- Preheat the oven to 350°. Spray a casserole dish with cooking spray.
- Spread bread on a baking sheet and toss with 1 tablespoon of oil, rosemary, thyme, and parsley. Toast in the oven until golden brown, approximately 15 minutes.
- While the bread is toasting, heat 1 tablespoon of olive oil over medium heat in a sauté pan. Add the onions, mushroom, and carrot, and sauté until soft, approximately 10 minutes.
- Combine the toasted bread and veggies in the casserole dish. Add the chicken stock so that the bread is moist but not soggy.
- Cover with foil and bake 20-30 minutes.
Portuguese Style Stuffing
Recipe courtesy Whole Foods Market. Serves 8.
Ingredients:
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12 mahogany clams, soaked for at least 1 hour in water to cover
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8 cups cornbread, cut into 1" cubes and toasted
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3 tbsp olive oil
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2 cloves garlic, crushed
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1 cup yellow onions, small dice
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1 cup celery, small dice
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1 medium red pepper, medium dice
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1 tbsp orange zest
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1 fresh bay leaf
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1/4 cup parsley
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1/2 cup white wine
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4oz sliced Spanish-style chorizo, diced
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1 cup low sodium chicken stock
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4 cups green kale, trimmed and washed, roughly chopped
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2 cups red kale, trimmed and washed, roughly chopped
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1 cup low sodium chicken stock
Directions:
- Preheat oven to 475 degrees. Toast the cubed cornbread until golden brown and set aside.
- Heat a large skillet over medium-high heat, add olive oil.
- Add garlic, onions, celery, red pepper, orange zest, parsley, bay leaf, orange zest and a pinch of salt. Lower heat to medium and cook until the onion is translucent and soft.
- Add white wine and scrape any caramelized juices from the onion. Add the chorizo, and stir well. Cook until chorizo is slightly crisp. Add chopped kale and 1 cup chicken broth and cook until kale is wilted and tender. Remove from heat.
- In a large bowl, combine toasted corn bread, and chorizo-vegetable mixture. Add up to one cup of chicken broth to moisten if necessary. The stuffing should form a loose ball when squeezed. Pour into a large gratin dish.
- Nestle the clams into the stuffing mixture, hinge side down and place in a 475 oven for 15-20 minutes, or until the clams are open. Serve immediately.
Oyster Stuffing
Recipe from the Farmette Cookbook. Serves 8-10
Ingredients:
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11 cups crusty bread cut into ½-inch cubes
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6 slices bacon, coarsely chopped
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6 tbsp. unsalted butter, melted, plus more for greasing the pan
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6 shallots, thinly sliced
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1 leek, thinly sliced
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4 celery stalks, thinly sliced
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40 medium (about 1 lb) oysters, shucked, with 1 cup of the liquor reserved
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1 cup chicken stock
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¼ cup sherry
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1/3 cup chopped flat-leaf parsley
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2 tbsp. chopped thyme leaves
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2 tbsp. chopped sage leaves
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1 tsp. sweet marjoram, chopped
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1 tbsp. fennel seeds
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½ tsp. hot pepper sauce
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Sea salt and freshly ground black pepper, to taste
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Directions:
- Preheat the oven to 300°F. Butter a 2-quart oval baking dish; set aside.
- Arrange the bread cubes on a baking sheet in a single layer and bake, stirring occasionally, until dried but not browned, approximately 15 minutes. Remove from the oven and let cool.
- Cook the bacon in a 12-inch skillet over medium-high heat, stirring frequently, until it is crisp and the fat has rendered, approximately 10 minutes. Add 4 tablespoons of the melted butter. Add the shallots, leek, and celery; reduce the heat to medium and cook, stirring occasionally, until the vegetables are soft, approximately 10 minutes.
- Add the oyster liquor, chicken stock, sherry, parsley, thyme, sage, marjoram, fennel seeds, hot pepper sauce, and salt and pepper. Bring to a boil over high heat and cook, stirring occasionally, for 5 minutes. Scrape the mixture into a large bowl, and stir in the bread cubes and oysters. Set aside to allow the flavors to come together for 10 minutes.
- Raise the oven temperature to 400°F. Transfer the oyster mixture to the prepared baking dish and cover with foil. Bake for 30 minutes. Remove the foil, drizzle with the remaining butter, and continue baking until golden brown and crusty, approximately 15 minutes more.
- Serve immediately.
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*Scullery Notes: Fresh oysters are best, but if you are in a pinch, canned or jarred oysters in liquor will work as well.
Turkey Recipes
Citrus and Herb Turkey Breast
Recipe courtesy New York Methodist Hospital. Serves 6.
Ingredients:
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1 large carrot, cut into thick slices
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1/2 tsp. Salt
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1 large celery rib, roughly diced
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8-10 fresh thyme sprigs
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1 large leek, sliced thin, lengthwise
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4 thin lemon slices
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1 large onion, cut into small chunks
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2 thin orange slices
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1 small whole turkey breast, with ribs
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Canola oil spray
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1 cup fat-free, reduced sodium chicken broth
Directions:
- Set a rack in the center of the oven and preheat the oven to 350 degrees. In the bottom of a roasting pan, arrange the carrots, celery, leek and onion to serve as a bed for the turkey.
- Slide one hand under the turkey breast skin near the neck and gently pry it from the meat. Use the other hand to gently lift up the skin until all the breast skin is loosened from the meat.
- Sprinkle the salt on the exposed breast meat, then add the thyme. On one side of the breast, insert a lemon slice, slipping it to the back. Add an orange slice to the same side, then a second lemon slice, keeping the herbs underneath the citrus. Repeat on the other side of the breast. Gently pull the loosened skin back in place and pat it down so it almost reaches the neck.
- Coat the skin with cooking spray and set the breast on the bed of vegetables. Place the pan on the oven rack and add broth. Roast until an instant-read thermometer registers 165 degrees. Remove the breast to a platter and let it rest 20 minutes.
- Meanwhile, pour the juices from the pan into a measuring cup. Chill to allow fat to rise. Transfer vegetables to a blender and purée. Skim the congealed fat and stir in the vegetable juice, then reheat.
- Remove the skin, citrus and herbs from the turkey and carve into slices to serve with juices.
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