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THE BEST Thanksgiving stuffing:: Pear Walnut Crispy Bacon Stuffing

Turkey with Pear Walnut and Crispy Bacon Stuffing

Saying a recipe is the best is a bold statement, I know. But this stuffing really is a game changer. Give it a try and let me know what you think. And if you’re looking for more Thanksgiving inspiration, tis’ the season for my book Picture Perfect Parties. If you want to pull off an amazing holiday soiree, grab a copy!

Pear Walnut Crispy Bacon Stuffing
Serves 8-10

 

You will need:
– 5 slices of bacon
– 1 yellow onion chopped
– 2 stalks of celery chopped
– 3 cloves of garlic minced
– 1 cup toasted walnut halves
– 3 pears cored and cubed
– 4 tablespoons chopped fresh sage leaves
– 4 tablespoons chopped rosemary
– 3 links of Italian sausage, out of the casing and crumbled
– 1 loaf of country bread cubed
– 3 cups of turkey stock

To Prepare:

In a large sauté pan, cook bacon until crispy, drain, and set aside. Reserving about a ¼ cup of the bacon drippings in the pan (discard the rest) sauté the onion, garlic and celery in the bacon drippings, when translucent, add the sausage and sage and rosemary walnuts, pears remove from heat. In a large bowl place the bread cubes and the turkey stock, add the mixture from the sauté pan, and crumble the bacon into the bread bowl combine thoroughly.

Grease a casserole dish pour the stuffing into the dish. Set aside until ready to bake

*Bake for 30 minutes in a 350 degree oven, serve warm

 

Photo Credit: Deborah Whitlaw Llewellyn

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Sneaky Good Side:: Butternut Squash with Chermoula

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You have seen my recipe for chermoula before. I’ve added it to soup and to steak, but one of my favorite uses is to mix it up with butternut squash for a delicious fall side dish. In fact, this would be such a fun addition to a Thanksgiving meal. Let me know if you give it a try.

 Butternut Squash with Chermoula

For the chermoula, you will need:

– 1 cup fresh Italian parsley
– 1 cup fresh cilantro
– 2-inch piece of ginger
– 3 cloves of garlic
– Juice of 1 lemon
– 1 cup of oil
– Salt and pepper
– 2 teaspoons coriander seeds

To prepare:

In the bowl of a food processor fitted with a steel blade, add all ingredients and pulse until it forms a loose smooth sauce, about 1 minute.

For the butternut squash, you will need:
– 4 cups of cubed squash (cubes should be about 2 inches square)
– 4 tablespoons of prepared chermoula
– 3 tablespoons of olive oil
– 1 teaspoon of salt

To prepare:

Preheat oven to 400 degrees.

Combine the Charmoula, oil and salt in a large bowl. Add the cubed squash and toss with a spoon. Place the marinated squash into a 12″x 8″ baking dish.

Place into the oven for 1 hour until golden brown.

 

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Sunday Supper:: Mushroom Risotto

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I love having a hearty meal with family on Sunday evenings. It is so comforting and sets the tone for the week ahead. I often search my archives for great Sunday supper ideas, and I recently stumbled on my mushroom risotto from my first book, Picture Perfect Parties.

Give it a try this weekend and let me know what you think.

Mushroom Risotto
Serves 6 as an entree, 10 as a side dish
You will need:

– 4 cups cleaned and sliced mushrooms
– 1 small sweet onion chopped in a fine dice
– 2 tablespoons unsalted butter
– 3 tablespoons olive oil + 1 tablespoon for the mushrooms
– 2 cups Arborio Rice (Italian rice available at specialty stores)
– 3-4 cups warm chicken or vegetable stock
– 1/2 cup Parmesan cheese grated
– 1 tablespoon butter to finish
– 1 tablespoon fresh chopped parsley for garnish
– 1/2 teaspoon of salt and pepper

To prepare:

Place stock in a medium saucepan on low heat.

In a small frying pan place 1 tablespoon oil and the mushrooms on medium heat and saute until mushrooms become light brown and without liquid. Set aside until ready to add to the risotto.

In a large skillet on medium heat, place butter, oil, and onion in the pan and saute for 3 minutes until transparent, then add the rice to the oil and onion, stir until the rice is completely coated, and continue to saute and stir for 5 minutes. Slowly, with a ladle, add the warm stock to the rice, stirring constantly until all the stock is incorporated and the rice is creamy (about 30-40 minutes). Add the mushrooms and 1 tablespoon butter as well as the parmesan cheese, salt, and pepper. Stir until incorporated.

Place in a serving bowl, garnish with parsley, serve immediately.

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Fancy Grilled Cheese

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Earlier this week, I shared my white bean chili recipe, so it’s only fair that I share a recipe for the most incredible grilled cheese: my fancy grilled cheese. This is another recipe from my first book, Picture Perfect Parties, and it’s one I bring back year after year because it’s just that good. Enjoy!

Fancy Grilled Cheese
serves 6

You will need:
– 1 loaf challah bread
– 6 pieces bacon cooked and crumbled
– 1 12 oz. wheel brie cheese
– 6 tablespoons apricot jam, 1 tablespoon per sandwich
– 6 tablespoons butter softened 1 tablespoon per sandwich

To prepare:

Cook bacon until crisp in the oven at 400 degrees F, drain set aside.

Slice challah into 12 slices. Assemble the sandwiches. Place crumbled bacon , thin slice of brie, and apricot jam on the bread, place another slice of bread on top forming a sandwich. Butter the top and repeat until you have made 6 sandwiches.

In a heated sauté pan place sandwiches butter side down, butter the top half. Cook until golden brown, flip and cook the other side. Continue until all the sandwiches are done. Let set for 1 minute and cut sandwiches into quarters.

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It’s Chili Season!

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As the temperature starts to dip in the mornings, and there is a slight chill in the air in the evenings, I start dreaming about chili.

There’s something about the fall that is so comforting. I love the leaves changing, and the hues of green that slowly morph into browns, yellows, oranges, and reds. I love the cozy scarves, ponchos, and knee-high boots that become a part of our daily wardrobe. And the food? I love that too.

One of my favorite things about the fall is preparing a meal that makes the house smell good all day. Those fall food aromas are heavenly and comforting, and I love being able to walk in from a long day, toss everything in a pot, and enjoy a delicious meal. My White Bean Chili from my cookbook Picture Perfect Parties Rizzoli NY is perfect for this. The flavor combinations are delicious, and there are a few surprise ingredients (like cinnamon) that really make the chili delicious. Prepare a big pot, serve heaping helpings, and let your family or guests top it with just about anything they want, but I prefer a great cheddar cheese and a little sour cream. Enjoy!

This is always the go-to for Halloween, too. Everybody can enjoy before or after trick or treating (or this year, cozying up with a family movie!). 

White Bean Chili
Serves 8

You will need:
– 1 lb ground sirloin
– 1 lb ground turkey
– 3 tablespoons olive oil
– 1 small onion chopped
– 3 cloves chopped garlic
– 4 tablespoons chili powder
– 1 teaspoon salt
– 1 teaspoon white pepper
– 1 teaspoon cinnamon
– 8 cups chicken stock
– 2 cups canned cannellini white beans
– 2 cups canned pinto beans
– 2 tablespoons dried coriander

On the side:
– Tortilla chips
– Avocado
– Chopped fresh cilantro
– Sour cream

To prepare:

In a stockpot, sauté sirloin and turkey, with a slotted spoon remove cooked meat and set aside. Pour out any excess oil. Place olive oil and onions, garlic into the stockpot, heat on medium and cook until translucent. Add cooked meat, chili powder, salt, pepper and cinnamon and stock, simmer for 1 hour, add beans and coriander Cook for 3 hours.

Serve with shredded cheese, sour cream and sliced avocado and chopped fresh cilantro tortilla chips.

xx, Annette

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