A few Thanksgiving classics
I felt compelled to repost our two favorite Thanksgiving classics. I am quite sure if I did not make either of these there would be an uprising in the kitchen.
Cranberry Pear Chutney
1 cup plus 2 T. light brown sugar
1/3 cup red wine vinegar
2 ounces fresh ginger, peeled and cut into 1/8 by 1-inch strips ( made them even smaller)
1/4 t. cayenne pepper (important for the added oomph)
pinch of kosher salt
2 lbs. of firm pears (we used Bosc), peeled, and cut into 1/3 inch dices
3/4 lb. fresh cranberries (roughly 3 1/2 cups)
In a medium-sized saucepan, combine the sugar, vinegar, ginger, cayenne, and salt and bring to a boil over moderate heat. Add the pears, cover and cook for about 10 minutes or until crisp-tender. I set the timer and it took about 8 minutes, so FYI. Once they are done, strain the liquid into a bowl and transfer the pears into a separate bowl. Return the liquid to the saucepan.
Add the cranberries to the liquid. Cover and cook over moderate heat or until the cranberries just begin to pop. It takes about 3 minutes. Strain the liquid into a bowl and at the cranberries to the pears. Return to the liquid to the pan until it starts to boil and reduce down to 1/2 cup. This takes about 5 minutes.
Stir in the cranberry/pear mixture and let cool Served chilled or at room temperature. Can stay in the refrigerator for at least 3 days.
2 sticks of butter, 8 onions chopped, 2 heads of celery sliced into small pieces, 2 loaves of challah sliced and 2 loaves of Arnold’s white bread, one dozen eggs, 5 cups or possibly more of warmed chicken broth.
Melt the sticks of butter in a huge frying pan Add the onions and celery until soft not browned. Toast all the bread. I do it in the broiler, quickly and then cut into small squares. Put the toast in a large bowl, pour the onion/celery mixture over the top and mix. Now, take eggs that have been beaten loosely and pour in. Pour in a few at a time until the mixture starts to get soft. Pour in some chicken broth and get the mixture softer. You can play around here between the chicken broth and the eggs. The mixture should be thick and mushy. Make sure it isn’t too soft. Taste and add salt and pepper to your liking.
You really can’t beat this stuffing. You could add oysters, dried fruit, mushrooms, chorizo or anything that you want to this recipe. It’s basic, easy and delicious.
I stuff the turkey with this recipe and then put the remaining in a souffle dish to cook. You can’t go wrong with too much stuffing because there is nothing like the leftovers with turkey and cranberry the next day.