I found this recipe a few years ago from the Rachael Ray website. I now, use my leftover Sage Stuffing for the recipe. It is modified from it's original version. If you want her original version got to Rachael Ray and look it up. Here is my version:
Ingredients
Use leftover Thanksgiving Stuffing (about 2 cups)
2 pounds ground all-white turkey (or a mix of dark and white meat)
1 Tbsp poultry seasoning
1 large egg
Salt and ground black pepper
1 cup chicken stock
1 Tbsp Olive Oil
In a medium-size bowl, add the stock and the stuffing (basically, you are remoisting the stuffing...however, if you find that your stuffing is pretty moist then omit the stock or the loaf will be too wet). Toss around, letting the stuffing soak up the liquid, then add it to the bowl with the turkey. Mix everything together well, then throw it into a bread pan or loaf pan. Coat with olive oil, transfer to the oven and roast until brown and cooked through, about an hour.
I usually use up all the rest of the sides from Tday...green beans, mashed potatos, cranberry sauce. Delish!
Monday, November 30, 2009
Pumpkin Curry Soup
I used fresh pumpkin for my soup. I have made this every year for the past 10 years. Every year, I do something a little different this year was no exception. Sometimes, I use different squashes, but always the same basic recipe.
Ingredients:
3-4 cups fresh pumpkin (or any squash acorn is really good, butternut squash is just as yummy). You can use canned if you want (it is just not the same ;)
1 Large onion (or 2 med-small ones), finely chopped
2-3 Tbsp butter
1 Tbsp flour
3 cups chicken stock
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp poultry seasoning
1/2 tsp curry (you can add more if you want a stronger curry flavor...I like just a hint)
1 cup 2 % milk (you can use heavy cream if you wish, I do sometimes, however, I do not always have it on hand and I find whole milk or 2 % works just fine)
Fresh Pumpkin or any squash~ wash squash, cut in half, discard seeds and the stringy stuff inside (sometimes I roast the seeds, but usually, I toss them). Cut squash in large pieces, and steam till tender. Cool, scrape and mash, then set aside.
Next, in a medium pan on medium heat, melt butter, saute onion till tender, add flour, cook flour with onions for 2-3 min. Gradually, add in chicken broth (it works best if all ingredients are ready to go!), the pumpkin, let cook for about 15 min, then add all seasonings. If your soup is not smooth...at this point you can use some sort of hand held blending device to make it smooth...I like mine a little more chunky. Then add milk. Let simmer...do not boil...or cook on high.
Laddle in to bowls, sprinke with a little parmesan cheese and fresh pepper. Delish!!! It is even better the next day or couple days.
Ingredients:
3-4 cups fresh pumpkin (or any squash acorn is really good, butternut squash is just as yummy). You can use canned if you want (it is just not the same ;)
1 Large onion (or 2 med-small ones), finely chopped
2-3 Tbsp butter
1 Tbsp flour
3 cups chicken stock
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp poultry seasoning
1/2 tsp curry (you can add more if you want a stronger curry flavor...I like just a hint)
1 cup 2 % milk (you can use heavy cream if you wish, I do sometimes, however, I do not always have it on hand and I find whole milk or 2 % works just fine)
Fresh Pumpkin or any squash~ wash squash, cut in half, discard seeds and the stringy stuff inside (sometimes I roast the seeds, but usually, I toss them). Cut squash in large pieces, and steam till tender. Cool, scrape and mash, then set aside.
Next, in a medium pan on medium heat, melt butter, saute onion till tender, add flour, cook flour with onions for 2-3 min. Gradually, add in chicken broth (it works best if all ingredients are ready to go!), the pumpkin, let cook for about 15 min, then add all seasonings. If your soup is not smooth...at this point you can use some sort of hand held blending device to make it smooth...I like mine a little more chunky. Then add milk. Let simmer...do not boil...or cook on high.
Laddle in to bowls, sprinke with a little parmesan cheese and fresh pepper. Delish!!! It is even better the next day or couple days.
Sage Stuffing
Ingredients:
8 cups of coursely chopped bread (you can use any kind of bread or stuffing bread some boxes have two bags use both)
1/4 cup finely chopped fresh sage
1 cup (one stick) unsalted butter
2 Tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 cup finely chopped celery
1 medium apple chopped
1 large egg, lightly beaten
1 cup turkey giblet stock or low-sodium chicken broth
1/2 cup parmesan cheese (for topping)
about....1 tsp salt, pepper, poultry seasoning
PreparationPreheat oven to 325°F.
If you are using fresh bread crumbs: spread all bread crumbs in 2 shallow baking pans and bake in upper and lower thirds of oven until dry, about 15 minutes total. Cool crumbs in pans on racks, then transfer to a large bowl and stir in sage, salt, pepper and poultry seasoning.
Melt butter and olive oil in a 12-inch heavy skillet over moderate heat, then add onions and garlic cook, stirring occasionally, until onions are softened, 8 to 10 minutes. Add celery and apple cook, stirring occasionally, 5 minutes. Transfer to bowl with crumbs and toss well. Add egg and stock, toss well.
Transfer stuffing to a buttered 2 1/2- to 3-quart shallow baking dish. Top with parmesan cheese. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
Note:
*Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered. Bring to room temperature before baking.
8 cups of coursely chopped bread (you can use any kind of bread or stuffing bread some boxes have two bags use both)
1/4 cup finely chopped fresh sage
1 cup (one stick) unsalted butter
2 Tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 cup finely chopped celery
1 medium apple chopped
1 large egg, lightly beaten
1 cup turkey giblet stock or low-sodium chicken broth
1/2 cup parmesan cheese (for topping)
about....1 tsp salt, pepper, poultry seasoning
PreparationPreheat oven to 325°F.
If you are using fresh bread crumbs: spread all bread crumbs in 2 shallow baking pans and bake in upper and lower thirds of oven until dry, about 15 minutes total. Cool crumbs in pans on racks, then transfer to a large bowl and stir in sage, salt, pepper and poultry seasoning.
Melt butter and olive oil in a 12-inch heavy skillet over moderate heat, then add onions and garlic cook, stirring occasionally, until onions are softened, 8 to 10 minutes. Add celery and apple cook, stirring occasionally, 5 minutes. Transfer to bowl with crumbs and toss well. Add egg and stock, toss well.
Transfer stuffing to a buttered 2 1/2- to 3-quart shallow baking dish. Top with parmesan cheese. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
Note:
*Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered. Bring to room temperature before baking.
Wednesday, November 25, 2009
Pumpkin Pie Spice Cookies
These cookies are to die for! Beware...you cannot eat just one...and everyone will be coming back for seconds and thirds. My boys love these cookies. They would eat a whole batch if I let them.
Ingredients
*2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 cup butter, softened
*1 1/2 cups white sugar
*1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
NOTES:
*You can use 1/2 white flour, 1/2 wheat flour, however, your cookie will come out a little more dense vs cakey.
*You can use 1/2 brown sugar and 1/2 white sugar with the same results.
*If you want substitue with 1cup fresh pumpkin or 3/4 cup persimmon pulp (the persimmon pulp is a little more watery than the pumpkin squash).
*Lastly, you can add walnuts, and or raisins or cranberries.
Ingredients
*2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 cup butter, softened
*1 1/2 cups white sugar
*1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
NOTES:
*You can use 1/2 white flour, 1/2 wheat flour, however, your cookie will come out a little more dense vs cakey.
*You can use 1/2 brown sugar and 1/2 white sugar with the same results.
*If you want substitue with 1cup fresh pumpkin or 3/4 cup persimmon pulp (the persimmon pulp is a little more watery than the pumpkin squash).
*Lastly, you can add walnuts, and or raisins or cranberries.
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