Chili with SQUASH?

I love squash with a little heat from Paprika or Cayenne… why not chili with squash in it?  I’ll refer to these for inspiration:

☆★☆

☕ From: http://www.myrecipes.com/recipe/beef-and-butternut-squash-chili-10000001144129/

Recipes > Beef-and-Butternut Squash Chili

Beef-and-Butternut Squash Chili

We’ve loaded this chili with beef and beans for zinc and B vitamins, tomatoes and green peppers for vitamin C, and butternut squash for beta-carotene.

Worthy of a special occasion

Yield: Makes 8 servings (serving size: 1 cup)

from Southern Living

Recipe Time

Cook Time: 50 Minutes
Prep Time: 20 Minutes

Nutritional Information

Amount per serving

  • Calories: 234
  • Calories from fat: 22%
  • Fat: 6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 17g
  • Carbohydrate: 30g
  • Fiber: 6.8g
  • Cholesterol: 21mg
  • Iron: 2.9mg
  • Sodium: 642mg
  • Calcium: 65mg

Ingredients

  • 1 pound extra-lean ground beef
  • 1 green bell pepper, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 (14.5-ounce) cans Mexican-style stewed tomatoes, chopped
  • 1 (16-ounce) can chili beans
  • 1/2 small butternut squash, peeled and cubed (about 1 1/2 cups)
  • 1 cup low-sodium beef broth
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1 cup frozen corn kernels

Preparation

  • Cook beef, bell pepper, and next 2 ingredients in a Dutch oven over medium-high heat until meat crumbles and is no longer pink. Drain well, and return to Dutch oven.
  • Stir in tomatoes and next 5 ingredients; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes. Stir in corn, and cook, uncovered, 15 minutes or until squash is tender and chili is thickened.

Southern Living
JANUARY 2006

☆★☆

☕ From:  http://www.foodnetwork.com/recipes/sunny-anderson/beefy-butternut-squash-chili-recipe/index.html

Beefy Butternut Squash Chili Recipe

Beefy Butternut Squash Chili

Sunny AndersonRecipe courtesy Sunny Anderson

Show: Cooking for RealEpisode: Carving Out Some Fun

Rated 4 stars out of 5
Total Time:
1 hr 35 min
Prep
20 min
Cook
1 hr 15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons dry oregano
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 pound beef chuck or stewing meat, cut into 1-inch cubes
  • 1 cup finely chopped white onion
  • 1 cup seeded and chopped red bell pepper
  • 3 cloves garlic, grated on rasp or finely minced
  • 3 tablespoons tomato paste
  • 2 tablespoons hot sauce (recommended: Frank’s Red Hot Sauce)
  • 1 pound ground chuck (80-percent lean)
  • 2 tablespoons fine cornmeal
  • 1 1/2 cups red wine (recommended: any inexpensive Chianti)
  • 1 1/2 cups beef stock
  • 1 (1 1/2 pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes

Directions

In a small bowl combine the cumin, chili powder, pumpkin pie spice, oregano, 2 teaspoons salt and a few grinds of black pepper.

In a large pot over medium heat add the olive oil, beef cubes and half of the seasoning. Cook until the beef is browned on all sides, but not cooked through; remove with a slotted spoon to a plate. Add the onions, bell pepper, garlic, tomato paste and hot sauce. Stir and cook until everything turns a dark reddish brown, about 10 minutes. Add the ground beef and sprinkle over the remaining seasoning. Stir and cook until beef is browned then add the reserved beef chunks back to the pot along with the cornmeal, wine, stock, and the squash. Raise the heat until it comes to a boil, then lower to a simmer, cover and cook until the beef is tender, about 40 to 45 minutes. Uncover and let the chili cook another 15 minutes, until it is thick and the liquid is reduced.

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☆★☆

☕ From:  http://www.epicurious.com/recipes/food/views/Black-Bean-Chili-with-Butternut-Squash-and-Swiss-Chard-234146

Black Bean Chili with Butternut Squash and Swiss Chard

Bon Appétit  | March 2006

Bon Appétit Test Kitchen

user rating

94% would make it again

user rating

user rating:
Black Bean Chili with Butternut Squash and Swiss Chard 3½ forks

at a glance

main ingredients VegetableLeafy GreenButternut SquashBean

cuisine American

type Quick & EasySoup/Stew

dietary considerations VegetarianLow FatLow CalHigh FiberHealthyVegan

yield: Makes 4 main-course servings

active time: 45 minutes

total time: 45 minutes

Top with chopped fresh cilantro, red onions, and grated cheddar cheese, if you like.
  • 2 tablespoons olive oil
  • 2 1/2 cups chopped onions
  • 3 garlic cloves, chopped
  • 2 1/2 cups 1/2-inch pieces peeled butternut squash
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 3 15-ounce cans black beans, rinsed, drained
  • 2 1/2 cups vegetable broth
  • 1 14 1/2-ounce can diced tomatoes in juice
  • 3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)

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Preparation

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.

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Read More http://www.epicurious.com/recipes/food/views/Black-Bean-Chili-with-Butternut-Squash-and-Swiss-Chard-234146#ixzz1bowKPv5V

☆★☆

☕ From:  http://www.meatlessmonday.com/yellow-squash-chili/

Yellow Squash Chili

The addition of sunny yellow squash gives this hearty chili a bright summer flavor. Don’t be afraid to dip your bread straight in the bowl. This recipe comes to us from Grace of Going to Graceland.

  • 1 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, diced
  • 1 large carrot, chopped
  • 1 medium bell pepper, chopped
  • 1 stalk celery, diced
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 can black beans
  • 1 can refried beans
  • 1 can kidney beans
  • 2 large cans crushed tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoons oregano

Serves 6

Heat the olive oil in a large stew pot over medium heat.

Sauté the onion, carrot, bell pepper, celery, zucchini, yellow squash in the olive oil for 8-10 minutes or until vegetables are tender.

Add the canned beans, tomatoes, chili powder, and oregano.

Mix and simmer for 20 minutes.

Just before serving, season with salt and pepper to taste.

Serve with bread or crackers.

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Nutrition Information

Yellow Squash Chili
  • Servings per Recipe: 6
  • Amount per Serving
  • Calories: 330
  • Calories from Fat: 45
  • Total Fat: 5.0g
  • Saturated Fat: 1.0g
  • Cholesterol: 6mg
  • Sodium: 1064mg
  • Potassium: 1571mg
  • Total Carbohydrates: 60.2g
  • Dietary Fiber: 18.3g
  • Protein: 16.7g
  • Sugars: 14.5g
  •  
  • View our Nutritional Guidelines
  • The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.

Send us your Meatless Monday Recipes!

Pittsburgh Chipped Ham BBQ

This is how we had chipped ham BBQ when I was growing up…

It was put in a pot on the stove & just heated until it was ready.  It has to be Heinz, it has to be Coke (No Pepsi, RC Cola, or Faygo.)

None of the pre-made sauce either.

It needs to go on a nice roll, like Cellone’s.  I never added cheese as a kid, but I like it with a nice Swiss or Brick cheese these days.

I’ve done a large amount of this in a crock pot… several pounds of meat, then eye the ketchup & Coke.

Chipped Ham BBQ
Pittsburgh Style Chipped Ham BBQ

Acorn Squash, Roasted Corn on the Cob, Skillet Steaks, & Duquesne Beer

Recently, we had a ridiculously excellent fall dinner.  I could eat this meal several nights a week, and not grow tired of it.

Delicious Fall Dinner
Acorn Squash, Corn on the Cob, Skillet Steaks, & Duquense Beer!

First up was the acorn squash, which is really easy to prepare once you get the damn thing cut open.  I have recently stopped trying to go through the whole thing at once.  I use a serrated knife and poke from the beside stem into the center, then slice out form the stem all the way back around until I hit the stem again, then crack it open.

After scooping out the seeds (which I always wonder about cooking like pumpkin seeds) and stringy gross stuff, I placed the two halves orange side up in a glass baking dish in about ½” to ¾” of water.  Don’t worry, they actually generally do sit up that way without a problem.  I sliced the tops/insides a little in preparation for the next part…

Acorn Squash, after roasting.
SQUASH!

I melted some butter (or some Country Crock spread actually) in the microwave, probably about 3 tablespoons worth, and added a little bit of brown sugar, stirred, then ladled it on the top & into the cup formed in the middle.  Add it to taste.  I don’t really ever measure this.  If you’re looking for a measurement form me, add what you think is too much brown sugar, then add a pinch more.  I also added a tiny bit of black pepper & paprika to mine this time… but I add that to almost everything.

After that, I placed it in the already pre-heating oven at 400° for about an hour and 5 minutes.  I was going for somewhere between an hour and an hour & 15 minutes, and it worked out closer to the hour this time.  Check on it around the hour mark.  This one was roasted perfectly… the meat of the squash was just melting on to the spoon, & peeling right off of the skin inside.  It was really a great flavorful vegetable.  I don’t know if this is baking or roasting, but whatever it is, it works.  It would have also been good scooped out & served like groovy orange mashed potatoes.

Corn, unressed, re-dressed, & bound for doom!
Corn, undressed, re-dressed, & bound for doom!

Up next was the corn, figuring temperature was more important for the squash, I typically roast corn at 425° or 450° for 20 minutes to a half hour… but figured why not let it ride along with the squash here?

My wife & I carefully pulled back all the husks… just pulled them back not off, then removed the silk.

We buttered (again, we used Country Crock’s butter approximation), salted, & peppered the corn.

Next we wrapped it back up, and tied the tops back together using a loose strand of the husk.  This doesn’t always work out, so sometimes I use foil & make little caps to keep ’em all bound together.

I did a whole post on corn & why you should keep it in the husk, and never ever boil it unless you’re making soup.  You can read that here if you’re interested.  As you can see, “other stuff in the oven” is not even a good excuse to boil corn.  It can go along for the ride.  Proof?  It turned out beautifully:

Oven Roasted Corn on the Cob
Why would you boil corn, when you could have this awesomeness every time?

I wish my cell phone’s camera got better shots.  I need to think farther than Facebook or Twitter when taking food photos, and get the real camera so I can post more to this blog.  The corn husks did smoke a little… but I didn’t see any flames, and it let me know when it was done.  Ha ha ha.  I’ve grown to not rely on timers so much, but to go with temperature and a gut feeling.

Oddly enough for a carnivore like myself, the steak was not the star of this meal.  We just got some thin  skillet steaks and put them on the Foreman grill oiled, salted, & peppered for about 5 minutes, maybe a little less.  They turned out fine.  The Foreman Grill seems to be my go-to tool for cooking meat until I get new knobs for by real grill outside.  I’m in a Yahoo! Group that’s a really good resource for innovative GFG cooking.

I topped it all off with the newly resurrected Duquesne Beer.  [Insert zombie and or Jesus joke here.]  I have a collection of antique bottles and have a Duke beer bottle in with my local stuff… so when I heard that they were making it again, I knew I had to try some.  I was born after the company was dissolved the first time, so I can’t compare it to the original… but it is a nice mellow pilsner that goes well with this kind of dinner.  It rounded out the meal perfectly.

It was aggravating to get my hands on some though… they’ve had a weird release schedule, and no 6 pack shops around me were carrying the stuff.  When one local pizza joint was listed as having the stuff, I went there to buy some and they had no idea what I was talking about.  I ended up buying a case, but luckily I don’t feel “stuck” with something that I don’t like.

Oven Roasted Peppers

Directions from a variety of sources, until I come up with my own preferred method.

From:  http://allrecipes.com/howto/roasting-peppers/detail.aspx

Roasting Peppers

By: Allrecipes Staff

Enjoy the succulent sweetness of a freshly roasted pepper prepared at home.

Roasting peppers at home is remarkably easy. The whole process takes less than 40 minutes, uses very few kitchen tools, and is nearly foolproof. Both sweet and hot peppers can be roasted in this manner.

1. We have opted to roast two sweet bell peppers, one red and one green. We recommend using two teaspoons of vegetable oil for each pepper. Avoid extra-virgin olive oil as its smoke point is low and will burn when broiled. Preheat your oven’s broiler.

2. Coat each pepper evenly with oil. A pastry brush is a useful tool to use when coating the peppers, but fingers will work in a pinch if a pastry brush is not on hand. Make sure to coat inside the folds of each pepper.

3. Arrange the peppers on a baking sheet and place the baking sheet on the highest rack in your oven.

4. Keep a watchful eye on the peppers to ensure that they do not become too scorched. When dark splotches begin to appear on the peppers, remove the baking sheet from the oven and carefully turn each pepper over.

5. The peppers will be very hot, so use tongs or some other kitchen utensil to do this. Once all of the peppers are turned, return the sheet to the oven.

6. When the tops of the peppers begin to darken again, remove them from the oven and place them into a bowl large enough to accommodate all of the peppers. Cover the bowl with plastic wrap, making sure that it is sealed all the way around. It is important that the peppers are in an air-tight container for this step of the process in order for them to be steamed. The trapped hot peppers generate the steam necessary to loosen their skins.

7. Once the peppers are cool enough to handle (probably about 15 to 20 minutes), pull the stems out of each pepper.

8. Hold one end of the pepper down on a flat surface and gently peel the skin off of each pepper. The skin should slide off fairly easily.

9. Lift each pepper up and hold it with one hand, while using your other hand to squeeze down the pepper’s length. The bulk of the seeds and pulp should drop out the bottom when this motion is completed.

10. With the backside of the knife, slit open the side of each pepper and spread them out (ribbed side up) on your work surface. With the dull side of your knife, scrape off any of the ribs or membrane that remains in the pepper.

11. Use these juicy, tender peppers to enliven sandwiches, spice up Mexican dishes, add to an antipasto platter, or toss with a crisp salad.

Use fresh roasted in these recipes:

From:  http://recipes.howstuffworks.com/oven-roasted-peppers-and-onions-recipe.htm

Oven-Roasted Peppers and Onions

by the Editors of Publications International, Ltd.

Oven-Roasted Peppers  and Onions Photo

Oven-Roasted Peppers and Onions
Yield: Makes 6 servings
Providing more than five times the daily RDA for vitamin C, this flavorful, eye-catching side dish adds variety to ordinary vegetable fare.

Ingredients:

Nonstick olive oil cooking spray
2
medium green bell peppers
2
medium red bell peppers
2
medium yellow bell peppers
4
small onions
1
teaspoon dried Italian seasoning
1/2
teaspoon dried basil
1/4
teaspoon ground cumin
Preparation:
1.
Preheat oven to 375°F. Spray 15X10-inch jelly-roll pan with cooking spray.
2.
Cut bell peppers into 1-1/2-inch pieces. Cut onions into quarters. Place vegetables on prepared pan. Spray vegetables with cooking spray. Bake 20 minutes; stir. Sprinkle with Italian seasoning, basil and cumin.
3.
Increase oven temperature to 425°F. Bake 20 minutes or until vegetables are crisp-tender and edges are lightly browned.
Nutritional Information:
Serving Size: 1/6 of total recipe
Sodium 4 mg
Protein 3 g
Fiber 4 g
Carbohydrate 20 g
Saturated Fat <1 g
Total Fat 1 g
Calories from Fat 6 %
Calories 84
Dietary Exchange:
Vegetable 3-1/2
This recipe appears in: Italian

From: http://www.care2.com/greenliving/roasted-peppers-garlic.html

Annie B. Bond

Roasted Peppers with Garlic Recipe

posted by Annie B. Bond Nov 18, 2000 12:03 am
filed under: Food & Recipes, Entrees

Adapted from The Onion Harvest Cookbook by Barbara Ciletti (Taunton Press, 1998).

This dish is impossible to resist: tender roasted peppers topped with creamy cheese simply burst with summery colors and flavors. Olives and basil combined with the peppers and healthy garlic give this dish a visual appeal that matches the great taste and nutrition.

The best of the Italian garden on a plate.

INGREDIENTS
1 head garlic, garnish
2 large red bell peppers
2 large yellow bell peppers
1 clove elephant garlic, peeled and minced
1/3 cup olive oil
1 teaspoon salt
1/4 teaspoon ground cloves
Juice of 1/2 lemon
6 slices Bel Paese cheese, 1 inch in diameter
1/2 cup mixture of opal and green basil, thinly sliced, garnish
Kalamata or green Cerignola olives, garnish

Preheat the oven to 350 degrees.

1. Break the garlic into cloves and roast covered in an ovenproof baking dish 20-30 minutes. Remove from the oven, then when the garlic is cool enough to handle, gentle squeeze the cloves out of their skins. Cut the cloves in half vertically and set aside.

2. Increase the oven temperature to 450 degrees. Place the peppers, with their stems intact, on a baking sheet or in a roasting pan, and roast 20-30 minutes, or until the skins darken and blister. Remove the peppers from the oven, and place them in a paper bag. Close the bag by folding over twice. Set the peppers aside to cool.

3. Place the elephant garlic, oil, salt, cloves, and lemon juice in a blender and mix 2-3 minutes, or until the mixture becomes a smooth sauce. Pour into a small bowl.

4. Take the peppers from the bag and remove the skins, stems, and seeds. If necessary, rinse the peppers to make peeling easier. Cut the peppers into vertical quarters and arrange on a serving dish. Top with the cheese rounds. Whisk the oil mixture 1 minute, then pour over the peppers and cheese. Garnish with basil, roasted garlic, and olives. Serve immediately.

Serves 4-6.

More on Entrees (455 articles available)
More from Annie B. Bond (3244 articles available)

Meatloaf with a surprise…

This is all from a post on my other blog:  So, I made a meatloaf last night.


I was hungry for meatloaf, so the other day I asked my wife to pick up some ground meat and croutons at the store, and last night I decided I was in the mood to cook.

Every time I make meatloaf, I think of my mom & grandma telling me how my grandpap used to make it with hard boiled eggs in the middle. I always thought that would be fun to try… but something pushed me into finally doing it. A look at Wikipedia seems to indicate that the eggs-in-the-middle is a Hungarian, Phillipino, Bulgarian or Czech thing… Thanks for the help, Wikipedia. As far as I know, that side of the family is mostly German & Irish… so who knows where it came from? Not like people couldn’t come up with this stuff independently… but I like to read useless information.

Whenever I make meatloaf, I never use a set recipe. I always end up googling something like “How long and at what temperature do I cook a 2 lb. Meatloaf?” or going to Cooks.com and simply searching for “Meatloaf” right before I start. This time was no exception. I also usually end up calling my mom, to see what she would do as far as time/temperature.

I’m amazed at how many things you can do to meatloaf. I’m gonna try shredded carrots some time. And maybe I’ll even try soaking bread crumbs or croutons in milk before mixing them in. I have used just chunks of bread, crumbled crackers, bread crumbs, and even mashed potato flakes… but too many bread crumbs or crackers and the meatloaf is just gross… more loaf than meat, and that’s certainly not a good thing.

This time though, I kept it pretty simple… except for the eggs, I guess… and the bacon…

Here’s what went into it…

  • About 2 lbs. ground chuck… I think it was the 90/10 stuff.
  • 2 handfuls of “seasoned” croutons… one crumbled, one not…
  • 1 egg (raw)
  • 3 hard-boiled eggs
  • assorted spices… minced garlic, fresh ground black pepper, whatever else I grabbed out of the cupboard… no real discernible measurements here. I think I even popped in a little ketchup, A1, and Parmesan cheese…

All that got mixed together, well, without the hard-boiled eggs… then I formed the bottom of the loaf in a glass pan, on top of 3 slices of white bread… made spots for the eggs, placed them gently in the raw ground goodness, and covered them over with the rest.

Eggs in meatloaf mixture, on top of the bread slices...
Eggs in meatloaf mixture, on top of the bread slices...

I picked up the meatloaf on top of slices of bread trick from my dad. It serves a double purpose, it prevents the bottom of the loaf from burning, and soaks up any extra grease… I needed a loaf rather than a few slices for this one, but I’ll get to that in a minute.

Grandma used to usually put ketchup on the top of her meatloaf. My mom said that my grandpap used to sometimes top his with some mashed potatoes & brown them for a potato frosting. My meatloaf needed something on top… my signature, if you will.

This is where we cross from odd into ridiculous. I couldn’t decide, so I made a triple topping. Typically I go with a glaze on top that’s a mixture of Ketchup, whatever honey mustard, and A1. But the eggs in the middle told me to do something goofy… so I got out some shredded cheddar jack cheese… Then the eggs reminded me of bacon… so I got that out too.

So for the top of the meatloaf we had…

  • Heinz Ketchup
  • Frech’s Honey Mustard
  • A1 Steak Sauce
  • shredded cheddar jack cheese
  • Bacon

The glaze is probably about 2/3 ketchup, 1/6 mustard, and 1/6 A1. How much of each? I dunno. I eyed it & mixed it in a coffee mug. I put that on top of the meatloaf. It looked pretty good. Then I sprinkled the cheese on top of that… Still lookin’ OK, albeit a little brighter.

Meatloaf + Cheese & ketchup/mustard/A1 glaze...
Meatloaf + Cheese & ketchup/mustard/A1 glaze...

Then the “aaaaaaaaah”/choir of angels moment… BACON.

I’ve used bacon-bits in meatloaf and chili before, but I’ve never wrapped anything in bacon. There’s a first time for everything, right? Of course, I had to top the bacon with more fresh ground pepper.

After reviewing a bunch of stuff on line, and talking to my mom… I decided to cook it for about an hour and a half and make sure the meat thermometer reached 160° F. I had it covered in foil for about an hour, the last half letting it go uncovered to get the bacon nice & brown… maybe a little too brown this time, but oh well.

I realize this isn’t the most healthy meal in the world, but I seemed to offend the senses of some and become a champion of sorts to others simply by posting photos in photobucket and sharing the link on facebook.

Its... BACON!
It's... BACON!

My sister-in-law asked how many calories it was, and while I know it was in jest, it got me wondering, so I asked Yahoo!.

The finished product!
The finished product!

This is the meal of a carnivore, as it has stuff from three different animals… although one didn’t have to die in the process of harvesting its delicious nutrition.

Next time, I may not use so much bacon… because it made a pool of grease at the bottom of the baking dish that wasn’t all that appealing.

The eggs are a neat surprise, and a good way to stretch it I suppose… but I doubt I’ll do every meatloaf like this from now on. But, at least I can say I’ve done it, and I know what it looks and tastes like.

I hope you enjoyed my tale of meaty decadence… and I hope to hear others recipes/ideas/surprise ingredients!

Stuffing Recipe – Thanksgiving 2009

Stuffing has got to be my favorite Thanksgiving food.  I remember Thanksgivings past where my dad & I would fight over the stuffing bowl like it was filled with gold, diamonds, and (for me) guitars.  The stuff is perfect.  Alone, with turkey, with gravy… the decadent amount of carbs is ridiculously awesome.

Last year was my first ever attempt at making stuffing… and my grandma told me that it tasted just like hers.  Is there a compliment better than that?  I had used as a guide an old recipe that my grandfather & grandmother had both used when making holiday meals.  My mom lent me the old cook book with my grandfather’s notes last year, I collected some others, and I made scans for myself.

I say “guide” because it’s not always an exact science when doubling/tripling recipes… and there really aren’t any cooking directions… it’s just a guide to make the stuff.  Also, I tend to do a lot of “oh, that looks about right” and a little bit of “hey, let’s add a little of this” in the kitchen, as most people comfortable there usually do.

A lot of times I see stuffing recipes online, on TV, or in the little books by the cash register at the grocery store… and they include sausage, apples, raisins, (yuck!) nuts, or even peppers, carrots, or mushrooms (all of the latter of which I’ like to try some time).  The philosophy behind this recipe seems to be a K.I.S.S. one.  I like that.  It’s a very simple accompaniment, and the taste that my mind goes to every time I think “stuffing”.

This year, it was definitely a two person effort.  I don’t know how I would have done it without Bethany and all four of our hands.  We made a lot of stuffing.  Sadly, I didn’t think to chronicle the thing with photos like I sometimes do with new recipes… but I did want to make a guide with my own notes, so when I do this next year, I remember what I did differently this year.  I know I altered things slightly last year, but the details were a little fuzzy.  I figured that if I’m going to do it for myself, I might as well share, right?  Plus, we got compliments from two moms, two grandmas, and an aunt… all excellent in the kitchen themselves!

I did take a photo today, because really, what’s a food blog post without a photo?  Perhaps I’ll see if my mom got any with her camera and amend the post later.

Thanksgiving Stuffing 2009
This year’s effort was delicious, if I do say so myself.

This is my first time really writing out a recipe… so pardon me if it’s a little convoluted or long winded.  I don’t want to miss anything, and I hope to get it all in the right order as well as make it an entertaining read.

Here’s what you’ll need to do it the same way I did…

Food:

  • 5 loaves of bread (equaled 56 cups once cubed)
  • 1 bundle of celery (3 cups, chopped – the rest can cook w/ the turkey or be a snack)
  • 2 Spanish or Sweet onions
  • The giblets & neck out of your turkey.
  • 1 can (14½ oz.) vegetable broth
  • 1 tablespoons of salt
  • ½ tablesppon Season All Seasoned Salt
  • 1 heaping teaspoon coarse ground black pepper
  • 1 heaping teaspoon sage
  • 1 heaping teaspoon poultry seasoning
  • 10 eggs
  • 4 sticks (2 cups) butter
  • some water
  • 1 cup fresh parsley
  • 1 bottle of Yuengling

Stuff:

  • 2 cookie sheets
  • cutting boards
  • small pot
  • electric skillet
  • Magic Bullet®
  • electric roaster
  • large crock pot
  • knives
  • a few large bowls
  • whisk
  • spatula
  • several large spoons
  • paper towels

OK, on to the directions…

  1. Monday night, get your loaves of bread, open the bags, and put the loaves on cookie sheets before dinner.  Leave ‘em out on a table or counter while you do your thing.
  2. Right before your favorite prime time TV shows come on, set up a station on the coffee table in front of the couch with the cookie trays of bread, some cutting boards with knives, and the pans out of your electric roaster.  Cube the bread and fill the roasting pan.  When I say fill it, I mean fill it.  It will be ridiculously full.
  3. Cover it with paper towels, and set it on the kitchen table that you only use when company comes over anyway.  Over the next few days, stir it a few times a day, whenever you think of it.  This will get it nicely & slightly stale.  If you’re going to be doing anything that smells, like using cleaning chemicals, put it in the oven… but don’t turn it on.  It’s nice & warm & dry & not stinky in there.  The bread will absorb that stuff and the stuffing will taste like Mr. Clean made it.
  4. Wednesday night, get out your turkey… and pull the disgusting papery bag of giblets out of the neck cavity, and the neck out of its butt.  (Why exactly do they put the neck in the butt, anyway?  Who’s idea was that?) Boil the giblets in your can of vegetable broth, or just use plain water… or even turkey or chicken broth.  I thought the vegetable broth would add a nice flavor.  I boiled them for a nice long time, and let it cook down quite a bunch.
  5. Finely chop up your celery & onions… or use the Magic Bullet, like I did.  I’m not real big on chunks of slimy or crunchy stuff in bread-like consistency foods.  I probably had half of each chopped finely, the other half rendered to near-paste by the genius little piece of equipment that list the Magic Bullet.  I’m sure any food processor would work.. but this one is easy to pot pout of storage, use, and clean when you’re done.
  6. Then I popped out the electric skillet to sauteé the onion & celery mixture… probably in some Country Crock & a bit of extra virgin olive oil… adding some of the spices mentioned above, and maybe even some paprika… although, they don’t come the totals listed above.  These are the aforementioned “oh, that looks about right” and  “hey, let’s add a little of this”.  You’ve sauteed stuff, you know how it works.  I love this step because it turns the onions from gross into awesome… especially the Spanish onions.  The sweet onions are oddly enough not as sweet to me when cooked.
  7. Next time, I’m totally getting a pair of swimming goggles or those glasses that I’ve seen at Bed, Bath & Beyond for when I chop & pulverize the onions.  I was crying like a little girl who just watched a car run over a kitten.
  8. I popped the onions and celery into separate containers for the ‘fridge to save for Thursday morning.
  9. Next, I pulled out the giblets and chopped them into tiny pieces, & put them with the reduced broth from cooking into a 3rd refrigerator bound container to be used on Thursday morning.
  10. Go to bed.  You have to get up early.
  11. Thursday get up about an hour before your turkey needs to go in the roaster oven, and start to mix all this crap together.
  12. Add the dry spice ingredients to the now stale-ish cubed bread.  Good luck not getting any on the floor.
  13. Chop the fresh parsley.
  14. Nuke your butter in a microwave safe bowl, add it to a large mixing bowl, crack open the 10 eggs, and whisk away.
  15. Add the fresh parsley to the buttery gooey egg mixture.
  16. Add 2-3 cups of the broth from the giblets, and the finely chopped giblets to the now even gooier butterier egg mixture.
  17. This is where I got the bright idea to dump in some Yuengling.  It wasn’t a whole bottle… but I had it out & only needed about ½ cup for my butter/garlic/beer turkey injection/baste,  so I dumped some into the gooey buttery gibletey mixture, and drank the rest… all before 8:00 am.
  18. Dump the celery & onion concoction on to the bread, mix around, and then dump on the gooey buttery gibletey Yuenglingey mixture.  This is where it was imperative that there were two of us.  Bethany opted to use her hands to mix while I poured.  The mixing gets easier when it’s wet, as it goes down a little.  You should probably wash your hands before you do this.  Not that I think you’re stupid or anything… but there are signs out there all over the place… so someone somewhere must need reminded.  Use soap, and hot water.
  19. Now, this needs to come out of the roaster so the turkey can go into it… and you should be doing this around the same time as turkey prep… so stuff what you can into the turkey carcass’ various cavities, and put the rest in the crock pot.  I had Bethany scoop it into a bowl small amounts at a time as I stuffed it into the bird, so I wasn’t touching raw poultry and the stuffing that wasn’t going into the bird.  She made it clear that she wasn’t touching the raw dead bird, or sticking her hands into it.
  20. I sewed up the turkey and popped it into the roaster to cook, and then put the stuffing in the crock pot on low to cook for the same amount of time.
  21. Everyone told me last year that stuffing + crock pot = bad idea.  This is where I say that you could not be more wrong.  It was perfectly moist and heated well throughout.  I did break the cardinal cock pot rule by removing the lid every hour or so and stirring a little so it didn’t stick to the sides or burn.  This worked well, except that I didn’t get the bottom well enough.  You could add more liquid throughout if t looked necessary… or not stir if you like the crusty part as much as the other part.  If you use the crock pot enough, you get to know what works for yours.  Pop it on to warm or off a while before you eat.
  22. When the turkey’s ready, the stuffing’s ready.  Stuff yourself silly, send people home with leftovers, and eat for breakfast, lunch, & dinner the next day.

Well, I hope you enjoyed the process, and I’m sorry for jumping tenses.  I think I did anyway.  All over the place.  Maybe Dave and Kristin can give me some pointers on that.

I’d love to know what you think of this recipe, and how you do your stuffing.  I’m always up for trying things new ways… and I’m always up for eating stuffing.  In fact, even better — make some, and invite me over for dinner!