Carla Makes Thanksgiving Stuffing | From the Test Kitchen | Bon Appétit
Sponsored by Swanson | Join Carla Music in the Bon Appétit Test Kitchen as she makes Thanksgiving stuffing. This easy stuffing recipe, or dressing if you prefer, will be a staple on your Thanksgiving dinner menu for years to come.
Check out the recipe here:
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Carla Makes Thanksgiving Stuffing | From the Test Kitchen | Bon Appétit
Apricot Glaze - Simply made วิธีทำ เจลเคลือบผลไม้ แบบง่ายๆ
Do you want to know how to quickly make a delicious tasting multi-purpose apricot glaze for use beyond desserts?
For this and other recipes and instructional videos please visit rattanarak.com
Coating your fruit tarts with this tangy sweetness adds flavor and makes the fruit glisten while allowing the fruit to maintain moisture.
Coating grilled fish, such as salmon, or meat (roasted chicken and ham) makes every bite that much more enjoyable. For best results when making apricot glaze for use on fish and meats, I recommend you leave the fruit chunks in the glaze and do not strain.
Store any unused glaze in your refrigerator, simply warm it for easy application when you're ready to apply it. When making a larger quantity of glaze just make sure to maintain recipe proportions.
Recipe ingredients:
Apricot jam* - 2 tbsp
Water - 1/2 tbsp
Grand Marnier - 1/2 tbsp
*Real fruit low sugar content apricot jam is recommended
Fruit Tart Bourdaloue
This video demonstrates one of the famous ways to make this tart. Tart Bourdaloue which means to completely or partially par bake the pastry shell before filling it or in some popular cases, baking it a second time after filling it. In this case I use pastry cream in the bottom of the baked shell, then topped with fruit and then finished with fruit glaze. Your creative input to this preparation certainly includes the flavor of the pastry cream, the type of fruit used, the flavor of the glaze and of course the final presentation and accompaniments that you might serve with this delicious dessert.
Classic Sage and Sausage Stuffing
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While it can be made with any number of bases, my favorite stuffing is made with bread, broth, eggs, and butter. Essentially it's best to think of it as a savory bread pudding when constructing a recipe. The key to great bread pudding is to use the bread as a sponge to soak up as much flavorful liquid as possible.
Note: dried or fresh fruits and nuts can be folded into the stuffing along with the bread cubes if desired in step 3. Stuffing can be prepared through step 3 and placed in greased casserole dish the day before. Remove from refrigerator and allow to come to room temperature for at least 1 hour before baking the next day. This makes an excellent bird stuffing, and is enough to stuff several small birds or two to three 18 to 22 pound birds.
INGREDIENTS:
2 1/2 pounds (1.25kg; about 2 loaves) high quality sandwich bread or soft Italian or French bread, cut into 3/4-inch dice, about 5 quarts
8 tablespoons (1 stick; 4 ounces; 115g) butter
1 1/2 pounds sage sausage, removed from casing
1 large onion, finely chopped (about 12 ounces; 350g)
4 large stalks celery, finely chopped (about 12 ounces; 350g)
2 cloves garlic, minced or grated on microplane
1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
32 ounces (4 cups; 1l) low-sodium homemade or store-bought low-sodium chicken or turkey stock
3 whole eggs
1/4 cup minced parsley leaves
Kosher salt and freshly ground black pepper
DIRECTIONS:
1. Adjust oven racks to lower middle and upper middle position. Preheat oven to 275°F. Spread bread evenly over two rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven heat to 350°F
2. In large Dutch oven, melt butter over medium high heat until foaming subsides (don't allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
3. Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in medium bowl until homogeneous. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.
4. Use part of stuffing to stuff bird if desired. To cook remaining stuffing, transfer to buttered 9 by 13 rectangular baking dish (or 10 by 14 oval dish), cover tightly with aluminum foil, and bake until instant read thermometer reads 150°F when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, 15 to 20 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley and serve.
Music: Bensound.com
Chestnut and Apricot Stuffing....the best I've ever tasted!
This recipe for stuffing is so tasty and addictive! You have to make this for your next holiday!
INGREDIENTS:
1 large yellow onion
2 cups celery (about 3 stalks)
1 bag dry stuffing mix (Pepperidge Farm is a favorite of mine)
2 sticks unsalted butter
2 or 3 cups roasted chestnuts (these usually come in 5 ounce bags, so 2-3 bags)
1 cup dried apricots (not sundried)
1/4 cup brandy (or orange juice or apple juice or cider)
2 cups of chicken, turkey or veggie stock
3 tablespoons of fresh sage, chopped fine
3 tablespoons of fresh thyme, chopped fine
1 tablespoon of kosher or sea salt
1 teaspoon of black ground pepper