Stuffingtons Post 2019

New twists on old themes. For the Stuffings.

This year instead of Pepperidge Farm. Williams Sonoma Focaccia Stuffing Mix with Mediterranean Herbs and Cornbread Stuffing Mix with Sage.


Focaccia Sausage Mushroom With Scallions & Red Onions

Serves 10
In a large stockpot in a little olive oil brown 2 small red onions diced, 1 large package Crimini mushrooms quartered, 2 hot Italian sausages and 2 sweet Italian sausages, crumbled out of their casings. Season with oregano, basil, ground black pepper to taste. Add a small bunch scallions sliced green and white parts. Stir. Make 1 package of the Focaccia stuffing as directed. If calls for water use low sodium chicken broth instead. Stir into the sausage mushrooms and onions until loosely blended. Pour into a deep baking dish, cover and bake at 350-375 degrees until cooked through. Cool in an oven-ready serving dish. Cover and refrigerate until ready to serve. When ready to serve bring to room temperature and heat through uncovered in the oven at 350 degrees until brown on top.

For those with onion allergies. Omit the scallions and onions and can add a small finely diced root vegetable instead. Parsnips, turnip.


Cornbread Celery Apple

Serves 10
In a large stockpot in a little olive oil, brown 2 small Vidalia onions diced, 1 bunch celery hearts, sliced and diced, and 2-3 green tart apples peeled, cored and diced. Stir. Can omit onions. Make 1 package of the Cornbread Stuffing as directed using Chicken Stock or Vegetable Stock instead of water. Stir into the celery apple mix and loosely blend. Season with celery salt, white ground pepper, thyme to taste. Pour into a deep baking dish, cover and bake at 350-375 degrees until cooked through. Cool in an oven-ready baking dish. Cover and refrigerate until ready to serve. When ready to serve bring to room temperature and heat through uncovered in the oven at 350 degrees until brown on top.

Thanksgiving Braised Short Ribs

Turkey is boring. We prefer this rich late autumn feast instead.  Serves 8.

6 + lbs. short ribs cut 1/2″ thick and of like sizes. This recipe takes a whole bottle of red wine, so a French Beaujolais works well. It’s not too expensive, but good enough to be the main ingredient. The meat has to marinate overnight in the mirepoix.

For the marinade:

2 cups sliced celery
2 cups sliced carrots
1 cup sliced parsnips on a slant
2 cups sliced leek
2 cups parsley sprigs
1 tsp. juniper berries or 1/4 cup gin
1 bottle red wine
1/2 cup red wine vinegar
2+ tsp. red, green, black whole peppercorn mix
Any leftover celery, carrot, parsnip chunks

Ditched the old glass baking dishes when we moved to the City, so using large freezer bags this year. Divide the short ribs into two large bags and add half of the marinade to each. Ziploc and put in a large bowl in case there is any leakage. Refrigerate overnight.photo-50

Before cooking take baggies out of the refrigerator and pour into large bowl. Take out the short ribs and pat dry on paper towels. Let all come to room temperature.

To Cook:

Preheat oven to 375 degrees. Strain the vegetables from the marinade liquid in a bowl. Reserve both liquid and strained veggies separately.

Dust short ribs with a little flour on all sides. In a large stock pot, brown meat on all sides, in a little olive oil. Brown in stages so not crowded. Remove meat from pot with tongs to a large bowl after each browning stage.

Add the strained vegetables to the pot and brown. Add 1/3 cup tomato paste to the middle of the pot and brown. Bring the vegetables into the paste and stir.

Return the meat and add the wine liquid from the marinade to the stock pot. Turn to medium high heat. Stir all veggies, meat, wine marinade lightly to blend. Cover and place pot on middle rack in oven at 375 degrees for 1 1/2 hours.

Peel 3 cups cipollini onions, add to the pot and stir in. Cover again and bake for another 1 hour until meat is tender. Add chicken broth if needed to keep meat covered and moist.

Uncover the pot and bake for another 20 minutes to brown. Remove pot from oven.

Serve with mashed turnips or horseradish mashed potatoes. Or both.

Happy Thanksgiving!

Cornbread Celery Apple Stuffing

When not hosting Thanksgiving, bring stuffings. This is my fave.

Make 2 bags Pepperidge Farm Cornbread stuffing as directed.

Separately, in a large skillet, in a little olive oil, brown one sweet onion, coarsely chopped. Add 2 cups peeled, cored, chopped tart green apples, 2 cups thickly sliced celery stalks. Brown. Add ground black pepper, garlic powder to taste.

Blend mixture loosely into the cornbread stuffing. Put in a baking dish in 375 degree oven covered until heated through.

When ready to eat at your host’s home, pop into a hot oven uncovered to reheat and crisp on the top before serving.

Baked Turnip Casserole

Perfect side with Osso Buco, Braised Oxtails or even the traditional Thanksgiving Day turkey. Smooth. Nutty. Delicious.

Chop a large peeled turnip into small chunks and cover with water in a saucepan.

Cover and boil until chunks are tender. Drain. Let cool to room temperature.

In a bowl, hand mash with a 1/4 stick butter and 1/4 cup milk. Season with salt  & pepper to taste.

Stir in 1/2 cup plain yogurt, and add a pinch of cayenne. With a hand mixer, blend until smooth and creamy.

Pour into a casserole dish and bake at 400 degrees for 20 minutes or until brown on top.