Posted on 10/31/2021 11:14:58 AM PDT by Jamestown1630
Norman Rockwell, Freedom From Want (1943)
People seem to want Thanksgiving to always be the same – there’s a lot of advice out there cautioning against trying something new for family or guests on that day. But I’ve often enjoyed very interesting new recipes at Thanksgiving, in the homes of friends and family who have ignored that advice. I recently found a recipe for turkey stuffing that is quite different from the plain type that I’ve always made; but I’m very tempted to try it. (It may be a little ‘busy’ for some who are used to a plainer bread stuffing.)
I watch a lot of YouTube cooking videos, and I think the most engaging host of all is Chef Jean-Pierre Brehier. He is extremely informative while also being fun and funny, and the kind of person you'd love to have a couple of drinks and a good conversation with.
Chef Jean-Pierre suggests using Costco corn muffins for this stuffing recipe, if you don’t want to make your own cornbread.
For those without access to fresh chestnuts to roast, there are lots of pre-roasted, packaged ones available; but the reviews for many of them are not very positive, so choose carefully. Jean-Pierre appears to use the Roland ones vacuum-packed in a jar, and he just squeezes/tears them into the mixture with his fingers. Fresh chestnuts are available from some of the nut companies if you can't source fresh ones nearby, but they seem to be tricky to buy ahead and store (if you have experience with this, let us know how you handle them.)
https://www.youtube.com/watch?v=2Gvui3lIfWI
Corn Muffins & Sausage Stuffing – Chef Jean-Pierre Brehier
Serves 10
1/2 Cup Dark Spiced Rum, for soaking the raisins
1 cup Dark Raisins
2 pounds Pork Turkey or Chicken Sausage, casings removed
2 cups Yellow Onions diced small
1 ½ cups Celery Hearts diced small
1 ½ cups Carrots diced small
2 tablespoons fresh Sage chopped
2 tablespoons fresh Rosemary chopped
2 tablespoons fresh Thyme chopped
6 cups Corn Muffins or Cornbread crumbled
1 Granny Smith Apples skinned and diced small
1 cup peaches in a light syrup cut into medium dice
¼ cup fresh Parsley chopped
1 cup Roasted Chestnuts
Salt and Pepper to taste
1 cup Milk or Buttermilk
INSTRUCTIONS
Preheat Oven to 375°
Spray a baking pan or dish (approx. 15"x10"x2") with a non-stick spray or brush with butter.
Soak the raisins at room temperature in your favorite liquor for at least 6 hours, preferably overnight. If you do not have the time to wait, put them covered in the microwave for 2 minutes to plump them up.
In a large sauté pan over high heat, sauté the sausage and cook until golden brown. Add the onions and cook until light golden brown. Add the carrot and celery and cook for 5 minutes. Add the fresh herbs and cook for an additional 2 minutes or until the vegetable are almost cooked but not mushy.
Transfer to a large bowl with the muffins; add the apples, peaches, chestnuts, salt and pepper, buttermilk, and raisins mix well.
Pack the lasagna pan with the mixure and sprinkle with the chopped parsley.
Put the lasagna pan onto a baking sheet and bake for about 1 hour or until the top is golden brown.
For those without access to chestnuts to roast, there are lots of packaged, pre-roasted ones available; but the reviews for many of them are not very positive. Chef Jean-Pierre appears to use the Roland ones vacuum-packed in a jar, and just squeezes/tears them into the mixture.
Fresh chestnuts are available from some of the nut companies, but they seem to be tricky to buy ahead and store (if you have experience with this, let us know how you handle them.)
The Chef also has a good idea for having garlic ready to go in the freezer for all of your recipes:
https://www.youtube.com/watch?v=SZA2UcvnE6g
*******************************************************
Chef John of ‘Food Wishes’ has posted a recipe for Butterhorn Dinner Rolls which looks pretty easy even for novice bread bakers, and I don’t see why they couldn’t be made the day before and warmed up.
(These are very rich; but for most of us, Thanksgiving isn’t a ‘diet day’):
https://www.youtube.com/watch?v=zJUve3My3lE
-JT
I used to make a sweet potato souffle with raisins inside and the melted marshmallows on top. I really liked it, but a lot of people don’t. (The same people like sweet potato fries, though.)
I think it would be good with regular potatoes, too.
Carlos
I’ve been on FR since the late 90s under a different screen name. (I found a conservative news web site on Prodigy in the early 90’s that may have been Jim’s!)
Saved some of Carlos’s threads on my laptop but that laptop died.
The cooking threads have been my favorite on FR all these years so thank you so much!!!!!
Do you know what Carlos’ handle was on FR?
Oh wow! You just brought back a memory long forgotten.
My mom took the extra leftover breadcrumbs after making meatballs, added an egg, made breadcrumb patties, and then fried them. They were so good!
I wish I could edit my post. I should have eggs in that bread ball mixture. I usually add about two eggs to a breadcrumb mixture that makes about 70+ balls.
I like that too. At first glance at a picture of it, I couldn’t figure out how they did it :-)
Thought it was Chef Carlos. Been searching for an old thread for the last hour (It’s that or clean the kitchen!) and haven’t found anything.
Look more tomorrow.
ALWAYS find some reason not to clean the kitchen.
(Even better, the bathroom...)
We’ve had those quite a few times this year. They’re the regular ones.
I think the box I have is over 10 years old!
Figured out how to make Peruvian chicken.
But still working on yellow sauce. Closest one is made out of saltines and milk. (The only reason I have saltines!) Gotta figure out how to add the tang.
Thanks.
These look so amazing..
Japanese Cheese Tarts
Ingredients
Tart Shells
8 1/2 tablespoons unsalted butter
1 1/2 cups all-purpose flour
1/2 cup powdered (icing) sugar
1 egg yolk
Cream Cheese Filling
1 cup cream cheese
3 tablespoons powdered (icing) sugar
2/3 cup heavy whipping cream
1 teaspoon corn starch
Instructions
Tart Shells
Cut the butter into small cubes. Combine flour, sugar, and butter in the mixing bowl and beat them with an electric whisk until crumbs form.
Whisk the egg yolk into the mixture, and knead them into a dough with your hand. Keep kneading the dough until smooth.
Preheat the oven to 410°F (210°C).
Take a small portion of the dough and press it into a 2.6-inch tart mold evenly. Cut off the excess dough from the edge with a knife and prick the bottom with a fork. (Repeat the exact instructions for the rest of the eight shells.)
Bake the shells for 15 minutes.
Let the tart shells cool completely before removing them from the molds.
Cream Cheese Filling
Soften the cream cheese at room temperature and mix well with sugar in a bowl. Mix and fold the ingredients constantly until smooth with a spatula. Add the heavy whipping cream to the mixture in 3 portions, keep stirring until well combined. Finally, add the corn starch and mix well.
Fill the piping bag with the mixture and pipe it into the shells. Freeze the cheese tarts for 4 hours until firm.
Bake The Cheese Tarts
Preheat the oven to 410°F (210°C)
Brush the frozen cheese tarts with egg wash. Egg wash the frozen cheese tarts before baking.
Bake the cheese tarts for 15 minutes.
https://rasamalaysia.com/japanese-cheese-tarts/
I haven’t made it for awhile but the basics are milk, saltines and Aji Amarillo paste. It’s close. It just needs tang.
Got a bunch of chicken legs for 80¢/# so will probably start working on it again.
Knew a woman for Peru who told me the recipe for yellow sauce varies with every family!
Hubby gets bacon ends and frys them up then adds the beans Yumm!
BTT for the holiday - what are you trying new this year?
We always dry brine our bird. This year we are doing the same but spatchcocking it. I have done it before with chickens but have not done a turkey.
That question is for everyone and Happy Thanksgiving to all.
I also just found this amazing looking recipe. Acorn squash stuffed with lump crab. https://www.foxnews.com/lifestyle/stuffed-acorn-squash-crab-easy-fall-entree
BTT for the holiday - what are you trying new this year? We always dry brine our bird. This year we are doing the same but spatchcocking it. I have done it before with chickens but have not done a turkey.
I will try frying some bacon and adding it to my beans.
This Thanksgiving I am going to my son's house which is close by.
I hope you and our other Freepers have a great Thanksgiving. -Tom
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