Tuesday, November 18, 2008

The stuff Thankgving is made of: Day 10

So I am feeling inadequate . . . .

I went to Chefs Table today for Certified Executive Chef (which is a really hard thing to be, I learned) Kent Anderson's cooking class on holiday cooking. That guy know his stuff! That's what happens when you throw down 100,000 dollars for culinary arts school. So he taught how to cook a lot of the things that I will be blogging about this week, thus I am humbled and feeling a little mortified really. . . .

Ok, I am over it now. His food tasted good, dang good. My food is also good, dang good. One thing I noticed about Kent Anderson, Certified Executive Chef is that he is very cocky about his food, that is one thing we have in common, I am cocky too! Anyone who considers going to one of his classes, I highly recommend it. Call me, I'll go with you.

So this is not my stuffing, but it will look like this . . .


I am sure you have heard, never stuff a turkey because it breads salmonella etc. This is true, but I still stuff the turkey, the difference is, I pull it out of the turkey and bake it again, ridding it of all possible disease.


1 loaf of dried white bread (not cheap bread, good bread) dried out for a day and cubed

1 onion chopped

6-7 sliced mushrooms

2 stalks celery sliced

1 box stove top stuffing

1-2 cans chicken stock

pine nuts

1 clove garlic minced


fresh or dried sage

bay leaves

First take tiny amounts of all the above ingredients and put it in some cheese cloth (maybe a 1/4 of everything) and stuff it in the turkey.

1 hour before the chow bell, saute the onions, mushrooms, celery, garlic and pine nuts in a liberal amount of butter (half stick at least). Till everything is aromatic and softened. Mix together bread and stove top together in a large bowl. Pull the stuffing out of the turkey (which should be pretty much done by now) and dump it in with the bread. Dump in the veggies and add just a little sage (1 t dried 2 t fresh) a little sage goes a long way. Add three bay leaves. Mix it all together and put into a baking dish. Pour the can of chicken stock ( if you want a little moister stuffing, pour in some more) . Cover and bake for 30-45 minutes at 400. Like it a little crispy? uncover for part of the time.

cooked a great meal tonight . . .

Made homemade french bread and everything. Don't worry, I will make it again and share the recipe soon. So keep reading, and have you be sharing my blog with your friends yet?


lindetsmith said...

Just looking at this dish, what is this recipe called?

Anonymous said...

u is phat girlfriend