Irvine's "Scottish" Stuffing
Jalapeno Corn Bread Stuffing
Jim Campbell Bread and Sausage Stuffing
Sante Fe Christmas Turkey Stuffing
Sausage Stuffing with Peppers
Southwestern Cornbread Stuffing
Southwestern Cornbread Stuffing #2
Southwestern Cornbread Stuffing #3
Southwestern Cornbread Stuffing (Crockpot stuffing)
Cranberry - Pineapple Chutney
Cranberry Orange, Cilantro Salsa
El Cocodrilo's Cranberry Citrus Salsa
Horeseradish/cranberry dip for Thanksgiving
Mama Stamberg's Cranberry Relish Recipe
Southwestern Cranberry Sauce
Sweet Potato Pecan Salsa
Food & Wine:    Turkey how to:
|Spiced Cheese Straws|
Preheat oven to 425°F. and butter 2 large baking sheets.
In a bowl toss together Parmesan, spices, and salt. On a lightly floured surface roll out pastry sheet into a 16- by 10-inch rectangle and brush with some egg wash. Cut pastry in half crosswise, forming two 10- by 8-inch rectangles. Sprinkle Parmesan mixture over 1 rectangle and top with other rectangle, egg-wash side down, pressing firmly to force out any air pockets. Roll out pastry slightly to make layers adhere (rectangle should be about 10 1/2 by 8 1/2 inches). Brush pastry with some egg wash and with a sharp large knife or pastry wheel cut lengthwise into 1/4-inch-wide sticks.
Arrange cheese straws about 1 1/2 inches apart on baking sheets, pressing ends onto baking sheets. Bake cheese straws in batches in middle of oven until golden, about 10 minutes. Transfer cheese straws to a rack and cool. Cheese straws may be made 2 days ahead and kept in an airtight container. Recrisp cheese straws in a 425° F. oven until heated through, about 5 minutes.
Makes about 36 cheese straws
From: Gourmet November 1996
|Spicy Almonds & Cashews|
In a small heavy skillet melt the butter over moderately low heat, add the cumin, the chili powder, the cayenne, the salt, and the paprika, and cook the spices, stirring, for 30 seconds. Add the nuts and stir them to coat them well. Transfer the coated nuts to a baking pan large enough to hold them in one layer and toasted them in a preheated 350°F. oven for 5 minutes. Let the nuts cool and transfer them to serving dish.
Makes about 4 cups
From: Gourmet November 1990
|Achiote Butter-Basted Turkey W/ Ancho Chili Gravy|
Achiote paste is a combination of vinegar, spices and annatto seeds, which have a unique, earthy taste. Basting the turkey with butter and achiote yields a moist, richly flavored bird, and the slightly piquant sauce is a refreshing change of pace from traditional gravy. Offer your favorite mashed potatoes, and pour a Pinot Noir.
Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose chilies in paper bag. Let stand 10 minutes to steam.
Peel and seed chilies.
Toast ancho chilies in heavy large skillet over high heat until color darkens slightly and chilies are fragrant, about 30 seconds per side. Transfer ancho chilies to medium bowl. Add enough hot water to bowl to cover chilies. Let stand until chilies soften, about 20 minutes.
Puree 4 ancho chili halves with 1/2 cup soaking liquid in blender. Add roasted poblano chilies; puree. Season with salt and pepper. Drain remaining 2 chili halves; chill. (Puree and soaked chilies can be made 1 day ahead. Cover separately and chill.)
Preheat oven to 350°F. Rinse turkey inside and out. Pat turkey dry. Sprinkle turkey with salt and pepper. Cut remaining 2 ancho chili halves into strips. Place chili strips and onion in turkey cavity.
Mix butter and achiote paste in small bowl to blend. Run fingers between turkey breast skin and meat to loosen. Rub half of achiote butter over turkey breast under skin. Rub butter over outside of turkey. Place turkey in large roasting pan. Tuck wings under turkey. Tie legs together to hold shape. Pour 1 1/2 cups broth into pan.
Roast turkey 45 minutes. Tent turkey loosely with foil. Continue roasting until meat thermometer inserted into thickest part of thigh registers 180°F, basting every 30 minutes with pan juices, about 3 1/2 hours. Transfer to platter. Tent with foil.
Pour turkey pan juices into measuring cup. Spoon off fat from pan juices, reserving 1/4 cup fat. Add enough remaining broth to pan juices to measure 3 cups. Return 1/4 cup fat to roasting pan. Place pan over 2 burners set at medium heat. Add Masa Harina; whisk until mixture resembles paste, scraping up any browned bits, about 2 minutes. Gradually whisk in pan juices. Add chili puree; simmer 5 minutes to blend flavors. Season gravy with salt and pepper. Serve turkey with gravy.
From: Bon Appétit November 1997
Preparation: The night before mix up the injection, and stick the birdie all over moving the syringe deep into various body areas.
Make the paste in a food processor. Give the bird a good massage inside and out with this mixture getting as much as you can under the skin. Be careful NOT to puncture the skin.
Now tuck the bird into a plastic bag and refrigerate over night.
In the morning take the bird out for about 1 hour to warm him up to room temperature.
Get the smoker fired up during this time. Get it preheated to about 210F
Take about 5 feet of cheesecloth dampened in water and wrap the bird up like a mummy.
Put the bird into the smoker breast side down. and cook for about 90 minutes until the temp internal is 180F. Every 30 minutes spray the bird down getting the cheesecloth wet. Continue smoking and spraying for about 6 hours. Remove cheesecloth, cutting as necessary to remove it.
Mop should be cooked in sauce pan prior to this.
Continue smoking and mopping every 30 minutes until it is done. When done remove from smoker and allow it to rest for 15 minutes before carving.
This bird is moist, moist, moist and so good!
From: Chile Head Mailing List
Posted By: Shantihhh@aol.com
Post Date: Wed, 23 Dec 1998
3 pound boneless breast of turkey Bombay Chutney Sauce
Roast turkey according to package directions. Wrap in foil and let stand 10 to 15 minutes. Meanwhile, prepare Bombay Chutney Sauce. Remove foil from turkey. Spoon 1/3 cup Bombay Chutney Sauce over turkey. Slice and serve with remaining sauce.
Bombay Chutney Sauce
In medium saucepan, combine chutney, peaches and syrup, pineapple, currants, honey and red pepper. Blend in cornstarch. Bring to boil over medium heat. Cook and stir 2 minutes or until thickened.
|Pavo Relleno (Stuffed Turkey)|
1 6 to 8-pound turkey (I double the recipe for a larger bird)
Heat the lard in a very large skillet, and fry the onion and garlic until the onion is transparent. Add the pork and fry until nicely brown, stirring constantly. Add the plantain, apple, raisins, almonds, and chiles. Drain off any excess fat; then mix in the tomatoes well. Add salt and pepper to taste. Cook for a few more minutes. Cool mixture before stuffing the turkey with it.
Place the stuffed turkey, breast side up, on a rack in a roasting pan, and cover the bird with two layers of cheesecloth soaked in melted butter. Roast in a preheated 325 degree F. oven for 2 - 2 1/2 hours [follow times on turkey wrapper for larger bird], or until turkey is cooked, basting several times right through the cheesecloth with pan drippings or melted butter.
Make a gravy with the pan drippings, just enough flour to thicken slightly, and a mixture of half stock and half wine. Season to taste with
salt and pepper.
Serves 6 to 8.
From: "The Complete Book of Mexican Cooking", by Elisabeth Lambert Ortiz.
Posted By:Richard Kershenbaum
Post Date: 23 Nov 93
|Red Chile Turkey Breast with Succotash Salsa|
Whisk together all ingredients in a large non-reactive bowl. Prick turkey breast with a fork and add to the marinade,
turn to coat completely. Refrigerate covered, for at least 4 hours. Preheat grill and grill the breast for 1
to 1 1/2 hours until golden brown and cooked through.
Yield: 4 servings Succotash Salsa:
Mix all ingredients together in a medium bowl and season with salt and pepper to taste. Let sit 30 minutes. Serve at room temperature.
From: Bobby Flay
Posted By: Food TV.Com
Post Date: 11/21/98
|Roast Turkey With Corn Bread & Kale Stuffing & Paprika Gravy|
For the stuffing:For the gravy:
Make the stuffing:
In a large skillet cook the onions and the celery with salt and pepper to taste in butter over moderately low heat, stirring, until the vegetables are softened. Add the kale in batches, stirring until each batch is wilted, and cook the mixture until the kale is bright green. In a bowl combine the mixture with the corn bread, stir in the sage and salt and pepper to taste, and toss the stuffing gently until it is combined well. Let the stuffing cool. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth, do not stuff the turkey in advance.)
Rinse the turkey inside and out, pat it dry, and season it with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and tie the drumsticks together with kitchen string. Transfer the remaining stuffing to a buttered baking dish and reserve it, covered and chilled. Spread the turkey with 1/2 stick of the butter, season it with salt and pepper, and roast it on a rack in a flameproof roasting pan in a preheated 425°F. oven for 30 minutes. In a saucepan melt the remaining 1 stick butter and let it cool. Reduce the oven temperature to 325°F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth, soaked in the melted butter. Roast the turkey, l ifting the cheesecloth and basting the turkey every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F. and the juices run clear when the thigh is pierced with a skewer. During the last hour of roasting bake the reserved stuffing, drizzled with the stock and 1/2 cup of the pan juices and covered loosely. Discard the cheesecloth and the trussing string, transfer the turkey to a heated platter, reserving the juices in the roasting pan, and let it stand, covered loosely with foil, for 25 minutes.
Make the gravy:
Skim all but 1/3 cup of the fat from the roasting pan, add the flour to the pan, and cook the roux over moderate heat, whisking, for 3 minutes. Add the paprika and cook the mixture for 30 seconds. Add the stock in a stream, whisking, bring the mixture to a boil, whisking, and salt and pepper to taste. Simmer the gravy, stirring occasionally, for 10 minutes and transfer it to a heated sauceboat.
Garnish the turkey with the kale leaves and the paprika leaves.
Serves 8 with leftovers
From: Gourmet, November 1990
Post Date: 11/24/97
|Southwestern Turkey With Garlic-Ancho Chile Paste & Gravy|
Paste:Turkey Gravy Preheat oven to 350°F. Separate heads of garlic into individual cloves (do not peel). Pierce each clove once with toothpick. Scatter garlic on baking sheet; roast until tender and beginning to brown, about 25 minutes. Cool 5 minutes. Peel garlic, cutting hard tip off each clove. Pack enough garlic into 1/2-cup measuring cup to fill (about 40 cloves); reserve any remaining garlic. Blend 1/2 cup garlic in processor to form course puree.
Meanwhile, place chilies in small saucepan. Add enough water just to cover. Simmer over medium-low heat until chilies are soft and most of water evaporates, about 15 minutes. Add chili mixture, oil, cumin, and honey to garlic in processor. Puree until smooth. Season with salt and pepper. (Can be made 1 week ahead. Cover paste and garlic; chill.)
Pat turkey dry. Season with salt and pepper. Slide hand under skin of turkey breast to loosen skin. Spread 1/2 cup garlic-paste over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Rub 2 tablespoons paste all over outside of turkey. Reserve remaining paste for gravy. Tie legs together loosely to hold shape of turkey. Place on rack set in roasting pan. (Can be done 1 day ahead if turkey is not stuffed. Chill turkey and paste separately.)
Position rack in lowest third of oven and preheat to 325°F. Heat 2 tablespoons oil in heavy large skillet over high heat. Add neck and giblets, turkey neck pieces and onion; sauté brown, about 15 minutes. Place contents of skillet around turkey in pan. Add celery, tomato, allspice and any reserved garlic to pan; pour in 2 cups broth. Roast turkey 1 hour 30 minutes. Tent turkey and entire pan loosely with heavy-duty foil. Continue to roast turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting often with pan juices and 3 cups broth, about 1 hour 40 minutes longer for unstuffed turkey (about 2 hours 25 minutes longer for stuffed turkey). Place turkey on platter. Tent with foil; let stand at least 30 minutes. Reserve mixture in pan for gravy.
Using tongs, remove turkey parts from pan; discard. Pour mixture in pan into sieve set over large bowl. Press on solids in sieve to release liquid. Spoon fat from pan juices; add enough broth to juices to measure 6 cups.
Stir 1/2 cup reserved garlic-chili paste in heavy saucepan over medium-high heat until liquefied. Add flour and stir 1 minute
(mixture will be very thick). Gradually add 6 cups broth mixture, whisking until smooth. Simmer until reduced to 4 1/2 cups,
about 20 minutes. Season with cayenne, salt and pepper.
Serve turkey with gravy.
From: Bon Appétit , November 1994
Post Date: 11/24/97
|Spice-Cured Roast Turkey|
This turkey, cured by soaking in a brine mixture, will be slightly pink with a moister texture and spicier flavor than a standard roast bird. Reserve the neck and giblets for another use. An untraditional stuffing made without bread is used to flavor the turkey and thicken the gravy. Be sure to allow time for the turkey to cure overnight.
Brown Butter:Spice Mixture: Cured Turkey: Vegetable Stuffing:
1. Make the brown butter: In a medium saucepan, bring the butter to a simmer over moderate heat. Simmer,scraping up any solids that stick to the bottom of the pan, until the butter turns deep brown, about 6 minutes; do not let the butter burn. Remove the saucepan from the heat, stir in the sage leaves and let steep for 5 minutes.
2. Using a fork, discard the sage leaves. Pour the butter into a glass jar or ceramic container, cover and refrigerate until solid, or for up to 2 days. Before using, let the butter soften at room temperature until pliable, at least 30 minutes; stir to distribute any browned solids that have settled on the bottom.
3. Prepare the spice mixture: In a small skillet, toast the fennel seeds, chile, allspice berries and peppercorns over moderately high heat, tossing frequently, until fragrant, about 3 minutes. Let cook, then transfer to a spice grinder or mortar and finely grind them (the spice mixture can be kept, covered at room temperature up to 2 days.)
4. Prepare the cured turkey: In a very large stock pot, combine the coarse salt, sugar, bay leaves, thyme, cloves and allspice and juniper berries. Add 2 gallons of water and bring to a boil over high heat. Remove the heat and let cool to room temperature. add the turkey to the brine, breast side down, cover and let stand overnight in a cool place or in the refrigerator over night.
5. Make the vegetable stuffing: Preheat the oven to 500 degrees Fahrenheit. In a large bowl, toss the garlic with the onions, celery and celery leaves and 1/2 tablespoon of the spice mixture; season with salt.
6. Season the inside of the turkey with salt and pepper. Spoon all but 2 cups of the stuffing into the chest and neck cavities. Using your fingers, loosen the skin from the breast without tearing it. Evenly spread the softened brown butter under the skin. close the neck with toothpicks.
7. Set the turkey, breast side up, on a rack in a large roasting pan. Sprinkle the remaining spice mixture all over the bird and loosely tie the legs together with kitchen string. Scatter the reserved stuffing around the turkey and pour the stock over the stuffing.
8. Roast the turkey for 20 minutes. Lower the oven temperature to 350 degrees Fahrenheit, cover the turkey loosely with foil and continue roasting for about 4 hours, basting frequently, until an instant read thermometer inserted in the inner thigh registers 165-170 degrees. Add water to the pan during cooking if the juices evaporate. Transfer the turkey to a carving board and let stand at room temperature for 15-20 minutes before carving.
9. Meanwhile, make the gravy. Pass the pan juices through a coarse strainer into a medium saucepan, pressing down on the softened vegetables to work them through the strainer. Skim the fat from the pan gravy.
10. Set the roasting pan over 2 burners over moderately high heat. Add 1 1/2 cups of water and bring to a boil, scraping up any browned bits. Lower the heat to moderate and boil, stirring constantly until reduced by half, about 4 minutes. Stir this mixture into the pan gravy in the saucepan and season with salt and pepper. Warm the gravy through, if necessary, then pour into a sauce boat and serve alongside the turkey.
From: Mark Peel, Co-Executive Chef/Co-Owner, Campanile Restaurant ,Los Angeles, CA
Posted By: Starchefs. Com...."Boiling Water"
Post Date: 11/20/98
|Spicy turkey and stuffing|
The stuffing is best cooked separately in a baking dish to go along withyour turkey.
First, mix the following ingredients. Reserve 2 Tbs. and sprinkle rest on turkey or if using turkey breast, lift up skin and sprinkle seasoning underneath, then replace skin. You might make more mix for a large turkey.Second: Process apples, butter, sugar, vanilla and nutmeg until smooth. Set aside.
Brown sausage in skillet over high heat for 3 minutes. Add onions, celery, green pepper, garlic and 2 T. seasoning mix, stirring well. Cook about 4 minutes, stirring occasionally and scraping skillet until sausage is well browned. Reduce heat, add green chiles and chicken stock and cook 5 min. stirring frequently. Add apple mixture and cook about 2 minutes more, stirring constantly. Remove from heat.
In a large mixing bowl, place both packages of stuffing mix. Pour contents of skillet over dry crumbs and mix well. Mix in walnuts. If mixture is too dry, add more chicken broth or even water. This should make a moist but not soggy stuffing.
Cover and bake at 350 degrees for about 25 minutes. Uncover and bake 10-15 minutes until lightly browned on top.
|Turkey and Black Bean Tamale Pie|
1) Preheat oven to 350F. Lightly oil a 9x13 baking dish.
2) In a large saucepan, heat oil and add the onion and minced pepper and cook, stirring often, until the onion is golden - ~4 minutes. Add garlic and stir until fragrant - ~1 minute. Sprinkle with the flour and chile powder and stir until the vegetables are coated.
3) Gradually stir in the stock, then the tomato sauce and dash of salt. Bring to a simmer then reduce heat to medium-low. Simmer, stirring often to avoid scorching, until sauce thickens - ~5 minutes. Stir in the turkey, black beans and corn and blend well. Pour into baking dish.
4) In a separate medium saucepan, bring 1 1/2 cups water to a boil over high heat. In a small bowl, whisk the cornmeal with 1 1/2 cups cold water. Whisk into the boiling water and cook, whisking constantly, until the mixture is boiling and thick, about 1 minute. Spread over turkey mixture as smoothly as possible. ***NOTE: I would use at least another 1/2 cup of cornmeal - it barely covered the turkey mixture at only 1 1/2 cups.*** Sprinkle with the cheese, if using.
5) Bake until the turkey mixture is bubbling - ~30 minutes. Let stand for 5 minutes before serving.
From: A book called Thanksgiving 101
Posted By: AB Garbot, firstname.lastname@example.org. Via: Chile Head Mailing List
Post Date: Mon, 30 Nov 1998
|Turkey Street Tacos|
Sauté onion until tender and add garlic. Add chile powder and cumin. Cook until fragrant. Add turkey stirring until just heated. Add chiles, beer and stock. Bring to boil and simmer uncovered until most of the liquid is evaporated, about 20 minutes. Serve in flour tortillas. Garnish with scallions and cilantro.
Double handfuls as much as you can carry using two hands. 6 sliced jalapeños can be substituted for the New Mex. chiles.
|Cajun Cornbread Stuffing|
Cajun flavors, andouille sausage, corn bread, red bell pepper and cayenne pepper, combine in an excellent side dish that brings color and spice to the
Thanksgiving or Christmas table.
Buttermilk Corn Bread
Preheat oven to 350°F. Arrange corn bread on large baking sheet. Bake until slightly dry and toasted, about 20 minutes. Transfer to very large bowl; cool.
Melt butter in heavy large Dutch oven over high heat. Add sausage, pepper, green onions, shallots, celery, garlic, thyme, sage, allspice, cayenne and bay leaves and sauté until vegetables are just tender and mixture is very moist, about 15 minutes. Stir vegetable mixture into corn bread. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
To bake stuffing in turkey:
Add 1/2 up chicken broth to stuffing and mix thoroughly. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover tightly with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.Uncover stuffing and bake until top begins to brown, about 15 minutes.
To bake all stuffing in pan:
Preheat oven to 350°F. Butter 13x9x2-inch baking dish. Mix 1 1/2 cups chicken broth into stuffing. Transfer stuffing to prepared baking dish. Cover tightly with buttered aluminum foil. Bake until stuffing is firm and heated through, about 45 minutes. Uncover stuffing and bake until just beginning to brown to top, about 15 minutes.
Makes 10 servings.
From: Bon Appétit November 1994
|Irvine's "Scottish" Stuffing|
Simmer veggies in whatever fat you decide on(actually the bacon fat is best)add to the blended dry ingredients, including the seasonings, mix around well, and add the cold water to moisten, but not make wet...c'mon, if you guys have made haggis, then you know what I mean, stuff bird, if you have made too much, which we always do, wrap it in foil, and place in oven, after the bird is 2/3 done....this is a great stuffing to eat cold as well as hot from the turkey, or chicken, or spareribs rolled, or whatever! Cheers, Doug in BC
From: Doug Irvine in BC
Posted By: Doug Irvine in BC. Via:Chile Head Mailing List
Post Date: 11/21/98
|Jalapeno Corn Bread Stuffing|
Preheat oven to 400* F. butter 13x9x2 inch glass baking dish. Mix first 5 ingredients in large bowl. Whisk milk, eggs, and oil in medium bowl to blend. Add milk mixture to dry ingredients and stir just until blended. Transfer to prepared dish. Bake until tester inserted into center comes out clean, about 25 minutes. Cool.
Preheat oven to 375* F. Cut corn bread into 3/4" cubes. Place on baking sheet. Bake until dry but not hard, about 15 minutes. Transfer to large bowl.
Melt butter in heavy large skillet over medium-high heat. Add sausage; saute' until brown, about 6 minutes. Add onions, celery, jalapenos and garlic; saute' until tender, about 8 minutes. Stir in chili powder and cumin; saute' 2 minutes. Stir in nuts. Season with salt and pepper. Mix into cornbread. (Can be made 1 day ahead. Cover and refrigerate.) Butter 13x9x2 inch glass baking dish. Stir 1/2 cup chicken broth into stuffing. Season with salt and pepper. Reserve 8 cups for turkey. Mix 1 cup chicken broth into remaining stuffing to moisten. Transfer to prepared dish; cover with foil.
Bake covered stuffing alongside turkey for 45 minutes. Uncover stuffing and bake until top begins to crisp, about 25 minutes longer.
Makes 10 servings.
From: Goslowsky, George
Posted By:Goslowsky, George
Post Date: Thu, 20 Nov 1997
|Jim Campbell Bread and Sausage Stuffing|
Cut the bread into 1/4 inch croutons. Place on cookie sheets or shallow baking pans and dry well in a 200 degree oven stirring occasionally. This can be done the day before.
Pour chicken broth into a large saucepan or a stock pot. Add celery, onions, butter, sage, savory, and salt. Simmer until the celery and onions are tender.
Crumble the sausage into a large skillet and fry until most of the fat is rendered out but the sausage is still juicy. Drain off the fat.
Put the croutons in a very large mixing bowl (I use a dishpan) and stir in the sausage. Remove the broth/vegetable mixture from the heat and add the garlic. Pour over the croutons and mix well. Allow to stand for 10 minutes and mix well again. The dressing should be moist enough to form into a ball without crumbling. If not, add a little hot water.
Stuff the turkey and put the extra stuffing into a greased casserole.
Cook the turkey. Put the casserole in the oven with the turkey for the
last 30 minutes.
Note: mushrooms may be added if desired.
From: Stephen Tanner
Posted By: SBahrd@a-o.com (Stephen Tanner)
Post Date: Fri, 26 Dec 1997
|Sante Fe Christmas Turkey Stuffing|
In a large heavy skillet cook the kielbasa over moderate heat, stirring, until it is browned and transfer it with a slotted spoon to a large bowl. In the fat remaining in the skillet cook the onions and the celery, stirring, until they are softened and add them to the bowl. In the skillet sauté the pecans in the remaining fat and the butter over moderately high heat, stirring, until they are golden and add the mixture to the bowl with the stuffing, the corn bread, the sage, the parsley, and the chilies. Add enough of the broth to moisten the stuffing to the desired consistency and let the stuffing cool completely. Makes about 14 cups, or enough to stuff a 12- to 16-pound turkey with plenty to cook separately for those who like their stuffing less sinfully rich.
To Roast Peppers
Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or boil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
From: Gourmet December 1991
|Sausage Stuffing with Peppers|
In a big bowl, combine the sausage, onion and peppers and mix well. Add oregano, garlic and basil. When spices are distributed, add in the stuffing or croutons and stir until mixed thoroughly and of an even consistency. Press into an 8 inch square baking pan and bake for 25-30 minutes in the same oven as the turkey (the longer you leave it in, the browner and crustier the top and sides get- yum!)
From: Jonathan T. Smillie
Posted By:Jonathan T. Smillie
Post Date: Mon, 17 Nov 1997
|Southwestern Cornbread Stuffing|
Chilies and corn—staples of the southwestern diet—are the hallmarks of this stuffing. Its intense corn flavor comes from a mixture of corn bread, corn chips, corn kernels and cream-style corn. It gets its zip from poblano and jalapeño chilies.
Preheat oven to 325°F. Cut corn bread into 4 equal pieces. Crumble 3 pieces onto large baking sheet (reserve remaining piece for another use). Bake until slightly dry, about 20 minutes. Transfer to very large bowl.
Melt butter in heavy large skillet over medium-high heat. Add onions, bell peppers, all chilies, sage and oregano and sauté until vegetables are tender, about 10 minutes. Transfer to bowl with corn bread. Mix in cilantro, corn chips and corn kernels. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
To bake stuffing in the turkey:
Fill main turkey cavity with stuffing. Mix enough cream-style corn into remaining stuffing to moisten (about 1/2 to 3/4 cup cream-style corn, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 40 minutes. Uncover and bake until top begins to brown, about 15 minutes.
To bake all stuffing in pan:
Preheat oven to 325°F. Butter 13x9x2-inch baking dish. Mix in 1 1/4 cups cream-style corn into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until beginning to brown, about 20 minutes.
Makes 12 servings.
From: Bon Appétit November 1994
|Southwestern Cornbread Stuffing #2|
1. Preheat oven to 350 degrees.
2. Cook chorizos in small, heavy skillet until browned on all sides. Cut into 1/4-inch slices.
3. Mix cornmeal, salt, baking powder and baking soda in a medium bowl.
4. Stir chorizos and remaining ingredients together in a large mixing bowl until thoroughly blended. Add cornmeal mixture and mix well. Divide batter between 2 well-seasoned 10-inch cast-iron skillets (or bake in 2 batches).
5. Bake cornbread until top is brown and wooden toothpick inserted in center comes out clean, about 40 minutes. Let cool completely on wire rack, then crumble coarsely for stuffing. Makes about 13 cups.
From: Family.com Cookbook
Post Date: 11/21/98
|Southwestern Cornbread Stuffing #3|
Preheat the oven to 400 degrees. Spread out the corn bread cubes on a cookie sheet and bake until they are dried out, but not hard. Cook the chorizo in a large skillet until golden brown. Remove from the pan. Add the butter, onions, all of the peppers, and the thawed corn. Cook over medium heat until the vegetables begin to soften. Slice the chorizo into thin slices and return to the skillet. Place the corn bread cubes in a large bowl. Add the corn chips and cheese. In a separate bowl, beat the eggs. Blend in the sage, cilantro, and cream style corn until well blended. Add to the corn bread mixture and mix well. Fold in the vegetables and chorizo.
If you are stuffing the turkey: Lightly stuff the turkey right before placing in the oven. Make sure not to over stuff as the stuffing will expand during cooking. Place any extra in a small greased casserole and bake for the last half hour that the turkey is in the oven.
If you are not stuffing the turkey: Place in a large greased casserole and bake with turkey for 45 minutes.
|Chipotle Compote -- A cranberry relish|
Peel, core and dice pears and apples (medium). Heat oil on medium high until hot. Add pears, apples and raisins. Saute 3-5 min, or until soft.
Add 1/4 C Grand Marnier and deglaze pan. Add cranberries, chipotles, cinnamon, sugar, orange zest and orange juice. Stir and simmer for 40-45 minutes until it begins to thicken. Add nutmeg and 2nd 1/4 C of Grand Marnier and mix.
Refrigerate until ready to serve (cold).
Makes about 1 quart.
From: Michael Bowers... Head of Chile-Head Mail List
Posted By:Michael Bowers
Post Date: Thu, 20 Nov 1997
|Cranberry - Pineapple Chutney|
1. Rinse and pick over Cranberries, discarding stems or blemished berries. Peel, core and finely chop the Pineapple. Peel and grate or mince the Ginger. Seed and mince the Chili. Remove two strips of zest from the lemon with a vegetable peeler and extract the juice from the fruit. Tie the Lemon zest and spices (if using whole spices) in a piece of cheesecloth, or just add them to the pot.
2. Combine all ingredients in a saucepan. Because of the Cranberry's high acidity, they should not be placed in an aluminum or cast iron pan. Bring to a boil. Reduce heat and simmer the chutney for 8-10 minutes, or until the Cranberries begin to pop. Correct the seasonings, adding more sugar, vinegar and lemon juice as needed; the Chutney should be a little sweet a little sour and a little spicy. Refrigerate at least 2 hours, preferably overnight. Remove the cheesecloth bundle.
Yield: 4 Cups, or 6 - 8 servings
Prep Time: 15 Minutes
Cooking Time: 10 - 15 Minutes, plus 2 Hours or more for chilling
|Cranberry Orange, Cilantro Salsa|
Here, the classic cranberry sauce becomes a salsa. The traditional ingredients-cranberries and orange-are enhanced with decidedly untraditional ones, such as a poblano chili and cilantro.
Char red bell pepper and fresh poblano chili over gas flame or in broiler until blackened on all sides. Enclose pepper and chili in paper bag. Let stand 10 minutes to steam. Peel, seed and chop pepper and chili.
Mix sugar and orange juice in heavy large saucepan over medium heat, stirring until sugar dissolves. Remove from heat. Mix in chopped cranberries. Transfer mixture to large bowl. Cool to room temperature. Mix roasted pepper and chili, chopped hazelnuts and grated orange peel into salsa. (Can be prepared 1 day ahead. Cover and refrigerate.)
Mix in cilantro into salsa. Season to taste with salt and pepper.
Makes 2 1/2 cups.
From: Bon Appétit November 1997
|El Cocodrilo's Cranberry Citrus Salsa|
Makes approx. 4 cups
Combine all ingredients in a saucepan. Bring the mixture to a boil, then remove it from the heat and let it cool while stirring carefully - - - try not to split the cranberries! Chill before serving -- or serve the sauce hot.
Saute onion until opaque. Add garlic and saute lightly. Add remaining ingredients and heat thoroughly. The colors in this salsa are great. We serve this over grilled chicken breasts but it is also good used as a condiment with any dinner.
|Horeseradish/cranberry dip for Thanksgiving|
Mix together and serve with turkey. This a great cranberry addition for Thanksgiving.
|Mama Stamberg's Cranberry Relish Recipe|
Grind the cranberries & onion together. Add remaining ingredients and mix. Put in a plastic container and freeze. An hour before serving, move the container from the freezer to the refrigerator compartment to thaw. The relish will be thick, creamy, and shocking pink.
Makes 1 1/2 pints!
|Southwestern Cranberry Sauce|
1. With vegetable peeler, remove peel from lemon in 1-inch-wide strips. Cut strips crosswise into very thin slivers. Wrap and refrigerate lemon.
2. In 2-quart saucepan, heat all ingredients to boiling over high heat. Reduce heat to medium-low and simmer,
covered, until most of the cranberries pop and mixture thickens slightly, about 5 minutes, stirring occasionally.
Spoon into serving bowl; cover and refrigerate until well chilled, about 3 hours. Or, spoon into an airtight container
and refrigerate up to 4 days.
Yields: 2 cups
|Sweet Potato Pecan Salsa|
Bring large pot of water to boil, add sugar and salt and blanch sweet potatoes for 4 minutes. Drain sweet potatoes in sieve or
strainer and shock them under cold running water. Transfer to mixing bowl and add pecans. Rehydrate cranberries in enough
hot water to cover for 5 minutes. Drain and add to mixing bowl. In saucepan, cook maple syrup, chile powder and 1/4 cup
water together about 4 minutes over medium heat or until liquid is reduced by half. Let cool, add to mixing bowl with orange
juice and thoroughly combine. Serving suggestions: with turkey, ham or squab.
Yield: About 3 cups
From: THE GREAT SALSA BOOK by Mark Miller, © 1994
Posted By: This recipe is from the CompuCook website at www.compucook.com
Post Date: 11/18/97
Here's a pumpkin soup that ya'll are gonna love...and it's a much better use of pumpkin than that sweet marshmellow thing that we so often do for the holidays.The method:
Peel and cube potatoes and pumpkin into equal sized chunks heat some olive oil in a big pot and add the onion and garlic - saute a few minutes Add the chicken stock, potatoes and pumpkin meat, bring to a boil, reduce reat, add the scotch bonnet and spices of you choice. Cook over low heat, just simmering, for maybe two hours until the potatoes and pumpkin are mushy. Remove the scotch bonnet and bay leaf if you used one.
Transfer the mixture, in batches, to a food processor and puree till smooth.
Return the mixture to the pot, reheat and adjust seasonings - I added a splash of cognac.
Be forewarned that if you actually do use a scotch bonnet or habanero chile, this is a pretty spicy soup, even if you discard the chile. You
might experiment by removing the chile earlier in the process; but mine was delicious!
From: Bill Williams
Posted By:Bill Williams
Post Date: Thu, 20 Nov 1997
Preheat the oven to 350 degrees. In a saucepan, heat the oil over medium-low heat. Saute the rice, stirring constantly, until golden and crackling, about 5 minutes. Add the onions and serranos and cook until the onions just soften. Then add the garlic and saute until the aroma is released. Pour in the stock or water and tomato salsa, mixing well to combine. Transfer to a 4 quart baking dish or casserole. Cover with foil and bake until the liquid is absorbed and the rice is tender, 30 to 40 minutes. Stir and serve hot.
RED TOMATO SALSA
In a medium skillet, heat the vegetable oil over moderate heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or blender. Add the remaining ingredients and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible. Pour into a saucepan, and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Adjust the seasonings. Set aside to cool for table salsa or use warm for red rice or chilaquiles. Store in the refrigerator 2 to 3 days or in the freezer for weeks.
From: Mary Sue Milliken and Susan Feniger
Posted By: Food TV.Com
Post Date: 11/21/98
|Roasted Yellow Pepper Soup|
Preheat oven to 400 degrees. Place peppers on oiled cookie sheet and place in oven. Roast peppers, turning occasionally, for 20 to 30 minutes, until the skins puffs up and is mostly blackened. Place in bowl and cover with plastic wrap to sweat.
While peppers are roasting, melt butter over low heat and cook onion gently with salt, pepper, and cumin for 10 to 15 minutes, stirring occasionally, until translucent. Add garlic and cook until aroma is released. Sprinkle flour over and cook, stirring, another 5 minutes. Stir in stock or water and bring to the simmer. Turn off heat and set a food mill fitted with fine sieve over pot.
Unwrap the bowl of peppers; they should be very soft. Pull out and discard cores. Place contents of bowl, juice and all, into food mill and pass peppers through. Remove mill from pot and clean out pepper skins and seeds by rotating blade backwards. Whisk contents of pot thoroughly and simmer 10 minutes for the flavors to come together. Whisk in milk, pass through food mill again into clean pot, heat gently and serve.
Yield: 4 to 6 servings
You could also make this soup with red peppers. Better yet, make both and serve a ladle of each in the same bowl.
When you buy peppers for roasting, choose those with flat sides as the very curvy ones don=t roast evenly. Roasting over a flame results in roasted peppers with a firmer texture, perfect for salads etc. Oven roasting result in a softer pepper; using the food mill to puree eliminates the need to spend time peeling and seeding.
To make this meal even faster, you can roast and puree the peppers a day or two before. Roasted pepper puree also freezes beautifully.
From: Mary Sue Milliken and Susan Feniger
Posted By: Food TV.Com
Post Date: 11/21/98
|Whipped Chipotle Sweet Potatoes|
Preheat oven to 450°F. and line a baking sheet with foil.
Prick potatoes and bake in middle of oven 1 to 1 1/2 hours, or until very soft. Cool potatoes until they can be handled and scoop flesh into a bowl. With an electric mixer beat potatoes with chili paste, butter, and salt and pepper to taste just until smooth and spread in a buttered 2-quart shallow baking dish. Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Bring potatoes to room temperature before proceeding.
Reduce oven temperature to 350°F. Bake potatoes in middle of oven until hot, 20 to 25 minutes.
From: Gourmet November 1995
|Yukuon Gold Gratin with Chiles, Cilantro & Cheese|
Preheat oven to 400°F. Char chilies over gas flames or in broiler until blackened on all sides. Enclose in paper bag;
let stand 10 minutes. Peel, seed and chop chilies.
Butter 13x9x2-inch glass baking dish. Sprinkle garlic over bottom of dish. Arrange 1/4 of potatoes in dish. Sprinkle with salt and pepper, then with 1/3 of chilies and 1/3 of cilantro. Repeat layering of potatoes, chilies and cilantro 2 more times, seasoning potatoes with salt and pepper. Top with potatoes. Pour broth over, then cream. Sprinkle with salt and pepper.
Tent dish with foil. Bake until potatoes are tender, about 1 hour 15 minutes. Uncover. Sprinkle cheeses over potatoes. Bake until liquid thickens, about 15 minutes. Cool slightly. Sprinkle with cilantro.
From:Bon Appétit, November 1997 Via: Epicurious Food
Posted By: Pepper Fool
Post Date: 11/20/98
|Cayenne Pumpkin Pie|
Preheat oven to 425 degrees F. Combine all the ingredients, except the pie crust, in a mixing bowl, beat them together until smooth. Pour mixture into the pie shell and bake for 15 minutes. Reduce oven to 350 degrees F and bake for another 35 minutes or until set. Cool and serve topped with whipped cream.
Notes: This is deceptively hot, so make it once with these amounts and adjust from there. Make sure that you have the whipped cream to cool the heat if it is too hot.
NOTES : Makes one 9" pie.
Origin: Chile-Heads Recipe Collection
Posted By: Shade
|Cranberry Jalapeno Cookies|
Place flour in bowl of food processor. With processor running, drop in chunks of the cream cheese and butter. Process until dough is formed.
(Alternatively, mix the cream cheese and butter in a large mixing bowl by hand or with electric beater. Slowly blend in flour until dough is formed.)
Wrap dough in wax paper or plastic wrap. Chill for at least one hour.
While the dough is freezing, make the cranberry mixture:
Place the water and vinegar in a 3-quart saucepan. Bring to a boil and let boil 5 minutes. Add the jalapeno peppers and the sugar. Return to a boil and let boil 5 minutes. Mix in the cranberries. Return to a boil and let boil 5 minutes. Remove from the heat and pour onto jelly roll pan. Chill for at least one hour.
When ready to assemble the cookies:
Dust work surface with confectioners' sugar. Working with a small chunk of dough, roll dough to about 1/4" thick. Cut dough into 2" squares. You can re-use the dough scraps. Place dough squares on cookie sheet sprayed with vegetable oil spray (do not *grease* the pan or you'll have a real mess!).
Put about 1 t cranberry-jalapeno relish in the center of each dough square. Bring 2 corners of the dough-square up and seal well. (Cookie should be shaped something like this:
/\ / \ <--- Cranberry exposed here | \ / |<--- Dough | / \ | \ / <--- Cranberry exposed here \ /
Bake 12 minutes at 350 degrees. If cookies unfold during baking, press them back into shape while warm. Cool on rack. Dust lightly with confectioners' sugar.