- 1 large head of cauliflower
- ½ stick melted unsalted butter, divided
- ½ teaspoon Kosher salt
- ¼ teaspoon Freshly ground black pepper
- 1 bulb garlic, sliced in half crosswise
- 1 bunch leaves fresh sage
- 1 bunch fresh thyme sprigs.
- 5 tablespoons unsalted butter
- ½ onion, finely chopped
- 6 oz. button mushrooms, finely chopped
- 2 cloves garlic, roughly chopped
- 2 teaspoons freshly chopped sage
- 1 teaspoon freshly chopped thyme
- 3 tablespoons all-purpose flour
- 3 cups vegetable stock or broth
- Preheat the oven to 425°F. Place cauliflower in an oven-safe dish lined with kitchen foil. Brush with melted butter all over and season with salt and pepper. Place the rest of the ingredients in around the cauliflower. Place in the oven for 1 hour and 25 minutes. Brushing with more melted butter around halfway through.
- Gravy: Meanwhile, in a medium-sized saucepan over medium heat. Melt butter and add onion and cook until softened. About 5-7 minutes. Add mushrooms and stir. Cook mushrooms until they are golden brown, about 4-6 minutes. Stir in garlic. Add flour and stir, whisk in about 2 cups of vegetable stock and let simmer until sauce has thickened. If you need a thinner sauce, add more stock.
- Remove Cauliflower from the oven and place on a large white dish. Dress with extra fresh sage and thyme sprigs and the roasted garlic bulb halves. Cut into quarters and serve with the gravy. Enjoy!
- 8 oz pancetta (diced)
- 2 lb. brussels sprouts (trimmed and halved)
- 2 ea. shallots (thinly sliced)
- 3 ea. peeled garlic cloves (finely chopped)
- 4 tbsp unsalted butter (melted)
- ½ tsp ground black pepper
- 2 tbsp fresh thyme leaves (chopped)
- 2 cups heavy cream
- 1 tbsp Dijon mustard
- 1 cup walnuts (chopped)
- 2 oz gruyere (grated)
- 2 oz parmesan (grated)
- 1 tsp crushed red pepper flakes
- Preheat oven to 425 degrees.
- Spread pancetta on a baking sheet and roast tossing once halfway through until lightly browned.
- Transfer pancetta to a large bowl along with brussels sprouts, shallots, garlic, butter, black pepper and 1 tbsp chopped thyme leaves, reserve baking sheet.
- Stir ingredients together until everything is evenly coated.
- Dump brussels sprout mixture into a baking dish and roast in oven until brussels sprouts are evenly browned.
- In a bowl whisk together heavy cream and Dijon mustard.
- Remove brussels sprouts from oven and carefully pour cream/Dijon mixture over them.
- Sprinkle gruyere and parmesan cheese over brussels sprouts.
- Lower oven temperature to 375 and return brussels sprouts to oven.
- Arrange walnuts on baking sheet that was used for pancetta with remaining chopped thyme leaves and red pepper flakes, toast in oven until browned all around tossing halfway through (about 10 minutes)
- Remove brussels sprouts from oven when cream is thick, bubbling and browned around all edges (about 20 minutes)
- Sprinkle gratin with toasted walnuts and let cool for 10 minutes before serving.
- 3 cups heavy cream
- 3 cups milk
- 1 cup polenta, Bramata
- 1/3 cup parmesan cheese grated
- 3tbs butter, cold diced
- 1tsp olive oil
- 1tsp red pepper flake
- ¾ cup pancetta, medium diced
- 7 leaves sage sliced
- 10 pc chives sliced
- 2 each eggs, yolks only
- ¾ cup panko, Japanese breadcrumbs
- As needed kosher salt
- 1 each yellow onion, small dice
- 2 each celery rib, small dice
- 1 each carrot (small one) small dice
- ½ head maitake mushroom
- 3 each garlic cloves
- 1 tsp red pepper flakes
- As needed olive oil
- As needed salt
CRANBERRY CAMPARI COMPOTE:
- 12 oz fresh cranberries (keep 4 oz to the side)
- ½ cup sugar, granulated
- ½ cup sugar, turbinado
- 1 each orange, peel 1 strip and juice
- 1 shot Campari
- 1 tbsp ginger, fresh microplaned
- 1 tbsp honey
- As needed salt, kosher
- As needed water
- First place milk and cream into a pot on high heat and bring to a scolding boil!!!
- Whisk in polenta and keep whisking for 5 minutes. Season with a generous pinch of salt
- Reduce to the lowest setting possible (if you have a plate warmer that works best) and cover with a lid. Let cook for 1 hour 20 minutes stirring occasionally with a wooden spoon
- Note a crust will form on the bottom and the sides … try not to scrape it but it is perfectly ok.
- Next render out the pancetta reserving 1 tbsp of the rendered fat
- Place cooked polenta into a clean pot and whisk in the butter, cheese and olive oil slowly till well incorporated.
- Let stand for 25-20 minutes to cool down
- Fold in remaining ingredients and adjust seasoning with salt
- Spread polenta out onto a quarter sheet tray lined with plastic wrap
- Place in fridge till completely set (2-3 hours) or overnight covered
- Cut cold polenta into 1- inch by 1-inch cubes. Reserve
- In a large sauté pan on high heat add olive oil then the onions and cook 4 minutes stirring till slightly caramelized
- Add celery, carrots, garlic and mushrooms place in 350-degree oven
- Cook 8-10 minutes or till vegetables are tender and slightly caramelized
- Add red pepper flakes and season with salt reserve
- Chopped parsley and grated parmesan cheese
- In a large cast-iron dish start layering the polenta squares with the roasted vegetables alternating.
- You should end with the vegetables on top
- Sprinkle generously with parmesan cheese and bake in oven 450 till a crusty top form about 25-30mintues
- Garnish with parsley
CRANBERRY CAMPARI COMPOTE DIRECTIONS:
- In a saucepan add orange juice (and peel), both sugars, Campari and 2 tbsp of water stir on medium low heat to dissolve the sugar
- Next add the fresh cranberries and cook on medium heat till they start to break down and burst around 15 minutes
- Add additional cranberries and cook till just soft
- Turn off the heat and add the fresh ginger, honey and salt to taste
- 1 (12-oz.) loaf ciabatta bread, cut into 1" pieces
- 1⁄2 cup olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 stick salted butter
- 1 yellow onion, cut into 1⁄4" dice
- 3 stalks celery, cut into 1⁄4" dice
- 2-3 cups turkey or chicken stock
- ¼ cup chopped parsley
- 2 tbsp. chives
- 2 tbsp. chopped sage
- Pre-heat oven to 325°.
- Cut ciabatta bread into crouton 1" size cubes.
- Toss the ciabatta croutons in olive oil, salt and pepper, and place on sheet tray.
- Place croutons in oven for 25 minutes, until ciabatta is golden brown and dry. Be sure to toss the pieces every 10 minutes so it does not burn.
- Once the croutons are out of the oven, put them into a large bowl and set aside.
- Turn oven temperature to 375°
- Melt 1 stick butter in a large cast iron skillet over medium-high heat.
- Add onions, and cook until soft and translucent. Once the onions are translucent, add celery and cook until slightly soft for 5–7 minutes.
- Place onion mixture in the bowl with croutons.
- Add stock, oil, parsley, sage, bread, salt, and pepper to original skillet and heat on stove top until all the liquid is hot.
- Add hot liquid to bowl with the bread mixture and toss to combine.
- Bake for 30–35 minutes at 375° in skillet or 13 x 9 pan until golden brown and bread is slightly crisp on top.
Ingredients for Stuffing
- cornbread (recipe below)
- 4 tablespoons butter
- 1 small onion, diced
- 4 celery stalks, diced
- 1/2 teaspoon kosher salt
- 1 teaspoon fresh thyme
- 1 cup low sodium chicken stock
- 2 large eggs, whisked
- 1/2 cup dried cranberries
Ingredients for Cornbread
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg, whisked
- Preheat oven to 350 F.
- Break apart cornbread into chunks and place onto a baking sheet. Toast in the oven for 10 minutes until dried out.
- In a sauté pan heat the butter and then sauté the onions, celery, salt and thyme for 8 minutes until tender.
- Whisk the chicken broth and egg in a bowl until combined.
- Place the toasted cornbread pieces, the onion celery mixture and egg mixture in a large bowl with the cranberries and toss to combine.
- Place stuffing in a buttered 7 x 11 baking dish and bake for 45 minutes.
- Preheat oven to 400 F.
- Combine the first 5 ingredients in a bowl.
- Whisk the milk, oil, and egg in another bowl.
- Add the wet ingredients to the dry ingredients and stir until blended.
- Pour batter into a greased 8 x 8 baking dish and bake for 20-25 minutes.
- 3-5 large sweet potatoes or garnet yams, clean & cut into ¼ inch rounds – leave skin on
- Season with the following: garlic salt, cracked black pepper, smoked paprika & dried thyme
- Olive oil, to lightly coat sweet potatoes
- 8 ounces cooked & crumbed bacon
- 8 ounces bleu cheese, crumbled
- Chives, snipped for garnish
- Preheat oven to 425 degrees with rack(s) in middle.
- Prepare baking sheets with parchment paper or silpat.
- Toss sweet potatoes with olive oil and seasonings
- Arrange in a single layer on baking sheets and bake for about 25-30 minutes until sweet potatoes are golden brown and softened
- Take potatoes out of oven, put rack in lower ½ of the oven and set temperature to low broil.
- Top each sweet potato round with bleu cheese and bacon crumbles. Broil until the cheese is bubbling & melted. Let cool in baking sheets on racks and top with snipped chives.
- 2 pounds hearty white sandwich bread, cut into ½-inch cubes (16 cups)
- 3 pounds turkey wings, cut at joints, trimmed
- 2 teaspoons vegetable oil
- 1 pound bulk pork sausage
- 4 tablespoons unsalted butter
- 1 large onion, chopped fine
- 3 celery ribs, minced
- Salt and pepper
- 2 tablespoons minced fresh thyme
- 2 tablespoons minced fresh sage
- 2½ cups chicken broth
- 3 large eggs
- 1 cup dried cherries
- 1 cup pecans, toasted and chopped fine
Two pounds of chicken wings can be substituted for the turkey wings. If you’re using chicken wings, separate them into two sections (it’s not necessary to separate the tips) and poke each segment four or five times. Also, increase the amount of chicken broth to 3 cups, reduce the amount of butter to 2 tablespoons, and cook the stuffing for only 1 hour (the chicken wings should register above 175 degrees at the end of cooking). Use the meat from the cooked turkey or chicken wings to make salad or soup.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees. Divide bread cubes between 2 rimmed baking sheets and spread in even layer. Bake until edges have dried but centers are slightly moist (bread should yield to pressure), 45 minutes to 1 hour, stirring several times during baking. (Bread can be toasted up to 24 hours in advance.) Transfer bread to large bowl and increase oven temperature to 375 degrees.
- While bread bakes, use paring knife to poke 10 to 15 holes in each turkey wing segment. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add wings in single layer and cook until golden brown, 4 to 6 minutes per side. Transfer wings to separate bowl.
- Return now-empty skillet to medium-high heat, add sausage, and cook, breaking into ½-inch pieces with wooden spoon, until browned, 5 to 7 minutes. Using slotted spoon, transfer sausage to paper towel–lined plate.
- Add butter to fat left in skillet and melt over medium heat. Add onion, celery, and ½ teaspoon salt and cook, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in thyme, sage, and 1 teaspoon pepper and cook until fragrant, about 30 seconds. Stir in 1 cup broth, scraping up any browned bits, and bring to simmer. Add vegetable mixture to bowl with dried bread and toss to combine.
- Grease 13 by 9-inch baking dish. Whisk eggs, 1½ teaspoons salt, remaining 1½ cups broth, and any accumulated juices from wings together in bowl. Add cherries, pecans, sausage, and egg mixture to bread mixture and toss to combine; transfer to prepared dish. Arrange wings on top of stuffing, cover tightly with aluminum foil, and place dish on rimmed baking sheet. Bake on lower oven rack until wings register 175 degrees, 1 to 1¼ hours. Remove foil and transfer wings to plate; reserve for another use. Using fork, gently fluff stuffing. Let rest for 5 minutes before serving.
BREAD STUFFING WITH LEEKS, BACON, AND APPLES:
- Omit pecans.
- Substitute 12 ounces bacon and cut into ½-inch pieces, for sausage.
- In step 3, cook bacon in skillet over medium heat until crisp, 5 to 7 minutes.
- Using slotted spoon, transfer bacon to paper towel–lined plate; pour off all but 2 tablespoons fat from skillet.
- Proceed with recipe from step 4, substituting 2 leeks, white and light green parts only, sliced thin, for onion and 3 Granny Smith apples, cored and cut into ¼-inch pieces, for cherries.
BREAD STUFFIN WITH FRESH HERBS:
- Omit sausage and increase butter to 6 tablespoons.
- After browned turkey wings have been removed in step 2, melt butter in skillet over medium heat.
- Proceed with recipe from step 4, substituting 3 tablespoons chopped fresh parsley for dried cherries and pecans.
- 4 sticks salted butter
- 1 Large SWEET onion diced
- 4 stalks celery diced
- 2 heaping tablespoons Mrs. Dash seasoning
- 6 cups dry oatmeal (I like the Quaker brand old fashioned instead of the quick oats)
- 1-2 Jar(s) Heinz Turkey Gravy
In a large saucepan:
- Melt butter and saute' diced onion and celery until softened.
- Stir in seasonings and let simmer for a minute or so.
- Add gravy (start with 1 jar) and let simmer 5 minutes, stirring frequently.
- Salt & pepper to taste
In extra Large Crock Pot:
- Add oats and pour simmered mixture over and stir until all is moistened.
- Set temp to low/med and cook covered for 1 ½ hours stirring/folding occasionally until preferred taste.
- Stir in more gravy if it's too dry or if it need more flavor.
- So much of this recipe is by eye and taste...
- You can add more butter/gravy for moister stuffing or more oatmeal for drier stuffing.