David Brent, toro, and stuffing.
Nov. 25th, 2003 10:20 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gfrancieThe steak helped.
The episodes of Greg the Bunny helped and talking about my stupid co-worker helped.
My mood is much better.
Now I can laugh and think to myself, "I work with David Brent."
Boy...and my co-worker is so much like him. Even that blow-hard like behavior.
You can't even talk casually about sushi without this guy acting snooty about what is defined as good stuff.
Yesterday he was going off about it and I wanted to grab some toro and beat him senseless with it and say, "here, how is your tuna."
But that would be a waste of good fish.
....
For happier thoughts I will now share with you a stuffing recipe.
It comes from one of my favorite books, Square Meals (by Jane and Michael Stern)
It came about because the wife was from the south and favored a stuffing that had a lot of dried fruit, cornbread, and some rum.
The husband came from New England and favored a stuffing of bread cubes, herbs and maybe some walnuts and a bit of vermouth and sherry. They each made the stuffing one Sunday for friends to decide who had the best stuffing and a friend who wasn't terribly known for cooking suggested they mix the two recipes together. Giving it the name Peacemaker stuffing.
I admit this recipe is a bit over the top at times because it has everything but the kitchen sink. But think of it like this. Someone is bound to be happy with something they find.
This Recipe intended for 18-to-22-pound turkey. It can be cut in half.
Giblets from turkey
4 cups chopped onion
3 sticks of butter
5 cloves garlic
8 to 10 cups toast cubes
2 loaves cornbread, crumbled (two packages of cornbread mix work just fine)
2 tbs. salt
2 tsp. sage
2 tbs. rosemary
2 cups diced apple
1-1/2 cup dried apricot, diced (turkish dried apricots work best)
3/4 cup diced grapefruit or kumquats
1 1/2 cups chopped walnuts
4 tbs. Worcestershire sauce
1/2 cup brandy (rum, or bourbon work just fine as well)
1/2 cup dry vermouth
Simmer giblets, then dice, setting stock aside. Saute onion in butter, add garlic, cook until transparent. You want it to be a yellow golden color, not brown! Place other ingredients in large bowl. Pour onion/butter/garlic mixture over and gently blend. You want to make sure it is fairly moist. Add diced giblets. If mixture seems dry, add stock. Stuff turkey carefully. Don't pack it--stuffing will expand. Put remaining stuffing in baking dish, cover, bake about one hour, checking periodically for dryness. If dry add stock or if you are me you can just add more bourbon, thus making for a cheery thanksgiving meal. I will sometimes add some of the drippings from the turkey. Oh sweet jesus it tastes so fucking good you will want to make love to the stuffing.
Okay maybe not, because that might make some of the relatives feel uncomfortable.
Remember Do not stuff your turkey until just before you put the bird in the oven.
There is nothing worse then getting food poisoning on such a lovely holiday.
If you bought a frozen turkey and it isn't thawing as well as it ought to, you might want to consider a cold-water bath at this point. Just use a cooler, change the water every three hours (keeping it around 40F.) and it ought to be pretty nice. It will take about 6-8 hours to thaw.
Tonight I will lay another pie recipe on you.
The episodes of Greg the Bunny helped and talking about my stupid co-worker helped.
My mood is much better.
Now I can laugh and think to myself, "I work with David Brent."
Boy...and my co-worker is so much like him. Even that blow-hard like behavior.
You can't even talk casually about sushi without this guy acting snooty about what is defined as good stuff.
Yesterday he was going off about it and I wanted to grab some toro and beat him senseless with it and say, "here, how is your tuna."
But that would be a waste of good fish.
....
For happier thoughts I will now share with you a stuffing recipe.
It comes from one of my favorite books, Square Meals (by Jane and Michael Stern)
It came about because the wife was from the south and favored a stuffing that had a lot of dried fruit, cornbread, and some rum.
The husband came from New England and favored a stuffing of bread cubes, herbs and maybe some walnuts and a bit of vermouth and sherry. They each made the stuffing one Sunday for friends to decide who had the best stuffing and a friend who wasn't terribly known for cooking suggested they mix the two recipes together. Giving it the name Peacemaker stuffing.
I admit this recipe is a bit over the top at times because it has everything but the kitchen sink. But think of it like this. Someone is bound to be happy with something they find.
This Recipe intended for 18-to-22-pound turkey. It can be cut in half.
Giblets from turkey
4 cups chopped onion
3 sticks of butter
5 cloves garlic
8 to 10 cups toast cubes
2 loaves cornbread, crumbled (two packages of cornbread mix work just fine)
2 tbs. salt
2 tsp. sage
2 tbs. rosemary
2 cups diced apple
1-1/2 cup dried apricot, diced (turkish dried apricots work best)
3/4 cup diced grapefruit or kumquats
1 1/2 cups chopped walnuts
4 tbs. Worcestershire sauce
1/2 cup brandy (rum, or bourbon work just fine as well)
1/2 cup dry vermouth
Simmer giblets, then dice, setting stock aside. Saute onion in butter, add garlic, cook until transparent. You want it to be a yellow golden color, not brown! Place other ingredients in large bowl. Pour onion/butter/garlic mixture over and gently blend. You want to make sure it is fairly moist. Add diced giblets. If mixture seems dry, add stock. Stuff turkey carefully. Don't pack it--stuffing will expand. Put remaining stuffing in baking dish, cover, bake about one hour, checking periodically for dryness. If dry add stock or if you are me you can just add more bourbon, thus making for a cheery thanksgiving meal. I will sometimes add some of the drippings from the turkey. Oh sweet jesus it tastes so fucking good you will want to make love to the stuffing.
Okay maybe not, because that might make some of the relatives feel uncomfortable.
Remember Do not stuff your turkey until just before you put the bird in the oven.
There is nothing worse then getting food poisoning on such a lovely holiday.
If you bought a frozen turkey and it isn't thawing as well as it ought to, you might want to consider a cold-water bath at this point. Just use a cooler, change the water every three hours (keeping it around 40F.) and it ought to be pretty nice. It will take about 6-8 hours to thaw.
Tonight I will lay another pie recipe on you.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2003-11-25 11:24 am (UTC)episodes of greg the bunny!?!?!
no subject
Date: 2003-11-25 09:04 pm (UTC)no subject
Date: 2003-11-25 10:19 pm (UTC)no subject
Date: 2003-11-25 11:03 pm (UTC)That is where we got them.
Puppets are funny!
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Date: 2003-11-25 04:47 pm (UTC)happy thanksgiving!!!!!!!!!!!!!!!!
no subject
Date: 2003-11-27 11:27 pm (UTC)This is the stuffing to make all other stuffings seem baby-ish.