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Whole Wheat Stuffing with Pancetta, Chestnuts, and Parmesan

Whole Wheat Stuffing with Pancetta, Chestnuts, and Parmesan


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Ingredients

  • 1 1-pound loaf rustic whole wheat bread, cut (with crust) into 1/2- to 3/4-inch cubes (about 10 cups)
  • 2 tablespoons (or more) extra-virgin olive oil
  • 4 ounces 1/4-inch-thick slices pancetta (Italian bacon), cut into 1/4-inch cubes
  • 1 7.25- to 7.41-ounce jar whole steamed chestnuts or vacuum-packed roasted chestnuts,* broken into 1/2-inch pieces
  • 1 cup chopped shallots (about 4 large)
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon minced fresh rosemary
  • 3 cups low-salt chicken broth
  • 1 cup finely grated Parmesan cheese

Recipe Preparation

  • Position rack in center of oven and preheat to 375°F. Toss bread cubes and 2 tablespoons oil in large bowl. Spread in single layer on large rimmed baking sheet. Sprinkle with salt and freshly ground black pepper. Bake until bread cubes are golden and slightly crunchy, stirring occasionally, about 15 minutes. Cool slightly, then return bread cubes to same large bowl.

  • Sauté pancetta in heavy large skillet over medium heat until crisp, adding oil if dry, about 6 minutes. Tilting skillet to allow pan drippings to accumulate at one end and using slotted spoon, transfer pancetta to bowl with bread cubes. Add chestnuts and shallots to drippings in skillet; sauté until beginning to brown, about 6 minutes. Add thyme and rosemary; stir 1 minute. Transfer mixture to bowl with bread. DO AHEAD Can be made 1 day ahead. Cover; chill.

  • Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Boil 3 cups broth in medium saucepan until reduced to 1 1/2 cups, 6 to 8 minutes. Whisk eggs in another large bowl. Mix in cheese. Gradually whisk in broth. Pour broth mixture over chestnut-bread mixture. Sprinkle with black pepper and stir well.

  • Transfer stuffing to prepared baking dish. Cover dish with foil and bake 25 minutes. Remove foil and bake uncovered until top is golden brown and slightly crisp around edges, about 20 minutes longer.

Recipe by Jeanne Thiel Kelley, Matt Duckor, Ted Lee, Jamie Purviance,

Nutritional Content

One serving contains the following: Calories (kcal) 332.0 %Calories from Fat 35.4 Fat (g) 13.1 Saturated Fat (g) 3.7 Cholesterol (mg) 70.0 Carbohydrates (g) 39.7 Dietary Fiber (g) 5.6 Total Sugars (g) 6.7 Net Carbs (g) 34.2t Protein (g) t17.9Reviews Section

One Chap's Pantry

Ingredients:
2 bunches of Asparagus, trimmed
12 Chestnuts
4 cloves Garlic, minced
Salt and Pepper to taste
2 Tbsp Olive Oil
Water for boiling

  • Trim the Asparagus by removing the lower 1 to 2 inches of hard stem.
  • Cut an X in the side of each Chestnut.
  • Bring the water to a boil in a small pot, and then add the Chestnuts and boil for 7 minutes.
  • Strain, and run under cool water.
  • Preheat the oven to 400°F.
  • Peel the hulls from the Chestnuts. Then coarsely chop the Chestnuts.
  • Place aluminum foil on a baking sheet.
  • Place the Asparagus on the baking sheet, spreading out as best possible to make an even layer.
  • Sprinkle the Chestnuts, Garlic, Salt, and Pepper over the Asparagus.
  • Drizzle with Olive Oil.
  • Bake for 5-7 minutes, depending on the thickness of the stalks.

NOTES: So this was another whim that had a good payback. The pre-cooked Chestnuts, when chopped and roasted exhibit an outer crispness that gives way to a sweet creamy meat that complements the Asparagus. The Garlic adds a nice bite, but also a contrast to the sweetness of the Chestnuts and Asparagus–not to mention roasted Garlic smells AMAZING.

I also want to comment on boiling vs. roasting the Chestnuts. Boiling allows for a more even cooking, and it is easier to remove the meat from the shells. Whenever making Chestnuts, always make more than needed, in case one is bad, or ends up falling into your mouth. Additionally, if you’re just making Chestnuts for eating, after boiling, and shelling, you can still roast with a little salt. Believe it or not, most street vendors boil their chestnuts before roasting them in their cart…gives them a reliable easy to preserve and serve product.


Cornish Hens with Shallot-Sage-Raspberry Stuffing and Raspberry Sherry Sauce

Cornish Hen with Shallot-Sage-Raspberry Stuffing and and a Raspberry Sherry Sauce

Ingredients:
2 Cornish Hens, giblets removed, patted dry
6 slices Whole Wheat Bread
1/2 cup Raspberries
1 Shallot, diced
1 clove garlic, diced
2 Tbsp fresh Sage, chopped fine
1 tsp fresh Thyme, crushed
2 tsp fresh Oregano, chopped fine
1 tsp fresh Parsley, chopped fine
1 Egg
1/6 cup Chicken Broth
1/6 cup Sherry
1/6 cup Berry Juice
1 tsp Salt
1 tsp Black Pepper
2 Tbsp Olive Oil
Raspberry Sherry Sauce (below)

  • Preheat the Oven to 400F
  • In a medium size bowl, combine all ingredients except the Raspberry Sauce and Olive Oil and mush together.
  • Wash the Hens, and pat them dry with a paper towel.
  • Stuff half of the dressing into each Hen.
  • Using cooking twine, Truss-up the Hens.
  • In a heavy skillet, on high heat, add the Olive Oil and brown each side of the Hens(about 2-4 minutes).
  • Place in a baking dish, and drizzle any Oil from the pan over the Hens.
  • Bake for 35 minutes, covered.
  • Uncover and bake for an additional 20 minutes.
  • Prepare the Raspberry Sherry Sauce.
  • Plate and pour the Raspberry Sherry Sauce over each Hen.

NOTES: This recipe was an inspiration from The Legend of the Seeker, where in an episode one of the characters requests this dish! I couldn’t help but figure out a way to make it myself.

Raspberry Sherry Sauce
Ingredients:
1 cup Chicken Stock
1/2 cup Sherry
1/2 cup Berry Juice
1 Shallot, diced
1 tsp Cornstarch
2 cups Raspberries
1 tsp fresh Ginger, diced
1 tsp fresh Sage, diced
1 Tbsp Butter
Salt & Pepper to taste

  • In a Sauce Pan, combine the Butter, Shallot, Ginger, and a pinch of Salt, cooking until the shallot is translucent.
  • In a cup, whisk together the Cornstarch and Berry Juice.
  • Add all ingredients to the Sauce Pan, stirring on medium heat.
  • Crush the berries with your spoon as they cook.
  • Reduce to 1 cup of liquid, stirring often.

NOTES: Though this sauce is perfect for the Cornish hens, you can serve it with other meats like Duck or Quail. Some folks prefer to strain the sauce before serving using a sieve to remove the Berry seeds. I like the berry seeds, myself, but it is completely at your discretion.


Our Best Thanksgiving Stuffing and Dressing Recipes

Whether you cook yours in the bird or bake it on the side, stuffing is a holiday must-have. And, there’s no shortage of ways to make this crowd-pleasing classic — the reason we’ve rounded up all our best Thanksgiving stuffing and dressing recipes for you.

Related To:

Photo By: Chantell Quernemoen

Photo By: Tara Donne ©Tara Donne

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©Food Network

Photo By: Tara Donne ©Tara Donne

Photo By: Tara Donne ©Tara Donne

Photo By: Tara Donne ©Tara Donne

Photo By: Tara Donne ©Tara Donne

Photo By: Tara Donne ©2009, Tara Donne

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Karl Juengel / Studio D ©Hearst Communications, Inc.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©2009, Tara Donne

Photo By: Karl Juengel / Studio D ©Hearst Communications, Inc.

Photo By: Karl Juengel / Studio D ©2009, Hearst Communications, Inc.

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Kana Okada ©2011, Kana Okada

Photo By: Karl Juengel / Studio D ©2009, Hearst Communications, Inc.

Photo By: Corey Behnke ©Monday Sessions Media, Inc.

Photo By: Kana Okada ©2012, Kana Okada

Photo By: Kana Okada ©2012, Kana Okada

Photo By: Kana Okada ©2012, Kana Okada

Photo By: Kana Okada ©2012, Kana Okada

Photo By: Karl Juengel / Studio D ©2009, Hearst Communications, Inc.

Photo By: Karl Juengel / Studio D ©2009, Hearst Communications, Inc.

Herb and Apple Stuffing

Ina cooks her savory-sweet stuffing inside the turkey for maximum flavor.

Ciabatta Stuffing with Chestnuts and Pancetta

For Giada's Italian-style Thanksgiving, she makes stuffing with rustic ciabatta bread mixed with sauteed vegetables and salty pancetta. The earthy chestnuts and savory Parmesan cheese make the dish extra special.

Air Fryer Sausage Stuffing

Whether you're looking for a smaller recipe or just want an overall simplified method, this air fryer sausage stuffing checks all the boxes. We went super classic, using sliced white bread (that's even toasted in the air fryer!), celery, garlic and fresh herbs like sage and thyme. The entire dish comes together in less than hour, making this the perfect stuffing for a low-key Thanksgiving gathering.

Herb Stuffing with Dried Fruit

This bread stuffing with mixed dried fruit, sage, thyme and parsley makes a great accompaniment for roast turkey.

Sage Dressing

Earthy wild mushrooms, as well as dried sage and thyme, give Bobby's dressing a deep, rustic flavor.

Caramelized Onion and Cornbread Stuffing

Tyler uses sweet corn muffins to make this stuffing, mixing it with caramelized onions and fresh sage.

Cranberry-Pecan Wild Rice Stuffing

Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.

The Best Stuffing

There's something for everyone in our festive stuffing. It's filled with satisfying ingredients like sausage and mushrooms, plus classic Thanksgiving flavors like onion, celery and lots of chopped herbs. We like it best when baked in a casserole dish and served alongside the turkey. This is also the safest way to prepare it.

Pretzel Stuffing

Traditional meets tangy with Molly&rsquos pretzel stuffing. She complements the flavor of salty pretzel rolls by incorporating beer, bacon and Dijon mustard.

Sausage Cornbread Stuffing

Don't add the chopped garlic to the hot pan at the same time as your vegetables or it will burn. Instead, add it in with the sausage once the vegetables have been cooked and the heat has been lowered &mdash you'll still get all the same wonderful aromatics in your stuffing.


A Chef's Thanksgiving / When chefs are at the table, traditions change for the better

Quartered or halved Brussels sprouts go well with chestnuts and chanterelles. Chronicle photo by Frederic Larson styling by Ethel Brennan.

Even chefs are bound by tradition when it comes to Thanksgiving. Turkey will take center stage on their family holiday tables, with the requisite stuffing, cranberries, sweet potatoes, Brussels sprouts and pumpkin playing supporting roles.

"It's the only holiday in the United States when families get together with no other obligation but to drink and eat," says chef and cooking teacher May Ditano.

Yet, being chefs, they can't help themselves. Even though those we talked to stick to much the same menu we all do, they each add a recipe or two with a creative twist -- like Barbara Mulas of Zax who, instead of just drizzling Brussels sprouts with butter, tosses hers with chestnuts, fresh chanterelles and thyme.

However, her innovations, like those of other chefs, aren't gratuitous. "It should never be about creativity just for its own sake," says Paul Arenstam, chef/owner of Belon. "If a dish has a basis and origin in place and time, it can be updated to make it healthy, or regional, something that makes it your own."

Growing up near apple orchards in Massachusetts, Arenstam learned to appreciate the seasonality and proximity of local foods. "When you drank fresh cider, you knew it was fall," he says.

Living in California, he uses all the seasonal and local products he can get his hands on. His Hog Island oyster stuffing takes advantage of the fresh oysters and artisan country breads within easy reach. Pancetta, and plenty of butter elevate this rich stuffing to "necessary indulgence" status.

To Richard Reddington, chef of Auberge du Soleil in Rutherford, Thanksgiving recalls familiar scenes. "Family, lots of dry turkey with cranberries, kids in one room and adults in the other, lots of noise, tons of food and falling asleep early in front of the TV," he remembers.

One of the most enticing aromas from Thanksgivings past was his uncle's fresh baked bread, and the scent of Reddington's own fruit chutney is similarly evocative. As for flavor, black peppercorns add a surprise zing to tiny cubes of spiced quince, apple, persimmon and pear, served with sweetened cranberries and orange zest.

James McNair, a prolific cookbook author who lives in Napa, helps his sister and brother-in-law create a Wine Country Thanksgiving that includes two kinds of turkeys -- grilled and smoked -- and a pan of spicy corn bread dressing. Another touch is cranberry-apple chutney, which includes bits of raisins and onions mixed in with the cranberries and apples, all of it boldly awash in cinnamon, cloves and fresh ginger.

GREEK ACCENTS

Thanksgiving celebrations for Bistro Don Giovanni chef/owner Donna Scala, who grew up in Virginia, were always fairly traditional. But her Greek grandfather always made a tray of spanakopita to accompany the turkey.

Scala and her husband and business partner, Giovanni Scala, now spend Thanksgiving at the home of friends, bringing two bottles of wine and a pre- assigned dish. She doesn't yet know this year's assignment, but last year's was a hit -- Brussels sprouts finished with Parmesan cheese, brown butter and capers.

Growing up in Beverly Hills, cookbook author Marlene Sorosky remembers turkey, sweet potatoes with marshmallows and green bean casserole on her family's table. As a young wife, she cooked and entertained frequently, but the first Thanksgiving she hosted found her with four small children, born within six years of each other. Shortcuts were required, so she began inventing recipes using, as she says, "quicker, easier ways without sacrificing flavor and style."

One of her current Thanksgiving favorites is a caramel pumpkin custard that eliminates fussing with a crust and can be made ahead.

BIGGER IS BETTER

Stephen Simmons, owner of Savanna Grill in Corte Madera, grew up in Boston celebrating holidays with 40 or 50 family members. He loved to watch his grandmother and great-aunts preparing the food, but he could only sit outside and observe through the screen door of the kitchen because they wouldn't let anyone else in.

That's not how it is in his own kitchen, where he caters to his 5-year-old son and, for Thanksgiving, is determined to hold onto tradition. His sweet potato chiffon pie jazzes up an old standard with an almond cookie crust and a lightened, gelled texture.

Chefs with other cultural backgrounds bring additional layers of inspiration to the holiday dishes. Johnny Alamilla, chef of Che until it closed recently, grew up in Baltimore but, thanks to his Honduran grandmother, learned fluent Spanish and ate imported plantains, mangoes and avocados. For a Thanksgiving side dish, he's incorporated tiny nuggets of chewy malanga into a yam and malanga pudding.

Ditano, the former proprietor of the now-closed Columbus Ristorante, fell in love with Thanksgiving when she came to the United States as a teenager in 1957.

With her Jordanian and Italian background, she was mesmerized by the blue-eyed blondes in Good Housekeeping and Family Circle magazines. She also became interested in the magazines' recipes and menus, but was clueless when she made her first Thanksgiving turkey.

"I didn't know what basting and stuffing were," she recalls. "I made a corn stuffing and packed it on the outside of the turkey and basted it. It was incredible -- I can still taste how good it was."

She still loves to prepare holiday dinners for family gatherings and she still gets her inspirations from magazine menus, embellishing here and innovating there. Her stuffing alternative -- polenta with broccoli rabe -- is Italian all the way, with Parmesan cheese, Italian sausage and a drizzle of olive oil.

TAKE THE DAY OFF

Christopher Yeo, who owns Straits Cafes in San Francisco and Palo Alto, got a rude awakening just before his first Thanksgiving in America. He informed the employees at the Haight-Ashbury hair salon he ran that the salon would be open on the holiday. But when he went home and told his American-born wife, "She gave me a big lecture and told me it's the biggest thing in America," he remembers. The next day he apologized to the employees and closed the salon on Thanksgiving after all.

For their own celebration, Yeo's wife, Kelly, cooks the turkey, basting it with dark soy sauce, garlic and ginger. He contributes stuffing like one made with sticky rice instead of bread cubes, flavored with Chinese sausage, fresh shiitakes, dried shrimp, garlic and oyster sauce.

Tradition, but with a twist. That's the theme of these chefs' recipes, all of which we tested, and retested, to ensure they are perfect for your holiday table.

THANKSGIVING CHEFS

-- Paul Arenstam, Belon. 25 Mason St. (at Turk), San Francisco (415) 776- 9970.

-- May Ditano, formerly chef-owner of the now-closed Columbus Ristorante. She is currently teaching Tuscan cooking at City College of San Francisco.

-- James McNair is a best-selling cookbook author.

-- Barbara Mulas and Mark Drazek, Zax. 2330 Taylor St. (near Columbus), San Francisco (415) 563-6266.

-- Richard Reddington, Auberge du Soleil. 180 Rutherford Hill Road (off Silverado Trail), Rutherford (707) 963-1211.

-- Donna and Giovanni Scala, Bistro Don Giovanni. 4110 St. Helena Hwy., Napa

-- Stephen Simmons, Savanna Grill. 55 Tamal Vista Blvd. (near Corte Madera Boulevard), Corte Madera (415) 924-6774.

-- Marlene Sorosky, author, culinary adviser for Safeway Inc. and cooking teacher.

-- Christopher Yeo, Straits Cafe. 3300 Geary Blvd. (at Parker Avenue), San Francisco (415) 668-1783. Also located at 3295 El Camino Real (near Oregon Expressway), Palo Alto (650) 494-7168.

BRUSSELS SPROUTS, CHESTNUTS & CHANTERELLE CASSEROLE

INGREDIENTS

1 pound fresh chestnuts or unsweetened canned, peeled chestnuts

2 to 3 cups chicken stock or salted water

2 pounds Brussels sprouts, trimmed, quartered

2 pounds fresh chanterelle mushrooms

8 tablespoons unsalted butter

Salt and freshly ground pepper, to taste

2 tablespoons chopped fresh thyme INSTRUCTIONS: Preheat the oven to 375 degrees.

To peel fresh chestnuts: Cut a cross in the rounded side of each chestnut. Place them in a shallow pot of water and bring to a boil. Reduce the heat and simmer until the chestnuts are tender. (After 10-15 minutes, remove one with a slotted spoon and cut it in half if it is done, the center will no longer be hard and white, but will be the same creamy color and consistency as the rest of the nut. If it is not done, continue to simmer, checking every 5 minutes.)

Remove the chestnuts with a slotted spoon and while they are hot, remove the outer peel and the inner brown skin. Cut the chestnuts into quarters and set aside. (The chestnuts can be peeled an hour or so ahead of time.)

Bring the stock or salted water to a boil in a large pot. Add the Brussels sprouts and cover. When steam starts to escape the pot, uncover and simmer until tender, about 6-10 minutes.

While the Brussels sprouts are simmering, wipe the mushrooms clean with paper towels and cut into thick, even slices. In a large skillet, melt 3 tablespoons of the butter over high heat. If the bottom of the skillet is not coated with the butter, add enough of the olive oil to coat. Saute half of the mushrooms until softened, about 3-5 minutes. Remove them with a slotted spoon and set aside. Repeat with 3 more tablespoons of butter and the rest of the mushrooms in the same skillet. Season all of the mushrooms with salt and freshly ground pepper to taste. Set aside.

Drain the Brussels sprouts, reserving the cooking liquid, and place the sprouts in a large bowl. Add the remaining 2 tablespoons of butter and toss gently. Add the chestnuts, mushrooms and thyme and mix gently. Add salt and pepper to taste and transfer to a 13 x 9-inch baking dish. If the mixture looks dry, add some of the reserved cooking liquid. Bake until heated through, about 10 to 15 minutes.

PER SERVING: 258 calories, 6 g protein, 28 g carbohydrate, 15 g fat (8 g saturated), 31 mg cholesterol, 213 mg sodium, 8 g fiber. .

CARAMEL PUMPKIN CUSTARD This delicious twist on a pumpkin dessert is from Marlena Sorosky, cookbook author, culinary adviser and cooking teacher.

INGREDIENTS

1 can (15 ounces) pumpkin puree

1/2 cup firmly packed light brown sugar

2 tablespoons all-purpose flour

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground ginger

1 tablespoon brandy (optional)

1 cup softly whipped cream for garnish (optional) INSTRUCTIONS: Place a 13 x 9-inch baking pan on the middle rack of the oven. Fill it half full of water, and preheat the oven to 350 degrees.

In a heavy small saucepan or skillet over medium heat, stir the granulated sugar and water until the sugar dissolves. Increase heat to medium-high and boil without stirring until sugar turns mahogany, about 5 minutes. Watch carefully so it doesn't burn.

Using a potholder, pick up a 2-quart (8 cup) round glass baking dish and immediately pour the caramel into the dish, swirling to coat it. Set aside and let cool until hard.

In a large bowl, beat the eggs with an electric mixer until frothy. Mix in the pumpkin, 2 cups of cream, brown surgar, flour, molasses, cinnamon, ginger, salt and brandy, if desired. Pour into the caramel-coated dish.

Place the dish in the pan of water and bake, uncovered, until a toothpick inserted near the center comes out almost clean but with a little custard clinging to the pick, about 1 hour 45 minutes. The custard will jiggle slightly and the top will be puffed.

Remove the dish from the water and cool to room temperature. (At this point, the custard may be refrigerated for up to 2 days. Cover with plastic wrap and bring to room temperature before serving.)

To serve, run a small knife around the edge of the custard and invert onto a rimmed platter. Do not be concerned if some of the caramel stays in the dish. Serve at room temperature with softly whipped cream, if desired.

PER SERVING: 408 calories, 4 g protein, 46 g carbohydrate, 24 g fat (14 g saturated), 161 mg cholesterol, 323 mg sodium, 1 g fiber. . STRAITS CAFE THANKSGIVING STUFFING

This is chef Christopher Yeo's version of Thanksgiving stuffing.

INGREDIENTS

2 tablespoons vegetable oil

1 pound sweet (sticky) rice (see Note)

1 tablespoon minced garlic

2 Chinese sausages, chopped into 1/4-inch pieces (see Note)

4 to 5 fresh shiitake mushrooms, chopped

2 tablespoons oyster sauce

2 tablespoons light soy sauce

1/2 ounce dried shrimp (see Note)

1/2 tablespoon fresh ground pepper INSTRUCTIONS: Preheat the oven to 350 degrees. Heat the vegetable oil in a large pot over medium-high heat. Add the rice and garlic and saute for 1 minute,

Add the sausages, mushrooms, water sesame oil, oyster sauce, soy sauce, shrimp and pepper. Bring to a boil, stirring occasionally.

Transfer the mixture to a large ovenproof baking dish. Cover and bake until the rice is sticky and tender, about 15 to 20 minutes.

(Alternatively, transfer the rice to a rice cooker, add the remaining ingredients and cook according to the manufacturer's directions.)

Note: The sweet rice, Chinese sausages and dried shrimp can be found in Asian grocery stores.

PER SERVING: 349 calories, 9 g protein, 50 g carbohydrate, 11 g fat (1 g saturated), 23 mg cholesterol, 566 mg sodium, 1 g fiber. .

YAM AND MALANGA PUDDING Chef Johnny Alamilla from the now-closed Che uses malanga -- a nutty tasting root vegetable from Costa Rica -- to update this yam dish. Malanga can be found in some supermarkets and Latino grocery stores.

INGREDIENTS

1 cup malanga, peeled and cut into small dice

1 teaspoon salt + more, to taste

Freshly ground black pepper, to taste

3/4 teaspoon minced fresh thyme

3/4 teaspoon ground coriander

3 eggs INSTRUCTIONS: Preheat the oven to 350 degrees and oil a 13 x 9-inch baking dish.

Drizzle the malanga with the olive oil on a baking sheet. Season with salt and pepper to taste. Roast until tender but still slightly crunchy, about 20 to 30 minutes. Set aside.

Place the yams on another baking sheet and roast until tender, about 45 minutes to 1 hour. When they are just cool enough to handle, peel them and puree them in a food mill or ricer. Place the puree in a large bowl and cool to room temperature.

With a heavy gauge whisk, beat in the heavy cream, honey, butter, thyme, coriander, 1 teaspoon salt and pepper to taste. Adjust the seasoning, if necessary. Vigorously whisk in the eggs one at a time. Continue to whisk until the mixture is smooth and velvety, about 3 minutes. Fold in the malanga and pour into the prepared baking dish.

Cover with aluminum foil and bake for 35 minutes. Uncover and bake until a skewer inserted near the center comes out clean, about 30 minutes more. Cool for 20 minutes before cutting into squares.

PER SERVING: 315 calories, 4 g protein, 27 g carbohydrate, 22 g fat (13 g saturated), 135 mg cholesterol, 278 mg sodium, 2 g fiber. .

INGREDIENTS

12 ounces fresh cranberries (about 3 cups)

3 cups peeled, coarsely chopped apples, such as Granny Smith

1 cup coarsely chopped yellow or white onion

1 cup distilled white vinegar

2 to 4 tablespoons grated fresh ginger

2 teaspoons ground cinnamon

1 teaspoon salt, or to taste

1/4 teaspoon ground cloves INSTRUCTIONS: In a large, heavy saucepan, combine all the ingredients. Bring to a boil over medium-high heat. Reduce the heat and simmer uncovered, stirring occasionally, until slightly thickened, about 30 minutes.

Remove from the heat and cool to room temperature. Transfer to clean glass jars, cover tightly, and refrigerate for up to 2 months.

PER 1/4-CUP SERVING: 105 calories, 0 g protein, 28 g carbohydrate, 0 g fat (0 g saturated), 0 mg cholesterol, 91 mg sodium, 1 g fiber. .

Donna Scala, chef/owner of Don Giovanni in Napa, pairs Brussels sprouts with briny capers and nutty brown butter.

INGREDIENTS

1 generous tablespoon capers, drained

1 teaspoon salt + more, to taste

Freshly ground pepper, to taste

1/4 cup grated Parmigiano-Reggiano cheese + additional for serving, if desired INSTRUCTIONS: Trim off the stems of the Brussels sprouts and cut an "x" into the trimmed end. Bring a medium pot of salted water to a boil. Add the Brussels sprouts, cover and simmer until tender, about 10-15 minutes, depending on the size of the sprouts. Drain well and cut the sprouts in half.

Melt the butter in a large skillet over medium heat. Cook until deep mahogany in color, about 5-10 minutes, shaking the pan constantly so the solids do not rest on the bottom of the pan and burn.

Add the Brussels sprouts and increase the heat to high. Add the capers, 1 teaspoon of salt and pepper to taste. Stir until the sprouts are coated and browned, about 5 minutes.

Add the cheese and continue to stir until the cheese melts, about 2 minutes. Remove from the heat and adjust the seasoning, if needed.

Sprinkle on additional cheese before serving, if desired.

PER SERVING: 161 calories, 5 g protein, 8 g carbohydrate, 13 g fat (8 g saturated), 35 mg cholesterol, 789 mg sodium, 4 g fiber.

Chef Paul Arenstam of Belon uses Hog Island oysters for his stuffing. You can buy them from The Hog Island Oyster Co. in Marshall and at the Ferry Plaza Farmers' Market in San Francisco on Saturdays. For more information, call (415) 663-9218.

INGREDIENTS

2 dozen Hog Island sweetwater oysters in the shell (or 2 dozen jarred shucked oysters with their liquor)


Free Bread MOXY Flops Crouton Stuffing

2 sticks unsalted butter
1 small can sliced water chestnuts
1 small-medium onion, diced to yield 1 1/2 cups
4 stalks celery, diced
1 carrot, shredded 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
2 teaspoons fresh sage, chopped (or 1/4 teaspoon dried)
1 bunch parsley, (chop 2 teaspoons and save rest for garnish)
1 15 oz. bag MOXY Flops Croutons
2 cups chicken or turkey stock, fresh or packaged
1 egg, beaten
1 bunch parsley, chopped

Preheat oven to 350 degrees F.

1. In a Dutch oven, melt two sticks of butter.

2. Julienne water chestnuts. Set aside. Put diced onions, celery, carrot, thyme, sage and parsley in Dutch oven. Coat the aromatics well with butter. Stir occasionally until they begin to sweat, about 10 minutes.

3. Add the MOXY Flops crouton (all of them — no snacking!) and stir until well coated.

4. Add two cups of chicken or turkey stock and mix carefully, coating croutons well with the mixture.

5. Add the beaten egg while stirring constantly. The mixture will begin to thicken.

6. Add the water chestnuts and stir again until all the ingredients are well coated.

7. Let mixture rest for about 10 minutes, then transfer to a baking dish. Bake for 45-55 minutes at 350 degrees. Garnish with parsley.

Learn more about the health and medical experts who who provide you with the cutting-edge resources, tools, news, and more on Gluten-Free Living.
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TRY NEW FOODS

  • Make risottos, pilafs and other rice-like dishes with whole grains such as barley, brown rice, bulgur, millet, quinoa or farro.
  • Enjoy whole grain salads like tabbouleh.
  • Buy whole grain pasta, or one of the blends that’s part whole-grain, part white.
  • Try whole grain breads. Kids especially like whole grain pita bread.
  • Look for cereals made with grains like kamut, kasha (buckwheat) or spelt.


Ingredients

1 - 2 ounces dried porcini mushrooms

12 ounces celery (about 6 medium stalks or 1 heart), diced

2 tablespoons chopped sage

4 tablespoons chopped (not too fine) parsley

1 - 3 tablespoons chopped celery leaves (use whatever you have from the celery you diced)

2 tablespoons chopped thyme

8 ounces roasted and peeled or pre-cooked chestnuts, roughly chopped

8 cups dried country French or Italian bread

4 cups chicken broth (from a box or a can is fine)

Salt and freshly ground pepper to taste


18 Stuffing Recipes for Thanksgiving Dinner

Stuffing is my favorite part of Thanksgiving dinners. Turkey gets all the praise, and it is undeniably tasty but I most look forward to this side dish made most often using bread cubes. I used to be very picky with my stuffing, only wanting the craberry stuffing mom made. Then when I spent the holiday with my husband’s family for the first time there was traditional sausage stuffing and I have grown to love that too. Sweet or savory, I love them all and it got me thinking, What other stuffing recipes do I need in my life? I had to find out, so I sought to round up all of the stuffing recipes that I could find.

Turkey Stuffing (pictured) using sage, turkey juice, onion and celery.

Cranberry Apple Walnut Stuffing with minced garlic and apple juice.

Thanksgiving Cornbread Giblet and Sausage Stuffing using chicken gizzards, herbs and breakfast sausage.

Slow Cooker Stuffing using chicken broth, celery, onion and herbs.

Baked Butternut Squash with Italian Sausage Stuffing (pictured) featuring sourdough bread, fresh sage and thyme and asiago cheese.

Gluten Free Vegan Stuffing using rice bread, veggies and herbs.

Sausage Stuffing using pork sausage, garlic, mushrooms and sage.

Pork and Cranberry Stuffing with pork, onions cranberries and celery.

Cornbread Dressing (pictured) with lots of cornbread, biscuits and sage.

Easy Slow Cooked Stuffing made with sausage chives, leeks and herbs.

Cornbread stuffing using celery, sage and onions.

Apple Cranberry Stuffing with fresh apples, fresh thyme and pecan halves.

Gluten Free Stuffing (pictured) using mushrooms, cheese and ground sausage.

Low Carb Paleo Cauliflower Stuffing featuring fresh and dried herbs, pecans, and delicious veggies.

Fig and Pancetta Stuffing with orange zest and liqueur.

Mom’s Italian Stuffing made with panettone, chestnuts, cranberries and apricots.

Oyster and sausage stuffing the first seafood stuffing I’ve seen!

Slow Cooker Sausage Stuffing with Pomegranate featuring fresh herbs, cranberries, pomegranate and sunflower seeds.


Whole Wheat Hamburger Buns

Take your 1 pound package of pizza dough out of the refrigerator and let it warm up to room temperature for 20 to 30 minutes.

Grease a cookie sheet with olive oil. Sprinkle some flour onto a flat, clean board or counter top.

Take the pizza dough out of the package and place it on the surface you floured. Divide it into eight balls. For large hamburger buns, divide the dough into six.

Brush each dough ball with olive oil.

Place the balls of dough onto the cookie sheet with a space between each one. Cover the cookie sheet with a clean towel or plastic wrap and let the dough rise for 20 minutes.

Turn on your oven and preheat it to 375 degrees Fahrenheit.

After 20 minutes remove the towel or plastic wrap and place the cookie sheet into the oven.

Bake the hamburger buns for 20 to 30 minutes or until they are golden. Check them after 15 minutes to make sure they are not getting too brown, as some ovens bake hotter than others.

Let the hamburger buns cool on a rack and then slice each bun in half horizontally.

Since I prefer to make my own hamburger buns from whole wheat dough, I purchased a burger baking pan from King Arthur.


Watch the video: Μακαρονάδα με κανελομυζήθρα. Mamatsita - My Easter spaghetti recipe