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Cranberries, Green Beans & Stuffing

Posted on by crusco
01
Nov

Red Wine Cranberry Compote

Ingredients
  • 2 TABLESPOONS VEGETABLE OIL
  • 1 TEASPOON MINCED FRESH THYME
  • 1 TEASPOON MINCED FRESH SAGE
  • SEA SALT AND FRESH GROUND PEPPER
  • 1 POUND FRESH CRANBERRIES
  • 1 1/4 CUPS SUGAR
  • 1/4 CUP DRY RED WINE
  • 1 NAVAL ORANGE – ZEST AND JUICE
Directions
  1. ADD  OIL TO A HOT PAN AND SAUTE THE FRESH HERBS. SEASON. IMMEDIATELY ADD THE CRANBERRIES AND SAUTE FOR FEW MINUTES TO LET THE HERBS AND OIL COVER THE CRANBERRIES.
  2. ADD THE SUGAR, WINE AND ORANGE ZEST. BRING TO A BOIL AND REDUCE TO LOW.
  3. CONTINUE COOKING (STIRRING OCCASIONALLY) UNTIL CRANBERRIES START TO POP (10-12 MINUTES).
  4. TRANSFER TO A BOWL TO COOL. COVER AND CHILL UNTIL COLD.
  5. TO SERVE, REWARM IN A SAUCE PAN OR MICROWAVE. ENJOY!
   

Green Beans + Candied Almonds

Ingredients
  • 1 1/2 POUNDS GREEN BEANS
  • 1/3 CUP EXTRA-VIRGIN OLIVE OIL
  • 1/2 CUP ALMONDS
  • 1/3 CUP HONEY
  • 2 TABLESPOONS VANILLA SUGAR
  • SEA SALT AND FRESHLY GROUND PEPPER
  • 2 SHALLOTS OR 1/4 RED ONION – SLICED THIN
  • 3 TABLESPOONS FRESH PARSLEY
Directions
  1. FILL LARGE BOWL WITH WATER AND ICE AND THEN SET ASIDE.
  2. COOK GREEN BEANS IN POT OF BOILING SALTED WATER UNTIL CRISP-TENDER – ABOUT 2-3 MINUTES. ONCE COOKED, DRAIN AND TRANSFER TO THE ICE WATER BOWL TO COOL; DRAIN AGAIN.
  3. TOSS ALMONDS WITH 1 TBSP OIL, ALL THE HONEY, SUGAR AND A PINCH OF SALT IN A BOWL. MIX AROUND TO COVER THE ALMONDS.
  4. PLACE ON A PARCHMENT COVERED SHEET PAN AND ADD TO A PRE-HEATED 400 DEGREE OVEN. COOK ABOUT 10 MINUTES OR UNTIL GOLDEN BROWN IN COLOR.
  5. SAUTÉ SHALLOTS IN A PAN ON MED-HIGH HEAT WITH OLIVE OIL FOR 4-6 MINUTES UNTIL SHALLOTS START TO CARAMELIZE OR TURN A GOLDEN COLOR.
  6. TOSS IN GREEN BEANS AND SAUTE FOR 1 MINUTE. FINALLY ADD THE ALMONDS AND PARSLEY JUST TO WARM THROUGH.
  7. PLATE IMMEDIATELY ON A LARGE PLATTER TO SERVE. ENJOY!
   

Apple, Pork & Chestnut Stuffing

Ingredients
  • 1/2 LOAF OF BREAD (FRENCH OR SOURDOUGH) – CUT INTO 1/2 INCH CUBES
  • 2 TABLESPOONS OLIVE OIL
  • 3 ITALIAN SAUSAGE LINKS – CASING REMOVED
  • 2 TABLESPOONS UNSALTED BUTTER – CUT INTO SMALL SQUARES
  • 1 RED ONION – MEDIUM SLICE
  • 1 TABLESPOON SUGAR
  • SEA SALT AND FRESH GROUND PEPPER – TO TASTE
  • 3 TABLESPOONS APPLE CIDER VINEGAR
  • 2 TABLESPOONS FRESH SAGE – ROUGHLY CHOPPED
  • 1 1/2 CUP PEELED & COOKED CHESTNUTS – CUT IN HALF
  • 1/4 CUP DRIED CRANBERRIES
  • 1 GRANNY SMITH APPLE – CORED AND DICED 1/2 INCH CUBES
  • 1/4 CUP STOCK (VEG, CHICKEN OR BEEF IS FINE)
  • 1/4 CUP CREAM
  • 1/2 CUP MILK
  • 2 LARGE EGGS – LIGHTLY BEATEN
Directions
  1. PREHEAT OVEN TO 400°F. PLACE BREAD CUBES ONTO A PARCHMENT COVERED SHEET PAN, SEASON WITH OLIVE OIL, SALT AND PEPPER. TOAST UNTIL GOLDEN AND DRY, ABOUT 10-15 MINUTES. TRANSFER TO A VERY LARGE BOWL.
  2. PLACE 1 INCH SIZE CHUNKS OF SAUSAGE MEAT IN A SAUTÉ PAN OVER MED HEAT & COOK UNTIL BROWNED (8-10 MINUTES). REMOVE SAUSAGE TO THE SAME BOWL AS THE BREAD CUBES.
  3. IF NEEDED ADD 1 TABLESPOON BUTTER AND HEAT UNTIL MELTED. ADD ONIONS AND COOK UNTIL GOLDEN AND SOFTENED (10-12 MIN.). SEASON WITH SALT, PEPPER AND SUGAR. DEGLAZE THE PAN WITH APPLE CIDER VINEGAR.
  4. REMOVE FROM HEAT AND PLACE INTO THE BREAD & SAUSAGE BOWL.
  5. MIX IN SAGE, CHESTNUTS, CRANBERRIES & APPLES. TASTE & RESEASON IF NEEDED.
  6. WHISK TOGETHER STOCK, CREAM, MILK AND EGGS; SEASON AND SET ASIDE.
  7. MIX LIQUID INTO THE BREAD MIXTURE UNTIL COMBINED AND TRANSFER TO A WELL BUTTERED BAKING DISH. PLACE ONTO A SHEET PAN.
  8. BAKE, LOOSELY COVERED WITH  FOIL FOR 20 MINUTES, THEN REMOVE FOIL AND BAKE UNTIL TOP IS GOLDEN BROWN (8-12 MINUTES). SERVE AND ENJOY!
   
crusco