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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Traditional Bread Stuffing

Published by: Sarah

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comments:
  • Nov
  • 10

I love “Pepperidge Farm” stuffing, but not all the sodium that comes with it. So, I looked at the ingredients & came up with this recipe. I tasted them side by side & could NOT tell the difference! This is also a great make ahead recipe as well as freezer friendly. It is written in, what I call, “easy preparation mode.” Just be […]

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I love “Pepperidge Farm” stuffing, but not all the sodium that comes with it. So, I looked at the ingredients & came up with this recipe. I tasted them side by side & could NOT tell the difference! This is also a great make ahead recipe as well as freezer friendly. It is written in, what I call, “easy preparation mode.” Just be sure to have all the ingredients before starting.

Preheat oven to 400 degrees.

In a small bowl combine & set aside:
 ½ tsp Onion Powder
 2 tsp Dried Thyme
 1 tsp Dried Rosemary
 1 tsp Dried Marjoram
 2 tsp Dried Parsley
 3 T Dried Minced Onion
 2 Dash Celery Salt
 ½ tsp Salt
 1½ tsp Fresh Ground Black Pepper

Chop & set aside:
 1½ T Fresh Sage
 ½ – ¾ c. Flat Leaf Parsley

Cube:
 2 loaves Stuffing Bread (or thick sliced bread)

Place bread on a sheet pan & bake until golden brown.
Remove & let cool.
Place in a large mixing bowl.

Melt:
 
1 stick Butter

Sauté in until softened:
 1 Lg. Onion, diced
 2 Stalk Celery, diced
 2 Clove Garlic, minced

Remove from heat, add fresh herbs & seasonings.
Stir well to combine.
Add to bread cubes & mix well.
Allow to cool before stuffing bird. ** 
Place extra in a buttered baking dish & bake @ 350 for 30 minutes.

** NOTE: If not stuffing a bird, add a little chicken stock to your stuffing. And, PLEASE, make your own. Just search “stock.” Or, if you must use store bought, use a low sodium brand 🙂

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Apple Bread Stuffing

Published by: Sarah

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comments:
  • Nov
  • 10

This recipe came from a friend who’s cooking skills surpass my own. Enjoy! ½ Loaf Dense White Bread 4 Slices Bacon 2 T Butter 1½  Stalks Celery, minced ¼ lg. Onion , minced ½ C Chicken Stock ½ C Apple Pie Filling ½ tsp Fresh Rosemary, chopped 1 tsp Fresh Sage, chopped Salt & Pepper, […]

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This recipe came from a friend who’s cooking skills surpass my own. Enjoy!

½ Loaf Dense White Bread
4 Slices Bacon
2 T Butter
1½  Stalks Celery, minced
¼ lg. Onion , minced
½ C Chicken Stock
½ C Apple Pie Filling
½ tsp Fresh Rosemary, chopped
1 tsp Fresh Sage, chopped
Salt & Pepper, to taste

Cut bread into cubes & toast @ 350° until golden.
Remove & let cool.
Place in a bowl.
Render bacon until crisp & drain on paper towels.
Add butter to pan.
Add onion & celery.
Saute until translucent.
Add to bread.
Add remaining ingredients & stir well to combine.
Stuff bird or bake for 1 hour @ 375°.

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Turkey Three Ways

Published by: Sarah

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comments:
  • Nov
  • 10

For Thanksgiving, Christmas  or any time, these recipes will please the pallet and your guests. ONE:  One (begin 1 day ahead): 2 lg. Onions, chopped 1 stick Butter, softened Fresh Thyme, Sage, Rosemary & Parsley, chopped Salt & Pepper s 3 c. White Wine or Apple Cider 1 lg. Thyme Bundle 2 Bay Leaves Combine butter, […]

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For Thanksgiving, Christmas  or any time, these recipes will please the pallet and your guests.

ONE:  One (begin 1 day ahead):
2 lg. Onions, chopped
1 stick Butter, softened
Fresh Thyme, Sage, Rosemary & Parsley, chopped
Salt & Pepper
s
3 c. White Wine or Apple Cider
1 lg. Thyme Bundle
2 Bay Leaves

Combine butter, salt & pepper and herbs.
Smear butter under the skin on the breast meat & legs.
Truss the bird (do not stuff).
Refrigerate over night.
Preheat oven to 500 degrees.
Place onions in the bottom of a lg. roasting pan.
Place turkey on the onions & add the wine or cider.
Add the thyme bundle & bay to the bottom of the pan
Salt & pepper the outside of the bird.
Bake @ 500 degrees for 40 minutes.
Turn oven down to 350 degrees.
Bake until internal temperature reaches 151 degrees (about 2 hours for a 16# bird).
Remove from oven, cover with foil & let rest for 1 hour.
Place bird breast side down on a carving board.
Cover with foil & let rest while preparing gravy.

TWO:
2 lg. Onion, quartered
2 Oranges, halved
2 Lemons, halved
Salt & Pepper
One 14 – 16 lb. Bird
3 c. White Wine
1 lg. Thyme Bundle
2 Bay Leaves

Preheat oven to 500 degrees.
Fill cavity with onion, 2 orange halves & 2 lemon halves.
Slice 1 half of the orange into rounds & do the same with the lemon.
Slide fruit between skin & breast meat.
Squeeze the juice from the remaining fruit over the bird & season with salt & pepper.
Add the wine, thyme bundle & bay to the bottom of the pan
Bake @ 500 degrees for 40 minutes.
Turn oven down to 350 degrees.
Bake until internal temperature reaches 151 degrees (about 2½ hours for a 16# bird).
Remove from oven, cover with foil & let rest for 1 hour.
Place bird breast side down on a carving board.
Cover with foil & let rest while preparing gravy.

THREE:  (begin 1 day ahead):
5 c. Salt
1 gallon Apple Cider 
Water
Lots of  Fresh Sage, Thyme, Rosemary & Parsley
One 14 – 16 lb. Bird
3 c. White Wine or Apple Cider
1 lg. Thyme Bundle
2 Bay Leaves

Combine cider, salt & herbs in a large pot.
Place turkey in the brine & add enough water to cover the bird.
Brine for 24 hours in the refrigerator.
Preheat oven to 500 degrees.
Place a rack in a roasting pan.
Place the bird in the rack.
Add the wine or cider to the bottom of the pan.
Add the thyme bundle & bay to the bottom of the pan
Bake @ 500 degrees for 40 minutes.
Turn oven down to 350 degrees.
Bake until internal temperature reaches 151 degrees (about 2 hours for an un-stuffed 16# bird).
Remove from oven, cover with foil & let rest for 1 hour.
Place bird breast side down on a carving board.
Cover with foil & let rest while preparing gravy.

For The Gravy:
Pan Drippings
Flour (may sub cornstarch for gluten free gravy)
24 oz. Chicken Stock **
½ c. Brandy
2-3 T. Heavy Cream

Strain cooking liquid into a large Pyrex bowl or measuring cup.
Allow the “grease” to separate.
Place the grease to a large skillet.
Over medium heat stir in enough flour to make a thick roux.
Cook & stir 5 minutes.
Add the separated drippings & stock.
Whisk until thickened.
Add the brandy & heavy cream

**Add more stock or water to desired consistency.
 

 

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