Epimeles

the Pence family cookbook

Recipes Tagged with “stuffing”

Oyster-Cornbread Stuffing

side dish cornbread oyster stuffing

Ingredients

  • 2 cups low-salt chicken broth
  • 1 sprig sage plus
  • 1 tablespoon thinly sliced sage leaves
  • 1 sprig rosemary
  • 1 pound breakfast sausage, casings removed
  • 1/4 cup (1/2 stick) unsalted butter
  • 2 medium onions, finely chopped
  • 1 1/2 cups finely chopped celery
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped fresh thyme
  • Kosher salt, freshly ground pepper
  • 4 dozen small shucked oysters in their liquor (about 1 cup liquor)
  • 4 large eggs, whisked
  • 12 cups savory (not sweet) cornbread cut into 3/4" cubes, stale or toasted in a 300° oven until dry

Preparation

Preheat oven to 350°. Combine broth, sage sprig, and rosemary sprig in a small saucepan; bring to a boil. Remove pan from heat and let stock steep until ready to use.

Meanwhile, heat a large skillet over medium heat and cook sausage, breaking it up with a spoon, until cooked through, 7-8 minutes. Using a slotted spoon, transfer sausage to a large bowl, leaving any rendered fat in pan.

Melt butter in skillet; add onions and celery and cook until softened, about 10 minutes. Add onion mixture, sliced sage, parsley, and thyme to bowl with sausage. Mix well; season with salt and pepper. Add oysters with liquor, reserved broth (sprigs removed), and eggs; toss to combine. Add cornbread; toss until well blended and cornbread absorbs most of liquid.

Spoon stuffing into a 3-quart baking dish. If any liquid remains in bowl, drizzle 1/4 to 1/2 cup over to moisten cornbread (amount varies depending on dryness of cornbread). Bake until browned and liquid is absorbed, 1 hour-1 hour 15 minutes, tenting with foil if top gets too dark.

Bon Appetit, November 2011


Chestnut and Wild Rice Stuffing

side dish chestnut rice stuffing

Ingredients

  • 6 slices bacon, chopped
  • 1 yellow onion, chopped
  • 2 cups sliced celery
  • ½ cup chopped parsley
  • 1 can whole chestnuts, drained and chopped (or something over a pound of raw chestnuts, boiled and then peeled)
  • 4 cups cooked wild rice (about 1.5 cups dry wild rice, plus water or beef or chicken broth according to directions)
  • 1 tsp crumbled dried sage
  • 1 tsp dried thyme
  • 1 tsp dried marjoram

Preparation

If you’re doing the chestnuts fresh, do them first–give yourself between 30 minutes and an hour to get them ready. Probably an hour. Boil the chestnuts for 5-10 minutes, then let them drain and cool, and peel (making sure to remove the skins). [CP: Doing the chestnuts yourself fresh makes for a much better flavor – the chestnuts are firmer and tastier. But it takes forever, and is really annoying work.]

Cook wild rice according to the package directions.

Fry bacon in a skillet until browned.

Pour off some of the grease if you wish, and add the onion, celery, and parsley, cooking for about 5 minutes, or until the onion and celery is soft.

Stir in chestnuts, rice, and herbs, and season to taste with salt and/or pepper.

Yankee Magazine, via RoastGoose.com, via The Taste Place


Bulgur, Apricot, and Pine Nut Dressing

side dish bulgur stuffing

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2/3 cup pine nuts (3 1/2 oz)
  • 1 large onion, finely chopped (1 1/2 cups)
  • 1 cup coarse bulgur (5 1/2 oz)
  • 1 3/4 cups water
  • 1/2 cup dried apricots (preferably California; 3 oz), finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 oz feta, coarsely crumbled (3/4 cup)
  • 1/2 cup chopped fresh flat-leaf parsley

Preparation

Heat oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then cook pine nuts, stirring constantly, until golden, 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain.

Add onion to pan, then reduce heat to moderately low and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add bulgur and cook, stirring, 1 minute. Stir in water, apricots, salt, and pepper and bring to a boil. Remove pan from heat and let stand, covered, until bulgur is tender, about 30 minutes. Stir in nuts, feta, parsley, and salt and pepper to taste.

[CP: Note that while this calls itself a dressing, it is also a great bulgur side dish.]

Gourmet, November 2005