2 loaves oven-dried white bread
2 cups cooked white rice
1 sleeve crushed saltines
1 pound bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon dried sage leaves
1 tablespoon poultry seasoning
3 eggs, beaten
1/4 stick butter, melted
Preheat oven to 350 degrees F.
Crumble oven-dried bread into a large bowl. Add rice and saltines.
Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well.
Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
Serves 8-10
Thanks Paula Deen!
Sunday, November 9, 2008
Caramelized Onion and Cornbread Stuffing
2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.
Serves 6-8
Thanks Tyler Florence!
2 onions, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.
Serves 6-8
Thanks Tyler Florence!
Thanksgiving Countdown
There are MANY countdown-tip sheets for planning a stress-free ( or at least stress-reduced) Thanksgiving. This is one that should help you get your plans underway. I know it's a big list, but remember, the more you plan ahead, the more you will be able to enjoy the day!
Early November
Invite your guests. If the gathering is shared, keep track of who is bringing what on your menu.
Determine any special food needs for your guests and plan accordingly.
Make shopping list of perishables and non perishables. Don't forget to include film, batteries, and beverages.
If you are ordering a fresh turkey, do it now.
Make a Thanksgiving to-do list, listing all the little things you feel must get done prior to Thanksgiving. Be sure to schedule time for each chore and indicate who will take care of that chore.
Decide which china, glassware, and table linens you'll use.
If tablecloths and napkins need to be cleaned or ironed, do it now.
Once table settings have been decided, order a floral centerpiece or make plans to create your own.
Two Weeks Ahead
Make sure you have enough tables and chairs for your guests.
Check all serving dishes, flatware, and glassware.
Polish silver. Wrap in tarnish-resistant silvercloth and set aside.
Shop for any paper goods you need for the event.
Take an inventory of your tablecloths and napkins.
If any of your items need to be cleaned, do it now.
Clean your refrigerator to make room for your Thanksgiving items.
Shop for nonperishable groceries on your shopping list.
Match up recipes with serving dishes and silverware. Drop 3x5 cards into each bowl and platter indicating which dish goes in each.
Plan and make decorations, place cards, and wreaths.
One Week Ahead
Plan seating arrangements.
Review your recipes and prepare a cooking schedule by day for the days ahead, and by the hour for Thanksgiving Day.
Check thawing time for frozen turkey.
Prepare guest room with fresh linens and other amenities.
Do any needed outdoor work like raking leaves or cleaning the glass on your front door.
Will you need a high chair, crib, or booster seat? Bring them out and clean, or arrange to borrow these items from a friend or the parent.
If children will be attending, get out games or movies for them. Or ask parents to bring things for the kids to do.
Four Days Ahead
As appropriate, begin defrosting the frozen turkey in your refrigerator.
Do major housecleaning and organizing.
Phone guests regarding menu plans and find out what oven space they may need. Also inquire if they are bringing serving pieces or if you should furnish these.
Plan ahead for leftovers. Organize containers, bags, and wraps so guests can take home the meal's bounty.
Two Days Ahead
Chill beverages.
Have centerpiece delivered or buy flowers for the table.
Shop for perishable items.
Clean vegetables and refrigerate.
Set out bread for homemade stuffing.
Make cranberry sauce.
Fill salt and pepper shakers and butter dishes.
Complete light housecleaning.
Lay a fire in the fireplace, ready to light later.
Put up decorations.
One Day Ahead
Peel potatoes, place in a pot of cold water. Keep in refrigerator.
Clean vegetables and refrigerate.
Make all dishes that can be prepared ahead. Don't forget the pies and any chopping, peeling, or toasting that can be done ahead.
Check your bathrooms. Be sure to have extra paper goods and hand towels available.
Prepare stuffing.
Do spot cleaning of the rooms that will be used.
Let your family set the table in the evening.
Make the side dishes that can be baked ahead of time.
Make a staging area for coffee, desserts, and drinks. Stock with flatware, sugar and creamer, cups and saucers, etc. This could even be set up on a tray stashed in the pantry until needed.
Thanksgiving Day
Get out all serving pieces. Set out in order on a counter or buffet table.
Fill condiment dishes with your choice of pickles, olives, cranberry sauce, etc. Cover each dish with plastic wrap and refrigerate. Lay serving spoons on top.
Assign specific family members or relatives to be in charge of tending the fire, pouring drinks, answering the door, hanging up coats, and watching the children.
Remove turkey from the refrigerator for one to two hours. Add stuffing to the bird or place into casseroles to bake separately.
Preheat oven.
Put turkey in oven and baste every half hour or according to your recipe.
Prepare coffee and brew 20 minutes before serving.
Remove stuffing from turkey and let it rest, covered, for about 20 minutes before slicing.
Microwave food to quickly reheat if all the burners of the stove are occupied.
Make gravy and last-minute vegetables.
Set out refrigerated dishes including condiments, cranberries, and salads.
Heat bread or rolls as needed.
Pour drinks.
Carve turkey.
Keep the oven on the lowest setting to keep foods warm until the meal is over.
Enjoy the dinner! Clear the table and serve dessert.
Early November
Invite your guests. If the gathering is shared, keep track of who is bringing what on your menu.
Determine any special food needs for your guests and plan accordingly.
Make shopping list of perishables and non perishables. Don't forget to include film, batteries, and beverages.
If you are ordering a fresh turkey, do it now.
Make a Thanksgiving to-do list, listing all the little things you feel must get done prior to Thanksgiving. Be sure to schedule time for each chore and indicate who will take care of that chore.
Decide which china, glassware, and table linens you'll use.
If tablecloths and napkins need to be cleaned or ironed, do it now.
Once table settings have been decided, order a floral centerpiece or make plans to create your own.
Two Weeks Ahead
Make sure you have enough tables and chairs for your guests.
Check all serving dishes, flatware, and glassware.
Polish silver. Wrap in tarnish-resistant silvercloth and set aside.
Shop for any paper goods you need for the event.
Take an inventory of your tablecloths and napkins.
If any of your items need to be cleaned, do it now.
Clean your refrigerator to make room for your Thanksgiving items.
Shop for nonperishable groceries on your shopping list.
Match up recipes with serving dishes and silverware. Drop 3x5 cards into each bowl and platter indicating which dish goes in each.
Plan and make decorations, place cards, and wreaths.
One Week Ahead
Plan seating arrangements.
Review your recipes and prepare a cooking schedule by day for the days ahead, and by the hour for Thanksgiving Day.
Check thawing time for frozen turkey.
Prepare guest room with fresh linens and other amenities.
Do any needed outdoor work like raking leaves or cleaning the glass on your front door.
Will you need a high chair, crib, or booster seat? Bring them out and clean, or arrange to borrow these items from a friend or the parent.
If children will be attending, get out games or movies for them. Or ask parents to bring things for the kids to do.
Four Days Ahead
As appropriate, begin defrosting the frozen turkey in your refrigerator.
Do major housecleaning and organizing.
Phone guests regarding menu plans and find out what oven space they may need. Also inquire if they are bringing serving pieces or if you should furnish these.
Plan ahead for leftovers. Organize containers, bags, and wraps so guests can take home the meal's bounty.
Two Days Ahead
Chill beverages.
Have centerpiece delivered or buy flowers for the table.
Shop for perishable items.
Clean vegetables and refrigerate.
Set out bread for homemade stuffing.
Make cranberry sauce.
Fill salt and pepper shakers and butter dishes.
Complete light housecleaning.
Lay a fire in the fireplace, ready to light later.
Put up decorations.
One Day Ahead
Peel potatoes, place in a pot of cold water. Keep in refrigerator.
Clean vegetables and refrigerate.
Make all dishes that can be prepared ahead. Don't forget the pies and any chopping, peeling, or toasting that can be done ahead.
Check your bathrooms. Be sure to have extra paper goods and hand towels available.
Prepare stuffing.
Do spot cleaning of the rooms that will be used.
Let your family set the table in the evening.
Make the side dishes that can be baked ahead of time.
Make a staging area for coffee, desserts, and drinks. Stock with flatware, sugar and creamer, cups and saucers, etc. This could even be set up on a tray stashed in the pantry until needed.
Thanksgiving Day
Get out all serving pieces. Set out in order on a counter or buffet table.
Fill condiment dishes with your choice of pickles, olives, cranberry sauce, etc. Cover each dish with plastic wrap and refrigerate. Lay serving spoons on top.
Assign specific family members or relatives to be in charge of tending the fire, pouring drinks, answering the door, hanging up coats, and watching the children.
Remove turkey from the refrigerator for one to two hours. Add stuffing to the bird or place into casseroles to bake separately.
Preheat oven.
Put turkey in oven and baste every half hour or according to your recipe.
Prepare coffee and brew 20 minutes before serving.
Remove stuffing from turkey and let it rest, covered, for about 20 minutes before slicing.
Microwave food to quickly reheat if all the burners of the stove are occupied.
Make gravy and last-minute vegetables.
Set out refrigerated dishes including condiments, cranberries, and salads.
Heat bread or rolls as needed.
Pour drinks.
Carve turkey.
Keep the oven on the lowest setting to keep foods warm until the meal is over.
Enjoy the dinner! Clear the table and serve dessert.
Saturday, November 8, 2008
Solutions for Cooking Emergencies
No buttermilk? Use plain yogurt or thinned sour cream or crème fraîche instead. Or add 1 tablespoon lemon juice or white vinegar to 1 cup milk and let stand 5 minutes.
No dry bread crumbs? Just get some bread, tear it up into small chunks, saute in a skillet with a little butter until browned.
No cornstarch? For every 1 tablespoon of cornstarch, use 1 tablespoon arrowroot or 1 tablespoon potato flour or potato starch or 2 1/2 tablespoons flour.
No eggs? If it's for baking, substitute 1/4 cup applesauce for 1 egg.
No cake flour? For 1 cup of cake flour, sift together 7/8 cup all-purpose flour and 2 tablespoons cornstarch.
No sweet potatoes for a casserole, soup or gratin-type dish? Use butternut squash or pumpkin.
No confectioners' sugar? For every 1 cup confectioners' sugar, use 7/8 cup granulated sugar and 1 tablespoon cornstarch and whirl in blender for a few seconds.
No granulated sugar? For every 1 cup needed, use 3/4 cup confectioners' sugar or 3/4 cup honey.
No parchment paper? Use brown paper or waxed paper (not over high heat), or just grease and flour the pan.
No kitchen twine to truss the turkey? Use un-waxed, unflavored dental floss.
No dry bread crumbs? Just get some bread, tear it up into small chunks, saute in a skillet with a little butter until browned.
No cornstarch? For every 1 tablespoon of cornstarch, use 1 tablespoon arrowroot or 1 tablespoon potato flour or potato starch or 2 1/2 tablespoons flour.
No eggs? If it's for baking, substitute 1/4 cup applesauce for 1 egg.
No cake flour? For 1 cup of cake flour, sift together 7/8 cup all-purpose flour and 2 tablespoons cornstarch.
No sweet potatoes for a casserole, soup or gratin-type dish? Use butternut squash or pumpkin.
No confectioners' sugar? For every 1 cup confectioners' sugar, use 7/8 cup granulated sugar and 1 tablespoon cornstarch and whirl in blender for a few seconds.
No granulated sugar? For every 1 cup needed, use 3/4 cup confectioners' sugar or 3/4 cup honey.
No parchment paper? Use brown paper or waxed paper (not over high heat), or just grease and flour the pan.
No kitchen twine to truss the turkey? Use un-waxed, unflavored dental floss.
Friday, November 7, 2008
Butternut Squash and Apple Soup with Bacon
Just last week I entered this soup in a chili & soup cook-off. It won!!! I personally like to add more bacon (I just mixed it right into the soup), and I roasted the butternut squash before adding it. I also added just a bit of fresh nutmeg & cumin. Delicious!
2 slices bacon
1/2 medium onion, chopped fine (about 1/2 cup)
white and pale green parts of 1 large leek, chopped fine and washed well (about 1 cup)
1 large garlic clove, minced
1/2 bay leaf
1 1/4 pounds butternut squash, seeded, peeled, and cut into 1-inch pieces (about 3 cups)
1 medium Granny Smith or other tart apple
2 cups low-salt chicken broth plus additional for thinning soup
1/2 cup half & half
Accompaniments:
chopped unpeeled apple
crumbled bacon
Sour cream or creme fraiche
In a skillet cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat. Crumble bacon.
In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened. Add squash, apple, peeled and chopped, and broth. Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf. Add half & half
In a blender purée mixture in batches, transferring as puréed to a clean saucepan, and add enough additional broth to thin soup to desired consistency.
Add salt and pepper to taste and heat soup over moderately low heat until hot (do not boil). Makes around 5 cups.
Serve soup topped with crumbled bacon and accompaniments.
2 slices bacon
1/2 medium onion, chopped fine (about 1/2 cup)
white and pale green parts of 1 large leek, chopped fine and washed well (about 1 cup)
1 large garlic clove, minced
1/2 bay leaf
1 1/4 pounds butternut squash, seeded, peeled, and cut into 1-inch pieces (about 3 cups)
1 medium Granny Smith or other tart apple
2 cups low-salt chicken broth plus additional for thinning soup
1/2 cup half & half
Accompaniments:
chopped unpeeled apple
crumbled bacon
Sour cream or creme fraiche
In a skillet cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat. Crumble bacon.
In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened. Add squash, apple, peeled and chopped, and broth. Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf. Add half & half
In a blender purée mixture in batches, transferring as puréed to a clean saucepan, and add enough additional broth to thin soup to desired consistency.
Add salt and pepper to taste and heat soup over moderately low heat until hot (do not boil). Makes around 5 cups.
Serve soup topped with crumbled bacon and accompaniments.
Thursday, November 6, 2008
Pumpkin Pie
This is my favorite pumpkin pie recipe. I make it every year, and it never makes it to the next day. It's almost like a mix between pumpkin cheescake (another favorite) and a pumpkin pie. Thank you Paula Deen. Enjoy!
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Defrosting a Turkey
Defrosting a frozen turkey in the refrigerator takes about 24 hours for every 5 pounds. If you wake up Thanksgiving Day and it's still rock-solid, take it out immediately, plunge it in a pot or clean bucket large enough to hold it and cover it with cold water; keep the water cold by changing it frequently. It should take 30 minutes per pound to defrost this way.
Alternatively, if the turkey is small and your microwave large, try hitting the defrost button. Whatever you do, don't start roasting it in the oven if it's still frozen. It will cook unevenly and turn into a big dry mess. If all else fails, light some more candles, eat at midnight and tell your guests you're starting a new dining tradition.
Alternatively, if the turkey is small and your microwave large, try hitting the defrost button. Whatever you do, don't start roasting it in the oven if it's still frozen. It will cook unevenly and turn into a big dry mess. If all else fails, light some more candles, eat at midnight and tell your guests you're starting a new dining tradition.
Wednesday, November 5, 2008
22 Days and counting....
Can you believe that we are only 3 short weeks away from Thanksgiving?!?! This is my favorite time of the year. I love the weather, the decorating, and most of all, I love the food. This year I've decided to post a tip, recipe, or idea every day until Thanksgiving. Hopefully I can help make this you best Turkey Day yet!
Enjoy!
Enjoy!
Thanksgiving Dinner at your door!
How about taking this year off? Relax and enjoy the day with your friends & family. Below is just one of the Thanksgiving menus we are offering this year. If there is something you always have and want to make sure you get let us know and we can accommodate all of your needs. Tastebuds is offering an early bird special. If we have a reservation from you by November 15th with a deposit you will receive a free platter of our always popular Gingersnaps & Pumpkin Cheesecake Dip!
Tastebuds is preparing a limited number of special Thanksgiving dinners, which will be prepared and delivered the day before Thanksgiving, so reserve today.
Turkeys can be prepped so all you have to do is put it in the oven with fail proof instructions or cooked for you.
Are you going to someone’s house and need to bring something? Do you have company for breakfast? Do you have company coming for the whole week and need meals for the week? Tastebuds can accommodate all of your needs so that you can sit back and relax!
Pre-order then have delivered on Wednesday, November 26th.
Traditional Thanksgiving Dinner (feeds 4 to 6 people):
8 pound Roast Turkey with White Wine Gravy- can be cooked or ready to roast
Bread Stuffing
Mashed potatoes
Delicious Yeast Rolls
Orange Cranberry relish
Choice of sweet potato casserole or green bean casserole
Choice of pumpkin, old fashioned apple, cherry or pecan pie
Total for the above is $175 for uncooked turkey and $225 for cooked turkey
There are MANY other options available for this menu! Call or email today!
Tastebuds Personal Chef & Catering Service
http://www.jessicaerwin.com/
chefjessica@jessicaerwin.com
(256)348-2004
Tastebuds is preparing a limited number of special Thanksgiving dinners, which will be prepared and delivered the day before Thanksgiving, so reserve today.
Turkeys can be prepped so all you have to do is put it in the oven with fail proof instructions or cooked for you.
Are you going to someone’s house and need to bring something? Do you have company for breakfast? Do you have company coming for the whole week and need meals for the week? Tastebuds can accommodate all of your needs so that you can sit back and relax!
Pre-order then have delivered on Wednesday, November 26th.
Traditional Thanksgiving Dinner (feeds 4 to 6 people):
8 pound Roast Turkey with White Wine Gravy- can be cooked or ready to roast
Bread Stuffing
Mashed potatoes
Delicious Yeast Rolls
Orange Cranberry relish
Choice of sweet potato casserole or green bean casserole
Choice of pumpkin, old fashioned apple, cherry or pecan pie
Total for the above is $175 for uncooked turkey and $225 for cooked turkey
There are MANY other options available for this menu! Call or email today!
Tastebuds Personal Chef & Catering Service
http://www.jessicaerwin.com/
chefjessica@jessicaerwin.com
(256)348-2004
Subscribe to:
Posts (Atom)
Posts
