Tag: Stuffing

Thanksgiving Stuffing

Thanksgiving Stuffing

This recipe is loosely based on my mother’s Thanksgiving Stuffing recipe from my childhood. In those days we put the stuffing inside the turkey and it absorbed those delicious turkey juices. Unfortunately, that is no longer recommended for food safety reasons. The center of the stuffing needs to reach an internal temperature of 165 degrees to render any bacteria from the drippings harmless. That’s the internal temperature for taking the turkey out of the oven, a stuffed bird, however, needs to stay in the oven longer to reach that safe temperature, and that’s one dry, overcooked bird!

Recently I was approached by More Than Gourmet to enter a contest they were running to create a recipe video using their Classic Roasted Turkey Demi-glace. Right away it occurred to me to add the demi-glace to my Thanksgiving Stuffing recipe. What a great way to replicate that delicious turkey flavor. You can watch and vote for my video here! (LINK) ADD VIDEO URL to recipe

A little background, a demi-glace is a stock that has been reduced to a gelatin-like consistency. It’s used in small amounts and reconstituted with water. A little goes a long way in providing flavor. I love to use them in making quick pan sauces.

Thanksgiving Stuffing

Mom’s stuffing started with sautéed diced onion, celery, and apple. I start that way, and boy those aromas are one of my fondest food memories. She used one kind of bread. I use three, whole grain, pumpernickel, and an unseeded rye. Don’t fret about the sliced bread – go to your local deli and ask them for the slices! I like the different flavor of each bread, it adds complexity to the dish. I don’t recall Mom using herbs, but I love dried sage, a spice I acquaint with both turkey and Thanksgiving. I also like a little dried fruit in the stuffing and usually add raisins, but dried cranberries are good, too. Milk and eggs bind the whole thing together.

Thanksgiving Stuffing

To start, melt the butter in medium saucepan that has a cover over medium heat. Add the onions, celery, apple, sage, salt and pepper; stir, cover, and sweat for 6 minutes, stirring once. If the vegetables start to brown, lower the heat a bit.

To dice an apple, peel, quarter, core, and slice each quarter into thin slices. Then cut the slices into thin sticks. Turn and cut the sticks into a small dice.

Thanksgiving Stuffing

Add the demi-glace and 1 cup plus 2 tablespoons cold water, bring to a boil, lower to a good simmer, and cook until the demi-glace is dissolved. Take off the heat, add the raisins, and let cool.

Don’t add the hot mixture to the eggs without cooling or they will cook. 

Don’t place the pan in the refrigerator to cool, the high heat raises the temperature of the refrigerator and affects the other food. Cool on the counter until you can touch the sides and then refrigerate. 

Preheat oven to 350 degrees F and lightly grease a 2-quart casserole dish.

Crack the eggs into a large mixing bowl, add the milk, and beat until frothy.

Cut the bread into roughly 1/2-inch cubes.

Thanksgiving Stuffing

Stir in the cooled vegetables.

Fold in the bread cubes mixing until everything is moist.

Pour mixture into greased casserole. The stuffing can be made up to this point, covered, and refrigerated up to one day before baking. Let sit on the counter for an hour to warm up first.

Thanksgiving Stuffing

Too cook, cover the casserole dish with a lid or aluminum foil snuggly fitted around the dish and bake in the preheated oven for 40 minutes or until the internal temperature reaches 165 degrees F. Remove the cover and cook for another 15 minutes to crisp the top.

Watch the video here.

Print

Thanksgiving Stuffing

  • Author: Trish Lobenfeld
  • Prep Time: 50 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings
  • Category: Side Dish

Ingredients

3 tablespoons unsalted butter, plus more for greasing the casserole
1 medium diced onion
2 large (outer) stalks diced celery
1 diced apple, such as Gala or Honeycrisp
1 tablespoon, plus 1 teaspoon dried sage leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 container (1.5 ounces) More Than Gourmet Classic Roasted Turkey Demi-Glace
3 large eggs
1 cup milk
5 slices rye bread, cut into 1/2-inch cubes
5 slices pumpernickel bread, cut into 1/2-inch cubes
5 slices whole wheat bread, cut into 1/2-inch cubes
3/4 cup raisins or dried cranberries

Instructions

To start, melt the butter in medium saucepan that has a cover over medium heat. Add the onions, celery, apple, sage, salt and pepper; stir, cover, and sweat for 6 minutes, stirring once. If the vegetables start to brown, lower the heat a bit.

 

Add the demi-glace and 1 cup plus 2 tablespoons cold water, bring to a boil, lower to a good simmer, and cook until the demi-glace is dissolved. Take off the heat, add the raisins, and let cool. Don’t place the pan in the refrigerator to cool, the high heat raises the temperature. Cool on the counter until you can touch the sides and then refrigerate. The recipe can be made a day in advance to this point.

 

Preheat oven to 350 degrees F and lightly grease a 2-quart casserole dish.

 

Crack the eggs into a large mixing bowl, add the milk, and beat until frothy.

 

Stir in the cooled vegetables.

 

Fold in the bread cubes mixing until everything is moist.

 

Pour mixture into greased casserole. The stuffing can be made up to this point, covered, and refrigerated up to one day before baking. Let sit on the counter for an hour to warm up first.

 

 

Cover the casserole dish with a lid or aluminum foil snuggly fitted around the dish and bake in the preheated oven for 40 minutes or until internal temperature reaches 165 degrees F. Remove the cover and cook for another 15 minutes to crisp the top.

Notes

To dice an apple, peel, quarter, core, and slice each quarter into thin slices. Then cut the slices into thin sticks. Turn and cut the sticks into a small dice.

Keywords: dressing, stuffing, bread stuffing, Thanksgiving side dish, side dish,

Stuffed Pork Loin

A stuffed pork loin is versatile, the variety of fillings is endless. This recipe uses sun-dried tomatoes, parmesan, and basil. The stuffing can be made a day or two in advance, you can stuff the roast in the
morning, place it covered in a roasting pan and refrigerate for later cooking.

The ideal internal temperature for a moist pork roast is 145 degrees F, if you prefer it less pink, aim for 160 degrees F, but b careful not to overcook or the roast will be dry.

 

 

Put one tablespoon of the oil in a small covered saucepan over medium-low heat. When the oil is hot stir in the onions and garlic, cover the pan, and sweat for a couple of minutes. If the onions are browning, lower the heat.

Stir in the sun-dried tomatoes and breadcrumbs, then mix in the remaining oil, and continue cooking. As the breadcrumbs toast, stir to prevent sticking and burning.

Cook until the mixture is aromatic (toasty) and the breadcrumbs are golden brown.

The mixture is done when the breadcrumbs are golden brown.

Remove the pan from stove and cool mixture.

Preheat oven to 450ºF.

Remove the butcher string from the roast and stand it on its side.

Place your chef’s knife 1/3 of the way across the top and slice through to about an inch from the bottom.

Lay the pork flat on the board and place your knife at the center (2/3 remaining ) of the pork and slice it in half across, again leaving about 1 inch from the bottom.

Open the roast flat across the board and season the pork with salt and pepper.

Now, complete the filling by mixing in the parmesan, basil, and parsley. Taste to adjust seasoning, but remember, both the cheese and tomatoes are inherently salty.

Gently dump the filling over the top of the meat and spread evenly over the surface.

Take the interior cut and fold it back in place and then again.

Tie the roast tightly, season all sides with salt and pepper, and place in the roasting pan.

Place roasting pan in preheated oven and cook for 15 minutes; reduce heat to 350ºF and continue cooking for another 40-50 minutes, or until internal temperature is 140 to 145 degrees F.

Remove the roast to a cutting and cover with foil and let sit for 8 minutes.

Slice and serve.

Print

Stuffed Pork Loin

A stuffed pork loin is versatile, the variety of fillings is endless. This recipe uses sun-dried tomatoes, parmesan, and basil. The stuffing can be made a day or two in advance, you can stuff the roast in the morning, place it covered in a roasting pan and refrigerate for later cooking.

  • Author: Trish Lobenfeld
  • Prep Time: 40 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 portions
  • Category: Pork
  • Method: Roasting

Ingredients

2 tablespoons olive oil divided
1 small onion, minced
2 garlic cloves, minced
1 cup sun-dried tomatoes, thinly sliced (I prefer using tomatoes not packed in oil)
½ cup breadcrumbs (I use seasoned, totally optional or season your own)
1 three-pound boneless pork loin roast
Kosher salt
Freshly ground pepper
¼ cup grated Parmesan
1 cup packed basil leaves, roughly chopped
¼ cup finely chopped parsley

Instructions

Put one tablespoon of the oil in a small covered saucepan over medium-low heat.

Stir in the onions and garlic, cover the pan, and sweat for a couple of minutes. If the onions are browning, lower the heat.

Stir in the sun-dried tomatoes and breadcrumbs, then mix in the remaining oil, and continue cooking. As the breadcrumbs toast, stir to prevent sticking and burning.

Cook until the mixture is aromatic (toasty) and the breadcrumbs are golden brown.

The mixture is done when the breadcrumbs are golden brown.

Remove the pan from stove and cool mixture.

Preheat oven to 450ºF.

Remove the butcher string from the roast and stand it on its side.

Place your chef’s knife 1/3 of the way across the top and slice through to about an inch from the bottom.

Lay the pork flat on the board and place your knife at the center at the larger side  of the pork and slice it in half across, again leaving about 1 inch from the bottom.

Open the roast flat across the board and season the pork with salt and pepper.

Complete the filling by mixing in the parmesan, basil, and parsley. Taste to adjust seasoning, but remember, both the cheese and tomatoes are inherently salty.

Gently dump the filling over the top of the meat and spread evenly over the surface.

Take the interior cut and fold it back in place and then again.

Tie the roast tightly, season all sides with salt and pepper, and place in the roasting pan.

Place roasting pan in preheated oven and cook for 15 minutes; reduce heat to 350ºF and continue cooking for another 30 minutes, or until internal temperature is 140 to 145 degrees F.

Remove the roast to a cutting and cover with foil and let sit for 8 minutes.

Slice and serve.