Pear and Fig Stuffing

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Here we are again with our old pal stuffing.  I love stuffing so much, I just wish it was a little prettier to look at.

Are you all ready for the big day this week? I am literally counting down the minutes- nay seconds- until I am on my plane back to Houston.  Back to my family, a big kitchen with lots of counter space, and lots of good food.  My stretchy pants are poised and ready to go into action this Thursday.

If you are still planning your Thanksgiving meal (or if you love to eat stuffing any time of the year), this is a unique but delicious recipe for stuffing.  Not your traditional stuffing fare that typically has mushrooms, celery, or sausage.  Instead, you get sweet pears, chewy figs, and salty cheese.  And it was divine.  I made this late at night for dinner the next day, and I physically could not stop myself from eating little pieces at midnight.

By the way, using Hawaiian rolls for stuffing is an idea that I wish I had thought of years ago.  Especially in this recipe, you will love it.  It tastes even better at in the hours from 12 AM – 1 AM.  Thanksgiving late night snack anyone?

PEAR AND FIG STUFFING
Adapted from Fake Food Free

INGREDIENTS

2-3 tablespoons butter
1 red onion, thinly sliced
3 cloves garlic, minced
1-2 pears, chopped
Salt and pepper, to taste
2 teaspoons dried sage
8 cups torn bread (like Hawaiian rolls)
3/4 cup dried figs, chopped
1 1/2-2 cups chicken broth
1 egg, lightly beaten
1/2 cup cubed Asadero cheese

DIRECTIONS

Preheat oven to 400°F.  Grease a 9 inch by 13 inch baking pan.

In a large skillet, melt better.  Cook red onion until tender, about 5-7 minutes.  Add garlic and cook until fragrant, about 1-2 minutes.  Add pear, salt, pepper, and sage.  Cook until pear is tender, about 5-7 minutes.

In a bowl, stir together bread, pear mixture, and figs.  Stir in chicken broth until you reach your desired stuffing consistency.  Stir in egg.  Spread in prepared baking pan.  Bake for 30 minutes.  Remove from oven, sprinkle cheese on top.  Cook until cheese is melted, about 5-10 minutes.

Turkey Gravy & Mom’s Stuffing

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Yep, here we go again with some more stuffing. And I got one more coming for you before T-Day.  But today you get a bonus with your stuffing: some gravy.

This stuffing is mom’s traditional Thanksgiving stuffing- we have had it every Thanksgiving I can remember.  Mom always makes two versionS: dry stuffing and wet stuffing.  You see, our family is firmly divided between stuffing texture.  We have some who prefer stuffing to be pretty “wet” or “moist” (such appetizing words right there), and we have others who want it dry as the dessert and crunchy.

I am an intermediary, as I like both types.  So in my role as a diplomat, I always help myself to both kinds.  However, I tend to lean a little more toward the wet side.  <- What a wonderful sentence there.

My new favorite take on Mom’s stuffing is to make my own turkey stock, using Alton Brown’s method.  So, today we are going to talk about getting all up in our turkey bird’s business and use his giblets and other body parts to make us a good turkey stock.

Wetness, giblets, and turkey parts. Yum.  This post if filled with such delicious ways of discussing food.

TURKEY STOCK
Slightly Adapted from Alton Brown

INGREDIENTS

1 tablespoon canola oil
1 turkey neck (and backbone if available)
1 set of giblets
1 red onion, quartered
1 medium carrot, quartered (optional)
2-3 celery stalk tops
¼ teaspoon kosher salt
3 cups water
1 bay leaf
1 teaspoon whole black peppercorns

DIRECTIONS

Heat canola oil in a stockpot over medium heat until shimmering. Add neck (and backbone if available) and sauté 5-6 minutes, until browned. Add giblets, onion, carrot, celery, and salt. Cook, stirring occasionally, until vegetables are softened, 4-5 minutes. Add water, bay leaf, and black peppercorns.

Cover and bring to a boil over high heat. Uncover, reduce heat to low. Let simmer for 1-1 ½ hours until stock has reduced.

Strain stock and discard solids. Reserve giblets if desired.

For Stuffing: Use this turkey stock instead of normal chicken stock to make your stuffing.  My mom’s recipe can be found here.  And it is delcious

For Gravy: Use in place of normal stock.  Here is Alton Brown’s recipe.

Apple Stuffing

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Last Thanksgiving, we went a little stuffing crazy. According to official psychologist-in-training expertise.  Which, to me, is a perfectly acceptable form of going crazy along with pie crazy, cheese crazy, Diet Coke crazy, and cranberry crazy.

So last Thanksgiving we had a lot of stuffing: 3 types (And I tried lobbying for a fourth).  First, we had our traditional stuffing both “dry” and “wet” due to differing personal preferences, and we tried out this new apple stuffing. This apple stuffing turned out well: rich tasting due to adding an egg, and the apples added a little bite and sweetness.

This year’s Thanksgiving menu is still in it’s draft phase, and I have had dreams of so many different types of stuffing to try.  Oyster, sausage, fig, pear, sourdough, naan- there are some many possibilities with this bread dish.  I think we definitely need a full week long Thanksgiving celebration with at least one full day dedicated to only eating stuffing.

I highly recommend making lots of stuffing this Thanksgiving- that way you have plenty leftover.  There is nothing better than stuffing on a sandwich.  Bread on bread is always the way to go.

Yeah, if you couldn’t tell, I really love stuffing.

APPLE STUFFING
Slightly Adapted from Martha Stewart

INGREDIENTS

3-4 tablespoon butter
2 leeks, thinly sliced
Salt and pepper, to taste
4 apples, chopped (peeled if desired)
1 teaspoon dried sage
1 teaspoon dried rosemary
8 cups bread cubes
1 1/2-2 cups chicken broth
1 egg

DIRECTIONS

Preheat oven to 400°F. Grease a 9 inch by 13 inch baking pan.

In a large skillet, melt butter. Add leeks and cook until tender, about 6-8 minutes. Add apple and season with salt and pepper. Cook until tender, about 6-9 minutes. Season with sage and rosemary. In a large bowl, stir bread cubes and apple leek mixture together. Pour in chicken broth until desired stuffing consistency is reached. Stir in egg.

Spread mixture into the prepared baking pan. Bake for 40-45 minutes.