Homemade "Stove Top" Stuffing

I love me some Stove Top stuffing.  And no stuffing recipe I have ever made has even come close to the umami chicken goodness of that boxed mix.  But as with most things, I didn't really love how processed it was.  There had to be a better way.  So after scrutinizing the ingredients label of the package and doing some internet research, I came up with this recipe.  And I have to say, it pretty much nails it.  I think this is my go-to stuffing recipe for Thanksgivings to come.

Note: The chicken fat and Accent powder (MSG) will help you achieve the flavor of the packaged stuffing mix, but feel free to substitute additional butter and salt if you can't find these ingredients or prefer not to use them.  I found chicken fat (schmaltz) in the kosher section.  I picked the cubed stuffing mix because it comes the closest in size and texture to the cubes in the box mix, but you can absolutely substitute some fresh dried bread cubes; less stock and some additional poultry seasoning may be needed.

Homemade "Stove Top" Stuffing

3 tablespoons unsalted butter
2 tablespoons chicken fat (schmaltz)
1 cup diced celery
½ cup finely chopped yellow onion
⅓ cup finely chopped carrot
⅓ cup finely chopped flat-leaf parsley
1 teaspoon poultry seasoning
½ teaspoon ground turmeric
½ teaspoon Accent seasoning
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2½ cups chicken broth
1 (12-ounce) package Pepperidge Farm Herb Seasoned cubed stuffing

Melt butter and chicken fat in a large skillet over medium-high heat.  Add celery, onion, and carrot, and cook until soft.  Add parsley, poultry seasoning, turmeric, Accent seasoning, salt, and pepper and stir to combine.  Stir in chicken broth and bring to a boil.  Add stuffing mix, stir well to coat all of the bread crumbs, then cover and remove from the heat.  Let set, covered, for 10 minutes.  Fluff with a fork and serve.

Makes 8 to 10 servings

Broccoli-Cauliflower Casserole

I'm not entirely sure how I have somehow managed to miss posting this recipe over the years.  This is literally one of my favorite things to eat.  It makes an appearance at every Thanksgiving and most Christmas dinners.  It is required consumption.  And my family has been making it since I was a child.  The picture honestly does not do it justice.  I have no clue where the recipe originated, as it is one of those items written on a recipe card (you know what I'm talking about), but God bless whoever came up with this casserole of deliciousness.

Broccoli-Cauliflower Casserole

1 cup (4 ounces) shredded sharp Cheddar cheese
1 (10¾-ounce) can condensed cream of mushroom soup
⅓ cup milk or cream
Dash Tabasco sauce
½ teaspoon garlic powder
Salt and freshly ground black pepper
¼ teaspoon Accent seasoning (optional)
1 (10-ounce) package frozen chopped broccoli, thawed
1 (10-ounce) package frozen cauliflower, thawed and chopped
2 cups corn flakes cereal
2 tablespoons unsalted butter, melted

Preheat the oven to 350°F. Butter a 2-quart casserole dish.

Mix the cheese, soup, milk, and seasonings in a saucepan. Cook over medium heat until the cheese melts completely and the mixture is smooth.

Make layers in the casserole dish – broccoli then sauce, cauliflower then sauce – ending with sauce on top. Crush the cornflakes with a pastry cutter or fork and mix with the melted butter. Sprinkle the cornflakes over the top of the casserole. Bake for 45 minutes, or until the casserole is bubbly and the cornflakes are beginning to brown slightly.

Makes 4 to 6 servings

Herb-Roasted Turkey and Pioneer Woman: Turkey Brine

Somehow I got stuck cooking the turkey, even after I tried my hardest to pawn it off on another family member.  How do these things happen?  And then you have the stress of not messing up the turkey.  That's a lot of pressure.  So I figure the best idea would be to brine the thing so it would stay nice and juicy throughout, and I was right.  This turkey was delicious, tender, juicy, and perfectly seasoned.

Note: The brine recipe makes enough for an 18 to 20 pound turkey.  My turkey was only 9 pounds, so I made ¾ of the recipe.  I probably could have gotten away with half, but I wanted to make sure my whole turkey was submerged.  I also recommend starting to check for doneness around the 13 minutes per pound mark, as you don't want to overdo it.  But just in case you do, the brining should help insulate you a bit from dryness.

Herb-Roasted Turkey

1 brined turkey (see below)
2 cups chicken broth
½ cup (1 stick) unsalted butter, softened
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh rosemary
2 tablespoons choppped fresh sage
1 small onion, cut into quarters
1 large orange, cut into quarters
1 sprig rosemary

Preheat oven to 325°F.

Tie the legs of the turkey together and place on a rack in a roasting pan.  Pour chicken broth in the bottom of the pan.  Gently lift the skin from the breast of the turkey.  Mash the butter with the fresh herbs, then rub ⅓ of the butter under the skin of the breast.  Rub the remaining butter over the outside skin of the breast, thighs, and legs.  Do NOT salt the turkey further; the brine has done its job.  Stuff the cavity with the onion, orange, and rosemary sprig.  Place the turkey in the preheated oven and roast for 13 to 15 minutes per pound, basting every 20 to 30 minutes.  Check for doneness in the thigh, which should be 165°F when done.  Let rest for 20 to 30 minutes before carving.

Turkey Brine
From Pioneer Woman

3 cups apple cider
2 gallons cold water
4 tablespoons fresh rosemary leaves
5 cloves garlic, minced
1½ cups kosher salt
2 cups lightly packed brown sugar
3 tablespoons whole black peppercorns
5 whole bay leaves
Peel of 3 large oranges

Combine all ingredients in a large pot. Stir until salt and brown sugar dissolve. Bring to a boil, then turn off heat and cover.  Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours.

After brining time has elapsed, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.  Discard brine. Remove turkey from clean water and pat dry.  If desired, place turkey, uncovered, in the refrigerator overnight to dry out the skin a little.  This will make for a crispier skin after roasting.

Instant Pot Pumpkin Cheesecake

Since Thanksgiving is coming, I figured it was time to start cooking.  And since I've got some people in my family that can't handle a ton of carbs, I decided to try something a little less antagonistic.  This recipe is actually a combination of the best of three or four recipes, adjusted to taste by me.  And I've got to say - it turns out an amazing pumpkin cheesecake.  So good that I would actually elect to eat it over other options, even though it technically has no flour or sugar.  In fact, I hesitate to even draw attention to that fact, since some people will automatically decide it must be tasteless.  I promise it's not.  It's fantastic.  And don't be scared of the dates if you've never used them before.  They hold the crust together in beautiful, naturally-sweetened perfection.

Note: Cooking this cheesecake in the Instant Pot yields an incredibly moist and tender cheesecake.  It may not look quite done when you pull it out, but just trust the process, and you'll reap the benefits.

Instant Pot Pumpkin Cheesecake

Crust
1 cup toasted pecans
8 Medjool dates, de-seeded and cut into chunks
¼ cup cassava or coconut flour
2 tablespoons unsalted butter, melted
Pinch of sea salt

Filling
2 (8-ounce) packages cream cheese
1 cup pumpkin puree
½ cup real maple syrup
2 tablespoons half-and-half or heavy cream
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 teaspoon vanilla extract
2 large eggs

Topping
⅔ cup sour cream
2 tablespoons real maple syrup
½ teaspoon vanilla extract

Preheat oven to 400°F.

Pour pecans into the bowl of a food processor and process until they are coarsely chopped.  Pour them into a bowl, and then reset the food processor.  Put the dates into the food processor and process until they start to form a ball.  Sprinkle with the cassava flour and pour in the butter.  Pulse a few times to combine.  Add the reserved pecans and process until the mixture is well combined and the pecans are finely chopped.  The mixture should stick together when pressed between two fingers.

Gently press the mixture into the bottom and slightly up the sides of an Instant Pot silicone springform pan.  Bake the crust in the preheated oven for 5 to 6 minutes, just until the edges start to brown.  Set aside to cool.

Using a stand mixer on medium-high speed, blend the cream cheese, pumpkin, maple syrup, half-and-half, pumpkin pie spice, cinnamon, nutmeg, and vanilla extract. Blend thoroughly, while scraping the sides of the bowl until completely combined and creamy.  Add the eggs, one at a time, gently mixing on low until just combined without over-beating.

Cover the outer bottom of the springform pan with the crust with a sheet of tin foil to keep water from seeping into the cheesecake. Pour the pumpkin cheesecake filling into the pan over the crust. 

Place a trivet in the bottom of the Instant Pot.  Pour 1½ cups water into the inner pot, then set the cheesecake onto the trivet, making sure the pan is level.  Close and lock the lid on the Instant Pot. Turn the pressure valve handle to Sealing.  Select Pressure Cooker (Manual) on High Pressure. Set the timer for 58 minutes.

While the cheesecake is cooking, in a small bowl, whisk all the topping ingredients until blended, then cover and refrigerate.

Once the cooking time is complete, use the Natural Release method for 25 minutes, and then quick release any remaining pressure.  Remove the lid and lift the cheesecake out of the Instant Pot.  If water has accumulated on top of the cheesecake, gently blot it with a paper towel.  Let the cheesecake cool on the counter for an hour.

While cheesecake is still warm (It’s okay if the center looks less firm and jiggly), spread the sour cream mixture topping over it.  Cover the cheesecake pan with aluminum foil and refrigerate for 12 hours or more until firm.  Carefully and gently release the outer spring ring of the springform pan and serve.

Lil Luna: Pumpkin Magic Cake

It's nearly Halloween, and I realized I still haven't made any pumpkin recipes!  How is that possible?  So I quickly ran through everything I have pinned on Pinterest with pumpkin, and I came back across this recipe (thanks, self!).  I'm not quite ready to jump on the Thanksgiving pumpkin pie train, but this layered cake makes a really pretty and delicious dessert option for fall.

Note: I replaced the Cool Whip in the original recipe with real whipped cream.  If you're curious why, research the ingredients in Cool Whip.  Trust me on this.

Pumpkin Magic Cake
Adapted from Lil Luna blog

1 (15.25-ounce) box yellow cake mix PLUS ingredients needed to make - eggs, water, oil
1 (15-ounce) can pumpkin puree
½ cup evaporated milk
½ cup heavy cream
3 large eggs
1 cup lightly packed brown sugar

1 teaspoon pumpkin pie spice

Frosting:
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 (3.4-ounce) box white chocolate instant pudding mix
1 teaspoon pumpkin pie spice
1 cup cold whole milk
White chocolate curls

Preheat oven to 350°F.

Prepare cake as instructed on package and pour into a greased 9x13-inch cake pan. Set aside.

In a medium bowl, combine pumpkin puree, evaporated milk, heavy cream, eggs, and brown sugar and whisk until smooth. Pour all over the cake mix.  Bake for an hour (or until it no longer jiggles in the middle).  Let cool.

Whip heavy cream and powdered sugar until stiff peaks form; set aside.  Make frosting by whisking together the white chocolate pudding mix, pumpkin pie spice, and milk until smooth.  Quickly fold in whipped cream and mix well.  Spread over the cooled cake and top with white chocolate curls.  Refrigerate until ready to serve.

Saveur: Poulet Demi Deuil (Chicken in Half Mourning)

This is the other recipe I decided on to utilize my precious black truffle.  Because what is better than a juicy roasted chicken, amirite?  I really like the way the shaved truffle peeks out from under the skin of the chicken, which is why it's considered to be in "half mourning".  The truffle infuses into the chicken meat and makes for a very fancy dinner.

Poulet Demi Deuil (Chicken in Half Mourning)
From Saveur magazine, January 2007

1 (3½-pound) chicken, rinsed and dried
¾ ounce black truffles, sliced into thin discs
Salt and freshly ground black pepper
1 clove garlic, peeled and halved lengthwise
2 tablespoons unsalted butter, softened
1 tablespoon rainwater Madeira
1 teaspoon cognac

Working from the neck opening with your fingers, gently pry chicken skin away from as much of the breast and legs as you can without tearing it. Slip truffle slices under skin in a single layer, covering as much flesh as possible. Truss chicken, wrap loosely in plastic, and refrigerate overnight.

Preheat oven to 400°F.

Rub chicken with salt and pepper. Rub large piece of foil with garlic and then butter. Pour Madeira and cognac into chicken cavity and on foil. Place chicken on foil and wrap into a neat, tightly sealed package. Bake on a baking sheet for 1 hour (10 minutes longer for a large chicken). Place package on a serving platter and open at the table to allow everyone to enjoy the fragrant steam. Serve with buttered egg noodles and good crusty bread.

Chef Dave Martin and D'Artagnan: Black Truffle Mac and Cheese

Once again, I have come across a lovely black truffle in my wanderings at my local grocery, so the race is on to make as many delicious recipes as possible with the gold-plated sucker.  In Googling around, I found this recipe from Top Chef contestant Dave Martin, and I sounded just about perfect.  Note that it is VERY rich, so you only need a small bowl, although I dare you to try and stop there.

Note: To roast garlic, preheat oven to 400°F.  Remove the outer papery layers of the garlic bulb, cut ¼-inch off the top, drizzle with oil, and then wrap in aluminum foil.  Roast for 40 minutes, then begin checking the garlic for doneness.  It is ready when even the center cloves are soft, or you can keep roasting until it is golden brown.

Black Truffle Mac and Cheese
Adapted from Chef Dave Martin and D'Artagnan

1 tablespoon extra-virgin olive oil
½ cup minced shallots
12 cloves roasted garlic
4 cups heavy cream
1½ tablespoons fresh oregano, chopped and cleaned from stems
1½ tablespoons fresh thyme, chopped and cleaned from stems
¼ cup cream sherry
¼ cup brandy
3 tablespoons chopped black truffle
1 cup grated Parmesan cheese, plus additional for topping
¼ cup white truffle-flavored oil
1 teaspoon Tabasco sauce
1 large egg
1½ teaspoons sea salt
1 teaspoon freshly ground black pepper
1½ cups Fontina cheese, finely grated
1 pounds gemelli noodles, cooked in salted water and drained
½ cup Progresso Italian seasoned breadcrumbs

In a stock pot or dutch oven, heat olive oil over a medium flame. Add shallots and cook, stirring occasionally, until they start to caramelize. Add thyme and oregano, stirring to combine. Turn the heat up to medium-high, add roasted garlic and continue to cook, about 2 minutes. Carefully add sherry and brandy, scrape up any browned bits on the bottom of the pan. Return the heat to medium.  Stir in chopped truffle. Slowly stir in the cream, Tabasco sauce, 1 cup Parmesan cheese, and truffle-flavored oil. Continue to cook, until the cream has thickened, about 15 minutes.

Temper the egg: In a small bowl, while whisking, slowly add hot cream mixture, a few teaspoons at a time, to bring the egg up to temperature without cooking it. Whisk tempered egg into the cream mixture. Continue cooking until the mixture coats the back of a spoon and then remove from heat.

Preheat oven to 350°F.

In a large mixing bowl, stir together cooked and drained noodles and Fontina cheese. Add the reduced cream mixture, stirring to completely coat all of the noodles. Pour into a large casserole dish.  Stir the remaining Parmesan cheese into the breadcrumbs. Top each ramekin with the breadcrumb mixture.

Put the ramekins on a lipped sheet pan and bake until lightly golden and heated all the way through.

Against All Grain: Banana Muffins with Chocolate Chip Streusel Topping

After many happy years stuffing my face with white flour and granulated sugar, I'm slowly being converted to the benefits of maybe cutting those particular ingredients back a tad.  I'm especially interested if I can find a recipe that turns out something nearly as delicious as the original.  These little banana muffins are surprisingly delicious considering there's not a speck of flour or sugar to be seen.  Even if you're not practicing paleo - these would be a good choice for a healthier breakfast.

Note: I used big baking chips instead of minis because that's what I had, but my boyfriend thinks they worked just fine (read: big chocolate flavor).

Banana Muffins with Chocolate Chip Streusel Topping
From Against All Grain blog

4 medium eggs, at room temperature
3 tablespoons honey
1 teaspoon vanilla extract
2 tablespoons coconut oil, softened
½ teaspoon apple cider vinegar
½ cup coconut flour
¼ cup blanched almond flour
½ teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
3 overly ripe medium-sized bananas (big brown spots)
¼ cup whole milk
¼ cup mini chocolate chips

Streusel:
¼ cup pecans
1 tablespoon honey
1 teaspoon cinnamon
2 tablespoons mini chocolate chips

Preheat your oven to 350°F.

Using a paddle attachment in a stand mixer, cream together the coconut oil, honey, and vanilla until is light and fluffy.  Add your eggs one at a time, mixing well after each one. Add in the apple cider vinegar.

In a separate bowl, combine the flours, cinnamon, baking soda and salt.  Slowly incorporate the dry ingredients into the wet ingredients, scraping down the sides of the bowl if necessary.  Mash the bananas and the milk in a bowl until it has reached a similar consistency to baby food. Fold the banana mixture into the batter and the chocolate chips if you’re using them.  Spoon the batter into lined muffin tins or reusable silicone muffin cups. Fill to about ¾ full.

For the streusel topping, chop the pecans, honey, and cinnamon in a blender or food processor until finely chopped. Mix in the chocolate chips, then sprinkle the mixture over the muffins.

Bake for 15-20 minutes, until the tops have browned lightly and a toothpick comes out clean.

Makes 12 muffins

Southern Fried Corn

There's not much better than fresh summer corn.  And while I love some corn on the cob (preferably slathered in butter), I'm not a huge fan of gnawing on the cob and getting all sorts of bits in my teeth.  So this recipe combines the best of all worlds - delicious sweet corn, no bits in your teeth, and lots of amazing flavor.

Southern Fried Corn

4 ears corn
2 to 3 tablespoons bacon grease or butter
¾ teaspoon sea salt
¾ teaspoon freshly ground black pepper
Fresh chopped parsley or chives, for garnish (optional)

Cut the corn off of the ears and set aside.  Heat the bacon grease over medium-high heat until melted and shimmering.  Add the cut corn, then scrape the milk from the cobs into the frying pan.  Season with the salt and pepper.  Fry the corn until it starts to brown, about 7 or 8 minutes.

Makes 4 servings

Southern Living: Fresh Coconut Cake

It was recently my father's birthday, and I asked him what cake he wanted.  After much hemming and hawing, I finally got him to admit that he wanted a coconut cake.  Not just any coconut cake, mind you.  THIS coconut cake.  No returns, exchanges, or substitutions.  And what the birthday boy wants, the birthday boy gets.  We normally have this cake at Christmas, since it basically resembles a giant snowball, but it's good all year 'round.

Note: The recipe originally called for a fresh coconut, but my mom has always used a bag of sweetened flaked coconut in substitution.  I think it works just fine since the cake and filling isn't super sweet to begin with, but fresh might be nice.

Fresh Coconut Cake
From Southern Living magazine

1 medium coconut or 1 (14-ounce) bag sweetened flaked coconut
2¼ cups cake flour
1½ cups granulated sugar
¾ cup vegetable shortening
¾ cup whole milk
3 large eggs
2½ teaspoons baking powder
1 teaspoon salt
1 teaspoon pure vanilla extract
Custard Filling
Snow Peak Frosting
Candied orange slices for garnish

Shred the coconut (if using).  Preheat the oven to 375°F. Grease and flour two 9-inch round cake pans.

Into a large bowl, measure the flour, sugar, shortening, milk, eggs, baking powder, salt, and vanilla; with mixer at low speed, beat until well mixed, constantly scraping the bowl with a rubber spatula. Beat at medium speed for 5 minutes. Pour the batter into the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool the pans on racks for 10 minutes and then remove the cakes to the racks and cool completely.

Prepare the custard filling. Stir 1 cup shredded coconut into the chilled custard filling; with a sharp knife, cut each cake horizontally in half. Prepare the Snow Peak Frosting. Place the first layer of cake on a cake plate, cut-side up; spread the cake with about ⅓ of the filling. Repeat the layering, ending with a cake layer top-side up. Frost the sides and top of the cake with Snow Peak Frosting. Sprinkle the sides and top of the cake with about 2 cups of shredded coconut. Refrigerate.

Makes 16 servings

Custard Filling
4 large egg yolks
2 cups whole milk
½ cup granulated sugar
⅓ cup cornstarch
3 tablespoons orange-flavored liqueur (such as Grand Marnier)

In a heavy 2-quart saucepan, with a wire whisk, mix well all of the ingredients until well blended. Over medium heat, cook, stirring constantly, until the mixture thickens, about 10 minutes. Cover the custard’s surface with waxed paper; refrigerate until well chilled, about 1½ hours.

Snow Peak Frosting
1¼ cups light corn syrup
2 large egg whites
Dash salt
1 teaspoon pure vanilla extract

In a 1-quart saucepan over medium heat, heat the corn syrup to boiling; remove the pan from the heat. In a large bowl, with the mixer at high speed, beat the egg whites and salt just until soft peaks form. Slowly pour in the hot syrup; continue beating for 6 to 8 minutes until the frosting is fluffy and forms stiff peaks when the beater is raised. Beat in the vanilla extract.