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    Julia Child Day Thanksgiving recipes

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    Julia Child Day Thanksgiving recipes

    Uploaded by

    photoangle
    2 views2 pages

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    © © All Rights Reserved

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    Copyright:

    © All Rights Reserved
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    2 views2 pages

    Julia Child Day Thanksgiving recipes

    Uploaded by

    photoangle

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    CORNBREAD, SAGE, AND SAUSAGE STUFFING Yield: Serves 6 to 8

    INGREDIENTS:
    1 tablespoon canola oil
    1 tablespoon butter
    1 pound sausage meat (optional), casings removed
    2 cups onions, diced
    1 1/2 cups celery stalks, roughly chopped
    5 cups yellow day old cornbread (a box-label recipe is ne here), crumbled
    1 1/2 cups French bread crumbs
    2 eggs, lightly beaten
    Salt and freshly ground pepper
    1 to 2 tablespoon sage, chopped
    1/2 cup broth (chicken or vegetable)

    *Adapted from a Julia and Jacques Pepin recipe

    1. Prepare cornbread according to mix directions. Preheat the oven to 350 degrees.

    2. Heat a large skillet over medium-high heat and add the canola oil and butter. Add the sausage
    and cook, breaking it up into small pieces and stirring often, until browned, about 6 to 8
    minutes. Scrape the sausage into a large mixing bowl, leaving rendered fat in the pan.

    3. Return the skillet to medium heat and add the onions. Season with salt and pepper. Cook,
    stirring often, until onions begin to soften, about 5 to 6 minutes. Add the celery and cook for an
    additional 2 to 3 minutes.

    4. Add the sautéed vegetables to the sausage, along with the cornbread and bread crumbs.
    Combine the sage and eggs in a small bowl and pour into the stu ng mixture. Fold in the
    broth and season with salt and pepper to taste.

    5. Julia suggests stu ng the cavity of the turkey and baking according to the roaster time. If
    baking separately from the turkey, place the stu ng in a 9x9 baking dish, cover with foil, and
    bake for 20 to 30 minutes, Do not overbake otherwise the stu ng will dry out.

    EQUIPMENT:
    Large skillet
    Measuring spoons
    ffi
    ffi
    fi
    ffi
    ffi
    Measuring cups
    Cutting board
    Knife
    Wooden spoon
    Large mixing bowl
    Small bowl for eggs
    Liquid measuring cup
    9 x 9 baking dish
    Foil

    CRANBERRY CHUTNEY Yield: 2 1/2 cups

    INGREDIENTS:
    1 large Granny Smith apple, peeled, cored, and cut into a 1/4-inch dice
    1 lemon
    1 cup orange juice
    1 12-ounce bag fresh cranberries
    3 tablespoons white wine vinegar, plus more if needed
    1/2 cup sugar
    1/4 teaspoon salt
    1/4 teaspoon cayenne, plus more to taste

    1. Remove the zest of a lemon using a vegetable peeler and cut them lemon lengthwise into
    quarters. Cut each quarter into 1/4-inch quarters.

    2. Add the orange juice and cranberries into a sturdy 2- or 3-quart saucepan and set over
    medium-high heat. Add the apple and lemon pieces, the strips of lemon peel, vinegar, sugar,
    salt, and cayenne. Cover the pan and bring to the boil over high heat. Stir the ingredients and
    reduce the heat to medium. cook covered for about 5 minutes, until all the cranberries have
    burst.

    3. Uncover the pan, reduce the heat, and simmer for another 4 or 5 minutes, until the chutney is
    thick. Taste and stir in small amounts more vinegar, sugar, salt, or cayenne, as you like. Cool to
    room temperature before serving. The chutney will keep in the refrigerator several weeks, or
    longer if you freeze it.

    EQUIPMENT:
    Cutting board
    Knife
    Vegetable peeler
    Liquid measuring cup
    Measuring spoons
    2 to 3 quart saucepan with cover
    Wooden spoon

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