I wanted to try something different for stuffing this year, so I surfed the Web and cobbled together several stuffing recipes to form this delicious mess of brown. It does contain some pretty classic elements (dried fruit and sage, for example), but using oatmeal as the base instead of toasted bread as well as punching it up with dried Bing cherries should set this apart from the competitors. (In my mind, when a recipe I create turns out well I imagine myself having done well in a contest.)
Anyway, here are the important bits.
1 lb sausage (I used hot Italian because that was available)
2 shallots diced
2 or 4 celery stalks diced
2 or 3 leeks sliced maybe half an inch thick
8 oz dried Bing cherries
fresh sage (I probably added around two of those plastic fresh boxes from my garden so maybe a quarter cup?) (this is the only herb so don’t skimp unless the sausage you use is sage forward, in which case go easier I guess)
salt and pepper to taste
cayenne to taste
1 cube butter give or take very soft
5 cups rolled oats + 1 cup steel cut oats (one could alter the ratio as desired)
3 or 4 cups chicken stock (I make my own; be careful if you use store bought because they tend to be salty)
Brown the sausage (it will cook together later so concentrate on browning only)
(I use a pastry knife to break up the browned sausage once browned)
transfer sausage to very large bowl
In the same pan and beginning with the shallots and then in order the celery, leeks, and cherries
add the oatmeal(s), sage, and the soft butter to the bowl; mix let macerate for ten minutes
add maybe half the stock to the bowl; mix
When the vegetables are softened add them to the bowl and mix thoroughly
Add salt, pepper, and cayenne tasting as you progress
Add up to the remaining stock (not too wet but not too dry) and continue to mix thoroughly
layer the mixture into your smoking pan(s), cover in foil, and transfer to smoker
smoke for a good 90 minutes repositioning as necessary (my smoker only goes to 275f so that’s what I used)
uncover and smoke for another half hour (adjust covering and uncovering to get your desired smokiness
Something like that. I didn’t take notes. Or these are my notes just several days after the fact. Probably the next batch will be even better! This is likely the best stuffing I’ve ever had so that’s something.
My mom made a pretty authentic goulash in certain respects. In certain other respects it wasn’t really goulash at all. I’m now making something somewhere in between.
The Hungarians would make a sort of soup called goulash and serve that with or over cubed boiled potatoes. The Germans like a thicker version and serve that over spaetzle. My mom used elbow macaroni. I have a spaetzle maker but usually just reach for a nice orzo lately.
My mom used a combination of tomato juice and tomatoes. I skip the juice. Feel free to include some to make a thinner version. You could also add chicken stock to take it more into the soup dimension. My mom used stewed tomatoes but I use just diced. She also added “a little sugar”. I’ve dropped this as well.
My mom used ground beef, but I’ve gone more traditional here and cube nice beef and brown that.
Finally, my mom didn’t use paprika (I know!) and I use a lot. If I can brown the beef and sauté the onions over fire I use Hungarian sweet, but if I can’t I use Spanish smoked paprika instead. Or maybe a combination. I’m not too picky about this detail.
1 lb beef (browned)
2 large onions (sautéed but not browned)
1 T garlic (optional, I usually skip but sweat these after the onions)
tomatoes (2 x 28 oz cans of Muir Glen diced is typical for me)
salt and pepper
¼ C paprika (yes, a lot)
brown beef and set aside
sauté onions in whatever fat remains, scrap up the bits, and let them go translucent (take your time)
add everything into the pot (except the pasta) and let that simmer for a long while, relax
cook the pasta you chose (or potatoes or make spaetzle) (1 box of orzo is a good portion for the above)
you can combine the starch and sauce together and server or serve portions (I usually combine in the pasta just prior to serving time so it’s a one pot stop)
My mom makes chocolate zucchini bread. Well, she did when we were kids. I don’t think they eat so much dessert foods now that we’re grown. Regardless, I asked her to send me the old recipe. The poor card has seen better days!
I’ll do my best to get those interpreted correctly here.
2 ½ C flour (unsifted)
2 C sugar
½ C cocoa [presumably Dutch processed but certainly powder]
2 ½ t baking powder
2 t vanilla
1 ½ t [baking] soda
2 t orange peel (grated) [zest]
1 t salt
1 t cinnamon
2 C zucchini (shredded)
¾ C butter or margarine [seriously, butter though]
½ C milk
[ewe] 1 C pecans or walnuts (chopped) [No nuts! obviously optional]
Pour [something] greased and floured [something] [maybe cake] pan or Bundt pan
Bake 350° for 1 hr
Cool in pan for 15 min
Turn out on wire rack
2 C powdered sugar
3 T milk
1 t vanilla
I have no specific memory have actually eating it, but I know we greatly enjoyed doing so.
My neighbor is a hunter and a fisher which has been a boon for my access to random unexpected proteins. We were talking the other day about the jerky he makes (nearly all of his goose breast ends this way). He uses a recipe from a friend of his and I told him I could post it to my blog so it would be easier for him to find. So, here it is.
3T coarse salt
1C brown sugar
3/4C soy sauce
3/4C Worcestershire sauce
2T chili powder
3T ground (black) pepper
2T (red) pepper flakes
I am going to try it out at some point. From there I will likely play with it and see what works for me. Anyway, perhaps it will be a good starting point for you as well.
in a pot (French oven) saute three shallots in butter and olive oil
add dried mushrooms and stir
add peppers trio and stir
add garlic confit and stir
add black rice and stir
add layer of halved plums
finely chop giblets and add them to this layer
add four rosemary twigs
butterfly whole chicken and spice in and out with:
expert level: spread spices under the skin
drizzle over chicken a bit more honey
cover and put in the oven 350f for 60 minutes
uncover for another 15 minutes on broil to brown
I could have probably used two bags of rice for this volume.
Also, might be good to stir the rice mixture (including stirring the plums in) midway through the roasting process. In other words, life the chicken and stir what’s below together again. This may mean leaving out the rosemary (which seems to play only a small role) or perhaps moving it to the top during roasting (and removing before broiling).
1 decent sized pumpkin with lid removed and inside cleaned
1 onion chopped
1 red bell pepper chopped
12? cloves garlic chopped
handful of dried bing cherries chopped
1/4 cup? pomegranate molasses
1/4 cup? white wine
remove to mixing bowl (leaving liquid behind)
sauté after reducing retained liquid
10 maybe mushrooms (let them fully wilt)
1 lb sweet Italian sausage
remove to mixing bowl
1 cup black rice with 3.5 cups chicken stock 5 minutes boil and simmer to finish, then add to mixing bowl
finally add the rest to the mixing bowl
1/4 cup? Asiago
coriander, cloves, cinnamon, nutmeg
2 apples chopped
mix everything and stuff the pumpkin
450f for 30 minutes and then 350f for another 90 minutes
I ended up with too much liquid after cooking and would reduce the amount of liquid used (or reduce the rice liquid more) for the next cook.
sauté in olive oil
add salt, cayenne, and butter
300f oven 45 minutes
These turned out amazing for being so simple.
Gutting the pumpkin (and then salvaging the seeds) was a bit of a pain in the ass. I used an ice cream scoop for gutting the pumpkin which did a fair job for most of it. I may try using a serrated knife for removing the lid next time, though I suspect my dreams of sawing around are folly.
The flavor combination of the stuffing was amazing and I wouldn’t hope to alter it one bit. Just maybe reducing the final liquidity some.