Posted on 10/31/2018 4:36:00 PM PDT by Jamestown1630
Sounds good to me :-)
Yowza.
No comment.
“Just let them simmer in boiling water till squeezeable.”
You can also parcook potatoes by nuking them for 6-7 minutes.
So instead of clickable links, you won't be sorry if you use youtube search and look for turducken which looked like a lot of work for what? Until I saw a generous slice with stuffing plated up.
Then you might want to check out Chef John's Duck Rillettes spread on Crostini Dijonnaise (separate videos).
Finally Chef John's Scalloped Oysters. I made those a couple years ago and followed the recipe except had to use dried parsley. They were delicious but it was a little soggy in the middle so not so heavy there with oysters and cream. They don't work well heated up the next day but still good.
In the title it also says Oyster Stuffing. Only had that once, prefer traditional but the oyster version was a nice change and tasty.
Years ago Better Homes and Gardens magazine published à recipe for Oyster Rockefeller Stuffing. It was a family favorite until the box with the magazine that had the recipe was lost by the moving company that moved us from GA to NC. I wish I could find that recipe again!
ING 2-10 ounce packages frozen chopped spinach, thawed and well drained 4 slices thick-sliced bacon, cut into 1/4-inch slices 1 cup finely chopped shallots (8 medium) 3 cloves garlic, minced 1/4 cup Pernod 2 teaspoons dried chervil, crushed 10 cups dry sourdough bread cubes or use sturdy country white bread cubes 2 cups (pint) shucked oysters (28 large), drained and coarsely chopped 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 14 1/2 ounce can vegetable broth or chicken broth 2 tablespoons butter, melted 1/4 teaspoon bottled hot pepper sauce 1/2 cup finely shredded Parmesan cheese (2 ounces) Bottled hot pepper sauce (optional)
Directions Squeeze excess liquid from spinach; set aside. In a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels, reserving 2 tablespoons drippings in skillet. Add shallots and garlic to the reserved drippings. Cook for 4 to 5 minutes or until shallots are tender. Carefully add Pernod, stirring to scrape up any crusty brown bits. Stir in spinach and chervil.
FINAL In large bowl combine bacon, spinach mixture, bread cubes, oysters, s/p. In a small bowl combine broth, melted butter, and 1/4 tsp hot pepper sauce. Drizzle broth mixture over bread mixture, tossing gently to moisten. Transfer to greased 3-quart rectangular baking dish.
Bake, covered, 350 deg 30 min. Sprinkle with cheese. Bake, uncovered, about 15 minutes more or until heated through. SERVE: with additional hot pepper sauce.
I'd like to try just making the stuffing with italian bread cubes rather than sourdough.
https://www.bhg.com/recipe/oysters-rockefeller-sourdough-stuffing/
I GIVE UP111111 I hate to try to type on a laptop lying down. You can google the keywords in the link that doesn't work and then click on images. Click one of the first ones then visit and it will take you to the recipe.
That is such a beautiful painting! Thank you for including it. I cant wait to read this thread!!!
ING 2 1/2 pounds carrots, peeled and sliced 1/2-inch thick on the diagonal 1 stick (1/4 pound) butter 1 cup walnuts halves
About 9 ounces dried Calimyrna figs (2 cups whole figs) 1 1/2 to 2 tablespoons chopped flat-leaf Italian parsley
PREP Blanch carrots. Slice destemmed figs lengthwise into 1/4" wide slices then half widthwise (should have rounded cup sliced figs).
METHOD Melt 3 tb butter. When bubbling, add walnuts; cook/stir til toasted and fragrant, about 5 minutes. Remove nuts with a slotted spoon and drain on paper towels. Wipe skillet clean. Return skillet to medium heat and add remaining 5 tablespoons butter. When melted and hot, add carrots and cook, stirring and tossing, until almost tender and beginning to caramelize, about 8 minutes. Reduce heat to low, stir in sliced figs and cook with carrots uncovered three minutes. Add toasted walnuts; cook until hot and the flavors mingle 3 minutes. Toss with chopped parsley. S/p as needed.
SERVE Pour into a warmed serving bowl and serve hot garnished with perfect fresh fig halves.
I’ll come up with something but we are moving during early to mid-November and I think this year we will be doing Thanksgiving in a restaurant. If our stuff doesn’t arrive on time, we may be doing it at a fast food joint because all my decent clothes are packed away!!
Julia Child advised cooking with “good” wine as she sipped her selection.
Pick a good brand and grape variety.
re: Oyster casserole - Oh that brought back memories! My grandfather grew up in St. Elmo, Illinois. Came south in the 1920’s and saw my grandmother and married her. :-) I don’t know if that’s where our oyster casserole tradition came from, but we always had that at Thanksgiving and Christmas when they were living. I don’t think I’ve ever made it.
Oyster stuffing is good too.
“I get so fed up with losing carefully edited posts that flip out just when I’m about ready to post.”
ME TOO! or I hit post once and it gets posted twice.
Hello everyone! How nice to see this thread, we do have so much to be thankful for this year. We love the dry brine and have been doing it every year for between 15 and 20 years. Always with a fresh bird, even though the bird gets smaller every year. We keep it simple on the side dishes, roast garlic mashed potatoes, gravy, green bean casserole, small amount of stuffing baked outside the bird. Plus one naked plain red yam for me. We like the leftovers for turkey pot pie and turkey soup. It’s been just the 2 of us the last few years. When the leftovers seem too much I get my foodsaver out and vacuum seal a whole leftover meal for 2 in one bag, a little of everything. It works GREAT. Gravy at the bottom of the bag. I’ll enjoy this thread a lot. Best wishes to you all.
Too moist———the only wetness I like is lots of butter on the toast.
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