BMEWS
 
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calendar   Wednesday - November 27, 2013

Getting Ready For Tomorrow

Looks like the terrible snow and blizzard and cold has passed us by here. Yay! It’s wet, rainy, and hovering right around freezing ... it ain’t no afternoon in the Bahamas.

So I’ve got my somewhat famous Kitchen Sink Stuffing going in the oven ... a meal unto itself, with breading enough for a 20lb turkey, nearly 2 pounds of sausage, onion both raw and caramelized, celery, turkey stock, Craisins, walnuts, Bell’s seasoning, and a diced Granny Smith apple. For the first hour of baking it goes in the lobster pot, then after that I spread it out into glass pans or great-granny’s Savory Roaster for the final 30-40 minutes of top crisping, depending on how damp it comes out. Hoping and praying that it doesn’t come out too salty. I added no salt, but with seasoned stuffing cubes and various kinds of sausage, it could be a lot. I added some raw onion, the sweet Craisins, and the apple at the last minute, figuring they’d suck up some salt or at least hide it in the sweet.

I have no idea how big an event we’re going to tomorrow, but I’m going to make sure I leave at least a meatloaf pan full of stuffing home for me.

1 14oz bag Arnold stuffing
1/3 13oz bag Pepperidge Farms Country Style stuffing
1 1/4 sticks unsalted butter
1 26oz box Swanson Turkey stock
3 yellow onions
5 tsp (1 slightly heaping Tbs) Bell’s poultry seasoning in the little yellow box
6 celery heart stalks, trimmed and diced
12oz sliced white mushrooms
1 Jones Farm sausage log, 12oz I think
1 1lb Italian fennel & basil sausage. the long skinny spiral kind
1 5oz package Craisins
1 small bag Diamond brand crushed walnuts
1 Granny Smith Apple, cored and diced.

Boil the Italian sausage in 1” of water in a pan, drain, rinse, and brown both sides
Slice the Jones sausage into 1/2” thick slices, cook gently until both sides browned.
Dice 2 1/2 yellow onion, and brown them slightly over high heat. Dice the remaining half and set aside
Dice celery and cook it for 10 minutes to soften up a bit
Slightly chop the sliced mushrooms and heat them in a pan until they wither and slightly brown
Put the turkey stock in a small pan along with the butter and Bell’s seasoning and heat it until it boils

When the sausages are cooked, let them cool and then slice and dice them and mix them together

In a large bowl hand mix together all the onions, the softened celery, the craisins, walnuts, diced apple, and mushrooms
In a giant pot mix together both bags of stuffing cubes. Then mix in the bowl of onions and stuff. Lastly, mix in the stock a little at a time while turning over the stuffing vigorously with a big cooking spoon.
Cover the top of the pot and put it in a 350° oven for an hour. When cool, ladle a large portion into an oven safe dish for reheating at your relative’s tomorrow. Transfer remaining stuffing to a meatloaf pan or two, cover, and refrigerate.




Meanwhile I have to run up to the grocery store and buy something. I don’t know what, I just have to spend $7.85. Then we qualify for a free turkey or a ham or somesuch, which we throw in the freezer and usually have around Christmas. (I got a 12lb ham this time. Free)

So happy pre-Thanksgiving to everyone. In case I don’t get back to you for a couple days.

image

Fresh from Africa, the “wild” Atlantic crashes ashore just west of Love Beach, Stella Maris.
2 foot waves will tumble you on this sharp limestone shelving.




UPDATE: I am used to a reduced salt diet, so this tastes a little bit salty to me. Just a little. My wife is a “halophobe” but she didn’t think it was too salty. Go figure. Both the Pepperidge Farms and the Arnold stuffing cubes are around the 400mg/30gm level, even the unseasoned ones!, whereas the plain jane Stroehman’s bread cubes are down at the 280mg level. And while the Swanson turkey stock only has a little bit more salt than the reduced sodium College Inn chicken broth, I could have used less stock and substituted a cup of water instead. Together with a plain cubes (and another spoonful of Bell’s to compensate) that would have been a significant salt reduction. The tartness of the Granny Smith apple makes for a nice balance. A dozen or so grinds of fresh black pepper wouldn’t have hurt things either. Other than that, this is darned good stuffing. And it’s got enough pork in it to be a meal all by itself.


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Posted by Drew458   United States  on 11/27/2013 at 12:55 PM   
Filed Under: • Holidays •  
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