough water to the pan drippings, in the cup, to equal 3 ½ cups. Gradually stir into the saucepan. Cook and stir until the gravy thickens and boils. Stir in the reserved meat. Heat through. Makes about 4 cups.
Classic Pumpkin Pie
This recipe is a classic!
INGREDIENTS
¾ Cup Sugar
½ Teaspoon Salt
1 Teaspoon Ground Cinnamon
½ Teaspoon Ground Ginger
¼ Teaspoon Ground Cloves
¼ Teaspoon Ground Allspice
2 Large Eggs
15 Ounces Pumpkin Puree (1 Can)
12 Ounces Evaporated Milk (1 Can)
1 Unbaked 9 Inch Deep Dish Pie Shell
Combine the sugar, salt, cinnamon, ginger, cloves and allspice in a small bowl. In a large bowl beat the eggs. Stir in the pumpkin and sugar mixture. Gradually stir in the evaporated milk. Pour into the pie shell. Bake in a preheated 425° F oven for 15 minutes. Reduce the oven heat to 350° F and bake for 45 minutes or until an inserted knife comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate. Serves 8
Perfect Turkey
This recipe makes a super moist and flavorful holiday turnkey. Brining the turkey overnight is worth the time and trouble.
INGREDIENTS
1 Whole Turkey (Approx 18 Pounds)
2 Cups Kosher Salt
1 Cup Melted Butter
2 Large Peeled & Chopped Onions
4 Peeled & Chopped Carrots
4 Chopped Celery Stalks
2 Sprigs Fresh Thyme
1 Bay Leaf
1 Cup White Wine
Remove the neck and giblets from the turkey and set aside. Rub the turkey inside and out with the kosher salt. Put the turkey in a large stock pot filled with cold water and covered. Place in the fridge overnight to allow the turkey to soak (brine). When ready to cook the turkey remove from the fridge and thoroughly rinse the turkey and throw away the brine mixture. Preheat the oven to 350° F.
Brush the turkey with ½ of the melted butter. Place the breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, ½ of the carrots, ½ of the celery, 1 sprig of the thyme and the bay leaf. Place the remaining vegetables and thyme around the bottom of the roasting pan. Cover with the white wine. Roast uncovered for 4 hours. Carefully turn the turkey breast side up about 2/3 through the roasting time. Brush with the remaining butter. Remove from the oven and allow the turkey to stand for 30 minutes before carving. Serves 12
Mashed Sweet Potatoes
INGREDIENTS
6 Peeled & Cubed Sweet Potatoes
¾ Cup Heavy Whipping Cream
1 Cup Butter
1 Tablespoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1/8 Teaspoon Smoked Paprika
Bring a large pot of salted water to a boil. Add the potatoes and cook for 30 minutes until tender. Drain and put back into pot. Add the butter and let melt for 1 minute. With an electric mixer on low, blend the potatoes for 30 seconds. Slowly add the cream a bit at a time and continue beat on low. Add the salt, pepper and smoked paprika. Beat for another minutes until smooth. Garnish with parsley. Serve warm. Serves 6
Brussels Sprouts In Butter & Lemon
These Brussels Sprouts are so much better than what I grew up on. I have always been a fan of Brussels Sprouts, but the sauté and butter & lemon at the end make this vegetable dish sing!
INGREDIENTS
1 Pound Fresh Brussels Sprouts
6 Tablespoons Butter
¼ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Pepper
½ Lemon
Remove any ragged outer leaves on the Brussels sprouts and throw away. Steam the sprouts for 3 minutes until just tender. They should be nearly cooked all the way through. Do NOT overcook. Strain the hot water and place the sprouts in a bowl of ice water. Cut the sprouts into halves. In a large sauté pan over a medium heat add the 2 tablespoons of the butter. Add the sprouts, salt and pepper and stir. Increase the heat a bit and cook for 2 more minutes. Make sure not to overcook or the Brussels Sprouts may become bitter. Turn the heat to low and add the rest of the butter. After 30 seconds turn off the heat. Stir in the melted butter. Squeeze half of the lemon over the sprouts and give a quick stir. Remove from the pan and place in a serving dish. Serves 6
