Big Poppa
Administrator
Ok I start Thanksgiving actually cooking stuffing and cranberry sauces on Wednesday.
Other than Little Louie Thurs is amateur hour in the packed kitchen. I get to really enjoy the process.
Lets start with cranberry sauce. I make the standard back of package Ocean Spray always. Still the best basic sauce...then each year I doctor...You can doctor with different fruit, liquid, spices anything. This year I just added some very sweet diced pineapple and it was really nice. How easy was this section?
Now on to the stuffing. Little Louie likes and the boys like to have the standard old fashioned mrs cubbisons style so she cooks one in the oven. We had four turkeys for 13 for dinner...(we have hungry people and I love to have leftovers.)
Understand that stuffing is sauteed onions, celery, carrots....you can also add peppers...sweet hot whatever. Then it is seasonings of your choice, dried or newly stale bread and chicken stock. Thats it. That is your canvas. You can put nuts, berries, diced fruit...go crazy.
So here is the first one I made. Crazy one....Chicken apple sausage cornbread stuffing. Sounds tame right? ahahah not even a little. I started by making the cornbread with Bacon Pineapple and jalapeno...that's right bacon jalapeno pineapple cornbread
Saute in butter and olive oil until it is soft...
then mix the pineapple jalapeno with the bacon and some honey into the cornbread mix
While thats baking use the above mentioned veggies and dice and saute
Then take your sausage...I used a precooked aidells sausage and put it in the cuisinart on pulse until it was like fine ground beef..cook it down again with a little salt and pepper
Then mix in your pan all of the ingredients
(notice the apple chinks?
Then add chicken stock until you like the consistency...you dont want it totally flooded but you want it beyond moist because it will dry out in the smoker if you have it too dry to begin with
cover with foil and put in to the cooker and cook with the turkey for an hour and a hlaf...hour foiled half hour unfoiled.
Waa Laa
Other than Little Louie Thurs is amateur hour in the packed kitchen. I get to really enjoy the process.
Lets start with cranberry sauce. I make the standard back of package Ocean Spray always. Still the best basic sauce...then each year I doctor...You can doctor with different fruit, liquid, spices anything. This year I just added some very sweet diced pineapple and it was really nice. How easy was this section?
Now on to the stuffing. Little Louie likes and the boys like to have the standard old fashioned mrs cubbisons style so she cooks one in the oven. We had four turkeys for 13 for dinner...(we have hungry people and I love to have leftovers.)
Understand that stuffing is sauteed onions, celery, carrots....you can also add peppers...sweet hot whatever. Then it is seasonings of your choice, dried or newly stale bread and chicken stock. Thats it. That is your canvas. You can put nuts, berries, diced fruit...go crazy.
So here is the first one I made. Crazy one....Chicken apple sausage cornbread stuffing. Sounds tame right? ahahah not even a little. I started by making the cornbread with Bacon Pineapple and jalapeno...that's right bacon jalapeno pineapple cornbread
Saute in butter and olive oil until it is soft...
then mix the pineapple jalapeno with the bacon and some honey into the cornbread mix
While thats baking use the above mentioned veggies and dice and saute
Then take your sausage...I used a precooked aidells sausage and put it in the cuisinart on pulse until it was like fine ground beef..cook it down again with a little salt and pepper
Then mix in your pan all of the ingredients
(notice the apple chinks?
Then add chicken stock until you like the consistency...you dont want it totally flooded but you want it beyond moist because it will dry out in the smoker if you have it too dry to begin with
cover with foil and put in to the cooker and cook with the turkey for an hour and a hlaf...hour foiled half hour unfoiled.
Waa Laa
