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 Welcome, chefs. You're probably wondering why I've brought you here. For today's challenge, we're giving you 26 hours to create a Thanksgiving stuffing. The chefs who post the best dishes will have their usernames changed to something related to their dish. But there's a catch:  Oh go away, Salman, you're not getting this rear end anymore. Where was I? Oh yes, the rules: 1. Cook stuffing and post pix of the cooking process. Do it nicely and you'll get a cool username related to it. Mods' choice. No appeals. 2. Lazy? Busy? Hate cooking? Post a picture of what you would've done, and/or a recipe. You may get a cool username out of it, or we may shame you for your laziness. Or we may just name you whatever the hell we want. 3. Posts with extreme effort or extreme laziness may be rewarded with embarrassing names. Who knows what will happen? 4. Lurkers or people who never post in GWS may or may not get usernames. You don't have to be a regular, but if you're some GBS goon looking around for a new name, you may not get it. 5. Thread closes at 12 pm Eastern time on Wednesday. It's called a "Quickfire" for a reason, you dolts. 6. Mods' choice. No appeals. Don't post if you're not gonna play. Your challenge begins...now. Bonus hotness: 
Childlike Empress fucked around with this message at Nov 03, 2009 around 16:14 |
| # ? Nov 03, 2009 15:10 |
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Childlike Empress
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| # ? Nov 22, 2009 01:41 |
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Bonus bonus hotness  
bartolimu fucked around with this message at Nov 03, 2009 around 16:06 |
| # ? Nov 03, 2009 16:02 |
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You realize, bart, that this will probably result in you getting a username of i wish i were stuffing padma lakshmi, right?
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| # ? Nov 03, 2009 16:13 |
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I've been called worse.
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| # ? Nov 03, 2009 16:19 |
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Waaaaaaaaaaaah I don't have time to cook because the baby is sleeping now so I can't run out and get ingredients, I have a doctor's appointment at 1 pm, a wedding right after that, and tomorrow morning I'm going out to look at condos. I'll post the recipe for my very favorite stuffing though that my mother and I have been making for years. We don't really use a recipe, we eyeball it so sorry if measurements are a bit off. I can dig around and try to find a picture of it, but I doubt I have one laying around. :-\ Italian Sausage and Apple Sourdough Stuffing/Dressing
We saute the onions, garlic, sausage, and mushrooms together and mix that up with everything else in a huge bowl with salt and pepper. Stuff your bird and have stuffing, or put it in a baking dish and have dressing. We usually just make dressing, we're lazy. Bake at 350 for 45 min - 1 hour, or until the top is nice and brown and crunchy. Out of everything we make on Thanksgiving, this has to be one of my all time favorites, and there are never any leftovers.
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| # ? Nov 03, 2009 16:40 |
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I don't have time to make this tonight but I do plan on making this for Thanksgiving. Corn Bread Stuffing INGREDIENTS: 2 cups cornmeal 2 cups all purpose white flour 1 tablespoon baking powder salt to taste 1 large egg 2 cups milk 1 1/2 tablespoons peanut oil 3 tablespoons butter 2 onions, chopped 5 celery stalks and leaves, chopped 1/4 cup chopped fresh parsley 1 1/2 cups chicken stock 1 cup bourbon freshly ground black pepper to taste A bag of frozen corn kernels 1/2 cup coarsely chopped pecan halves 1 cup golden raisins 1 cup dry roasted peanuts Combine cornmeal, flour, baking powder, and salt in a large bowl and mix well. In a separate bowl, beat the egg. Add the milk the oil. Beat well and add to the dry ingredients and stir just until moistened. Pour the batter into the prepared baking dish and bake at 375* for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan or a rack until cool enough to handle. Cut the bread into one-inch cubes. Let the bread sit for 2 days before making the stuffing. In a large skillet saute the onions and celery in the butter until softened. In a large bowl mix the corn bread cubes and parsley. Add the onion mixture and mix well. Slowly add the chicken stock and bourbon until the corn bread is well moistened. Add the remaining ingredients. Either stuff the turkey or bake along with it for half an hour. I won't be baking it in mine since I'm frying a turkey. That would be dumb.
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| # ? Nov 03, 2009 16:53 |
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Yes, I am going there. No you bitches cannot attempt to persuade me otherwise with silly recipies, and lots of pictures. Stove top, follow the drat directions on the box. Here's a loving picture.
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| # ? Nov 03, 2009 17:25 |
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Ok I'm working on this now. Hopefully have the pics and stuff up later today.
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| # ? Nov 03, 2009 18:30 |
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Wow! I forgot how involved this recipe was. No wonder I never make it. I will be honest: this is a recipe I got from one of my neighbors growing up. I would always hit up her house on Thanksgiving after having my own family dinner. It was awesome and I have yet to find a better tasting stuffing. I miss my neighbor  'My' stuffing recipe: Make ahead of time: 2 cups turkey stock that has been reduced to 1 ½ cups, reserve some turkey fat, and dry out the sourdough bread to be used 4 to 5 cups dried sourdough bread that has been either chunked or crumbled 1 pkg stuffing mix 1 cup finely chopped celery 1 1/3 cup medium sweet onions ½ lb uncooked maple flavored sausage (or more if desired) 2 – 3 apples depending on size, diced ½ stick of butter 1 tbsp minced garlic (although I usually add more) about 1 cup chicken stock or more as needed to moisten stuffing sage to taste thyme to taste Mix together stuffing mix and sourdough bread in a large bowl. Cook the onion and celery on medium heat until translucent. In separate pan, crumble sausage and cook thoroughly, then add apples to pan, all turkey stock, garlic and vegetables. Simmer for about 10 minutes before pouring over bread. Add turkey fat and chicken stock to vegetables, pour into bowl and mix well. Add sage and thyme as desired, salt and pepper. Put into greased baking dish and bake for about 45 minutes at approximately 350. Put foil on at the beginning and take it off about ten minutes before done so it browns. quote:Place holder recipes until I could find where I had my stuffing recipe Edit 1: The only camera I have is a cell phone right now (I can't find the stupid battery charger for my actual camera) and I'm a little short on ingredients. I can't buy more food until Friday. I'm looking up my stuffing recipe right now to post it. Edit 2: Found the recipe! Edit 3: I am an idiot and had to add "cup" to how much onion. Google Embryo, your recipe is very similar to mine. I'm going to try yours since it sounds delicious! Gumby Orgy fucked around with this message at Nov 03, 2009 around 22:33 |
| # ? Nov 03, 2009 18:41 |
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Okay, this post is going to be like that scene from Annie Hall where Alvie and Annie are at the party in LA and we overhear a guy talking to another guy about having a notion, but if he got some money he could turn that notion into a concept, and maybe turn that concept into an idea. Basically, I was thinking about Middle Eastern stuffing. Someone in the Bullshit thread mentioned adding falafel to stuffing, which got me thinking. There is a place down the street from me that serves a bomb chicken mussakhan on the weekends. Basically, it's sumac roasted chicken on a bed of pita bread soaked through with caramelized onions and pine nuts. Basically I was thinking that you could prepare a bunch of falafel balls anfd then slice them into quarters. Get a bunch of pita and slice into appropriately small pieces. Begin sauteing a bunch of onion and pine nuts until the onions are approptiately softened. Add some chicken stock, and mix in the pita bread. Treat it like normal stuffing, and let it sit on the stove, covered, with the stock allowed to reduce. Once a stuffing like consistency has been reached, fold in the falafel, careful not to destroy them on the way. Congrats, you have palestinean stuffing. Like I said, it's a notion right now. But I'm pretty sure I could make it a concept.
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| # ? Nov 03, 2009 19:35 |
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This is my favorite stuffing of all time, it takes some work but it's well worth it. We usually use it as a side-dish, since we don't like the idea of a dry-rear end turkey. It's probably going to go over even better this year since we're having a Turduckhen and the two just compliment the hell out of eachother. I can't post pictures since my youngest son destroyed our camera and I really don't want to put up cell phone pics. Creole Cornbread Stuffing Ingredients: 2 cups all-purpose flour 2 cups cornmeal 2 tablespoons baking powder 1 teaspoon salt 4 tablespoons white sugar 5 eggs, beaten 6 tablespoons butter, melted 3 cups buttermilk 2 tablespoons salt 2 teaspoons ground white pepper 2 teaspoons ground black pepper 2 teaspoons cayenne pepper 2 teaspoons onion powder 4 teaspoons dried oregano 2 teaspoons dried thyme 6 tablespoons chopped fresh basil 4 bay leaves 1 cup minced onion 1 cup chopped green onions 1 cup chopped fresh parsley 2 cups red bell pepper, chopped 2 jalapeno pepper, seeded and minced 2 tablespoons minced garlic 1 cup butter 2 cups chicken stock 1 tablespoon hot pepper sauce 2 cups evaporated milk 7 eggs, beaten Directions: Preheat oven to 375 degrees F (190 degrees C). Butter one 13x9 inch pan. Prepare the cornbread by combining the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar; mix well. Mix together the 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry ingredients and mix until no dry ingredients remain. Pour into prepared pan. Bake until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely. In a small bowl combine the 2 tablespoons salt with the white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves. In another bowl combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic. Melt 1 cup butter in a large fry pan. Add the spices and cook for a few minutes. Add the vegetables and cook about 5 minutes. Do not allow the vegetables to brown. Add the stock and hot pepper sauce. Stir and cook 5 minutes more. Crumble the cornbread into the skillet and mix. Add the evaporated milk and 7 eggs OFF THE HEAT. Make sure to stir well when adding the eggs. Return to low heat and cook, stirring, for about 2 minutes. Remove the bay leaves. Place stuffing in a bowl and cover until ready to serve. If you are stuffing a Turkey, allow to cool before doing so.
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| # ? Nov 03, 2009 19:55 |
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Pumpkin Habenero Stuffing I haven't done stuffing in a while and the last time I did it was for the most ungrateful bastards ever, so this time I decided to make something I liked. Ingredients- 1 loaf of stale bread torn into 1 inch pieces 1 sliced habenero 2 cups of shredded pumpkin 3 cloves garlic, minced 1 onion roughly chopped Herbs. I used 1 tbsp each of dried basil and oregano and a few sprigs of fresh mint. A liberal amount of butter. Really, don't go easy on it, stuffing is a sometimes food. A mixture of 4 parts stock and 1 part orange juice, enough to cover the bottom of your baking pan. Preheat your oven to 400. Briefly saute the onions and garlic in butter until fragrant and butter up your baking pan. Make a nice even layer of about half the torn bread, the habenero, and half of the pumpkin. Add most of the garlic/onion mixture then cover that with more bread and the rest of the pumpkin. Around the sides pour in your liquid. Cover with foil and bake for 15 minutes, then drop the heat to 300, remove the foil, and give it an episode of X-Men or whatever you're watching while pretending to "copy edit" whatever the hell that is hang on it's cooled off let me tell you if it's any good Hm! Nice texture, crispy on top and pleasant all the way through. Spicy and sweet. Not like your faggy "I go in a turkey and get served to guests" crap.
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| # ? Nov 03, 2009 20:31 |
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Where do you get Habanero's this time of year? I haven't been able to find them for about two months.
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| # ? Nov 03, 2009 20:42 |
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This sounds deceptively simple, but it turns out quite complex and deeply-flavored. Ingredients ----------- 1 loaf brioche 2 T rendered turkey fat 1 head Hen of the Woods mushrooms, chopped 1 turnip in .5" dice 1 shallot. minced 1/2 C chestnuts, peeled and chopped 1/2 C + 1 T roasted turkey stock 1.5 oz. good brandy 3 sprigs thyme Fresh tarragon, savory and parsley 1 black truffle, as large as you can afford Salt and pepper Method ------ -1. Cut brioche into 1" cubes and leave out on the counter overnight. 0. Preheat oven to 425. 1. Par-cook turnip in lots of salted, boiling water until just soft, about 8-10 minutes. 2. Melt fat in a large saute over medium heat. Add shallot and sweat. 3. Increase heat to medium-high, add mushrooms and thyme, sprinkle with salt and cook just until they give up their liquid and start to brown, about 10 minutes. 4. Add chestnuts and immediately deglaze with 1/2 C stock. Cook until stock evaporates. 5. Add brandy and flame off the booze. Cut heat. 6. Add bread, turnips, chopped herbs and a liberal amount of cracked pepper to pan and toss to combine, moistening with a little extra stock. You don't want the bread soaked or sitting in liquid, just sprinkled. Turn out into baking dish, scraping the lovely bits off the bottom (use more stock to loosen if necessary). 7. Bake in oven until bread and turnips brown, about 20 minutes. 8. Before serving but while still hot shave truffle over the whole mess. If using truffle oil instead, use a VERY light hand. Truffle oil can quickly overpower and ruin a dish. 9. Eat that poo poo. You could very easily stop at step 6 and shove it inside a turkey instead of bake separately, if that's how you roll. I don't think it would be as good but I've never tried.
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| # ? Nov 03, 2009 21:30 |
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Freaklife posted:Where do you get Habanero's this time of year? I haven't been able to find them for about two months.
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| # ? Nov 03, 2009 21:35 |
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Freaklife posted:Where do you get Habanero's this time of year? I haven't been able to find them for about two months. they were at the local produce place and I'm in PA. if you're having that much trouble you can freeze them when you find them, they don't lose too much quality
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| # ? Nov 03, 2009 21:39 |
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Cranberry Nut Orange Bread Stuffing Ingredients ~8 slices of bread (I used whole wheat flax bread, but feel free to use whatever) 2 red onions 2 bulbs garlic (feel free to cut down if you don't love garlic as much as me) 2 stalks celery 3 mandarin oranges bowl of cranberries (frozen or fresh) bowl of pine nuts, walnuts (or any other nuts you think would taste good) butter yogurt poultry seasoning savoury ground flax seed (optional) NOT PICTURED chia seeds (optional) pepper soy sauce  Since I was doing this on short notice, I didn't have time to stale the bread as usual, by leaving it out overnight. Into the oven at 350 it goes!  The next step is to get our nuts ready. Toast the pine nuts and walnuts over fairly high heat until they just start to turn color. The walnuts also had to be crushed afterward as they were too big.      While those are toasting you can chop your aromatics, if you're careful and don't let the nuts burn (that is a lot of garlic, I know).   Then all those vegetables go into a pan with butter, to sweat for a while.  The bread, now lightly toasted, can be chopped into cubes.  While the vegetables are doing their thing, we can move onto the mandarins. Use your microplane to remove the zest, and then juice them.   The vegetables should be coming along nicely now, and don't these cranberries look nice?   I added the orange juice to the vegetables to reduce since I was concerned that there might be too much liquid otherwise.  At this point we can start mixing everything together - the vegetables, the bread, the nuts, the orange zest, the cranberries, and the various seasonings. Add as much yogurt as you can without making the stuffing too moist, it really adds to the total effect. This is also where I added the chia seed and ground flax, but apparently don't have pictures of that.   As with any dish, taste, and adjust seasonings (soy sauce, pepper, poultry seasoning and savoury are what I used).  Then it goes into a casserole dish into the oven at 350 for about 45 minutes.  Then you eat it. It ended up looking a lot darker than my usual stuffings. I think this is because I used soy sauce instead of salt for seasoning. It tastes pretty good; I may have added slightly too much poultry seasoning, but otherwise its the delicious stuffing I always make. 
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| # ? Nov 03, 2009 22:16 |
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I want a new name, so I will present my recipe for Thanksgiving awesomeness: 1) do a lot of soul-searching and realize that I am a mediocre cook 2) remember that my husband is a GREAT cook and sigh with relief 3) visualize a day spent laying around, reading, internetting, plotting world domination, etc. 4) have hopes and dreams dashed when I get roped into "learning" (read: grunt work) how to prepare many holiday favorites. This year's: . . . . . Croatoan posted:I don't have time to make this tonight but I do plan on making this for Thanksgiving. I know I cheated, but this is very indicative of my usual cooking MO.
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| # ? Nov 03, 2009 22:32 |
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Evil Stepmother posted:4) have hopes and dreams dashed when I get roped into "learning" (read: grunt work) how to prepare many holiday favorites. You mean my "prep work". You're my favorite sous chef!
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| # ? Nov 03, 2009 22:34 |
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Croatoan posted:You mean my "prep work". sometimes "prep work" takes too long and they go to bed with a tired hand and minimal stuffing indeed
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| # ? Nov 03, 2009 22:37 |
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Lord of Space posted:sometimes "prep work" takes too long and they go to bed with a tired hand and minimal stuffing indeed Sweet, now "sous chef" is DIRTY. I like it.
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| # ? Nov 03, 2009 22:55 |
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"Sous" literally being "under" I'm surprised this joke wasn't made several posts ago.
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| # ? Nov 03, 2009 23:01 |
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Weeknight cooking challenges  Please don't give me a name that makes me puke when I log in. Nothing uh.. yeasty.I don't know the first thing about your "stuffing" but eventually I remembered the stuffed potatoes I had as a kid - more commonly known as twice baked potatoes. Dry bake some good fluffy potatoes, scoop out the flesh and mix with fixins. Here: spring onions, a funky old       
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| # ? Nov 03, 2009 23:35 |
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Balls, stuffing balls. You all should make stuffing balls this year, because they're way better than actually stuffing the bird or just dumping it all in a casserole. Everyone always fought over the crunchy browned bits around the edge of the casserole, so one year my mom decided to make balls with our normal cornbread stuffing and voila: more crunchy brown bits on every serving. We use an old school, simple stuffing recipe, and add enough liquid to get it to a raw meatball consistency. It holds together just as well. Make baseball sized balls (smaller if your family are twigs or some poo poo and can't handle eating a large ball), then place them loosely into a large casserole. You can certainly use a baking sheet or something, but on Thanksgiving we need to optimize oven space as much as possible. The balls stick together slightly where they touch, but still come apart in single servings easily and with more crunchy parts. If you get the amount of liquid right, the inside of the ball will be moist and steamy, the outside will be a thin layer of chewiness and crunchy bits. Here's the rough recipe we use every year. We don't measure anymore, it's just by feel. The night before, make 2 boxes of Jiffy cornbread. The stuff is dry and gritty just as cornbread, but we want dry anyway. The day of, cut the cornbread into squares and leave the pan uncovered all morning. Leave a loaf of stale Italian bread out as well. Sweat equal amounts of onions and celery, diced, in a stick of butter. Crumble the breads into a big tray or bowl or pan, add your veg and butter along with a couple eggs, some sage, marjoram, salt and pepper. Mix it all up, then add chicken broth until it's a little wet and holds together like raw meat. Ball it up and stick 'um in the oven for 45 minutes or so (less if you cook them on a baking sheet). Simple and delicious.
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| # ? Nov 03, 2009 23:44 |
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yem posted:Weeknight cooking challenges I actually wouldn't mind something that makes me queasy when I log in. Anything is better than my current name.
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| # ? Nov 04, 2009 00:20 |
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I'm not making this, because Canadian Thanksgiving was weeks ago, and I'm not about to make a batch of stuffing for no apparent reason. So I'll just post the recipe for my wife's grandma's turkey stuffing. 10 cups of cubed bread (around 3/4 - 1 c cubes per pound of bird) 1/2 cup chopped onion 2 t salt 1 cup chopped celery half a granny smith apple, chopped 1/2 t sage14 t pepper 2 1/2 T Poultry Seasoning 1/2 t ginger 8 heaping T fat (please note: Gramma was not specific as to what kind of fat to use. We used unsalted butter, the cheap stuff from Fred Meyer) spread the bird with the fat. (these are the only instructions given in the actual recipe card, so I'll just improvise what we do with the rest of it). We do the usual butter over and above the skin, and cram as much of the stuffing into the bird as we can. We have been known to melt some of the butter to mix into the stuffing mix to keep it all together and loosey-goosey. Whatever stuffing doesn't fit into the bird, put it into a greased casserole and bake it alongside the bird (or after, if you don't have room in the oven, like we don't. This year I crumbled up a ton of corn muffins and whatever else was on hand. It was good. And, to make this all relevant to the OP, I want to gently caress Padma's scar.
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| # ? Nov 04, 2009 00:46 |
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Vaguely remembered being in total love with the deconstructed feijoada at Cafe Atlantico in DC, so thought I'd throw together something based on that. Result:  Click here for the full 800x600 image. Quinoa, Baby Collard Greens, and Orange Dressing (ignore horrible plating and equally horrible photo--I was hungry by this point) Fried onions and garlic in achiote/annato oil, added baby greens cut in chiffonade, then added water, salt, and quinoa. Cooked for 25 minutes, stirred in some mandarin oranges because fresh oranges suck this time of year. Verdict: Not too bad. Would go nicely with a pork roast rubbed with adobo or jerk seasoning. I know I'm going to get a horrible name from Croatoan regardless of my recipe, but I figured--hey, what the hell. 
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| # ? Nov 04, 2009 00:48 |
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yem posted:Weeknight cooking challenges
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| # ? Nov 04, 2009 00:52 |
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Sexual Clown posted:Wow! I forgot how involved this recipe was. No wonder I never make it. I will be honest: this is a recipe I got from one of my neighbors growing up. I would always hit up her house on Thanksgiving after having my own family dinner. It was awesome and I have yet to find a better tasting stuffing. I miss my neighbor I like to make squash and stuffing casserole with leftover stuffing. 6 or so small/medium yellow squash, sliced into 1/8 - 1/4 inch slices 1 pkg cream cheese 2 cups or whatever of leftover stuffing Heat skillet to medium high and brown the squash on each side. In separate pot, heat cream cheese until it is a viscous liquid. Dump stuffing into cream cheese and stir together. Add water if it is too thick. Place browned squash on the bottom of a greased baking dish and evenly spread stuffing concoction over the squash. Cook at 375 degrees F for about 30 minutes to 45 minutes depending on the oven. Variation! I like to marinate the squash overnight in lemon juice, thyme, and fresh sage before cooking this recipe.
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| # ? Nov 04, 2009 01:01 |
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I remember that night thirty years ago like I remember yesterday. It's still vivid, too vivid. Thanksgiving had always been an exciting time of year for me. Family would come from five state away to gather around the table. One by one, Mother would bring the dishes to the table. She had a routine she followed every year. The covered dish would be sat on the table with everyone quietly guessing as to its contents. Then, with the flair of magician, she would remove the lid and announce the dish. Candied yams, green beans with smoked ham hocks, whipped mashed potatoes. One by one she would bring the dishes, building to a crescendo of epicurean delight. Sure, our tastes were simple, but the food had soul, and it had love. And as each dish came into view, my hunger would build. The anticipation was like a drug, everyone waiting to tear into the food in a frenzied crush of arms and elbows, serving spoons and hot pads. Dishes would be passed, some clockwise, some counter clockwise. Inevitably, someone would comment that we need a system, a way of organizing it, and we would all laugh and continue our chaotic race to fill our plates. But I digress. For not all the dishes were yet on the table. Like I said, mother had a routine. The rolls would come first, and the turkey was of course last. Ham was on the menu, but even it was not a proud enough dish to open for the turkey. That honor was reserved for the stuffing. Mother's stuffing was legendary. Days before thanksgiving she would make the cornbread that would form the basis of the dish. Stock would be simmered for hours. I was always tasked with harvesting the aromatics from the garden. On the morning of thanksgiving, despite her not knowing a word of French, she would lay out the mise en place. Each ingredient, waiting to form a whole that was greater than the sum of its parts. The secret blend of herbs, known only to her, was absent from the mise, as it was every year. This she must have kept in a secret place, away from the prying eyes of her sister, and the critical eyes of her mother. It was what made the dish her own, and what made all of us love it so. She promised me that one day the recipe would be mine. Thanksgiving was unusually cold that year. We understandably had the heat turned up, which no doubt made the kitchen extra hot. Mother was always so focused on getting everything just right, so it's no surprise she didn't notice. As she brought each dish to the table, she grew a little more flush. Her normally rosy cheeks were pale, but it's not that we noticed at the time. Only in retrospect did we see all the signs. Trip after trip, to the kitchen and back. Each trip a little more slowly than the last. Each breath a little more labored than the one before. I remember not being concerned, but annoyed. The sooner every dish was on the table, the sooner I could eat. With virtually every bit of real estate on the table occupied, Mother slowly shuffled in with the one dish that everyone knew at once. A large ceramic baking dish, lime green in color, betrayed its contents. That dish was used exactly once per year, and only for her coveted stuffing. She nearly collapsed while placing it on the table, but no one noticed. We all simply raised our eyes to hers, waiting for her to announce it's humble name. As she lifted the lid, and struggled to get the one single word across her lips, her eyes grew narrow; her trembling knees buckled, and her fluttering heart stopped. That's when reality set in for the everyone at the table: Stuffing had killed mother, and worse yet, someone else would have to bring the turkey in from the kitchen. That was the quietest Thanksgiving meal ever. So forgive me for not having a stuffing recipe. I have not had a bite of the stuff since that cold November day thirty years ago. Maybe one day I will try it again, but not until I stop associating it with the day that Mother ruined Thanksgiving.
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| # ? Nov 04, 2009 01:12 |
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Demagogue posted:So forgive me for not having a stuffing recipe. Thanks for reminding me to call my grandmother.
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| # ? Nov 04, 2009 01:18 |
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Demagogue posted:the day that Mother ruined Thanksgiving. Good god drat, I think that may have been the best god drat post in the history of the internet.
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| # ? Nov 04, 2009 01:38 |
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Ouch, I just saw this. I am in, this will be my first entry. IF I CAN FIND A CAMERA.
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| # ? Nov 04, 2009 02:17 |
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Here’s what I came up with. Thinking about what I had at home, I’ve got ingredients for corn bread, I’ve got aromatics, and I’ve got linguica. This is inspired by the Fall River area of Massachusetts. My girlfriend’s dad hails from the area and is Portuguese as hell and linguica is both delicious and Portuguese as hell, plus cranberries are a just little past their harvest, but still seasonally relevant (sorry, I’m just practicing for when I present my dishes to the judges on ICA). On to the main event: (note…this recipe is more or less of the top of my head. If the recipe is awful, I will let you know as I plan on making the dish and taking pictures of it this Thursday or Friday but hopefully it’s both feasible and delicious) first, make some motherfucking cornbread. Enough that you can eat some of that deliciousness with some butter and salt on it and still have about two cups of cornbread left over. Now cut the cornbread into ½” squares. On to the ingredients! 3 cups of corn bread squares 1 pound of linguica sausage (cut to desired size…I’m going ½” thick rounds) ½ pound of cranberries ¼ cup of sugar 1 large sweet onion (diced) 1 large red bell pepper 2 stalks of celery (diced fine) 4 cloves of garlic (chopped roughly) 1 ½ cups of chicken stock ½ stick of butter Take the cubes of cornbread and place them on a cookie sheet. In a 325 degree oven, bake until dry. This should take 20 minutes or so. Remove once dry and place in a 2 ½ quart casserole dish. In a 12” pan, add butter, diced onion, chopped pepper, and diced celery, and salt/pepper to taste. After onion is translucent, add your linguica sausage and garlic. Stir frequently until the linguica is browned. In a small pot, heat the half pound of cranberries with ¼ cup of sugar until the cranberries have been cooked enough that they have opened. In the casserole dish with the dried corn bread, add the sausage/garlic/onion/butter/celery mixture as well as the cranberries. Stir to combine/evenly distribute the deliciousness. Add the 1 ½ cups of warmed chicken stock to the dish and stir to distribute the moisture. Cover the stuffing with aluminum foil and place it in a 325 degree oven. Cook for half an hour and rotate the stuffing. If you like your stuffing with a little crisp to it, remove the foil and cook for an additional 15 minutes. If you like it a little moist, leave covered for the last 15 minutes. Then eat this (delicious) glob of southeastern Massachusetts! God, I hope this doesn't suck. edit: it's a 12" pan, not a random 12" anything that you add the butter, onion, etc. to. Eat This Glob fucked around with this message at Nov 04, 2009 around 07:44 |
| # ? Nov 04, 2009 02:32 |
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The only thing you'll ever see me putting into a turkey is my GIGANTIC loving BALLS OF STEEL. And possibly a sprig of rosemary or thyme. I'm not a philistine.
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| # ? Nov 04, 2009 04:25 |
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This is the first set of pics I've ever posted, because I don't have a camera. What I do have is a lovely webcam on a swivel built into the screen of my laptop. Thus, most of these picture were taken with me trying to hold the laptop still in the air while tapping the "take photo" button. They are unabashedly terrible. I never sit down and plan stuffing. Usually it's more of a "what have I got in the fridge?" kind of a thing. So this time I wanted to try something a little different than what I've done before. I wanted to use chorizo, but chorizo tends to obliterate other flavors. I decided to use a ton of mushrooms, thyme and sage to try and measure up to the chorizo. Murderlicious Stuffing Ingredients: http://img.waffleimages.com/e3a41dc...ingredients.jpg (from left) Sage Thyme shiitake mushrooms portobello mushrooms chorizo a bread large onion dried tart cherries I used most of the bread, all of the mushrooms, the whole onion and about 1/4 of the chorizo pictured. not pictured: 1 egg milk chicken stock Before I started prepping anything else, I got my onion diced up and into the pan with the chorizo on low heat. http://img.waffleimages.com/fd22665...ad778/sweat.jpg Then I cut the mushrooms into large chunks, chopped the cherries up a bit, sliced the sage leaves and tore the thyme leaves from the branches. http://img.waffleimages.com/ce750cc...241a25/chop.jpg When the onions and chorizo look like this, it's time to add the mushrooms http://img.waffleimages.com/1d3bbe4...b/mushrooms.jpg When the mushrooms have cooked down some, add the herbs, cherries and stock, simmer to reduce http://img.waffleimages.com/6166c38...d8/cherries.jpg I defrosted some homemade stock but you can use storebought if you want: http://img.waffleimages.com/5862672...75dec/stock.jpg Chunk up the bread, and whisk together one egg and a splash of milk. Slowly pour the mixture over the bread while tossing it. If your bread starts feeling soggy don't pour anymore. http://img.waffleimages.com/f8aed7a...06689/bread.jpg Grease a pan and lay some herbs on the bottom of it: http://img.waffleimages.com/7d33fc6...e707a59/pan.jpg When half of the liquid is gone from the pot, stir in the bread and remove from heat, pour into a pan. Realize your pan was too big and pour into a smaller pan. Also realize you probably should have cut the drat bread smaller. http://img.waffleimages.com/6d972b1...ab8c6b/bake.jpg Bake at 350 for 15 minutes covered, 10 minutes uncovered. Catch up on some old SG-1 while it's in there. What you got there Teal'c?  It pretty much looks like a pile of brown and the camera did not appreciate the white plate: http://img.waffleimages.com/2a3b749...00911030004.jpg  edit: So I found out lovely webcam takes pictures in 1024 resolution which I am thinking counts as breaking tables so pics are links
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| # ? Nov 04, 2009 04:42 |
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Here are the items you will need: But wait, what’s in that big pot, you ask?  Duck leg confit!  Okay, we also have thyme, potatoes, a shallot, a magret duck breast (magret duck is the duck thta produces foie gras), cranberries, pecans, a leek, and we’ll also use butter, bay leaf, pepper, salt, and probably some other stuff that I’ve forgotten.  Get your potatoes on!  Chop some leeks!  Sautée them!  Finely slice your shallot and get our your hilariously gelatinous chicken stock! (gently caress you, I had no veal stock)  Seriously, look at this stuff, it rules. Anyhow, add a bay leaf, some peppercorns, a bunch of thyme, a bunch of cranberries, half of your shallot, some wine, and some stock to a pot and simmer it until it reduces to a super awesome sauce. (no pic)  Okay, so now you’re going to mix up: chopped thyme, roasted pecans, the leek you sautéed, and some dried cranberries. Pull out one of the duck legs from the fat.  Debone it and pull it into tasty pieces.  Get the breast, stick your boning knife ALL the way in there, and cut in a little pocket for tasty stuffing.  Stuff it with the entire bowl of stuffing, and slice it so that the fat renders properly.  Try and sear the skin and realize that the stupid thing is stuffed so full that it’s literally impossible. Cook it, finish reducing the sauce (which isn’t reduced enough), turn the potatoes into mashed potatoes, slice, and plate:  Hooray! Iron Chef Ricola fucked around with this message at Nov 04, 2009 around 04:55 |
| # ? Nov 04, 2009 04:50 |
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Freaklife posted:I'm drinking beer instead of making any kind of food, my wife won't be home until late so I don't really see the point. So my plan was to make stuffed squash with the late harvest veggies our CSA dropped off, but about two hours ago I found myself alone in the apartment, sans camera, and no one to cook for. When I moved with my college sweetheart to Philly, I caught my share of grief over how often I did (or didn't) do the dishes and sweep; my lady often voiced concern that she didn't want to be the stereotypical Russian housewife, cleaning and scraping to accommodate my drunken, freewheeling life. Nevermind that her mother was the breadwinner and her father the chef of the house, a scenario that played itself out the same in our apartment in West Philadelphia. Now I find the tables somewhat turned, playing housewife to my Ukranian roommate in Brooklyn. But, without much ado, I present what will make leftovers for two days: Stuffed squash with late harvest veggies. 2 Butternut squashes, halved 1 Shallot, diced 2 Onions, roughly chopped 3 Small white potatoes, same 6 Turnips, same. 1/2 cup Breadcrumbs, preferably chopped stale bread but panko'll do in a pinch. 1/4 stick butter 1 cube frozen chicken stock Olive oil to coat squash Set oven to 400, prep vegetables. Coat lightly with olive oil and set the vegetables in two dishes, one for the squash and one for the vegetable melange (with butter and thawed stock). Cook 45min-hr until a fork in the squash comes out cleanly and the vegetables sag and brown; consider how complex starches become sweet sweet simple ones in the crucible of the oven and make futile comparisons to your own situation. Let the vegetables cool, scoop squash and mix to stuff. Wrap remainder for leftovers after you realize your webcam won't take pictures for poo poo in the kitchen.
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| # ? Nov 04, 2009 06:22 |
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Uuuuh, this really hasn't gone well but it MIGHT turn out all right. I can't seem to find my card reader or a cord right now but I'll just look at these pictures and try to figure out what the gently caress it is I did and then I'll edit them in tomorrow. The Very Strange Things I Made Tonight are baking int the oven right now, so at the time of this writing I'm not really sure what the end result of my "stuffing" is. The Very Strange Things I Made Tonight by Pierre Skink OK, in this first picture are two large bags of beef jerky. I found them on my doorstep when I got home from my "running errands in town" (out drinking).  Seeing the two pounds of internet jerky that I ordered reminded me that I had to make stuffing for the internet so I began. poo poo, no onion. I did however have a bunch of celery and I had some staling snowflake rolls for the bread stuff. Ah, here in this picture is my first questionable decision of the evening in regards to making stuffing. What onions and other veggies I had are in yesterday's pasta salad. I decided I could extract some of them and make a small amount of stuffing with them. I began melting some butter and digging around in the pasta salad for onions and peppers. I ate a bunch of it while I was doing that and I didn't really end up with much, but I did have celery so I chopped up a few stalks and threw it all in the pan (picture of that). That loving beef jerky is delicious. I am eating some now as I type this and I was eating some as I simmered those vegetables and decided to incorporate it into the stuffing. Questionable decision two of course. I chopped up some Big John's Fiery Barbecue Flavored Beef Jerky and took a picture of it. I threw it in the pan with the vegetables and a splash of worcestershire sauce and some more butter. I think there's a picture here. I shredded my snowflake rolls and sprinkled herbs on them and drizzled them with olive oil and toasted them in the toaster oven. I think it was about this time that I took a shot of Jameson's and started thinking about Scotch Whisky and decided by god I was going to encase some hard-boiled eggs in the beefy jerky "stuffing" kind of like a Scotch Egg. (QDIRTMS #3) I put 4 eggs in some water and started it to boil.  EDIT: Hey look, a feather. I took my slop from the pan and put it in a mixing bowl with an egg and mixed it up, slowy adding flour until it looked like something I could flatten out and encase eggs in. It was really sticky and hard to work with so (here's a picture that looks like I vomited in a bowl)  I spread some flour out and then put some plastic wrap over it and flattened them.  EDIT: LOOK, I MADE FAKE VOMIT, THEN ATE IT.I didn't have enough to do more than 2 eggs it looked like. I needed another egg to coat these nasty looking things and I didn't have one but I thought there might be one out in the chicken house (pictures of chickens in house and ONE MORE EGG).   Edit: poo poo, literally. I know what I'm doing on my lunch break: mucking out my disgusting chicken house. I dredged them in flour and swished them in egg and coated them in the bread crumbs and put them in that buttery pan and put that in the oven. Now it's now, and I think they're almost done. I'll go take another picture, then plate them. I'm really sleepy. edit: They're good, but they're really dry. They need a sauce or something.  Crap. I really don't have time for this right now and these pictures are too big for me to feel comfy putting them all in without re-sizing. I also need to digitally clean my stove top in one of them or I'll get yelled at. Later. Very Strange Things fucked around with this message at Nov 04, 2009 around 17:31 |
| # ? Nov 04, 2009 07:36 |
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Pierre Skink posted:Uuuuh, this really hasn't gone well but it MIGHT turn out all right. You are going to end up with the most awesome title.
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| # ? Nov 04, 2009 07:42 |
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