Ciabatta Chorizo Cherry Stuffing
- 9 cups Ciabatta bread, cubed into 1-inch pieces
- 1 cup dried Cherries
- 14 sage leaves, divided into 4 and 10, chopped
- 2 tablespoons rosemary
- 2 garlic cloves, pressed
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 3 cups sweet potato, small dice (about 1 large potato)
- 5 cups shiitake mushrooms (or your favorite mix), sliced
- 1 cup dried chorizo, small dice
- 2 – 2.5cups chicken or turkey stock (or broth)
- 1 egg
- 4 tablespoons melted fat – butter, schmaltz, or turkey drippings
- Salt & pepper
- Preheat the oven to 375 degrees.
- Toss the bread cubes with 4 sages leaves, rosemary, garlic, olive oil, salt, and pepper. Spread on baking sheet and bake until golden and toasty. Remove from oven and put in large bowl or container. [They are great for a little snack as you continue with the recipe.]
- In a large pan, saute the chorizo in a little olive oil until golden. The chorizo is already cooked but I like to render the fat and get it a little crispy. Remove chorizo with a slotted spoon to the bowl with the bread.
- Next, saute the mushrooms in the chorizo fat (adding a little olive oil if necessary) and add salt and pepper to taste. Remove to bowl with bread.
- Next, add some olive oil as the mushrooms most definitely sucked up all the fat. Saute the onion until soft and golden and add salt and pepper to taste. Add to the bowl with the bread.
- Lastly, saute the sweet potato (adding oil as necessary) and salt and pepper to taste. You don’t need to cook the potato through as it will cook in the oven but I like to get a little color on it. Add to bowl with bread
- Add cherries to the bowl and lightly toss ingredients together
- Whisk 2 cups of stock or broth with the egg and salt and pepper. Pour into the bowl of bread, etc., add the remaining sage, 2 TB of the fat, and toss thoroughly until evenly moistened. You may need to add up to an additional 1/2 cup of stock but don’t overdo it. You have been seasoning all along but you may want to taste for seasoning and adjust the salt and pepper.
- Pour into a baking dish — a 9 x 13 or an oval gratin pan. Cover and refrigerate for at least an hour. This allows the bread to really absorb the stock and makes for a moist interior and crunchy top (or at least that is what I once read in Food & Wine and it seems to hold true).
- Bake covered for 30 minutes. Remove foil, brush top with remaining 2 TB fat, and bake for 15 more minutes. I like to broil the top for the last few minutes so the top gets nice and crispy but be sure to watch it carefully.
Cranberry Bacon Brie Bites
- 1 box phyllo dough pre-made cups
- 2 cups of your favorite cranberry sauce
- 1 triangle triple cream brie I used Frommagier D’affonais because it is saltier than traditional brie.
- 1 jalapeno, thinly sliced
- 3 slices brown sugar bacon, cooked
- Preheat oven to 350
- Put the phyllo cups on a cookie sheet or muffin tin, I find a cookie sheet doesn’t limit you on space if the cups are pre-made. If using flat phyllo sheets, use a muffin tin to mold cups.
- fill in cups 1/2 to 2/3 full with Cranberry Sauce
- trim rind off the cheese and spoon a generous tablespoon size, or 1/2 cube into the cups
- trim bacon into 1-inch squares. place bacon vertically into a cup on one side so it pokes out like a triangle or diamond.
- place jalapeno on top
- Bake Cups for ten minutes, or until cheese has a nice melt, and cups are golden.
- try to share with your family, (you’re not going to want to)
Aunt Christy’s Famous Key Lime Pie
Graham cracker crust:
- 1/2 cup crushed graham crackers
- 1/4 cup sugar
- 2/3 cup butter melted.
- Mix the cool butter into the graham cracker crumbs along with the sugar.
- Once mixed together I add a half a teaspoon of cinnamon to the mix because I like it in the crust but you can do whatever you want to (I added much more than Aunt Christy, just add to taste)
- Pat, it into an eight or 9-inch pie plate whichever you have.
- Let the crust cool in the refrigerator for 10 minutes.
Key lime filling:
- Four egg yolks
- Two cans of sweetened condensed milk
- 1 cup lime juice (I add 1/4 cup more than Aunt Christy)
- preheat the oven to 375
- combine the egg yolks sweetened condensed milk and lime juice
- mix well and pour into unbaked graham cracker shell
- Bake in preheated oven 20-25 minutes.
- Allow cooling to touch.
- Refrigerate until ready to serve (I usually make it the night before and serve the next day).
- Garnish with whipped cream and a slice of lime, if you’d like.