This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Dutch Oven Turkey Stuffing
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- #97724
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 pound fresh turkey or chicken giblets
6 cloves garlic, minced
1 1/2 cup water
9 cups dried bread cubes
1/2 teaspoon onion powder
1 cup sweet dried cranberries
1/2 teaspoon garlic powder
2 tablespoons dry sage leaves
1/2 teaspoon celery salt
1 tablespoon dried thyme
1/2 teaspoon coarse ground black pepper
1 tablespoon tarragon leaves
1/2 cup butter
2 tablespoons dried parsley flakes
3/4 cup pine nuts
4 eggs, beaten
2 red onions, diced
1 1/2 cup milk
6 stalks celery, diced
2 teaspoons salt
2 cups fresh mushrooms, sliced
1 1/2 teaspoon black pepper
directions
To a small sauce pan add giblets, water, onion powder, garlic powder and celery salt. Bring to a boil over med-high heat then reduce heat to medium-low, cover pan and simmer for 20 minutes.
Remove giblets from pan reserving liquid. Allow giblets to cool then chop finely.
Heat a 12" Dutch oven using 18-20 briquettes bottom. Add butter and pine nuts. Saute until pine nuts start taking on a light color.
Add onions, celery, mushrooms, and garlic. Continue to saute until vegetables are tender. Remove vegetables from Dutch oven and allow to cool slightly.
In a large bowl combine remaining ingredients, the cooked vegetables and the reserved giblet liquid. Mix together until bread cubes have absorbed all the liquid. Spoon stuffing mixture into the Dutch oven and spread evenly.
Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 60 minutes.
added by
mileycyrus
nutrition data
276 calories, 15 grams fat, 22 grams carbohydrates, 14 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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