Recipes

[RespectLife]

@ChiliPepper 

That turkey is absolutely amazing!!!

Brilliant!  Incredible!

Thanks for posting!

[RespectLife]

@ChiliPepper 

What's not to like?

Bacon, Bourbon.....I guess only the sprouts are not to like!   LOL

HEEEEEEEEEEEEEEE !!!

[ChiliPepper]

This looks very handy:

[RespectLife]

That is SO helpful @ChiliPepper 

Thanks for posting that chart!!!!

[ChiliPepper]

[ChiliPepper]

Anyone have a fav stuffing/dressing recipe they would like to share???

[ChiliPepper]

NATIONAL STUFFING DAY

November 21st is an ideal day for National Stuffing Day with Thanksgiving right around the corner. Since we are already thinking about the delicious turkey stuffing that is a traditional part of Thanksgiving dinner.

Some cooks choose to stuff the bird with crusts of bread, vegetables, herbs, and spices. Others prefer to prepare a similar dish alongside the turkey using the drippings to moisten the dish. Either way, each preparation is a personal preference or family tradition. The difference is the first is called a stuffing, but the latter is referred to as a dressing.  

The usual turkey stuffing consists of bread cubes or crumbs combined with onions, celery, salt, and pepper. Further spices and herbs such as summer savory, sage, or poultry seasoning add flavor and variety. Other recipes add sausage, hamburger, tofu, oysters, egg, rice, apple, raisins, or other dried fruits.

The first known documented stuffing recipes appeared in the Roman cookbook, Apicius “De Re Coquinaria.”  Most of the stuffing recipes in this cookbook included vegetables, herbs and spices, nuts, and spelt (an old cereal). Some recipes also included chopped liver and other organ meat. 

In addition to stuffing the body cavity of poultry and fish, various cuts of meat are often stuffed once deboned and creating a pouch or cutting a slit in them.

A few examples of other meats frequently stuffed include pork chops, meatloaf, meatballs, chicken breast, lamb chops, and beef tenderloin.

Stuffing isn't limited to the butcher block. Vegetables are excellent containers for stuffing. Peppers, tomatoes, zucchini, and cabbage are just a few of the shapely veggies that make stuffing a fabulous part of your meals. 

[ChiliPepper]

NATIONAL STUFFING DAY HISTORY

National Day Calendar continues researching the origins of this food holiday.

Stuffing FAQ

Q. What is the best bread to use when making stuffing?

A. Stale white bread is the best bread to make stuffing. Its fluffy porousness absorbs all the unctuous juices and savory herbs producing a stuffing that allows the ingredients to meld for outstanding flavor.

Q. Why does the bread need to be stale or dry?

A. Dry bread absorbs more flavor and holds up better when the juices are added. Fresh bread will turn to mush when the wet ingredients are added.

Q. How can I quickly dry my bread to make stuffing?

A. If you forgot to dry the bread a few days before making homemade stuffing, don't fret. There are a couple of ways to get that bread ready.

First, cube the bread so more surface area is exposed to the air.

• Overnight: Place bread cubes in a basket or on a baking sheet and cover with paper towels or cheesecloth. Place in a warm area and leave out overnight.
• Oven method: Heat oven to 250°F and place baking sheet in the oven uncovered. Bake for 30-45 minutes.

[ChiliPepper]

Cranberry-Marshmallow Sweet Potato Casserole

A brown sugar crumb topping is what makes this sweet potato casserole special.

Hands on time: 15 minutes

Total Time: 1 hour 50 minutes

Servings: 26

Yield: 13 cups

Ingredients:

• 6 pound sweet potatoes

• 1 cup self-rising flour

• 1 cup packed light brown sugar

• 1 cup butter, divided

• 1 7 ounce jar marshmallow creme

• 2 teaspoon vanilla

• 1 teaspoon salt

• 1 cup fresh cranberries

Directions:

1. In an 8- to 10-quart pot of boiling water, cook the sweet potatoes until tender when pierced with a fork, 25 to 30 minutes. Drain and cool until easy to handle.

2. Meanwhile, combine the flour, brown sugar and 1/2 cup of the butter, cubed, in a large bowl. Use your fingers or a pastry blender to cut butter into flour until it clings together. Spread in a shallow baking pan and freeze until ready to use.

3. Preheat oven to 350°F. Peel skin from potatoes, return to pot, and mash with a potato masher. Fold in the remaining 1/2 cup of the butter, melted, marshmallow creme, vanilla and salt. Spread mixture evenly in a 3-quart rectangular baking dish.

4. Pile frozen crumb topping over sweet potato mixture. Top with cranberries. Bake for 45 to 50 minutes or until topping is lightly golden.

To reheat:

Bake the casserole as directed. Cover and let stand while turkey bakes. While turkey stands, increase oven temperature to 350°F. Bake, loosely covered, for 20 minutes or until heated through.

 

Nutrition Facts:

Per Serving:Calories 206

Total Fat 7g

Saturated Fat 5g

Cholesterol 19mg

Sodium 253mg

Total Carbohydrate 34g

Total Sugars 16g

Protein 2g

Vitamin C 2mg

Calcium 48mg

Iron 1mg

Potassium 277mg

[ChiliPepper]

Candied Yams

This candied yams recipe makes a great holiday side dish. And if you want to learn how to make candied yams, this easy recipe is a great one to try!

Prep Time: 25 minutes

Bake Time: 1 hour

Stand Time: 15 minutes

Total Time: 1 hour 40 minutes

Servings: 1/8 of casserole

Yield: 8 to 10 serving plus leftovers

Ingredients:

• 3 pound sweet potatoes, peeled and sliced crosswise in 1/4-inch-thick rounds

• 1 orange, thinly sliced into rounds

• 1 cup (2 sticks) unsalted butter*

• 1 cup light brown sugar, packed

• 3 cinnamon sticks

• ½ teaspoon ground nutmeg

• 1 teaspoon kosher salt

Directions:

1. Cut Sweet Potatoes

   Preheat oven to 350 degrees F. In an ungreased 2-quart baking dish place sweet potato slices, overlapping slightly and covering the dish.

2. Make the Sauce

   In a saucepan, melt butter over low heat. Stir in brown sugar, cinnamon, nutmeg, and salt. Cook until sugar is dissolved, then add the orange slices. Pour the mixture over the potatoes, covering the entire surface.

3. Bake and Rest

   Cover the dish tightly with foil. Bake 40 minutes, or until the sweet potatoes are tender when pierced with a fork. Remove foil and bake 20 to 25 minutes more or until the top is golden brown. Let stand 15 minutes before serving. Makes 8 to 10 servings plus leftovers.

Nutrition Facts:

 Calories309

Total Fat 15g

Saturated Fat 10g

Cholesterol 41mg

Sodium 230mg

Total Carbohydrate 42g

Total Sugars 24g

Protein 2g

Vitamin C 8mg

Calcium 61mg

Iron 1mg

Potassium 432mg