Sausage, Apricot and Pecan Stuffing

My go-to recipe for stuffing comes from Cooks Illustrated — it takes some time, but it’s straight-forward and delicious. My only complaint is that the original version makes too much stuffing, especially if you’re not planning to stuff the turkey. And let’s face it: Cooking the stuffing on the side just gives you more exciting options for the turkey itself (e.g., spatchcocking, deep frying, etc.).

So here, I’ve scaled the recipe back a bit to make it more manageable, and modified it for baking in a casserole dish. It’s suitable for a 13×9 baking pan or 3-quart casserole.

Adapted from Cooks Illustrated’s Bread Stuffing with Sausage, Pecans and Dried Apricots (The New Best Recipe, America’s Test Kitchen 2004).

Ingredients

1 loaf french bread (1 pound)
1 1/2 cup chopped pecans
1 lb sweet Italian sausage
4 tbsp unsalted butter
1 small onion, chopped
3 celery ribs, chopped
heaping 1/4 tsp each dried sage, thyme and marjoram
1/4 tsp ground black pepper
heaping 1/4 cup fresh parsley, finely chopped
2/3 cup dried apricots, sliced in thin strips (about 1/4 lb)
1/2 tsp salt
1 cup low-sodium chicken broth
2 large eggs

Preheat oven to 225 degrees. Divide the bread into thirds; save 1/3 for another use, and cut the rest into 1/2-inch slices. Arrange the slices in a single layer on a sheet pan and bake for 30-40 minutes. The bread should end up dried but not browned. Once it has cooled slightly, cut the bread into 1/2-inch cubes and set aside.

Turn the oven up to 350 degrees. Spread the pecans out on the sheet pan and toast in the oven until fragrant, about 6-8 minutes. Set aside.

Preheat the oven to 400 degrees.

In a large skillet over medium heat, cook the sausage (casings removed, if there are any), breaking it up into bite-size pieces, until browned and no pink remains. Transfer to a large bowl and set aside.

Remove excess grease from the pan, then add the butter. Saute the onions and celery until soft and translucent, about 6-8 minutes. Add the sage, thyme, marjoram and pepper and cook 1 minute more. Transfer to the bowl with the sausage and stir.

Stir the parsley, apricots, pecans and salt into the sausage mixture, then top with the bread cubes. In a separate bowl or measuring cup, whisk together the broth and eggs, then pour over the bread cubes.

Fold the bread cubes into the sausage mixture until thoroughly mixed. Spread the stuffing out into a buttered baking dish, tamping it down gently with a spoon or spatula to fill the dish evenly. (At this point you can cover and refrigerate overnight if desired. Let it sit out at room temperature for about 30 minutes before baking.)

Dot the surface of the stuffing with small bits of butter. Cover with a piece of buttered aluminum foil and bake until hot throughout, about 25-30 minutes. Remove the foil and bake about 15 minutes more, until the top is golden brown.

Pictured: Corning Ware Floral Bouquet Third Edition A-3-B Casserole, Pyrex Town and Country 444 Cinderella Mixing Bowl, Pyrex Town and Country 443 Cinderella Mixing Bowl, Pyrex Spring Blossom 2 403 Round Mixing Bowl, Pyrex Measuring Cup, Glasbake French Casserole

Thanksgiving 2018

It’s an all-Corning Ware Thanksgiving! At least for my own cooking. I’m not hosting this year, but I signed myself up for a lot of sides. Corning Ware was a natural choice because it can go from fridge to oven to stove to microwave without any problems. And I went with patterns that would go well with pretty much anything else on the table.

On the menu:

  • No-Cook Cranberry Relish (recipe)
  • Cauliflower and Brussels Sprout Gratin (recipe)
  • Sweet & Smoky Mashed Sweet Potatoes (recipe)
  • Bread Stuffing with Sausage, Pecans and Dried Apricots (from Cooks Illustrated’s The New Best Recipe)

Pictured: Corning Ware Floral Bouquet Third Edition A-1 1/2-B Casserole, Corning Ware Floral Bouquet Third Edition A-3-B Casserole, Corning Ware French White F-12-B Casserole, Corning Ware French White F-2-B Casserole

Sweet & Smoky Mashed Sweet Potatoes

I like sweet potatoes, but I’ve never been a fan of that ubiquitous Thanksgiving casserole involving sweet potatoes, sugar and marshmallows. Instead, I lean toward the savory side — sweet potatoes are sweet enough on their own without all that extra sugar, after all.

In this recipe, chipotle adds a smoky flavor that is subtle enough to complement most other Thanksgiving dishes. We’ll be enjoying it tomorrow with turkey and all the trimmings.

 

Ingredients

3 lbs sweet potatoes, peeled
4 tbsp butter
3 tbsp heavy cream
1 tbsp fresh squeezed lime juice (about 1 lime)
1 chipotle pepper (canned in adobo sauce), minced
1 tsp adobo sauce
1/2 tsp salt

Using your preferred method, cook the sweet potatoes until fork tender. (You can boil or steam them, or use a sous vide machine if you have it: Sous vide is a handy technique because you can attain perfect doneness with very little effort. I cooked my sweet potatoes with the sous vide for 45 minutes at 194 degrees – basically this recipe, minus the seasoning.)

In a small saucepan, combine the butter and cream and cook over low heat until the butter is melted.

Mash the sweet potatoes with the butter and cream in a large bowl. Add the lime juice, chipotle, adobo sauce and salt and continue mashing until smooth.

Pictured: Pyrex Town and Country 444 Cinderella Mixing Bowl, Pyrex Spring Blossom 401 Round Mixing Bowl, Corning Ware French White F-12-B Casserole, Corning Ware Blue Cornflower P-89-B Lipped Saucepan

No-Cook Cranberry Relish

If you need a change of pace from traditional cranberry sauce, this tangy no-cook version is an easy and delicious way to bring something new to your Thanksgiving table. The texture is more like a relish or salsa than a sauce, but it pairs just as well with turkey. I’ve also seen it layered over cream cheese to serve as a spread with crackers.

Ingredients

2 lbs fresh cranberries
2 navel oranges
1 tbsp ginger, peeled and minced (or grated)
3/4 cup sugar
1/4 cup finely chopped mint

In a food processor, pulse about half the cranberries until they are coarsely chopped, then transfer to a large bowl and set aside.

Remove the zest of one orange with a vegetable peeler, chop the zest into smallish pieces, and add to the food processor. Using a sharp knife, remove the peel and pith from both oranges. Then cut the orange sections away from their membranes and add the sections to the food processor. Add the rest of the cranberries, the ginger and sugar and pulse until finely chopped.

Combine both sets of chopped cranberries, add the mint and stir until well mixed. Cover and refrigerate overnight before serving.

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Pictured: Corning Ware Floral Bouquet Third Edition A-1 1/2-B Casserole, Pyrex Spring Blossom 401 Round Mixing Bowl, Pyrex Spring Blossom 2 403 Round Mixing Bowl

7 Steps to Perfect Hard-Boiled Eggs

For years, I was a devotee of the Julia Child method for cooking hard-boiled eggs. Essentially, it’s a cold-start process: Begin with eggs in cold water, bring to a boil, then turn off the heat, cover and let sit for 17 minutes. But recently I switched to a hot-start process, and I’ve become convinced that the outcome is superior. The main difference: Plunging the eggs into boiling water makes them easier to peel. While I’m hardly the first person to discover this, it’s a method that bears repeating. Here are my seven steps to hard-boiled success:

  1. Plan ahead: The fresher the eggs, the harder they are to peel, so if you are planning to make something with a lot of hard-boiled eggs (deviled eggs, potato salad, egg salad, etc.), try to buy your eggs a few weeks in advance.
  2. Let the eggs warm up a bit: Set them out on the counter for about half an hour to lose their refrigerator chill. This helps prevent them from cracking when you first drop them into boiling water.
  3. Fill a pot with a few inches of water (enough to cover the eggs) and bring to a boil. The pot should be large enough to hold the eggs in a single layer.
  4. Turn the heat down to low, then use a slotted spoon to gently lower the eggs into the pot.
  5. Adjust the heat to a very low simmer (barely bubbling) and cook the eggs for 10-11 minutes. The yolks should end up cooked through but still moist, not chalky. Timing depends on the intensity of the simmer, so it takes a little practice to get a precise result.
  6. Plunge the eggs into a bowl of ice water to stop cooking.
  7. Peel and enjoy! Season with salt and fresh-ground black pepper. I also like to add paprika (sweet or smoked), cayenne, chipotle powder, chili powder or creole seasoning for a little extra flavor and spice.

Pictured: Corning Ware White B-2 1/2 Buffet Server, Corning Ware French White F-15-B Oval Casserole

Roasted Chicken and Leeks

I’m the type of person who sometimes finds herself with too many leeks. Or kumquats. Or avocados. Or eggs. Mostly it’s because I have no concept of quantity when I’m ordering my Imperfect Produce delivery online. So a good portion of my cooking starts with “What am I going to do with all this x?” And when it’s a vegetable, roasting is usually involved.

Roasting leeks and chicken together makes for an especially easy dish because there’s minimal prep and minimal clean-up required. Pair it with some rice and a salad, and dinner is served!

Serves 6-8

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Ingredients

2 large leeks (about 1 1/2 lbs), sliced in 1/4-inch rounds
1 medium onion, cut into 1/2-inch wedges
4 lbs chicken drumsticks (bone-in, skin-on)
2 bay leaves
2 tsp dried thyme
olive oil
salt
pepper
paprika (sweet)

Preheat oven to 375 degrees.

In a large roasting pan or sheet pan, combine leeks, onion and bay leaves. Sprinkle with 1 tsp thyme plus salt and pepper to taste. Drizzle with 1-2 tbsp olive oil and toss until everything is coated.

Arrange the chicken on top of the leek mixture. Sprinkle with the remaining 1 tsp thyme plus salt, pepper and paprika. Drizzle a little more olive oil over the chicken.

Bake until chicken is golden and internal temperature is at least 165 degrees (for this recipe I prefer it closer to 180 degrees), about 1 hour to 1 hour 15 minutes. Remove chicken from the pan and set aside. Spread the leek mixture around evenly, then turn on the broiler and move a rack up about 4 inches from the heat source. Broil the leeks a few minutes until slightly browned (even charred in spots).

Serve chicken topped with the leek mixture. Garnish with fresh thyme if desired.

Pictured: Corning Ware White A-21-B-N Open Roaster

Slow Cooker Pork Stew with Hominy

I’ve been in a cooking rut lately, but now that it’s fall it’s finally the season for my favorite type of meal: stew. I love throwing everything into a pot (or slow cooker), doing next-to-nothing else and ending up with a delicious, homey dish.

Pozole, a Mexican stew typically made with pork, hominy and chiles, has been on my to-cook list for a while. I finally got around to making a simplified version of the real thing. I think this may actually have been the first time I’ve bought hominy at the grocery store — but I’ll definitely be doing it again!

Adapted from “Mexican-Style Pork and Hominy Stew” from America’s Test Kitchen’s Slow Cooker Revolution.

Serves 6-8

Ingredients

2 tbsp vegetable oil
3 onions, chopped
2 Hatch green chiles, stemmed, seeded and chopped fine (or substitute 3-4 jalapeños)
6 cloves garlic, minced
1 6-oz can tomato paste
1 14 1/2-oz can diced tomatoes
2 tbsp chili powder
1 tbsp dried oregano
2 bay leaves
4 cups low-sodium chicken broth
3 15-oz cans hominy (white or yellow), drained and rinsed
1 4- to 5-pound boneless pork butt
1/2 cup cilantro leaves and tender stems, chopped fine
2 tbsp fresh lime juice
salt

In a large skillet over medium-high heat, saute the onions and chiles in oil until softened, about 5 minutes. Add the garlic and cook about 1 minute more, then transfer to the slow cooker. Stir in the tomato paste, diced tomatoes (with juice), chili powder, oregano and bay leaves.

In a blender (or using an immersion blender), puree 1 can hominy with 2 cups chicken broth, then add to the slow cooker along with the other 2 cans of hominy and remaining 2 cups of chicken broth.

Cut the pork into 1 1/2-inch chunks, trimming as much fat as you can, then add to the slow cooker and stir to coat. Cover and cook 9-11 hours on low or 5-7 hours on high. Pork should be fall-apart tender.

Let the stew sit for about 5 minutes, then skim excess fat from the surface with a spoon. Season with salt to taste, then stir in the cilantro and lime juice. Serve over white or brown rice.

Pictured: Pyr-O-Rey Brown Daisy Casserole, Corning Ware Grab-It Bowl