Happy Thanksgiving
Yesterday I posted my Stuffing recipe. This morning at 3.30 am, I had this exchange with my cousin Adam.
A), I trust this man in the kitchen, and B), Look how much he cares.
So, if you’re planning on making my stuffing, it might be worth substituting Chicken Broth for the water. Could it get any better? I’m just not sure, but I’m willing to try.
Today, after the third person emailed for my stuffing recipe, I decided I may as well just post it on Tumblr for everyone’s benefit. I developed this about 7 years ago when I was living in England from an amalgamation of different sources. It’s a winner each time.
INGREDIENTS:
1 loaf standard, run-of-the-mill (trust me) stale white bread.
1 loaf standard, run-of-the-mill stale brown bread.
1/2 cup diced onion
3 scallions (chopped)
1 apple (minced)
4 cloves garlic (minced)
1 lb. spicy italian sausages
1 tsp salt
1 tsp pepper
1/2 cup butter
2-3 cups boiling water
DIRECTIONS
Step 1. Stale the bread by leaving it out for a couple of days. If today is Thursday, you don’t have a couple of days. Not to worry… spread the slices on a baking sheet and dry them out in a warm oven. De-crust the bread and throw the damn crust away. Or to birds. Might as well feed their species as they’re about to feed ours.
Step 2. Crumble the stale bread and puree about half of each loaf in a food processor. Fingers also work for this if you’ve got tiny sharp ones made out of metal. Put the bread in a large casserole dish. Melt the butter and pour it over the bread, mixing it together with your hands (or a small food processor made out of skin).
Step 3. Add onions, scallions, and apples. Continue to mix with hands. It should begin to feel a bit firmly packed.
Step 4. Roast sausages ahead of time (probably after step 1) in a skillet or pan, breaking up into fine pieces until thoroughly cooked. Once they’re nearly done, toss in the minced garlic and stir together until fragrant-er.
Step 5. Mix cooked sausage into bread along with salt & pepper.
Step 6. Pour 2-3 cups boiling water over entire mixture and pack down with hands.
Step 7. Preheat oven to 400ºf before you get to this step. Bake the stuffing for about half an hour.
You’re welcome.
Our kitchen table after a morning walk to the neighborhood farmer’s market. Oh, California.
Hello, my new 12 quart friend.
The menu for Desirea’s birthday meal. Diner, Brooklyn
Wow, that shit is HOT!
Home again, home again.
Nathan making Reva’s salsa recipe for an afternoon picnic!
A little arrival day BBQ in Cleveland with our mix engineer, Doc Harrill.
And yep, we’re mixing!
He speaks true. Get yourself a skillet and this book!
I haven’t written a supper club post in a while, but that doesn’t mean I’m not still holding them every Tuesday. I just want to take a moment to plug this skillet cookbook from Cooks Illustrated.
Nathan and Katie introduced me to it, and if you can read/follow a recipe, I guarantee you’ll…
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