With Thanksgiving just around the corner, I thought it would be a good time to ask all of you to share your favorite recipes. And here’s a little incentive: the best one will receive a cookbook and have your recipe shared in the paper.
Please send me your favorite original recipe or adaptation via e-mail at adice@kitsapsun.com. It can be anything from sides to desserts. Food columnist Ann Vogel and I will choose the winner. I’ll also share your recipes on the Food Life blog.
I look forward to seeing what great things people in Kitsap are eating for the holidays!
This recipe is for left over stuffing.
– 6 boneless split chicken breast or 6 boneless pork chops
– 12 oz shredded Monterey Jack cheese
– 1 small can cream mushroom soup
– Mrs. Dash, sea salt and fresh ground pepper
Spray a 9 x 13 glass pan with vegetable spray and place meat on bottom of pan. Layer cheese on top then layer with stuffing. Place another layer of cheese over the stuffing. Pour mixture of soup and one can of water over meat, stuffing and cheese. Bake at 350 for an hour. Turn oven off and put one more layer cheese on top. When completely melted remove from oven. Serve with steamed vegetable or salad and warm rolls.
By the time I finish making the Cornbread Stuffing, I have enough for several of my neighbors to take to their Thanksgiving dinner.
Corm Bread Stuffing
Before you start, place the neck and gizzards in water and bring to a boil for about 25-35 minutes.
1 C chopped onions 4 cups bread crumbs or cubes
1 C chopped celery 1 T chopped parsley
3 t poultry seasoning ½ t salt
½ C butter or vegetable oil 4 cans (or more) of chicken or turkey broth
4 cups corn bread crumbs (plus the broth from the gizzards)
Sage (lots of sage)
Saute onion, celery, sage and poultry seasoning in melted butter (or vegetable oil). Do not brown. Combine with cornbread crumbs, bread crumbs and parsley. Add Sea salt, 1-3 cups of turkey broth and toss lightly with a fork until well mixed.
Now here is where I put my foot in it: You don’t want a dry dressing so when you mix it, it should be almost like pudding in texture. The bread will soak up the moisture; make sure it is soupy like.
For more flavor: pull the meat of the neckbone and chop the gizzards very finely, preferable in a food-processor. Add one cooked Jimmy Dean sausage, (Maple or Sage flavor both work well). Add 4 tablespoons of apple sauce. If you can’t taste the sage, you haven’t used enough.
Place in a preheated oven at 375 for 1 hour; check after the first 30 minutes to make sure it is not browning too fast, cover with aluminum and continue to bake for the additional 30 minutes.
Insert a toothpick in the center, it should come out clean. Let it rest for 15-20 minutes before serving.
Dang. I do not have all the details with me today. I will post mine tomorrow.
Apple Cream Pie
1 Cup Heavy Whipping Cream (liquid)
4 tablespoon Flour (heaping)
3/4 Cup Sugar (organic tastes best)
Cinnamon to taste ( I like a lot but that is just me)
4 to 5 Golden Delicious Apples (do NOT substitute any other apple variety)
1 Deep Dish Pie Shell (I use premade frozen)
Mix everything, except apples, together in a big mixing bowl and set aside for 1 hour. Ingredients will have a slight reaction and some rising will occur. This is ok.
Peel and core apples. Cut length wise into quarters. Slice length wise into thin slices between approximately 1/8 to 1/4 inch thick. Fill pie shell with apple slices to determine correct amount to be used. I make sure it is full and has a nice mound. Once the apple slices are mixed with the liquid a significant amount of settling will occur.
Mix apples and liquid together in the bowl. Pour into the pie shell. Sprinkle additional cinnamon sparingly on top for taste and color.
Bake 350 degrees for 50 minutes. Let pie cool and serve room temp or chilled. This is a great pie to make up the day before and travels really well once it is chilled.