This Thanksgiving side dish recipe makes enough stuffing for a small turkey. Or a Guinea hen. Or a large capon. Or two small chickens. Or about 15 or more game hens.
This smoked oyster stuffing runs the gamut of the five food groups, relying on fruits, vegetables, protein, grains, and dairy to create the fine mixture.
A few years back, some of our favorite food writers collaborated on a barbecued Thanksgiving on our mother site, the Fiery Foods & Barbecue Super Site. Drawing inspiration from that idea, me and mine cooked up our own take on that awesome theme. Here’s the first part of that big adventure: Dr. BBQ’s pulled pork stuffing and a pulled pork gravy.
Thanksgiving is fast approaching but you’re not a big fan of turkey so you need an alternative to the traditional cholesterol laden feast. Forget the turkey, the gravy, lumpy mashed potatoes and green bean casserole with cream of mushroom soup. Instead enjoy pan-seared duck breasts with a Cajun mustard sauce. Serve with apple-cornbread “stuffing,” and sautéed green beans and peppers.
Chorizo sausage is a great idea on paper, but it’s often a lousy idea in plastic. You’d think Mexican (or Spanish) spices and ground pork would be hard to mess up. Yet every time I bite into the grease-laden, second-class meat product from a plastic wrapper that passes for chorizo at my local supermarket, the maker finds new and exciting ways to disappoint me. That’s part of the reason I got my mitts on a Cabela’s Pro Series motorized meat grinder. The other was so I can make my own pepperoni, Christmas breakfast sausage, and ground bacon burgers, but that’s at least two other stories.
This is turkey as it is served on Saint Martin’s Day, November 11, in Nereto. Carol Field advises: “Do not use a light hand with the rosemary or garlic.”
Thanksgiving is here and it’s time to get spicy with it. To that end, we have this chipotle gravy from the Pope of Peppers himself, Dave Dewitt.