OLD SALT'S TABLE! |
| Orange raisin Stuffing
Ingredients: 4 cups - graham crackers, crumbled 2 cups - soda crackers, crumbled 2 cups - instant rolled oats 3 cups - water 3 - seedless oranges peeled, sectioned, and chopped 1 cup - raisins Directions: Preheat oven to 325 degrees F. Mix rolled oats, crackers, and water. Blend oranges and raisins into the stuffing. Bake uncovered in the preheated oven 20 minutes, or until lightly browned Apple Pecan StuffingIngredients:6 0z - dry bread stuffing mix 3/4 cup - finely chopped pecans 2 - apples - peeled, cored and chopped Directions: Prepare stuffing mix according to package directions. Preheat oven to 325 degrees F. Mix pecans and apples into the stuffing. Bake uncovered in the preheated oven 35 minutes, or until lightly browned Apple-Jicama SlawIngredients:3 - apples, peeled, cored and diced 1 - jicama, peeled and cut into matchsticks (julienne) 1 or 2 - medium red onion (diced) 6 tbsp - rice vinegar 3 tbsp - honey 3 tbsp - malt vinegar 1 tbsp - chopped fresh parsley 1/4 tsp - crushed dried tarragon 1/4 tsp - salt 1/8 tsp - white pepper Directions: Combine roasted onion, apples, jicama, rice vinegar, honey, malt vinegar, parsley, tarragon, salt and white pepper in a large mixing bowl. Toss until well mixed. Serve chilled. NOTE: Roast onion by placing under the broiler or roasting on the stovetop in a cast-iron skillet until charred. Under the Broiler: Preheat broiler; place onion on broiler rack and broil, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer into a paper bag; close bag and set aside until cool, about 15 minutes. In a Cast-iron Skillet: Heat large cast-iron skillet over medium-high heat, using no oil; when hot, place peppers in skillet and roast, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes. Basic StuffingIngredients:2 1/4 cups - chicken stock 1/4 cup - wild rice 1 cup - cornmeal 4 Tbs - butter 2 cups - fresh sliced mushrooms 2 cups - diced celery 1 cup - chopped onion 4 cups - toasted sourdough bread, crumbled 1 Tbs - sage 1 tsp - basil 1 tsp - minced garlic 1 Tbs - salt 1/2 Tbs - cracked pepper corns Directions: In a medium sized saucepan combine the chicken stock and the wild rice. Bring to a boil then reduce heat, add cornmeal, and let simmer until rice is tender and cornmeal is cooked. In a large skillet melt the butter. Add the mushrooms, celery and onion. Cook until the vegetables are soft. In a large bowl mix the sourdough toast crumbles, herbs, and spices. Add the rice and the vegetables and mix well. Use to stuff turkey or bake on its own. Add more chicken stock if stuffing is dry. Chestnut StuffingIngredients:2 pounds - chestnuts 2 cups - butter 2 cups - minced onion 2 cups - finely diced celery 10 cups - soda cracker crumbs 1 teaspoon - dried thyme 1 teaspoon - dried marjoram 1 teaspoon - ground savory 1 teaspoon - dried rosemary to taste - salt to taste - ground black pepper Directions: Preheat oven to 350. With a sharp knife cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for 5 minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh water. Boil for 20 to 30 minutes until tender. Drain. Chop coarsely. Melt the butter or margarine in a saucepan. Add onions and celery, and cook until limp. Add bread crumbs and spices. Mix thoroughly. Mix in chestnuts. Salt and pepper to taste. Bake in a covered casserole in the oven for 1 hour or if stuffed in bird and cook until bird is done. |