A different stuffing for the bird

Have been away for a while, focusing on other things and looking for a few interesting ideas to pursue.  However, now that I am back, I have a good one.  This is something I put together last night while preparing for the family Thanksgiving get together.  It takes a bit of work, but I think it is worth the effort.  This is best when prepared a day or 2 in advance.  Reheat (microwave) in a covered container before serving.

Holiday stuffing (for chicken, duck turkey or pork)

1 package of Sage or Herb stuffing (I used Brownberry Sage)
2 cups of fresh golden raisins
2 cups of chopped granny smith apples
1 bosc pear
1 stick of butter
1 1/2 cups of water
1/2 cup of chopped white onion
1 cup of chopped celery
1 cup of chopped chestnuts
1 tablespoon of raw/brown sugar
1 cup of amontillado sherry
1 cup of water

1. Chestnuts
1. Place chestnuts in a pot of water.
2. Bring to a boil.
3. Let Simmer for 30 minutes
4. Shell
1. Cut a cross in the flat side with a sharp knife
2. Peel shells and skins
3. Don't worry if they crumble
4. Place pieces in a bowl
5. If you have trouble removing the skins, place in boiling water for another 15 minutes.
2. Chop onion
3. Chop celery
4. In a good sized pot (1-2 qt) add:
1. Butter
2. 1 1/2 cup of water
3. Celery
4. Onion
5. Chestnuts
6. Sugar
7. Sherry
5. Cover and bring to a boil
6. Let simmer 30 minutes
7. Remove from heat and and 1 cup of water
8. In a large casserole add:
1. Stuffing
2. Apples
3. Pear
4. Raisins
9. Mix with a large spoon
10. Add the mixture from the pot, distributing it as uniformly as possible.
11. Toss the stuffing with a large spoon to mix it up a bit.
12. Cover.
13. Preheat oven to 350.
14. Bake covered for 2 hours.  You will know it is done when you catch the amazing scent of the sherry and chestnuts filling the house.

Enjoy!

No Baste Turkey that is sure to please (ported from old site)

Every year, typically between Christmas and New Years Day, I throw a party for those of my friends who won't be away visiting family over the holidays.  The attendance varies from year to year, ranging from a low of 15 to a high of 50.

As you can imagine, cooking for that number of people requires some planning.  Typically, you want to think like a caterer, planning safe but palatable food.  I think differently.  I believe that this is the perfect opportunity to try some new things in addition to the staple set of safe dishes or things that you just get at the grocer/deli/...  Over the next several postings, I will post the recipes that I did this year.  Along with that there will be commentary as to why I chose this dish and selected the preparation technique.

First item in the list is an old favorite that I have been doing for over 20 years.  I started making this dish when I first started throwing parties for a good number of people.  I chose turkey because it was:

1. Safe (hard to mess up to the point of being inedible)
2. Seasonal
3. No one would have high expectations with it.

I did research for preparing fowl, and found a number of interesting elements that were used for squab, duck and chicken.  I then decided to modify a recipe I had put together for twice baked duck and use that.  A candied bird has several benefits for the beginning cook:

1. No basting required - meaning you can focus on other party/dinner preparations.
2. You can overcook it and the meat will still be moist.
3. The turkey will have a pleasant flavor and scent.

What follows became a classic entree for the annual party.  Recipe follows:

No Baste Turkey Brest
Preparation time: 30 minutes plus roasting time.


Ingredients:

• raw (unrefined) sugar (most groceries)
• Cherry Heering liquor (Binney's in Chicago)
• Package of Walnuts or Hazelnuts  (Trader Joes sells raw nuts at a very good price)
• Butter (Organic preferred)
• Turkey Breast (Organic preferred)

1. Place turkey breast in fridge in a pan on a rack to thaw 2 days before cooking.  The day you cook, place on counter top in the same pan and insert a thermometer in the thickest part of the bird.  Do not cook until temp reaches at least 50 degrees (70 degrees is preferred, but no higher).
2. Preheat oven to 450 degrees.
3. In a good size bowl mix:
1. 1/2 to 1 cup of unrefined sugar
2. 3-6 oz of ground walnuts (or hazelnuts)
3. 1 stick of butter (very soft or melted)
4. Add Cherry Heering  until the mix forms a thick paste.
5. Drain fluid from pan and replace bird on the rack.
6. Spoon mix on the outside of the bird until you have completely covered it.  Patch as necessary.  A large amount will fall into the rack, that is OK.
7. Place bird in oven (allow 20 minutes per pound if less than 6 lb, 15 per lb if over).
8. After 10 minutes (to give time for the sugar to crystallize), reduce heat to 350.
9. Check periodically for the last ½ hour.  Replace thermometer in the bird several places to ensure that the coldest internal temp is 185 before removing the bird.
10. Let cool slightly and carve with a sharp carving knife.

You will find that you have a bird that is moist, tender and flavorful.  Goes very well with stuffing and cranberry sauce.

Next time: Cranberry sauce.