A revamped holiday stuffing sporting an array of awesome flavors
Besides the giant turkey, I bet if you asked most Americans what their favorite Thanksgiving dish is they’d say it’s the stuffing. Being included in that party, it’s only appropriate that my first official holiday-related recipe of the year is a classed up version of this favorite side.
For this revamped stuffing, I wanted to use a variety of tastes: buttery brioche bread, savory sausage, sweet apples, tart dried cherries, and crunchy hazelnuts. The pièce de résistance? Hitting the saute pan with sweet and smoky bourbon to deglaze it and concentrate the flavors of the alcohol.
My pro tip for stuffing: Don’t even think about putting it inside your raw turkey and baking it that way — always bake it separately. Stuffing baked inside turkeys gets soaked with raw turkey juices and almost never reaches the proper internal temperature, thus making it one of the biggest causes of food-borne illness during the holidays.
Stay safe and keep it tasty this Thanksgiving, and be sure to try out this updated take on the best addition to your holiday table.
Read the rest of this entry
Get a taste of fall with this one-pan roast chicken and sausage recipe
It’s funny how the autumnal equinox can make an almost immediate change in the weather — with the overnight switch from summer to fall you can start to smell the faint hint of autumn in the air almost overnight. Maybe it’s all in my head, but I swear the slightest breeze feels just a tad cooler the day after the calendar date of this change of seasons. And with this real or imagined cooler weather comes the itch to crank up my oven and start using the warm and comforting flavors of this time of year. Hearty herbs like rosemary, sage and thyme are hallmarks of fall tastes; citrus, apples and pears are in season, and baking and roasting are the cooking methods that prevail.
For my first recipe of the season, I’m giving plain old chicken an injection of fall flavors with the addition of rosemary, orange and smoked sausage in a one-pan roast. Pan-seared chicken legs and thighs are nestled in a bed of onion, apple, smoked sausage, seasoned with orange zest and fresh rosemary, and then roasted to golden-brown perfection in the oven.
On its own or paired with a few sides, this dish is a savory and flavorsome addition to your autumn recipe repertoire. It’s also very versatile: use lemon in place of the orange, sage or thyme to replace the rosemary, and you can even switch up the smoked sausage and use cured Spanish chorizo in its place.
Read the rest of this entry
New potatoes, bell peppers, sausage and barbecue sauce unite to create one amazing brunch meal.
Here’s a twist on the classic breakfast potato hash that gets a kick of flavor from smoky sausage and barbecue sauce. This sweet potato BBQ hash makes for an easy and hearty, one-pan brunch dish, especially when served with some sunny-side-up eggs on top. You can use any barbecue sauce that you please; my favorite is Stubb’s Sweet Heat Sauce.
Want the recipe? Get the full recipe here on the Stubb’s Legendary Bar-B-Q website and and be sure to check out the other delicious dishes (some of them by yours truly) featuring their tasty products.