Recipes tagged with « Stuffing »
Apple Sausage Stuffing
Sausage and apples mingle with crisp bacon and celery in a rustic bread stuffing. Aromatics build layers; mustard and cinnamon give subtle warmth. Moist but slightly crisped top from broiling. Uses stale sourdough cubes for texture contrast. Practical substitutions included for bacon and apples. Teaches doneness cues beyond a timer, focusing on aromas and texture notes.
Holiday Turkey Roast
A brined and stuffed turkey roast with a fruit-infused pork filling and robust fortified wine sauce. The main protein is lightly brined to retain moisture, then opened flat, spread with a mixed sweet-savory farce, rolled, tied, and roasted until the internal temperature hits the safe threshold. The cooking juices form the base of a thickened pan sauce elevated with aromatics and fortified wine. Ideal for holiday tables where turkey needs a fresh twist. Serve with classic sides like mashed potatoes or green beans to balance the rich flavors.
Roast Stuffed Turkey with Sage Apple
Whole turkey dry-brined two days, stuffed with pork and veal meatloaf mix, rustic bread cubes toasted crisp, sautéed onions and celery. Apple compote replaces plain for sweet moisture; fresh sage swapped for rosemary to shift aroma. Bacon blanket on stuffing. Oven roasted 3+ hours slow, skin crisped, internal temp monitored. Pan juices deglazed with brandy and white wine then thickened with browned flour roux, hint nutmeg. Sauce reduced for richness, balanced salt pepper. Traditional sides fit but optional. Sensory cues prime doneness—skin golden, juices clear, meat firm. Recipe tweaked for texture, depth, aroma; timing adjusted +/- 5%. Terrain for confident hands and eyes—trust senses over clocks.
Apple & Butternut Stuffing
A savory loaf combining butternut squash cubes, apples, diced pancetta, ground pork, and crunchy walnuts. Baked until golden firm. Uses bread cubes soaked in chicken broth, flavored with Dijon mustard and subtle garlic. A twist with replacing celery by fennel and swapping pork with ground turkey. Cook times tweaked for a firmer texture. Olive oil cooks the vegetables and meat till tender and browned. Eggs bind everything. Goes great with roasted poultry dishes.