You could probably make big money selling this recipe on the black market. If you do–remember…I get half. :]
Secret Magical Stuffing
(For a Bus Load of People)
8 small cans of Campbell’s Chicken Broth (Please don’t substitute something else–it won’t be the same)
6-1/2 cubes of butter
3-1/2 Tbsp salt
2 medium onions diced up or run through blender
1-1/2 Tbsp pepper
4 Tbsp sage
1 Tbsp chicken bouillon powder
8-10 loaves of dried, broken up bread (Depends on how big the loaf is)
You are gonna need a big bowl. And no, sorry, you can’t borrow ours…we’re using it.
Dry bread for at least 3 days–5 is better. It needs to be dried hard. Don’t toast it in the oven–it will crumble instead of break. Break it up in a huge bowl. Reserve about 6 cups of the broken bread off to the side. Boil all the other ingredients together for about 15-20 minutes. Pour a cup full at a time over bread and toss until the bread is well coated. You will have some saturated pieces and some that are still dry, so I stir through the bowl and take many of the soaked pieces and smush them onto the dried pieces as you’re tossing it. That’s really the best way to distribute the broth evenly. If you have plenty of broth, add the rest of the reserved bread a little at a time. Put bread in a foil lined pan and cover with foil–shiny side towards bread– at 350 degrees for about 30 minutes. Use a spatula and turn the stuffing in the pan so the top pieces can have a turn getting brown and golden. Bake for another 30 minutes. For the last 5-10 minutes, remove foil so the top can be toasty as well. This is the best stuffing in the world.
I ran out to pick up some frozen cranberries and found, to my dismay, that they don’t actually exist. Mr. Walmart and I did try to find them, but no luck in frozen foods. Then, while wandering around in the produce section, I serendipitously discovered the little red devils sitting innocently enough, right next to the packaged salads. I grabbed four bags, and ran. Well actually, I paid for them and then ran…home…in my car.
I did just what the recipe said and it was a pretty fun adventure. And now, I can honestly say that my sauce tastes better than theirs. The back of the cranberry bag said you can store them in the freezer just the way they are. So, I saved the other three bags for a great winter tonic that we’ll talk about soon.
The Elusive Sieve
The previous post mentions a sieve, so, while at the market, I went to the homey gadgets section and found a colander, a strainer, a sifter, a steamer…but nothing that said the word, “sieve.” So I chose a large mesh wire strainer and crossed my fingers. Turns out–sieve and strainer are about the same thing.
Cranberries have teeny, tiny seeds…about a billion of them, and so what you want is a wire strainer with small mesh. The new one was too big and let all the seeds through. So I re-poured the hot jelly through a smaller one–that I discovered in a drawer. Then, I found an old pointy, metal strainer of my mom’s that would have worked too. Yeah…I’m a noob.
So, now we have three. But don’t you worry. I’ll be totally prepared if another seed extraction project comes along…
So my friend Jenny says to me–“…we’ll be making pies and realcranberry sauce tomorrow.” Just like that.
“REAL cranberry sauce?” says I.
Hmmm…I’ve only seen the kind you squish out of the can, into a glass dish during the Macy’s Parade.
So upon further inquiry, I find that–lucky for all of us–Jenny shares–all the way from Albuquerque.
And yes, I should get extra points for being able to spell Albuquerque.
Take it away Jenny…
“Here’s a recipe for the cranberry sauce that we make every year at Thanksgiving and Christmas:
12 oz. bag of cranberries
1-1/2 cups cold water
2 cups sugar
Place cranberries and water in a saucepan. Boil rapidly until skins pop open, approximately 5 minutes.
*Do not wear anything white during this process, there will be little red dots everywhere in the kitchen, including you as you step up to the pot to check on the cranberries.” Maybe a lid is a good idea here.
Press the hot cranberries through a sieve (strainer) to remove skins and seeds.
You may need to wait until they cool a bit so that you can easily handle them.
Return the sauce to the pan and boil rapidly for three minutes, stirring occasionally. This recipe makes nearly 1 quart of incredibly good cranberry sauce.
Did you know that the largest pumpkin pie ever baked weighed 350 lbs. and measured five feet in diameter?
Ok, well, that’s just sick…
Anyway–on my never ending quest to find rational pumpkiny recipes that–
A) taste good
B) are quick and easy
C) have pumpkin in them–but are not pie
–we have found this lovely soup. It would be a good appetizer for your Thanksgiving meal–or a simple, festive supper for the Wednesday-evening-before-the-feast. It comes together pretty fast and has a very unique flavor, and will leave your family saying, “Ooooh, what is that?” It reminds me of split pea and ham soup only like you’d get on a cruise. The word luxurious seems to work here. It’s very good…you must trust me on this. And so much cheaper than a great, big boat.
1 tbsp. onion flakes
1/2 tsp. curry powder
1/4 tsp. coriander
1/4 tsp cumin
1/4 tsp. salt
1 Tbsp brown sugar
1 Tbsp butter
1 large can pumpkin (29 oz)
3-1/2 cups chicken broth
1 cup crumbled, cooked bacon or cubed, cooked ham
1 cup cream, half and half or canned milk
1/2 cup sour cream
In a large saucepan, combine onion flakes, spices, salt and butter. Stir in pumpkin, water, bouillon and meat until well combined. * Heat mixture to a boil, then reduce heat. Stir in cream and sour cream and heat through. Do not boil once the milk is added. Garnish with croutons and a dash of sage.