Wednesday, December 21, 2016

Merry Christmas



I want to wish all of you a wonderful Christmas. Today I am guest posting at the Really Real Housewives of America and, unless things change, I think this might the my last post of the holiday season.

You know, I'm getting too old for Christmas. Tuesday I spent the morning making a chocolate cake, crumbing bread to make fresh breadcrumbs and cutting up more bread for a stuffing. Then lunch, after which we went to do our weekly shopping, the majority of which was for Christmas anyway. I then came home and made the stuffing/dressing I will be serving at the weekend. I think it tastes delicious, Matt says it wants more seasoning, but he is a bit of a salt and pepper freak, especially pepper, Later supper, but that was simple, cauliflower cheese. I have two stuffings to serve now, one chestnut which I like and this new one I have never made before. I think it tastes great too and I generally do not like stuffing. It was touted as Gluten Free Stuffing, I took no notice of that but... I used regular bread, but obviously if you are concerned about gluten you should follow the recipe.

Gluten-Free Stuffing

3 Tbs unsalted butter, melted, plus more for greasing
12 oz gluten-free bread, cut into 1-inch pieces
5 Tbs extra-virgin olive oil
8 oz pork sausage, casings removed
2 leeks, white and light green parts only, thinly sliced (3 cups)
5 garlic cloves, finely chopped
2 lbs mixed mushrooms, coarsely chopped (12 cups)
Kosher salt
Pepper
2 cups low-sodium chicken broth
4 large eggs, beaten
1/2 cup finely chopped parsley, plus more for garnish

1. Preheat the oven to 425°. Grease a 4-quart baking dish. Spread the bread on a baking sheet and toast for about 10 minutes, until golden and crisp.

2. In a large nonstick skillet, heat 1 tablespoon of the olive oil. Add the sausage and cook over moderate heat, stirring occasionally, until browned, about 5 minutes. Add the leeks and garlic and cook until softened, about 5 minutes. Scrape the sausage mixture into a large bowl; wipe out the skillet.

3. In the skillet, heat 2 tablespoons of the oil. Add half of the mushrooms, season with salt and pepper and cook over moderately high heat, stirring occasionally, until deep golden, about 8 minutes. Transfer to the large bowl. Repeat with the remaining oil and mushrooms, seasoning with salt and pepper and transferring to the bowl. Add the bread, broth, eggs and the 1/2 cup of chopped parsley and mix well. Let stand for 5 minutes, allowing the bread to absorb the liquid.

4. Scrape the stuffing into the prepared dish and drizzle with the 3 tablespoons of melted butter. Cover and bake for 30 minutes. Uncover and bake for 30 minutes longer, until golden and cooked through. Serve the stuffing hot, garnished with parsley.

Servings: 8

Tips
The cooked stuffing can be refrigerated overnight. Cover and reheat at 325? until warmed through.

Source: Food & Wine

Have a great day
 

21 comments:

  1. Hi Jo - have a happy time yourself ... I love wonderful stuffings and these sound so good ... Happy festive times ... cheers Hilary

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    1. I probably will Hilary, so long as the bird turns out OK LOL. I liked this stuffing I must say.

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  2. You've certainly been busy with Christmas preparations unlike me. All we have is a Christmas cake courtesy of our neighbours and just as well since I'm still laid up.

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    1. Especially yesterday Helen. I am so sorry you are still so unwell. I do hope things improve rapidly.

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  3. Well, Jo, I wonder when I will become too old for Christmas. Certainly hauling out decorations is bad enough for some without doing the cooking. I have a friend who does neither. Have a very Merry Christmas and we'll see you in the New Year.

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    1. If you are a Christmassy person I don't suppose you ever get too old Denise, my mother never did - oh forgot, I am older than she was. I am not sure I have gone completely for the season, depends on how busy I am.

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    2. I want to be like my cousin who is going strong at 83. She left for England and France last week to visit two of her adult children. She is still cooking and decorating.

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    3. We have ladies in our bowling league and in our exercise classes who are well into their 90's and still going strong Denise. One of the bowlers who just hit 90 is always going off on bus trips all over the place.

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  4. Never too old for Christmas! You just need someone to help in the kitchen.

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    1. I do Alex, at least Matt will be doing the roast potatoes on Christmas Day.

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  5. Merry Christmas! Just got to scale back Christmas a bit if you feel you are getting too old for it :)

    betty

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    1. Well I did find a solution Betty, going out for Christmas Dinner but unfortunately the place shut down. Tried another place last year and although the food was generally good, the turkey was terrible, thick slices sitting in a thin gravy. They didn't carve it for you and I love my Christmas turkey.

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  6. Wow, all your food sounds killer good. Happy Christmas!

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  7. I think I've mentioned before that I make Stove Top for our stuffing. It's so tasty and so easy.

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    1. As I think I mentioned JoJo, I am not a fan of boxed stuffing. This was pretty easy to make and tastes delicious.

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  8. You have a wonderful Christmas, Jo. I am in awe of your dedication. I'm making nothing. Everything will be bought because I'm not a great cook. I've invested in some nice table settings though so at least it will look pretty :)

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    1. I certainly plan to Pinky. Nothing? Tut tut. My husband always says if you can read you can cook. A pretty table is important too.

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  9. We both hope you have a wonderful Christmas and that you don't overdo it! Just recharge yourself with some of that amazing food you make. I'm not really concerned with gluten, but this does sound like a great recipe. I can't stand the boxed stuff, either.

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    1. Nor am I concerned with gluten Bryan. I just used ordinary bread when I made this. It's delicious. Have a Merry Merry!

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