Monday, November 12, 2012

Gravy & Stuffing

That was a bigger break between recipes then I was planning for my Thanksgiving spectacular. So since there was a break and gravy is an easy recipe you will get two today!! I know you are stoked and it is ok if you show it.

So let us talk about Gravy, and no not that stuff from a package thought I don’t really have anything against it except the fact that homemade is way better.

Start by making a turkey in a roasting pan. If you used the recipe I shared then you will have a rich gravy because of all the butter.

To start I feel it is better to dump the drippings into the saucepan so that it is a more concentrated area. That is simply my preference. So I have my drippings in the sauce pan and off to the side  I make a roux out of cornstarch and water. I do about 1 tbs of water and cornstarch. I mix it well so it is not lumpy and add it to the saucepan. I whisk the gravy until it thickens. It takes a couple minutes but you will know when it is thick and gorgeous.
Saucepan... it is Thanksgiving and I may of run out of options
 Add it to a gravy boat and drizzle it over whatever you desire.
 Like stuffing… who doesn’t like gravy with stuffing and mashed potatoes and turkey.

So to make the best stuffing ever… well I think the best stuffing ever you will need:
  • ½ package of maple bacon
  • 2 links fresh apple sausage
  • 1 Small White Onion
  • Couple Celery Stalks
  • Pine Nuts
  • Ms Cubinson Stuffing Mix (regular not cornbread)
  • Milk
  1. To start the stuffing get a nice big stock pot heating up over medium high.
  2. In the meantime slice the half package of maple bacon and also dice the white onion and slice the celery.
  3. Once the pot is nice and warm add the bacon to the pan and when it is almost crispy add the sausage to the pan without the casing. Cook the sausage until it is almost thoroughly done and add the veggies. **If you do not live near somewhere that has apple sausage (Sprouts, Whole foods, something like that) then just use a whole package of bacon.**
  4. Allow the veggies to soften in the grease of the bacon and sausage. When the onions are translucent and the celery is soft add the package of pine nuts or more or less to taste. Let them slightly toast and remove the pan from the heat.
 5. Add in the dry stuffing mix and mix well. I use my hands and a big wooden spoon since the mix can still be very warm… so be careful please. Once thoroughly mixed add 1 cup of milk to moisten the stuffing. If after adding the milk and mixing it is still dry add more milk in ½ cup increments. 

6. When the stuffing is moist it is ready to go into the casserole pan and into the oven to crisp up the top. If you have some time cover it with foil before you put it into the oven. Everything in the stuffing is cooked and placing it in the oven is to warm it through and brown the top.

So we have turkey, gravy and stuffing. Coming the rest of the week cranberries, green bean casserole, potatoes and two kinds of pie!

Stay Crafty and Happy Veteran’s Day!

Printable Recipe 

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