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Episode-2116- Cooking This Thanksgiving and Just Killin’ It — 12 Comments

  1. I liked today’s show better than the past few years with Chef Snow. Not that I didn’t like those as well. He had a recipe for either stuffing or mashed sunchokes in a past Thanksgiving podcast. Do you remember the episode or recipe? We grew our first sunchokes this year at your suggestion and have over a gallon. Thanks for all you do! KN4DOH

    • See the two links in the first paragraph of the show notes. It was probably in one of those episodes.

    • Jack’s Special Chestnut Sausage Stuffing

      Ingredients

      3-6 cups dried stuffing cubes or your own dried bread (based on how much you want as a binder)
      Chicken/Turkey stock sufficient for the above bread stuffing
      Butter for the above stuffing mix plus two table spoons
      1 cup finely diced celery
      1 cup finely diced white or yellow onions
      1-2 20-oz bags of Galil Pre Cooked Chestnuts  (use as much as you want but at least one bag)
      2 lbs of sausage, (breakfast, mild Italian, Jacks Special, it is your choice, but something with either a good sage and/or fennel flavor is best)
      4-6 Slices of Good Thick Sliced Bacon
      1 Handful Chopped Fresh Parsley
      4-6 Fresh Sage Leaves finely sliced
      Salt and Pepper (to taste)

      Make up 2-4 cups (dry measure) of traditional bread stuffing (as per your method or instructions on the package).  When you do be sure to use broth vs. water.    Set aside.
      ~
      Make sausage into large thin patties, fry like ham burgers until cooked though.  Set aside on towel to drain, leave sausage grease and stuck on bits in pan.
      ~
      Fry your bacon until fat is well rendered out of it but the bacon itself is not fully crisp yet, reserve to side with sausage to drain.
      ~
      Once bacon and sausage has cooled, cut into small pieces, cut the sausage into cubes about the size of bread cubes in pre-made stuffing mix.
      ~
      Coarsely chop your chestnuts, put celery and onions into pan and sauté until onions begin to turn clear.
      ~
      Add chestnuts to pan along with the additional 2 tablespoons of butter, gently toss to coat with pan leavings, fold back in sausage and bacon.
      ~
      In an oven safe pan, (for this I just use the toss away aluminum ones) combine the sausage and chestnuts with the bread stuffing, mixing lightly until mixture is uniform.  Sprinkle bacon on top, if you are prone to “stealing bacon” cook a few extra pieces to account for this.
      ~
      At this point, everything is basically done and you could eat it.  I prefer to bake it covered with foil at 375 for about 25 minutes, then uncovered until the top is just brown.  To brown to a nice top crisp turn on the broiler for a few moments to finish it, but if you do this do not take your eyes off it.

      For meals like Thanksgiving I make this up, first thing in the morning, then cover and set aside, 40 minutes before serving time (bird is out of the over by then) pop it in and finish it off.  You can even make it up the day before, if you do though leave more time to reheat it as you must refrigerate it overnight.

      Note – this makes a LOT of food, if you have a smaller gathering cut all ingredients in half.   Or just use 3 cups vs. 6 cups of bread mix, you can even omit the bread all together and it will be really good but not what most people expect in a “stuffing”.

  2. Try oysters in your stuffing.  Me and my dad are huge fans of it.  Basically you just add oysters to a stuffing recipe.   The better quality of oysters the better quality of the dish.

  3. What’s your cool-down and reheating process Jack? Going to try smoking the bird the day before as suggested.

    Do you simply reheat to 160 in the oven?

    Thanks!

    • If I smoke the day of I just keep the meat wrapped and covered and serve it that way it will be plenty warm.

      If we reheat we only reheat to about 120ish, no need to go back to 160 with cooked meat. Meat is best served about 100-120 degrees.

  4. I made your Apple pie moonshine tonight. This stuff is amazing! Can’t wait to share with the family tomorrow.

    • No just warm enough to dissolve the sugar and get the spices infusing about 150-160 degrees, put the lid on and let it cool down. I just heat it until it barely steams, never use a thermometer. Comes out great.