Cornbread Stuffing Fried Rice

bonappetite ^

[mylife]

Whether you’re looking for a way to use up leftover stuffing or you just want to see the look on your family’s faces when you disrupt the typical Thanksgiving menu, this riff on the holiday staple has all the flavors you are expecting, plus much, much more.

Ingredients 8 servings CHILE CRISP 3

large shallots, thinly sliced into rings 1

head of garlic, cloves separated, thinly sliced 1

2" piece ginger, crushed 10

allspice berries 2

cups vegetable oil 8

guajillo chiles, seeds removed 3

ancho chiles, seeds removed 3

chiles de árbol, stems removed 1

Tbsp. sesame seeds 1

tsp. agave nectar or honey Kosher salt RICE AND ASSEMBLY 4

Tbsp. ghee or extra-virgin olive oil, divided ½

lb. Brussels sprouts, leaves separated (about 4 cups) 3

cups Cornbread Stuffing With Sausage and Corn Nuts 1

1" piece ginger, peeled, thinly sliced into matchsticks 4

garlic cloves 4

scallions, thinly sliced, plus more for serving 2

large eggs, lightly beaten to blend 6

cups cooled cooked jasmine or short-grain rice 1

Tbsp. soy sauce or kosher salt to taste Toasted sesame seeds and/or corn nut powder (for serving) Preparation CHILE CRISP Step 1 Bring shallots, garlic, ginger, allspice, and oil to a boil in a large saucepan over medium-high heat. Reduce heat to maintain an active simmer. Cook, stirring occasionally, until shallots and garlic are golden brown, 14–17 minutes. Remove solids from oil with a slotted spoon and transfer them to a plate. Discard allspice and ginger. Add chiles to oil and return saucepan to medium heat. Toast, stirring constantly, until chiles just begin to darken, about 1 minute. Transfer chiles to the same plate; add sesame seeds to oil and set oil aside.

Step 2 Pulse chiles in a food processor until finely chopped, adding some of the cooking oil as needed to loosen it. Combine chopped chiles in a large jar with shallots and garlic, and remaining oil. Add agave and season with salt.

Step 3 Do Ahead: Chile crisp can be made 1 month ahead. Cover and chill.

RICE AND ASSEMBLY Step 4 Heat 1 Tbsp. ghee in a large nonstick skillet over medium-high. Add brussels sprout leaves and cook, tossing occasionally, until lightly charred and crisp-tender, about 3 minutes. Transfer to a plate.

Step 5 Add 1 Tbsp. ghee to same skillet followed by stuffing. Press stuffing across bottom of skillet in an even layer and cook, undisturbed, until browned, about 4 minutes. Toss a few times and continue to cook, tossing often, until stuffing is broken down into lightly browned bits, about 3 minutes longer. Transfer to plate with brussels sprouts.

Step 6 Heat 1 Tbsp. ghee in skillet. Cook ginger, garlic, and 4 scallions, stirring, until softened, about 1 minute. Add eggs and cook, stirring often, until mostly set, about 30 seconds. Add rice and toss to combine. Add remaining ghee along edge of skillet so it runs down between rice and skillet. Cook, without disturbing, until rice is crackling and has formed a crisp layer against bottom of skillet, about 2 minutes. Toss, breaking up any clumps with a spoon, and continue to cook until rice is hot and crispy-chewy, about 3 minutes longer. Add stuffing and brussels sprouts back to pan and toss to combine; season with soy sauce or salt.

Step 7 Transfer rice mixture to a platter. Top with sesame seeds and/or corn nuts and more sliced scallions. Serve chile crisp alongside.

[mylife]

I doubt there is any leftover dressing but this sounds good

[Liz]

P

[Starboard]

Cornbread by itself is delicious, but even better buttered up. ;)

[sauropod]

Bkmk.

[ptsal]

Looks good

[mylife]

seems like a lot of work but looks yummy.

[Liz]

This is nice on holiday leftover sandwiches......or fill pretty jars and give as gifts.

Piquant Mustard

1 cup dry mustard
2/3 cup dry white wine
1/3 cup tarragon vinegar
1/3 cup honey
2 Tablespoons water
.7 oz env garlic salad dressing mix
1-1/2 teaspoons salt
1/2 teaspoon garlic powder
2 eggs, slightly beaten

Mix ing except eggs over Bain. Let stand 4 to 6 hours at room temp. Stir in eggs. Cook over simmering water, stirring constantly, til thickened, 8 to 10 min. Pour into sterilized jars. Cool slightly; cover. Refrigerate at least 24 hours, no longer than 3 months.

[Scrambler Bob]

Go to the source link for the recipe.

The cut and paste excerpt scrambled the amounts and ingredients.

For example

‘cups vegetable oil 8’

Should be 2 cups.

Looks like I would eat myself into trouble.

[BBQToadRibs2]

But will it waffle?

[Red Badger]

[FamiliarFace]

Looks sooo good!

[ConjunctionJunction]

Looks yummy!

[FreedomPoster]

Traditionally it’s Jewish folks in the Chinese restaurants on Christmas day!

So I’m not sure about the song choice . . .

[Liz]

Here’s a really fast drinks accompaniment for a holiday crowd.

Brush pita bread tops with butter and sprinkle of sesame seeds.

Heat then quarter. Serve with feta cheese cubes and dishes of asst olives.

[Liz]

This is a Wisconsin recipe.

Turtle Pie

Ingredients
1/4 cup cream
3/4 cup brown sugar
2 tablespoons melted butter
6 tablespoons corn syrup
1 cup pecans, chopped
1 (9-inch) pie shell
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
3/4 teaspoon gelatin
2 egg yolks
1/4 cup milk
3/4 cup melted chocolate chips
1/2 pint whipping cream, whipped
Melted chocolate and pecan pieces for garnish

Instructions
Combine the first 4 ingredients in a large heavy saucepan. Cook over medium heat until it reaches 227 degrees F on a candy thermometer. Add pecans and pour into the pie shell. Cool.

In another saucepan, combine the sugar, cornstarch, salt and gelatin. Add the egg yolks and mix until smooth. Add milk, stirring constantly over medium heat until it reaches 160 degrees F on a candy thermometer. Remove from heat and stir in melted chocolate chips. Cool.

Fold the whipped cream in the cooled mixture and pour over the candy layer in the pie crust. Drizzle melted chocolate and sprinkle with pecan pieces and serve.

[Liz]

Turtle Pie

[lizma2]

“but even better buttered up.”

Took the left over Thanksgiving corn bread and mixed it up with a can of creamed corn, a bit of sugar and a bunch of butter.

YUM!

[GOPJ]

Thanks Liz

[Red Badger]

Jingle Berrs works.....................

[bert]

A menage that is so complex it is inedible

It is certainly not worth the effort