Showing posts with label stuffing. Show all posts
Showing posts with label stuffing. Show all posts

Monday, November 21, 2016

Make-Ahead Herb and Bacon Stuffing



Our Thanksgiving divided and multiplied. I'm sure we're not the only family celebrating Thanksgiving on two nights. Between in-laws and children, travel days and days off, holidays are sometimes shifted.

So I find myself in the odd situation of making Thanksgiving dinner on Thursday and Friday. The big challenge, of course, is making sure the Friday folks don't feel like they're being served leftovers (even if they are!).

Toward that end, I made the stuffing ahead of time, shaped it into balls and froze it. That way, it won't look like someone has already ravaged the dish of stuffing. Naturally, because I'm blogging about it, we forced ourselves to try it. I had to know it if worked, right?

I might always make the stuffing this way. It has several things to commend it.

1. I can make it the weekend before the holiday! One less thing to stress about.

2. For those who like the crusty top, there's a lot more of it.

3. It limits the portion and looks pretty on the plate. (Preventing me from picking at it until I've eaten more than I meant to.)

4. It would work great for a buffet.

I hit our sad garden for the herbs. Even though the growing season is over and we've had several frosts, the sage and thyme still look perfect! If you don't have fresh herbs, use dried ones.

Make-Ahead Herb and Bacon Stuffing
Makes 16 servings.

1 1-pound loaf of French, Italian, or Roasted Garlic bread
12-ounce package of bacon
1 1/3 cups red onion (about 1 medium red onion)
1 1/3 cups celery (roughly 4 celery stalks)
1 apple
1 stick butter (8 tablespoons)
1 tablespoon fresh sage (or 1 teaspoon dried sage)
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
1 teaspoon salt
pepper to taste
1 1/2 cups chicken broth (I used Swanson's Organic)

Preheat oven to 350. Slice your bread and cut into cubes. Spread them on a baking sheet and bake for about 10 minutes to dry them out a bit.

Fry the bacon.

Meanwhile, chop the onions, celery, apple, sage, and thyme and place in a big bowl. When the bacon is crisp, remove it to a paper towel on top of a plate. Set aside. Pour out the bacon grease (Krista's tip: open the top of an empty 1/2 gallon milk carton and pour inside for easy clean-up). Add the butter to the pan. When melted, add the contents of the bowl and cook over medium heat until the onions are soft.

Place the bread into the big bowl. Salt and pepper the onion mixture and turn a couple of times before adding to the bread. Crumble the bacon on top and mix well. Add the chicken broth and turn to mix. Let sit for 10 minutes or so to let the broth soak in.

Turn again. The mixture should be a little bit moist. Place a piece of parchment paper over an old baking sheet. (NOTE: some baking sheets will discolor in the freezer. Use an old one that you don't care about.) Using your hands, shape the stuffing into balls about the size of a large cupcake (roughly 2 1/2 inches in diameter). Place on the parchment paper. Slide the baking sheet into your freezer. After a couple of hours, they will be firm enough to take off the sheet and put in a freezer bag.

To serve: Preheat oven to 350. Bake stuffing balls for 30 minutes. Serve.

Use a crusty bread.

Cut into cubes and bake to dry them out a bit.

Fry bacon.

Add butter and scrape up the bits of bacon on the bottom of the pan.

Cook herbs, apple, onion, and celery.

Mix it all!

Form into balls and place on parchment paper.

After a couple of hours, they're sufficiently frozen to move them to a freezer bag.

Bake as many as you need!
HAPPY THANKSGIVING!


Tuesday, November 24, 2015

Salute to those on Thanksgiving Duty: Firefighters, Police, Nurses with a Firehouse Recipe via Cleo Coyle




Here in New York City, we are thankful every day for our first responders. The recent Paris attacks reminded us all, yet again, how lucky we are to have men and women dedicated to keeping us safe.

To the many firefighters, police, paramedics, nurses, and other first responders and healthcare workers who must work on Thanksgiving...


We salute you!

And though you may miss that turkey feast, have no fear. I've got you covered with a fantastic "Fast Truck" Leftover Turkey Casserole, compliments of a working fire captain.

By the way, if you're wondering what it's like
to work 
on Thanksgiving day at a New York
firehouse, below is a little 
6 minute film 
that shows you.


Click the arrow in the window below to spend
Thanksgiving with Brooklyn's Squad 252...




If you don't see a video window embedded,
you can watch this film on YouTube at this link.

* * * *

Now let's get cookin'....

Fast Truck (Firehouse)
Leftover Turkey Casserole


T
oday's recipe is adapted from a working firefighter, Captain Jim Colston of the 
San Marcos Firefighters, San Marcos, California.

"When I first started as a firefighter," said Captain Colston, "I still lived at home, like a lot of us firefighters did when we started out, so I could only cook things from a box. This is a real quick meal that we created from leftovers one night when we didn’t have a lot to spend. It’s a fast meal to make, which is nice when you’re busy at the station."





Cleo Coyle has a partner in 
crime-writing—her husband. 
Learn about their books 
by clicking here and here.

The recipe that follows is my adaption of the fire captain's recipe. Why did I have to adapt it? Because the captain's original portions were huge! The funny thing is, he claimed his original recipe would Serve 4. Oh, sure, 4 firefighters maybe. For us mortals, however, the amounts were more like serves 12!

I halved his recipe and got a serving of 6, added a bit more detail, including oven temperatures and time, a tweak on the ingredients for better flavor, and quickie directions on cooking chicken breasts for a fast dinner when you don't have turkey leftovers. 

May you eat with joy and to all those on Thanksgiving duty, we send our sincerest thanks to you. Stay safe out there!

~ Cleo



http://www.coffeehousemysteries.com/userfiles/file/Leftover-Turkey-Casserole-Cleo-Coyle.pdf
Click here for free Recipe PDF





For a PDF copy of this recipe that you can print, save, or share, click here.




Serves 6

Ingredients:

4 cups cooked, chopped turkey or chicken (about 2 pounds)
12-ounce box of stuffing (*see my note on using leftover stuffing)
14-ounce can of chicken broth (or 2 cups fresh stock)
1-2 tablespoons butter or margarine
4 slices cooked ham, quartered (or 6 slices of Canadian bacon)
8 ounces pepper jack cheese (deli slices or block cheese, **see my note
   on using other cheeses)


*Note on stuffing: If using leftover or pre-made stuffing, you'll need 6 cups for this recipe and be sure to reduce the amount of broth or stock to 1/3 cup.

**Note on cheese: If you don't care for spicy flavor, substitute any mild cheese that melts easily: e.g., Monterey Jack, Colby-Jack, mozzarella, or a young Provolone or Asiago.

(Optional) Step 1 - You can use leftover turkey or chicken  for this recipe; rotisserie chicken; or roast or grill your chicken breasts fresh. To roast raw chicken breasts, sprinkle them with salt, pepper, and poultry seasoning; place them in a greased shallow pan; and cook them for about 45 minutes in an oven preheated to 325 degrees F. Do not overcook or your chicken will be dry. Chop up the cooked chicken and set aside.

Step 2 - Preheat your oven to 350 degrees F. Generously grease a shallow 8 x 12-inch glass dish or casserole pan with butter or margarine. In a large bowl, mix together the boxed stuffing ingredients and broth. If you roasted chicken specifically for this dish, I suggest adding the pan drippings to the stuffing bowl for more good flavor. If using leftover or pre-made stuffing, be sure to reduce the amount of broth or stock to 1/3 cup. 

Step 3 - Pour the stuffing into the pan. Using the back of a large spoon, press it into an even layer, and bake until the top is crispy and brown, about 20 minutes.

Step 4 - Spread the cooked turkey or chicken evenly on top of the crisped stuffing. Arrange the ham slices (or Canadian bacon) on top of the meat and return it to the hot oven for 10 minutes. Remove the pan once more and cover it evenly with the cheese slices (or shredded block cheese). Bake for 10 more minutes, until cheese is mostly melted. Finish under the broiler for 3-5 minutes, until the cheese is bubbly.

F o o d i e

Photos














To download or print 
this recipe as a free 
PDF document, 
click here, and...




Eat with Thanksgiving joy!

~ Cleo Coyle

New York Times bestselling author of  
The Coffeehouse Mysteries


Friend me on Facebook here. * Follow me on Twitter here
Learn about my books here


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Tuesday, November 25, 2014

#Thanksgiving Cooking Advice from Captain Kirk and a Great Use for Leftover Turkey via Cleo Coyle



How do you like to use your Thanksgiving leftovers? Here's an idea for you, adapted from a real Fire Captain's firehouse kitchen: Fast Truck Turkey Casserole
But before I share the recipe with you, I have a rather entertaining fire safety warning from another sort of Captain.

Below is actor William Shatner with a new musical version of Eat, Fry, Love, a Turkey Fryer Safety Video he made for State Farm a few years back.


Take it away, Captain!




* * * * * * * * * * * 

Thanks, Bill, we love you!

If you do not see the video embedded
above, click here to watch it on YouTube.

AND...


Click Here for my
Perfect Turkey Gravy post
from last week.


(Marc and I have been
loving all your comments!!)



And now for today's recipe...







"Fast Truck" (Firehouse)
Turkey Casserole


Recipe Note from Captain (no not Kirk!) Colston:


"When I first started as a firefighter," said the good captain, "I still lived at home, like a lot of us firefighters did when we started out, so I could only cook things from a box. This is a real quick meal that we created from leftovers one night when we didn’t have a lot to spend. It’s a fast meal to make, which is nice when you’re busy at the station."


Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.

Recipe Note from Cleo:

The recipe that follows is my adaption of the captain's recipe. Why did I have to "adapt" it? Because the captain's original portions were huge! The funny thing is, he claimed his original recipe would "Serve 4." Oh, sure, 4 firefighters maybe. For us mortals, however, the amounts were more like serves 12. I halved it and got a serving of 6, added a bit more detail, including oven temperatures and time, a tweak on the ingredients for better flavor, and quickie directions on cooking chicken breasts, if needed.


Serves 6

Ingredients:

4 cups cooked turkey, chopped (or 2 chicken breasts cooked and chopped)
6 cups leftover stuffing or one 12-ounce box of turkey stuffing 
14-ounce can of chicken broth or 1-3/4 cups of fresh stock
1-2 tablespoons butter or margarine
4 slices cooked ham, quartered (or six slices of round breakfast ham or Canadian bacon)
8 ounces pepper jack cheese (deli slices or block cheese)*

*Note: If you don't care for spicy flavor, substitute any mild cheese that melts easily: e.g., Monterey Jack, Colby-Jack, mozzarella, or a young Provolone or Asiago.

Step 1 - You can use leftover turkey or chicken for this recipe; rotisserie chicken; or roast or grill your chicken breasts fresh. To roast raw chicken breasts, sprinkle them with salt, pepper, and poultry seasoning; place them in a greased shallow pan; and cook them for about 45 minutes in an oven preheated to 325 degrees F. Do not overcook or your chicken will be dry. Chop up the cooked chicken and set aside.

Step 2 - Preheat your oven to 350 degrees F. Generously grease a shallow 8 x 12-inch glass dish or casserole pan with butter or margarine. In a large bowl, mix together the stuffing and broth. If you roasted chicken specifically for this dish, I suggest adding the pan drippings to the stuffing bowl for even more good flavor. Pour the stuffing into the pan. Using the back of a large spoon, press it into an even layer, and bake until the top is crispy and brown, about 20 minutes.

Step 3 - Spread the cooked chicken evenly on top of the cooked stuffing. Arrange the ham slices on top of the chicken and return it to the hot oven for 10 minutes. Remove the pan once more and cover it evenly with the cheese slices (or shredded block cheese). Bake for 10 more minutes, until cheese is mostly melted. Finish under the broiler for 3-5 minutes, until the cheese is bubbly.

This turkey or chicken casserole is delicious served with sweet corn and a salad. May you eat it with joy.


F o o d i e

Photos











Happy Thanksgiving, everyone!
May you eat with bountiful joy!



~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries


Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.



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The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
15 titles includes the added bonus of recipes. 


GET A FREE
TITLE CHECKLIST 
OF BOOKS IN ORDER


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for every title and news on
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books and meet Jack Shepard, 
our PI ghost...




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