Parfait! Jardinière Salad

03bjardinierebzloInto each life a little macaroni salad must fall, why not mix things up and make a macaroni and cheese salad?

Interested? My mom sure was; she clipped the recipe off a box Kraft Mac and Cheese a long time ago and… never made it. If you knew my dad, you’d know why.

Enter me, thumbing through mom’s recipe box and hallooo – this looks interesting!

It is, and wicked tasty, too.

•1 box macaroni and cheese
•1/4 cup butter
•1/2 cup milk
•Red onion, diced
•Green pepper, diced
•Celery. chopped
•Carrots, chopped
•1/4 cup butter
•1/3 cup milk
•1/3 cup Catalina French dressing*
01bmedianochefrenchbzlo•2/3 cup Medianoche mayonnaise
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your favorite hot sauce, to taste
•1/2 tsp sweet paprika
•Black pepper
•Chopped fresh parsley

Make the mac and cheese according to instructions on the box, except, rinse the macaroni before returning to the pan and stirring in the cheese, milk, butter, and Catalina dressing until nicely blended.

02amacmayofrenchbzloSet aside to cool for a bit before stirring in 1/3 cup of the Medianoche mayonnaise (feel free to use plain mayonnaise, or mebbe try some aioli for a garlicky kick)

Put into a bowl and stash in the fridge to cool for a couple of hours or overnight.

When you come back to the salad, you’ll notice it looking a might dry; this is a good thing! It means that the pasta has absorbed the liquid (and the flavor) from the sauce.

03ajardinierebzloNow is a good time to stir in the second 1/3 cup of Medianoche mayonnaise until nicely blended.

Add the veggies, paprika, black pepper, and parsley and toss to mix.

Pass around the pasta salad and watch folk try to figure our why it’s that color and hwy it tastes that good.

04ablenderbzloBy the way…

Catalina dressing is all well and good, but, hows about making your own French dressing; in just a couple of minutes, and with a heckuva lot less sugar than most commercial dressings?

•1/4 cup sugar
•1/4 tsp paprika
•1/4 tsp celery salt
•1/4 tsp Colman’s dry mustard
•1/2 tsp black pepper
•1/4 red onion
•1/3 cup ketchup (I like my ‘sup!)
•1/4 cup red wine vinegar
•1/2 cup canola oil

Place the sugar and seasonings in a blender jar, then add the onion and ketchup.

Note: adding the dry ingredients first helps to work them into the dressing instead of being splashed up against the blender jar.

04cfrenchdressingbzloPour the red wine vinegar over all, then turn the blender on and process until the onion is finely chopped and you have a thick almost dressing.

With the blender running, slowly stream in the canola oil through the hole in the lid until the dressing has absorbed it all and has emulsified.

Voilà, French dressing!

Store in the fridge for a week or so.

This is also pretty tasty over pot roast.

Just sayin’…

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Layered Pistachio Dessert

05dpistachiodessertplatebzloCatchy name, no? But… that really is what this is; a layer of walnut pastry, topped with a layer of  cream cheese and confectioners’ sugar whipped together with some cool whip, then a layer of pistachio pudding; all topped with a layer of Cool Whip and (finally) a sprinkling of pistachios. My sister-in-law calls her version of this “green stuff” – mebbe I should just go with that.

Still and all, the nice folk at Kraft Canada, where I found this recipe, call it simply: Pistachio Layered Dessert.

01apuddingbzloI used American measures, the cream cheese and Cool Whip package amounts are slightly different; but no worries, it all worked out, and everyone who tried it was very happy the had.

02bdoughbzloBottom Layer:
•1/2 cup chopped walnuts
•1/2 cup butter, softened
•1 cup flour
•1 tsp sugar

Cream Cheese Layer:
•8 oz cream cheese, softened
•1 cup confectioners’ sugar
•2 cups cool whip
•Black pepper (trust me)

Pistachio Layer:
•2 (4 serving size) packages pistachio pudding mix
•2-1/2 cups milk

02cdoughpanbzloTop Layer:
•Cool Whip
•Chopped pistachios

Apply cooking spray to a 13×9 inch baking pan and heat your oven to 325º.

Stir the walnuts together with the sugar, flour, and butter until you have a thick dough.

03bfluffybzloPress the dough into the bottom of the prepared baking pan and pop into the oven for 15 minutes.

Remove from the oven and set aside to cool completely.

Once the crust has cooled, whip the cream cheese together with the confectioners’ sugar until well blended and a bit fluffy.

Stir in two cups of the Cool Whip from a tub and 1/4 to 1/2 teaspoon of freshly ground black pepper.

03ccrcheeselayerbzloTrust me, the pepper won’t over power the sugar and cream cheese and Cool Whip, but it will add a little sumpin’ sumpin’ and halp to bring out the other flavors. I add pepper to all of my buttercream frostings now.

Spread the cream cheese mixture evenly over the walnut crust.

04bpistachiolayerbzloBeat the pistachio pudding mixes together with the milk (I used the same mixing bowl and whisk I’d used for the cream cheese, the very little bit left in the bowl and the whisk blended in easily with the pudding, and saved me a bit of clean up.

I mean, this was Thanksgiving Week, after all, and I had just a few other things going on as well.

Let the pudding rest and thicken for five minutes or so before spreading evenly over the cream cheese layer, then top that with the remaining cool whip from the tub.

05acoolwhipnutsbzloSprinkle with chopped pistachios.

The nice folk at Kraft Canada had suggested topping the dessert with one tablespoon of chopped walnuts taken out of the 1.2 cup called for in the bottom layer, but I liked the idea of pistachios topping it all better, so went that way.

You do what you like.

Cover and pop into the fridge for at least four hours before serving.

05bpistachiodessertslicedbzloThe nice folk at Kraft Canada also said the it was easier to cut into squares to serve if you popped it in the freezer for and hour before serving.

I might try that the next time, and use a spring form pan to make the whole presentation a bit more posh.

However you decide to serve it, though, this is one fine green stuff layered dessert.

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Stuffing Strata

04cplatebzloFor your sake, I really hope you have a couple of cups or so of leftover stuffing (dressing, call it what you will) stashed in the freezer, ’cause you are gonna want to try this make ahead recipe.

Thoughtfully provided by Wonkette poster Fitzgerald Chesterfield (a certified nom de web – ask your Wonkette); we enjoyed it as (first) breakfast-for-dinner one evening, with properly cooked rutabaga and cranberry relish on the side, and since? It ‘waves really well for lunch, and snacks, too!

01cseasoningsbzloOh, and if you don’t have that secret stash o’ stuffing (dressing, call it what you will) packed into that back, dark corner of the freezer that only you know to go to?

Well, make yourself a fresh batch of stuffing (this recipe is quite tasty, if I do so so myself) – and not that “just add water” boxed stuff, either. This recipe is worth the real thing. Besides. You get more stuffing.

•3 eggs
•1-1/2 cup milk
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your favorite hot sauce, to taste.
•1/2 tsp sea salt
•1 tsp black pepper
•2-1/2 cups grated cheese**
•2+/- cups leftover stuffing
•1 tbsp unsalted butter

01asherrypeppersbzlo*No Sherry Peppers Sauce? No problem! You can skip it, or, think about adding a tablespoon or so of decent sherry (not that “cooking” stuff) and mebbe add another dash or two of hot sauce.

**I used a mix of Monterey Jack, Cheddar, and Swiss.

02abutterpanbzloFirst things first. You can put this whoel deal together the night before, then cover it tightly and stash in the fridge to enjoy the next morning, mebbe take it out of the fridge 30 or 40 minutes before you plan to bake it.

Or. You can make it and enjoy it all at once, just letting the milk and egg mixture soak into the stuffing for about 15 minutes before popping it into the oven.

Heat your oven to 375º and place a tablespoon or so of butter in a two quart baking dish.

02dsoakbzloPop the baking dish into the heating oven for five minutes or so, then remove and brush the melted butter over the bottom and sides of the pan.

Arrange crumbled balls of the stuffing over the bottom of the baking dish, then top that with a bit of the shredded cheese.

Whisk the eggs together with the milk, Sherry Peppers Sauce, Cajun Power Spicy Garlic Pepper Sauce, the sea salt, and the black pepper.

03ascallionsbzloPour this mixture evenly over the stuffing and cheese in the baking dish.

Set this aside to allow the egg mixture to soak into the stuffing a bit (if cooking right away), or cover and stash in the fridge overnight.

Top with the remaining shredded cheese and bake until the eggs are set and the strata is just a touch crispity at the edges.

Mebbe consider strewing some chopped scallions over the top for prettiness and flavor, then serve.

Wow! This is GOOD!

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Turkey (or Chicken) Taco Casserole

04cturkeytacosbzloThe “big” day was done.

The turkey – brown sugar, cider, and bourbon – was enjoyed, but…

What to do with all those leftovers?

Enter this recipe for spicy baked tacos, originally developed by The Cookie Rookie for the folk at Old El Paso foods. It is dead simple to toss together, totally tasty, and really, a pretty darned good way to use up at least some of that feast day bird.

01atacoshellsbzloI mean, c’mon, how many turkey sammiches can you handle?

•10 or 12 stand and fill taco shells
•1 tbsp olive oil
•1 cup onion, diced
01dturkeytomatochilesbzlo•2 cups shredded cooked chicken or turkey
•1 can (14.5 oz) diced fire-roasted tomatoes
•1 can chopped jalapeños*
•2 tbsp Sherry Peppers Sauce
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your favorite hot sauce, to taste
•1 tsp Mexican blend seasoning
•1 tsp 21 Seasoning Salute
•1/2 tsp Steak Seasoning
•1/2 tsp Chipotle Roasted Garlic Seasoning
•1 can (16 oz) refried black beans
•2+ cups shredded Monterey Jack Cheese

Cranberry Chipotle Sauce
•Sour cream
•Pickled jalapeños
•Shredded lettuce

No Sherry Peppers Sauce? No problem! Simply substitute one tablespoon of decent sherry, and add a bit more of your fave hot sauce. Or… leave it out entirely… I love it, but it is not a deal breaker.

02baddturkeybzloA note on the seasonings. I did not bother to buy a packet of taco seasoning because, well, I have a pretty impressive (if I do say so myself) spice assortment. By all means save yourself some time and effort and pick up a packet – why not Old El Paso? – and skip all those other spice blends I used.

Heat your oven to 400º, apply cooking spray to a 13×9 glass baking pan, and set aside.

02dreducedbzloAdd the olive oil to a medium pan and warm over medium heat.

Add the onion and cook for eight minutes or so, until the onion is tender.

Stir the turkey, tomatoes, jalapeños, and seasonings into the onion and simmer until the cooking liquid has been mostly reduced – mebbe 20 minutes.

Note: you could save cooking time by draining the tomatoes before adding to the pan, but, I rather liked adding that liquid and getting a bit more moisture and flavor into the turkey.

03ashellsbeansbzloFilling made, you are almost ready to put the casserole together!

Arrange your taco shells in the baking pan – the original recipe called for using ten shells, perfect, since they come in packs of ten, but, my baking pan could take two more, and we did have folk coming over for dinner, so…

03caddcheesebzloA quick not on the refried beans. We prefer refried black beans, so I used a can of those. I also chose to soften the beans in the ‘wave before adding them to the shells. Ermmm, I also stirred a tablespoon of Sherry Peppers Sauce and a teaspoon of Cajun Power Spicy Garlic Pepper Sauce into the beans  before ‘waving for about 90 seconds. You do what you want.

Spread the refried beans in the bottom of the taco shells, then top with the turkey mixture.

04abakedbzloTop the turkey with the shredded cheese, then pop the whole shebang into the oven for 14 minutes or so – until the cheese is nicely melted and the edges of the taco shells are browned.

Remove from the oven and serve with your preferred toppings.

Tasty tacos!

And, really, wicked simple to toss together.

Go ahead, you know you have some turkey stashed in the freezer. Make a taco casserole and share the goodness.

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Bacon Cups With Deviled Egg Dip

05aplatterbzloI’m gonna start by saying that this recipe is just a bit tetchy – there is a lot of cooking spray application involved.


Everything can be done well in advance of having folk over, so, when they have arrived, you only need to fill the bacon cups with the deviled egg dip and mebbe add a sprinkling of paprika over the top before presenting a platter full of bacon and egg goodness that is certain to please.

01c3inchslicebzloThe basic recipe comes from a 2014 magazine, but I made a few changes to suit my tastes.

Bacon Cups:
•1 lb thin sliced bacon
•2 mini muffin pans
•24 mini muffin paper liners
•2 large, rimmed baking sheets
•Cooking spray

Deviled Egg Dip:
•6 hard cooked eggs
•1/4 cup Medianoche mayonnaise*
•1 tbsp Chop Pickle (or any pickle relish you prefer)
02bbaconbzlo•1 tsp Cajun Power Spicy Garlic Pepper Sauce (or, your preferred hot sauce, to taste)
•1 tsp white vinegar
•1 tsp dry mustard
•1/2 tsp Seasoned Salt
•1/2 tsp black pepper
•1/2 tsp dried chives
•1/4 tsp Cayenne
•Paprika, for a garnish

*Or any good mayonnaise.

Note: my thin sliced, uncured bacon came in TWELVE OUNCE packets, so I used one full and about one third of a second to make 24 bacon cups.

02ccupsbzloHeat your oven to 350º and arrange the mini muffin pans, upside down on a foil lined, rimmed baking pan; apply the cooking spray to the muffin pans.

Cut the bacon slices in three inch lengths then place two slices in a cross shape over each muffin tin bottom.

Apply a bit more cooking spray to the bacon, then press a paper muffin liner over each of the crossed bacon slices. Apply a bit more cooking spray – YEH, I KNOW.

04bbaconcupsbzloApply – YOU GOT IT! – a bit MORE cooking spray to another large baking sheet and place this on top for the paper lined bacon.

Pop into the oven and bake until the bacon is nicely crispity, 60 to 90 minutes. Mine was nicely crispity after one hour, mebbe on the edge of too crispity, so check after 45 minutes or so, just to be safe.

Remove from the oven, peel off the paper liners and stash the bacon cups in the fridge until you are ready to serve.

03adipprocessorbzloWhile the bacon cups are in the oven, let’s put together the deviled egg dip.

I had hard cooked the eggs the day before in my pressure cooker – terrific method! – and found that peeling them was a bit easier than when I have just boiled them.

Purée the eggs together with the mayonnaise, vinegar, and seasonings, then stash in a covered bowl until needed.

03abaconcupbzloI know, all that applying of cooking spray and processing of eggs and stuff gets a bit involved, but, as I noted above, you can do all of this stuff well in advance of folk coming over, then, after everyone has had a first sip of wine, spoon a bit of the deviled egg dip into the bacon cups on a platter, dust ’em all with paprika, and serve.

What is not to love?

By the way; I found that I had leftover deviled egg dip, which just so happened to make for a fine sammich the next day on toasted sourdough with lettuce, tomato, and a bit more of that bacon.

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Pressure Cooker Eggs

02beggcookedbzloA lot of my friends and I have found ourselves in possession of electric pressure cooker “multi pots” in the past year or so; and collectively, we have been learning exactly what to do with them.

I’ve made risotto, cooked a whole chicken, and made tasty stock out of leftover bones.

But… eggs?

Yes, and they really are a bit easier to peel, too, so, bonus!

•10 or 12 eggs
•1 cup water

Place an opened steamer basket in the bottom of your pressure cooker and pour in the water.

01bpctimebzloArrange the eggs on the steamer basket and close and seal your pressure cooker.

Set your pot for nine minutes on LOW pressure. Remember that the pressure cooker will take about 15 minutes to come up to pressure, so factor that into your cooking time.

Note: cookers are gonna be different, so the correct cooking time for your pot may be different from mine by a minute or so. I actually had a bit of trouble with my pot sealing at first, but nine minutes seemed to work a treat for me.

02aeggsicebzloOnce the cooker has completed its cycle, release the pressure, open the pot, and transfer the eggs to a bowl filled with ice water.

Let the eggs rest in the cold water for ten minutes or so, then transfer to the fridge until needed.

03abaconcupbzloWhen you’re ready to deal with them, I think you will find the peeling to go easier than with boiled eggs.


Some folk say that the pressure does some micro-fracturing to the shell which makes it come off easier.

Is that true? I found, in my experience with ten large brown eggs, that the peels came off cleaner, and left the eggs more whole (no divots where shell pulled some of the white off along with it).

And, the eggs made for a pretty terrific deviled egg dip in bacon cups.

Those details… tomorrow!

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Moo Shoo Pork Tacos


That is really all I can say about this recipe, from a remainder cook book I picked up at Barnes and Noble earlier this year.

Boneless pork – I used country style ribs, but you could use any cut, really – slow cooked in a peanut and tamari sauce, then shredded and served in small flour tortillas with a simple pickled cabbage cole slaw and a dab o’ my Sherry Peppers Sauce on top. Totally tasty tacos!


Big confession here.

I added a fair amount of extra spice and seasoning to the original recipe (surprise!) after cooking and shredding the pork.

01atamaribzloIn the end, we both loved it and, also kindofa big surprise, my husband actually requested it again for dinner the next night!


Here’s the more or less original recipe, along with my addtions.

•4 large boneless country style pork ribs
01bsaucemixbzlo•Hoisin sauce
•1/2 tsp garlic powder
•3 scallions (white and light green parts only), sliced
•1 tsp ground ginger

Hoisin Sauce:
•1/4 cup lower sodium Tamari
•2 tbsp peanut butter
•1 tbsp honey
•2 tsp rice vinegar
•2 tsp sesame oil
•1 tsp Sriracha

03acolesalwdressingbzloI Added:
•1/4 cup sweet chili sauce
•1/4 cup Sherry Peppers Sauce
•1/2 tsp Mesquite liquid smoke
•1/8 tsp garlic powder
•Black pepper
•Fresh chopped parsely

•1 bag cole slaw mix
•Dark green parts of the scallions from the pork, chopped
•3 tbsp rice vinegar
•2 tbsp brown sugar

•Mini flour tortillas

First things first.

How cute are these mini flour tortillas? The sales clerk when I was checking out just about lost her mind over these, and resolved to look for a reason to buy a pack.

Might I humbly suggest this recipe?

01caddribsbzloStir the Hoisin sauce ingredients together in a slow cooker, then add in the garlic powder, scallions, and ginger.

You could, of course, leave it at that, as I did, but, I’m betting once cooked, you’re gonna want some additional flavor there, so why not add my extra seasonings now? Or. You can wait, and add them later. And you will.

No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (not that “cooking” stuff) and a bit of your fave hot sauce.

04aporkshredparsleybzloAdd the pork ribs, tossing to coat with the sauce, then cook on high until tender, basting with the sauce and turning the ribs when you think to. My slow cooker (which runs a bit hot) did it in around four hours.

After shredding the pork and returning it to the sauce, I set the temperature to “low” and let it cook for about 15 minutes. Took a taste 02btacostoastbzloand (told you so) stirred in 1/4 cup sweet chili sauce, 1/4 cup of Sherry Peppers Sauce, 1/2 teaspoon of Mesquite liquid smoke, one good pinch of garlic powder, some freshly ground black pepper, and a large handful of freshly chopped parsley.

Just before serving, stir in a squeeze of fresh lime or lemon juice.

Toss the cole slaw mix with the scallions, rice vinegar and brown sugar until nicely dressed.

05bmooshootacosbzloLightly toast the tortillas in a dry pan over medium heat until warmed and slightly browned – mebbe one minute per side.

Now is the time to make the tacos!

Spoon some of the pork onto you lightly toasted mini tortillas, then top with a bit of the cole slaw.

You could leave it at that and serve, but…

How much nicer to drizzle a bit more Sherry Peppers Sauce (or sweet chili sauce)  over the top?


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Cherry and Coke Cake


Not “Cherry Coke Cake” – this is a cherry and Coke cake – made with Cherry Chip Cake Mix and one, 12 ounce, bottle of Mexican Coke (because it is all sugar and no corn sweeteners, look in the specialty soda aisle or Hispanic Foods section of your local market).

I probably should feel a little ashamed about how often I’ve been posting these soda cake combinations, but they are just too good.

01acakemixcokebzloAnd, too easy to toss together, too.

•1 Super Moist Dark Cherry Chip Cake Mix
•12 oz Coke (not diet)

00acherryinfusionbzloButtercream Frosting:
•1 cup butter, softened
•3 cups confectioners’ sugar
•1 tsp vanilla
•1 tsp Cherry Bluff Infusion*
•2 to 4 tbsp whipping cream
•1/8 tsp salt
•1/8 tsp black pepper

*Or other cherry liqueur. We found this at a pretty cool distillery in Door County, Wisconsin. It is also, my husband assures me, rather nice splashed over ice with a but if rye whiskey and a lemon slice.

01baddcokebzloTo make the cake, pour the Coke (nothing else, that is the beauty of this method, it is just cake mix and soda) into the cake mix in a large mixing bowl, then mix for two minutes on medium speed, turn into glass 13×9 baking pan, bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.

Set the cake aside to cool completely before making the frosting.

03abuttercreambzloTo make the frosting, mix together sugar, butter, salt, and black pepper in a standing mixer on low speed until well blended.

Increase speed to medium and beat for another 3 minutes.

Add the vanilla, Cherry Infusion, and two tablespoons of heavy cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Frost the cake and top with a couple of maraschino cherries and mebbe just a bit of that bright red cherry juice, just for fun.

I won’t name names, but one dinner guest helped herself to a second slice, even after a rather large dinner.

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Best! Cranberry Relish

03bcranrelishbzloIt is that time of year again.

Time to make the cranberry relish.

And not just any cranberry relish, no sirree.

This is Julia Child’s recipe (well… ok… except for the Cointreau I’ve taken to adding of late) from Parade magazine some 30 odd years ago.

Last year, I cut the recipe down because, well, it makes a lot of cranberry relish.

01acranberriesbzloThis year, I embraced the cranberry goodness and packed it all into jars to share with friends this holiday season.

01bcitruspeelsugarbzloNote: I did not process the cranberry relish, so this stuff needs to be kept in the fridge until used.

•3 packages fresh cranberries
•3 oranges (plus more, for the juice)
•1 lemon
•2 tsp fresh ginger, grated
•3 cups sugar, divided
•1-1/2 cup orange juice
•Juice of 1 lemon
•1/4 cup Cointreau

Place the cranberries in a colander and rinse well, then pick over, removing any woody stems or crushed berries.

02aaddjuicebzloZest three oranges and one lemon, then pulverize in a food processor with one cup of the sugar.

Place the cranberries with the sugared zest in a large pot along with the grated ginger and the remaining sugar.

Juice and strain the oranges, adding a couple more if you need to, to measure 1-1/2 cups of orange juice, then add to the cranberries in the pot.

02bstirbzloJuice and strain the lemon, then add that along with the Cointreau to the pot.

Note: no Cointreau? No problem! You can skip it entirely, or consider using Aperol or Campari, which would add a nice, slightly bitter citrus bite to the relish.

Stir everything together and bring to a boil over medium high heat, stirring constantly.

02cboilbzloBoil for two or three minutes, until the the berries have burst, then remove from the heat and allow to cool for 30 minutes.

Give it a taste.

Not really sweet, right? That’s a good thing. This is a relish to go along with your turkey, not a jelly to go on toast.

Transfer to storage jars and chill until needed. I ended up with six, 12 ounce jars and one half pint jar – more than enough to enjoy for the holiday season and still be able to share with friends.

03acranrelishbzloYou could also, if you had a mind to, convert some of the relish into cranberry chipotle relish for turkey tostadas.


Turkey tostadas with cranberry chipotle relish.

I am really glad I made the full batch this year.

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Sausage Stuffing

00achampagnebzloSo… yeh… this is not, really “stuffing,” because I do not, actually, put it inside the bird on the big day.

It is, however, very, very good, and pretty simple to toss together so, why not follow my family’s tradition, open up a bottle of something sparkly, and knock back a couple of coupes until you really don’t care if it is “stuffing” or if it’s “dressing.”

Are we good, here? I think we are good here… just let me pop that cork…

•1 lb bulk sage sausage
•2 cups diced onion
•1 cup chopped celery
•3 or 4 tbsp butter
•8 cups stuffing cubes (I used bread cubes from my market’s bakery, but go ahead and use a bag of stuffing if you like)
02baddstuffingbzlo•1/2 tsp dried parsley
•1/2 tsp garlic powder
1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1 tbsp Sherry Peppers Sauce
•1-3/4 cup chicken or veggie stock
•1/2 tsp sea salt (I used smoked paprika sea salt)
•1 tbsp butter (for the baking pan)
•2 tbsp butter (for the top of the stuffing)

03abakedbzloNo Sherry Peppers Sauce? No problem! Simply add one tablespoon of decent sherry (not that “cooking sherry” crap) and mebbe a bit of your favorite hot sauce.

Preheat the oven to 375º.

Warm a large skillet over medium-high heat.

Add the sausage and cook, breaking up, until lightly browned, about five minutes, then add the onion, celery, seasonings and Sherry Peppers Sauce and cook, stirring often, until the onion is tender, about another eight minutes.

03bplatebzloWarm the chicken or veggie stock for 90 seconds in the ‘wave, then pour over the stuffing cubes with the sea salt in a large bowl and stir until moistened.

Add the sausage, onion, and celery, and stir until nicely combined.

Brush the butter over the bottom and sides of a 2-1/2 quart (11-3/4 x 8-3/4 inch) baking pan and pat the stuffing in place.

Dot with with more butter, cover with foil, and bake 30 minutes. Remove the foil, then bake until golden and just a bit crispity on top, 20 more minutes.

Posted in Bread/Pastry, Pork | Tagged , , , , , , , | Leave a comment