mwstuffing

Mushroom Walnut Stuffing

PDF pageEmail page

Just in time for upcoming holiday feasts!  This one takes a little bit more effort to put it together, but it’s well worth it.

PREP TIME: COOK TIME: TOTAL TIME: 70 min    YIELD: 8 servings
Ingredients:
  • 2 tbsp canola or olive oil
  • 2 onions, diced small
  • 3 celery stalks (about 2 cups), diced medium
  • salt and pepper
  • 10 oz of cremini mushrooms, diced small
  • 2 tbsp fresh sage leaves, chopped fine
  • 1/2 cup white wine
  • 1 cup walnuts, chopped
  • 1 loaf crusty/stale bread (around 8 cups), cut into 3/4″ pieces
  • 1 to 1 1/2 cups chicken or turkey broth
  • 1 egg
 Directions:
  1. If your bread isn’t sufficiently stale, turn the oven on low and toast the bread cubes for 15-20 minutes.
  2. Meanwhile, heat 1 tbsp of oil in a large skillet over medium-high heat.  Add onions, celery and season with salt and pepper.  Cook until onions and celery soften, stirring occasionally for 5-7 minutes.  Transfer to a bowl and set aside for now.
  3. Add another tbsp of oil to the pan still over medium-high heat, as well as mushrooms and finely chopped sage.  Season with salt and pepper.  Brown the mushrooms, stirring frequently for about 5 minutes.
  4. Add wine to the mushrooms, stirring to scrape up any brown bits from the pan.  Cook until wine is nearly evaporated.
  5. Remove from heat and transfer to bowl with onion and celery mixture.  Add cubed bread and walnuts.
  6. Mix in enough broth just to moisten.  The mixture should be moist but not excessively soggy.  Beat the egg, and add to the mixture.  Toss well to combine.
  7. Now, stuff the turkey!  And/or spoon into a lightly greased baking dish to cook separately.  When ready to bake, preheat oven to 400 degrees and bake uncovered until top begins to brown– 30 minutes.
vegboard

Chicken Fricot

PDF pageEmail page

This is a hearty chicken dish, that makes for an easy meal and great leftovers as well.  This recipe could also easily be adapted for a slow cooker.

PREP TIME: 20 min   COOK TIME: 1h   TOTAL TIME: 1h 20 min   YIELD: 6
Ingredients:
  • 1 whole chicken
  • salt pork, diced (or substitute bacon), roughly 1/3 to 1/2 cup
  • 3 carrots, chopped
  • 3 ribs celery, chopped
  • 1 large onion, chopped
  • 2 1/2 cups Yukon gold potatoes, peeled/chopped/diced
  • 2 tsp dried savory
  • salt and pepper to taste
  • 6 cups low sodium chicken broth
  • 2 ice cubes

Dumplings:

  • 1 ½ cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp chopped fresh parsley
  • ½ tsp salt
  • 2 egg yolks
Directions:
  1. Discarding back, cut chicken into 6 pieces (2 breasts, 2 legs, and 2 wings); set aside.
  2. In large dutch oven, sauté salt pork (or bacon) over medium high heat until golden, about 4 minutes. With slotted spoon, remove pork and set aside.
  3. Add chicken pieces to pan; brown all over, about 8 minutes. Transfer to plate, set aside. Drain all but 2 tbsp fat from pan.
  4. Reduce heat to medium; cook carrots, celery and onion, stirring occasionally, until onion is softened by not coloured, about 3 minutes.
  5. Stir in potatoes, savory, salt, and pepper; cook, stirring for 2 minutes. Return chicken and salt pork to pan, stir in water. Bring just to boil, skimming foam from surface as needed. Reduce heat, cover and simmer for 45 minutes.
  6. Place ice cubes in glass measure. Pour in enough of the cooking liquid to make 2/3 cup; let cool.
  7. Meanwhile, with slotted spoon, transfer chicken to plate; let cool enough to handle. Pull meat from bones; discard bones and skin. Coarsely chop chicken. Skim any fat from cooking liquid; return chicken to pan and bring to simmer.
  8. Dumplings: Meanwhile in bowl, whisk together flour, baking powder parsley and salt. Stir egg yolks into reserved cooled cooking liquid; drizzle over flour mixture. With fork, toss to make sticky, stretch dough. Increase heat to medium, Drop batter, evenly spaced in 8 mounds, onto stew; cover and simmer until puffed and knife inserted into centre of dumpling comes out clean, 8 to 10 minutes.