Home is Where the Hearth Is

Apple, Sausage, and Parsnip Stuffing with Fresh Sage By George Purtill

Ingredients
1 1/2-pound loaf sliced sourdough bread with crust, cubed
1 1/2 pounds sweet Italian sausages, casings removed
1 1/2 pounds hot Italian sausages, casings removed

6 cups chopped onions
2 cups chopped celery
3/4 cup (1 1/2 sticks) butter, divided
3 pounds Pippin or Granny Smith apples, peeled, cored, cubed
2 pounds parsnips, peeled, cubed
3/4 cup packed fresh sage leaves
1/2 cup low-salt chicken broth

Preheat oven to 325 degrees F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.

Saute sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon transfer to large bowl; add bread.

Add onions and celery to same skillet and saute until golden brown, about 10 minutes; transfer to bowl with bread. Melt 1/4 cup butter in same skillet over medium-high heat. Add apples and saute until tender, about 8 minutes; mix apples into stuffing. Melt 1/4 butter in same skillet over medium-high heat. Add parsnips and saute until golden, about 10 minutes; mix into stuffing. Melt 1/4 cup butter in same skillet. Add sage and saute until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.

Butter 15x10x2-inch glass baking dish. Stuff turkey. Transfer remaining stuffing to prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Preheat oven to 350 degrees F. Bake stuffing covered until heated through, about 1 hour.
Uncover and bake until beginning to brown, about 10 minutes.

Makes 12 servings.

Bon Appetit!

CIDER-BRINED-AND-GLAZED TURKEY By George Purtill

Unlike brined turkeys, this one can be stuffed because the apple-cider brine contains less salt than the typical recipe. Begin brining two days ahead.

Brine
4 quarts apple cider, divided
1 1/2 cups kosher salt
1/4 cup whole allspice
8 bay leaves
4 quarts cold water
1 20-pound turkey (neck and gizzard reserved)

Sage Broth
2 cups low-salt chicken broth
1/2 onion, quartered
1 celery stalk, cut into 4 pieces
8 fresh sage leaves

Glaze
2 cups apple cider
1/2 cup (1 stick) unsalted butter

8 cups Apple, Sausage, and Parsnip Stuffing with Fresh Sage

Gravy
3 tablespoons all purpose flour
2 tablespoons fresh sage leaves
1/4 cup applejack brandy or Calvados
1/4 cup whipping cream

For brine:
Simmer 1 quart apple cider, salt, allspice, and baby leaves in 20-quart pot 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate overnight.

Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan.
Refrigerate uncovered overnight.

For Broth:
Simmer all ingredients in large saucepan 30 minutes. Strain sage broth into bowl.

For Glaze:
Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.

Set rack at lowest position in oven; preheat to 350 degrees F. Remove paper towels from roasting pan. Pat main and neck cavities of turkey dry; stuff loosely with stuffing. Place turkey in pan, tuck wings under, and tie legs together loosely.

Roast turkey 1 hour. Brush with some of glaze. Roast until beginning to brown, about 1 hour. Cover with foil. Roast until thermometer inserted in thickest part of thigh registers 175 degrees F, brushing with glaze every 30 minutes and adding up to 1 cup water to pan in drippings begin to burn, about 3 hours longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes.

For Gravy:
Pour pan juices into large measuring cup. Spoon off fat. Reserve 3 tablespoons fat and degreased juices. Pour sage broth from roasting pan and reserved pan juices. Add applejack and creaminto roasting pan. Bring to boil, scraping up browned bits. Combine flour, sage leaves, and reserved 3 tablespoons fat in heavy large saucepan; stir over medium heat 1 minute. Whisk in broth from roasting pan and reserved pan juices. Add applejack and cream and boil until gravy thickens slightly, whisking often, about 4 minutes. Season with salt and pepper. Strain into sauceboat. Serve turkey with gravy.

Makes 12 servings.

Bon Appetit.

Sarah Shamim's BEST BROWNIES EVER

The BEST BROWNIES ever, and so easy to make (but you have to try not to calculate the fat content while you bake or eat!)
WARNING! too dangerous to have in the house

Ingredients
13 ounces best quality bittersweet chocolate (the quality of the chocolate REALLY makes a difference)
1 2/3 cup softened butter
6 large eggs, lightly beaten
1 2/3 cups granulated sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon salt
Roughly chopped walnuts (optional)

Preheat oven to 350 degrees and grease a 9 x 13" pan.
Melt the butter and chocolate.
Whisk until well blended, and let cool.
While chocolate is melting, whisk together the eggs, sugar and vanilla until frothy and slightly lighter in color.
Gently fold the cooled chocolate mixture into the eggs, and whisk until well blended.
Fold in the flour and salt and mix well.
Pour mixture into prepared pan and bake for 25-30 minutes.
Brownies are ready when the outside crust is lighter in color and speckled and the insides are still a little gooey - DO NOT OVERCOOK!
Cool before cutting.

To make life easier, I melt the chocolate by itself in the microwave, and then add the butter - heat from melted choc melts it and also helps the choc/butter mixture cool faster.
I also make all these in 1 bowl - probably not ideal but since it doesn't take long to stir and transfer to baking pan, it can't be too harmful.
And have NEVER  had any complaints!

Blintz Souffle by Joan Walden

Preheat oven at 350 degrees

Ingredients
2 packages frozen blintzes (I use one package apple and one cheese, but that's up to the cook who may prefer blueberry or all cheese)
1/4 lb. melted butter (one stick)
4 eggs or egg beaters
1 cup sugar
1-1/2 cups sour cream
1 tsp vanilla
1 Tablespoon orange juice
grated cinnamon (optional)

Melt butter in Pyrex or suitable pan approximately 12" x 8".
Place blintzes in one layer across bottom of pan.
Pour mixture atop.
(Sprinkle with cinnamon)
Bake 45 min. at 350 degrees

Serve hot, serve warm, serve cold. But stand back because it's hard to resist this dish.

Egg Souffle by Robin Laurie

Ingredients

14 Eggs
16 slices challah bread (crust removed and small cubes)
4 cups milk (I use half and half or mix it)
1 stick butter melted
2 t. salt and pepper
2 packages sharp cheddar cheese (grated already in package, larger bag)
Remove crust from bread and cube small. Combine milk, butter, eggs, salt, and pepper. Butter a rectangular pan. Alternate 2 times the bread, egg mixture, and cheese, ending with the cheese.
Refrigerate overnight. Bake uncovered in 350 degree oven for about 45 minutes to one hour until done (usually one hour).