Hard to believe, but Thanksgiving is upon us. The family is coming over, and you have decisions to make. Go with Grandma’s stuffing, always a favorite, or maybe try something all little different this year, or maybe both? With fresh and delicious options — one seafood, one spicy, and one still on the traditional side for you purists — here are three recipes that will thrill your guests.
1-1/4 cups wild rice, uncooked
4 slices of bacon, cut into 1-inch pieces
1 cup onion, chopped
1 14-ounce can chicken broth
1/2 cup water
2 T dry sherry (optional)
1 tsp dried thyme leaves, crushed
2 cups celery, chopped
3/4 cup dried cranberries
1/2 cup pecans, chopped and toasted
Heat oven to 350 degrees F.
Rinse wild rice in cold water. Drain well; set aside. In a large sauce pan, cook bacon over medium heat until crisp. Remove bacon. reserving 1 T drippings in saucepan. Drain bacon and set aside.
Add onion to saucepan; cook until tender, stirring occasionally. Add wild rice, cook and stir for 3 minutes. Add chicken broth, water, sherry, and thyme. Bring to boil; reduce heat. Cover and simmer for 10 minutes. Remove from heat. Stir in celery and dried cranberries.
Transfer rice mixture to a 2-quart casserole. Cover and bake for 45-55 minutes or until rice is tender and liquid is absorbed, stirring once. Stir in pecans and bacon.
9 T unsalted butter, plus more for baking dish
12 ounces dried chorizo, chopped
4 bunches scallions, chopped
4 4-ounce cans chopped green chiles, drained
2 tsp cumin
3 cups low-sodium turkey or chicken broth
2 large eggs
1/2 cup chopped cilantro
1 13-ounce bag corn tortilla chips, coarsely crumbled
8 cups stale white bread
2 cups cubed queso fresco cheese
Kosher salt and freshly ground pepper
Preheat the oven to 375 degrees F. Butter a 3-quart baking dish. Melt 8 TBS butter in a large skillet over medium heat; add the chorizo, scallions, chiles, and cumin and cook, stirring, until chorizo is slightly browned, about 4 minutes. Add the broth and bring to a simmer.
Whisk the eggs and cilantro in a large bowl. Add tortilla chips, bread, and cheese and season with salt and pepper. Slowly pour in the chorizo-broth mixture and toss to combine. Transfer the stuffing to the prepared baking dish; dot with the remaining 1 T butter. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
1 cup self rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 T vegetable oil
7 slices white bread, dried in warm oven
1 sleeve saltine crackers
2 cups chopped celery
1 large onion, chopped
8 T butter
2 cups chicken stock
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp dried sage
1 T poultry seasoning
5 eggs, beaten
1 quart oysters, drained
Preheat oven to 350 degrees.
To make cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20-25 minutes. Remove from oven and let cool.
To make stuffing, crumble dried white bread slices, cornbread, and crackers. Mix together and set aside. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over cornbread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Add oysters and mix. Pour into a greased pan. Bake for about 45 minutes.
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