Turkey Day and Despite a Tough Year, Still Grateful

Thursday is the American holiday of Thanksgiving.  For those that follow me you know this is my favourite holiday.  With all the materialism built in with a lot of holidays I like we have one where is’t just family and good food.

It’s been a tough year for my family.  We have 12 round the table and we weren’t guaranteed we’d have 12 this time round.  Fortunately my sister’s neck is just about good as new and my dad’s life saving surgery went as well as it should have.  And we are fortunate my cousin in Kenya has made a near complete recovery from his car accident.  Thank goodness the two taxi drivers rushed him to hospital barely alive.  This was while others looted his car.  So you can imagine the amount of gray hair that made light of day in our family this year!

We’re very much looking forward to 2016, as you can imagine!

For this post I wanted to reshare a few of my recipes I’ve made over the years for Thanksgiving.  I figured I’d get them in before the holiday rather than after for once.  🙂

Sage pear turkey 5 2014

The Sage Pear Turkey fast became a favourite of mine.  Pear works so well with the sage and stuffing the skin with butter just makes it divine.

Cranberry Raisin Sauce 6 2014

Hopefully this year I won’t forget to serve the cranberry sauce!  I made this last year with port and it was really delicious.  I like to do variations each year for something new.  I’ve done it with orange, ginger, thyme.  Surprisingly cranberry is a good match for many different ingredients.

Stuffing balls 6 2013

Stuffing balls are a fun variation.  These are made with pork.  This year I’ll be separating these out to have sourdough stuffing then pork balls as some can’t have gluten.

I was going to share a blog post of pumpkin pie.  Looks like I haven’t done a post on that!  Guess what will be coming soon?

For those that celebrate this holiday I hope it is a safe and fun one.  And may you not have to travel too far!

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Get Stuffed….

I love stuffing especially with gravy.  To me it is great comfort food that is dressed up for the holidays.  I generally make this stuffing for Thanksgiving but when we were back in the UK my MIL did up a lovely roast pork with stuffing balls.  If I was smart I would have asked for the recipe.  I wasn’t.  However, I figured I could adjust my usual stuffing, add an ingredient, and make them into balls.  I think they are great because the best part of stuffing is the browned edges with a bit of crispy to it.  Now everyone gets it with their stuffing.

Unlike the spinach balls, I knew I had all the ingredients!  🙂

It’s important to plan ahead somewhat for this dish as the bread needs to be stale.  I usually get a sourdough boule and break it up a day or two before making this.  Leave it out for all the pieces to get a bit hard.  Because these will make the balls the pieces need to be somewhat small.

I baked these at about 350F/175C.  Because we had so many things going on in the oven this seemed the average temp.  These can be baked at a higher temp, just keep an eye on them.

Chop up about a half an onion finely and a few cloves of garlic.  Saute them in olive oil until softened.

Stuffing balls 3 2013

Add two cups of veg bouillon and simmer for about 10 minutes.  While this is cooking chop about a cup of cranberries and several fresh sage leaves.

Stuffing balls 1 2013 Stuffing balls 2 2013

Mix the cranberries and sage in with the bread and then work in about a pound of sausage of your choice.  I chose mild Italian sausage for this.  I didn’t want any flavours overpowering the sourdough or the sage.

Stuffing balls 4 2013

Now here comes the messy part.  Just take off your rings and roll up your sleeves!  Pour in the broth with the onions and garlic and mix well.  Take a few minutes to do this so you don’t have any dry bread bits.  Add about a cup of shredded Italian cheeses and mix thoroughly.  Form into balls and place onto a cookie sheet.  As these won’t spread while baking you can keep them somewhat close to each other.  This recipe makes a lot of balls.

Stuffing balls 5 2013

I baked these about 20 minutes or so.  Once they are golden brown check one to make sure it is cooked through.

Stuffing balls 6 2013

These could easily be made vegetarian.  Just remove the sausage.  Though I have to say this is the first time I used meat in stuffing and it worked really well with the sourdough.

Stuffing balls 7 2013

It also paired well with the apple sage gravy I made to go with the turkey.

Sourdough Bread Stuffing

I came up with this recipe years ago.  I wanted to make something simple, delicious, and a step up from the stove top stuffings.  As much as I like those, this is Thanksgiving!  The bar has to be raised.  🙂

It is important to start the day before with the bread.  I bought a Sourdough Boule ( I know I didn’t bake it, but this is a huge time saver with all the cooking we have to do!) and it gets torn up the day before to turn it a bit stale.  This allows the absorbing of the broth without making it super soggy.

On the day of I slice up some cranberries and celery leaves.  I usually use celery but right now all I have left in the garden is a few small stalks and a ton of leaves.  I’m amazed I have that!  Turns out the leaves are a better choice for colour and flavour.

I toss the cranberry and the celery into the bread and set aside.  Next I chop up some garlic and onions and saute in olive oil.

Once the onions have softened a bit then I add about 4 cups of veg broth.  Several of my family members are vegetarian so it is important that all the sides are vegetarian so they can eat.  🙂  Bring the broth mixture to a boil then simmer for a bit.

Now it is time to put it all together.  Add a bit of the bread mixture to the baking pan and then add a bit of broth.  It’s important not to add the broth all at once otherwise you will have  really soggy spots.  At this point I also add in shredded Italian cheeses.  I usually get the 4-6 cheese variety.

Make sure you have plenty of bread as it will shrink down as you add the broth.  Once it is filled up I top with cheese.

We had an oven already heated at 350 F so I covered the stuffing and baked for about 15 minutes, then I uncovered it until it browned on the top a bit.

It works really well with the turkey and I like putting a bit of the gravy over the stuffing.  🙂