Savory Bread Pudding

Savory Bread Pudding

Yield At least 6 servings

2 tablespoons butter or olive oil, plus more for greasing the pan
6 cups dense white bread, cut or torn into 1-inch chunks
2 cups milk
Salt and fresh black pepper
2 ounces grated Parmesan
4 ounces freshly grated semisoft cheese, like Emmenthal
1 cup sliced shiitake mushroom caps

Butter or oil an 8-inch souffle or baking dish, and put bread in it. Combine everything but shiitakes, and pour over bread. Submerge bread with a weighted plate, and turn oven to 350 degrees. Heat 2 tablespoons butter or oil in a saute pan, add shiitakes and saute until tender, about 10 minutes.

Remove plate, and stir in mushrooms. Bake until pudding is just set, 35 to 45 minutes.
Source: The New York Times

Roast Turkey with Chestnut Stuffing

Roast Turkey with Chestnut Stuffing


2 pounds whole chestnuts
1 pound butter
2 cups minced onion
2 cups minced celery
20 slices bread, dried and coarsely crumbled
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried savory
1 teaspoon dried rosemary
1 (12-pound) whole turkey
1/2 teaspoon salt
1/4 teaspoon ground black pepper

With a sharp paring knife cut a cross on the flat side of each chestnut. In a large saucepan cover chestnuts with water and simmer for 5 minutes; drain.

While still hot, remove shells and inner brown skins. Return to saucepan with fresh water and boil until tender, 20 to 30 minutes. Drain and chop; set aside.

In a small saucepan melt butter. Add onions and celery; cook until limp. Transfer to a large mixing bowl and add bread crumbs, thyme, marjoram, savory and rosemary; mix thoroughly. Add chestnuts and mix thoroughly. Salt to taste.

Preheat oven to 350°F. Remove neck and giblets from turkey and set aside for gravy. Wash turkey inside and out with cold water; pat dry. Rub salt and pepper into body cavities.

Spoon stuffing into body cavities; do not pack tightly. (Any extra stuffing can be baked in a covered casserole in the oven with the turkey during the last hour of roasting time.) Close skin with skewers or twine and tie drumsticks together.

Place turkey on a rack in a roasting pan, uncovered, and bake for 20 minutes per pound. Test for doneness after three hours by poking with a fork to see if juices run clear and with a thermometer for an internal temperature of 175° to 180°F. If the turkey gets too dark before it's cooked through, place an aluminum foil 'tent' over the breast.

Remove from oven, place on platter, and allow turkey to stand, loosely covered, for 20 minutes. Remove stuffing to serving bowl. Carve turkey and arrange on serving platter. Makes 12 servings.

~*From Lanie's Kitchen*~

Cranberry, Sausage and Apple Stuffing

Cranberry, Sausage and Apple Stuffing
12 cups dried bread cubes
1 pound sweet Italian sausage, casings removed
1/4 cup butter
4 cups chopped onions
4 teaspoons poultry seasoning
2 cups chopped celery
2 to 3 tart green apples, peeled, cored and chopped
1 cup dried cranberries
2 teaspoons chopped dried rosemary
1 1/3 cups chicken stock
Salt and freshly ground black pepper to taste

Cook sausage, crumbling, in a large skillet over medium heat. Remove sausage to a large mixing bowl with a slotted spoon. Drain grease from skillet.

Into the same skillet, melt the butter; add the onions, apples, celery and poultry seasoning; sauté until softened. Stir in the rosemary and dried cranberries. Add mixture to sausage in bowl, add the dried bread cubes and season with salt and pepper. Toss to combine and moisten with the chicken stock.

Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing, if needed. Remaining stuffing can be baked in a covered, greased baking dish at 350*F (180*C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.

 Makes 12 servings.

Roast Turkey With Cranberry-Apricot Stuffing

Roast Turkey With Cranberry-Apricot Stuffing

14 pounds Honeysuckle White Whole Turkey, thawed
1 teaspoon black pepper, freshly ground
6 cups bread, torn into large pieces (day-old, baguette preferred)
2 tablespoons unsalted butter
1 cup onion, finely chopped
2 cloves garlic, minced
2 1/2 cups chicken broth, boiling
1/2 cup cranberries, dried and chopped
3/4 cup apricots, dried and chopped
3 tablespoons rosemary, fresh and minced
3 tablespoons thyme, fresh and minced
1 teaspoon salt
1 teaspoon black pepper, freshly ground

Place bread in a large bowl and set aside. Melt the butter in a small saucepan over medium heat. Add the onion and garlic and saute until translucent. Add the broth and pour the mixture over the bread. Stir to make sure all bread chunks become soaked. Let stand for 15 minutes or until cool enough to handle. Squeeze the bread with your hands to make a thick paste. Add the dried fruit, herbs, salt and pepper, and continue to work the mixture with your hands until well blended.

Preheat oven to 325 F. Remove the neck and giblets from the turkey and set aside for gravy (see giblet gravy recipe). Rub the turkey inside and out with the salt and pepper mix.

Fill the body and neck cavities loosely with the stuffing. Fasten the flaps with turkey skewers. Tie the legs together at the bottom using kitchen thread.

Place the turkey, breast side up, in a rack in a roasting pan and roast for 12 to 15 minutes per pound, basting it often with pan drippings.

When the breast is golden, cover the turkey loosely with aluminum foil. Continue to cook, basting the legs, until a thermometer registers 175 F. to 180 F. in the thickest part of the thigh, (near the body but not touching the bone). Remove and let stand for 20 minutes, loosely covered with the foil before carving. Makes 7 servings.

~*From Lanie's Kitchen*~

APPLE RAISIN STUFFING

APPLE RAISIN STUFFING

3/4 cup minced onion
1 1/2 cups chopped celery
1 cup butter
7 cups soft bread cubes
1 tablespoon salt
3 cups finely chopped apples
3/4 cup raisins
1 1/2 teaspoons crushed sage leaves
1 teaspoon thyme leaves
1/2 teaspoon pepper

In large skillet, cook and stir onion and celery in butter until onion is tender. Stir in about 1/3 of bread cubes. Turn into deep bowl. Add remaining ingredients and toss. Stuff turkey just before roasting.

Source:
"A Homemade Christmas"
"© 2000-2003 Carolina Country Cooking.com"
Yield: "9 cups"

Candice's Baked Acorn Squash with Cranberry Apple Stuffing

Candice's Baked Acorn Squash with Cranberry Apple Stuffing
Recipe By :Candice Valencia
Serving Size : 5

3 acorn squash -- pierced with a fork
3 apples -- chopped
1 16 ounce can whole cranberry sauce
1/4 cup honey
1/2 teaspoon lemon rind -- finely chopped
1 tablespoon lemon juice -- fresh squeezed
1/4 teaspoon cinnamon -- ground
butter flavored cooking spray or butter

Pierce Acorn Squash with a fork in several places. Place in glass baking dish and microwave approximately 20 minutes or until it feels tender. Let cool.

Cut acorn squash in half and pull out seeds and strings. Put squash back into baking dish open side up. Spray the inside of the squash with the cooking spray or brush with melted butter.

Mix together apples, cranberry sauce, honey, lemon rind, lemon juice, and cinnamon. Fill squash with apple mixture and bake 30 minutes at 350 degrees F.
Serves 4 to 6.

NOTES : This is very nice served with brown rice and cranberry muffins.
Contributed to #FareShare IRC Chat, 4 November 1998, by Candice Valencia.

Acorn Squash with Pepper-Rice Stuffing

Acorn Squash with Pepper-Rice Stuffing
5-6 quart rectangular cooker makes 4 side dish servings

1 acorn squash (about 1 1/2 pounds)
1/4 cup long-grain rice
1 carrot, coarsely shredded
1 small sweet green pepper, chopped
2 cloves garlic, minced
1 teaspoon turmeric
1/2 cup water
1/2 cup vegetable broth
1/4 cup nonfat sour cream, for garnish
1/4 cup snipped fresh parsley, for garnish

Cut the squash in half lengthwise and remove the seeds. Combine the rice, carrots, peppers, garlic and turmeric and spoon the mixture into the squash cavities. Pour the water into an electric slow cooker and add the squash halves, cavity-sides up. Pour the broth into the rice mixture in each cavity. Cook on LOW until the squash and rice are tender, 5-7 hours. Serve garnished with the sour cream and parsley.

Cooks note: To serve this as a main dish, top each helping with shredded Cheddar Cheese or Chopped nuts, and allow 1/2 squash per serving....to cook 2 small squashes at once, use an electric skillet set to simmer, instead of a slow cooker...

Recipe from Smart Crockery Cooking

Great Grandma's Bread Stuffing

Great Grandma's Bread Stuffing
Recipe By :Debbie Thomas to ThanksgivingRecipe.com
Serving Size : 12

9 cups white bread cubes
3 cups chopped celery
2 teaspoons baking powder
1/2 cup melted shortening
2 onion -- chopped
3 teaspoons paprika
3 teaspoons salt
3 teaspoons poultry seasoning
2 eggs

Saute onions in melted shortening.

Mix together bread cubes, celery, baking powder, sautéed onions, paprika, salt, poultry seasoning, and slightly beaten eggs. Mixture will be dry.

Pack lightly into uncooked turkey. Roast turkey as directed.


Shared for Jamie's 2000 Holiday Swap by Robin Johnson
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm http://www.grassrootsrecipes.com/

NOTES : A traditional New England Bread Stuffing that makes enough stuffing for an 18 pound turkey. Originally submitted to ThanksgivingRecipe.com.

Sourdough Stuffing with Chestnuts and Apples

Sourdough Stuffing with Chestnuts and Apples
Makes 12 servings

Nonstick cooking spray
1 large onion, chopped
3 celery ribs, thinly sliced
1 pound button or cremini mushrooms, cleaned and thinly sliced
2 medium apples, peeled, cored and chopped
One 1-pound sourdough loaf, left unwrapped on the counter overnight, then torn into 1-inch chunks
One 8-ounce jar roasted peeled chestnuts, chopped
1 1/4 cups fat-free vegetable broth
1/2 cup pasteurized egg substitute, such as Egg Beaters
2 teaspoons rubbed (crumbled) sage
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Instructions

1. Spray a large skillet with nonstick spray and set it over medium heat. Add the onion and celery; cook, stirring often, until softened, about 3 minutes. Transfer to a large bowl.

2. Return the skillet to medium heat. Add the mushrooms; cook, stirring often, until they begin to release their liquid. Add the apples and cook, stirring frequently, until softened and the juice in the pan has been reduced to a glaze, about 4 minutes. Transfer to the large bowl.

3. Stir in the bread, chestnuts, broth, egg substitute, sage, thyme, salt and pepper until well combined. Stuff into a 12- to 15-pound turkey.

Rice Stuffing

Rice Stuffing

1 1/2 cups uncooked rice
1 cup butter or margarine
1 cup minced onion
1 teaspoon thyme
1 teaspoon sage
1 teaspoon marjoram
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/3 cup chopped parsley
3/4 cup chopped celery and leaves

Cook rice according to package directions.
Meanwhile, melt butter in skillet; add remaining ingredients, and cook 5 minutes. Add rice.

Makes 6 cups.

Credit http://www.recipegoldmine.com/