Posts Tagged ‘sage’


Holiday Stuffing

November 21, 2017

I’m not going to lie: I love stuffing out of the box. It’s so easy, and I like how it tastes. This year, however, I decided to try making a simple vegetarian stuffing for a Friendsgiving celebration. We enjoyed every last bite.

20171111 Stuffing

You will need:

  • 12 T unsalted butter, divided
  • 2 large onions, minced
  • 6 stalks of celery, minced (can include the leaves)
  • 2 large apples, peeled, cored and chopped (suggest using a tart apple)
  • 3 T fresh poultry herbs (whatever combination you have on hand; suggest some combo of sage, thyme and rosemary)
  • 3 c unsalted vegetable stock
  • 2 eggs
  • 2 T garlic powder
  • 1/2 t paprika
  • 1/2 t pepper
  • 1/4 t salt
  • 16 c stale bread, cubed

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. In a large nonstick skillet, melt 8 tablespoons of the butter over medium heat.
  3. Add the onions, celery, apple, and fresh herbs. Saute for 5 minutes to allow to soften.
  4. Add the vegetable stock to the skillet and bring to a boil. Remove from heat.
  5. In a small mixing bowl, whisk together the eggs with 2 T garlic powder, paprika, pepper and salt.
  6. In a large mixing bowl, toss the bread with the egg mixture.
  7. Slowly mix in the vegetable stock mixture and toss to ensure even coating on the bread.
  8. Spread the stuffing in the prepared baking dish.
  9. Cut the remaining 4 tablespoons of butter into roughly 16 pieces.
  10. Sprinkle the top of the stuffing with the butter.
  11. Cover loosely with aluminum foil.
  12. Bake for 40 minutes.
  13. Remove the aluminum foil and bake another 20-30 minutes, or until golden.

Italian Sausage and Pumpkin Stuffed Shells

November 14, 2017

We enjoy all sorts of pasta in our house, including stuffed shells. My son also loves sausage. These shells are perfect for the fall: they have a little spice from ground Italian sausage and extra creaminess from a little pumpkin puree snuck into the mix.

You will need:

  • 1 box jumbo shells, parboiled and rinsed in cool water according to directions
  • 1 lb Italian sausage, removed from casings, crumbled and browned
  • 1 c ricotta cheese
  • 1 c pumpkin puree
  • 1 egg, lightly beaten
  • 3 T fresh sage, finely minced
  • 1 T garlic powder
  • 1/2 t pepper
  • 1/4 t salt
  • 1/2 c grated Parmesan
  • 1/2 c shredded Italian cheeses
  • 2 jars of your favorite tomato sauce

Then you will…

  1. Preheat your oven to 350 degrees. Spread a thin layer of sauce on the bottom of a 9×13 baking dish.
  2. In a large mixing bowl, combine the cooked sausage with the ricotta, pumpkin, egg, sage, garlic, pepper salt and grated Parmesan.
  3. Stuff a shell with the sausage mixture and place in the prepared baking dish.
  4. Repeat until you can’t fit more shells in the dish.
  5. If you end up with extra sausage mixture, sprinkle it over the tops of the shells in the dish.
  6. Spread enough sauce over the tops of the shells to cover them.
  7. Cover loosely with aluminum foil.
  8. Bake for 30 minutes and remove from oven. Remove the foil and set the foil aside.
  9. Sprinkle the top with shredded Italian cheese.
  10. Bake another 10-15 minutes, or until the cheese is melted and bubbly.
  11. Allow to rest at least 5 minutes before serving.

20171027 Pumpkin Shells 01


Dry Brined Roast Turkey with Gravy

December 10, 2014

Dry brining seems to be very popular these days. I figured I would give it a shot this year, and so I updated my herb paprika roast turkey recipe. It’s got the same mixture of flavors but there is an extra salt rub about 24 hours before you are ready to roast that ups the ante on this holiday main dish.

You will need:

  • 1 stick unsalted butter, room temperature
  • 1 lemon, zested and quartered
  • 1/4 c fresh sage, finely chopped
  • 3 sprigs fresh sage
  • 3 T fresh rosemary, finely chopped
  • 3 sprigs fresh rosemary
  • 1 t paprika
  • 1/2 c kosher salt
  • 12-14 lb turkey (serves roughly 8)
  • 3 cloves garlic, peeled
  • 2 T olive oil
  • Salt and pepper, to taste
  • 1.5 c stock (I used turkey, but chicken would also work), divided
  • 1/3 c flour
  • 1/2 c water
  • 1/2 c white wine

Then you will…

  1. Put the butter in a small bowl.
  2. Stir in the lemon zest, sage, rosemary and paprika to make a compound butter.
  3. Clean your turkey. Pat dry.
  4. Spread the compound  butter under the turkey’s skin.
  5. Put a liberal pinch of kosher salt in the cavity.
  6. Rub the remaining salt on the outside of the turkey.
  7. Refrigerate (breasts up) uncovered for 24 hours.
  8. Brush off the extra salt and pat the turkey dry.
  9. Set the turkey on a roasting rack in a sided pan, breasts up.
  10. Fill the cavity with the quartered lemon, sage sprigs, rosemary sprigs and peeled garlic.
  11. Rub the olive oil on the outside of the turkey.
  12. Season the bird liberally with salt and pepper.
  13. Tie the legs together with kitchen twine.
  14. Allow the turkey to sit for 1 hour on the counter before roasting.
  15. Make sure your oven rack is in the lower third of the oven and that other racks are high enough to fit the turkey in the oven.
  16. Preheat the oven to 425 degrees.
  17. Roast for 30 minutes.
  18. Reduce the temperature to 325. Continue roasting until the thickest part of the thigh (not touching bone) registers 155 degrees. This should take 2 to 2.5 hours longer.
  19. Remove the turkey from the oven.
  20. Tilt the turkey to pour the juices from the cavity into the roasting pan.
  21. Move the turkey to your cutting board. Tent with tinfoil and allow to rest 30 minutes.
  22. Pour the drippings into a gravy separator.
  23. In a small bowl, whisk together 1/2 cup of the stock with the flour.
  24. Return the drippings (minus the fats) to the roasting pan.
  25. Heat the drippings over medium heat.
  26. Whisk in the flour/stock mixture, the water and wine.
  27. Cook until thickened to the desired consistency.
  28. Season with pepper to taste and serve with your roasted turkey!

20141127 Dry Brined Turkey

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