Thanksgiving Recipe: Red Stuffing
For chadu et al. I've used various recipes, this year's is my favorite.
8oz lean cut pork bacon; trim any excess fat and slice into small pieces.
About 14oz cooked andouille sausage; trim the ends, slice lengthwise into halves or quarters, then cut into thin slices.
1 box stuffing mix for turkey, low-salt if possible. (Turkey and pork are compatible colors so they can be mixed like this. Cf turkey wrapped in bacon.)
Measure out somewhat more water or turkey broth than the stuffing mix calls for and bring to a boil. Put the bacon in, add chipotle til it hurts, then boil for 2 minutes. Add the sausage and boil until the bacon is done. Strain the meat out. If the liquid level is low add more. Return to a boil, then add the stuffing mix. Stir briefly then let sit covered for a minute. Add the meat, stir again and let sit covered until done. Serves one, unless I get full or you manage to snatch it away from me.
Notes:
This recipe gives a very meaty stuffing. I think doubling everything except the meat would make an excellent stuffing with less of a "meat lover's pizza" feel.
Chipotle: This year I used about 2 tsp of powdered chipotle, which gives a smooth uniform heat. Other years I've used flakes, which give a lower background heat punctuated with frequent surprises.
Sausage: I've tried a few kinds, always spicy. This year's was easily my favorite, #2 was hot Italian sausage. Turkey is fine but I prefer pork. If it's not precooked cut it up beforehand and let it fall apart during cooking. I've tried cooking it and then cutting it up, but I prefer the former method.
Bacon: Get the lean cut stuff, it's more than fatty enough. Turkey is fine but I prefer pork. Get a smoked variety if possible.
Stuffing: Omit the butter, the meat has enough fat. I use turkey broth, ideally low-salt; this year I used strained turkey drippings. Always use more liquid than called for, to replace the butter and the liquid absorbed by the meat.
8oz lean cut pork bacon; trim any excess fat and slice into small pieces.
About 14oz cooked andouille sausage; trim the ends, slice lengthwise into halves or quarters, then cut into thin slices.
1 box stuffing mix for turkey, low-salt if possible. (Turkey and pork are compatible colors so they can be mixed like this. Cf turkey wrapped in bacon.)
Measure out somewhat more water or turkey broth than the stuffing mix calls for and bring to a boil. Put the bacon in, add chipotle til it hurts, then boil for 2 minutes. Add the sausage and boil until the bacon is done. Strain the meat out. If the liquid level is low add more. Return to a boil, then add the stuffing mix. Stir briefly then let sit covered for a minute. Add the meat, stir again and let sit covered until done. Serves one, unless I get full or you manage to snatch it away from me.
Notes:
This recipe gives a very meaty stuffing. I think doubling everything except the meat would make an excellent stuffing with less of a "meat lover's pizza" feel.
Chipotle: This year I used about 2 tsp of powdered chipotle, which gives a smooth uniform heat. Other years I've used flakes, which give a lower background heat punctuated with frequent surprises.
Sausage: I've tried a few kinds, always spicy. This year's was easily my favorite, #2 was hot Italian sausage. Turkey is fine but I prefer pork. If it's not precooked cut it up beforehand and let it fall apart during cooking. I've tried cooking it and then cutting it up, but I prefer the former method.
Bacon: Get the lean cut stuff, it's more than fatty enough. Turkey is fine but I prefer pork. Get a smoked variety if possible.
Stuffing: Omit the butter, the meat has enough fat. I use turkey broth, ideally low-salt; this year I used strained turkey drippings. Always use more liquid than called for, to replace the butter and the liquid absorbed by the meat.