For this Thanksgiving I decided to try a new and more interesting stuffing with a home invented recipe. The good thing is that it turned out to be the best Turkey stuffing ever.
Best Turkey Stuffing Ever
- 200 grams of fresh baked white bread in crumbs
- 150 grams of dried mango
- 150 grams of stick celery
- 1 red onion
- 1 single clove garlic
- Fresh Basil, Oregano and Cilantro (about one loose handful of each)
- 200 grams of melted butter Salt and Pepper to taste
- 1 small can (1,5 dl) of coconut milk
Follow these steps:
- Chop the stick celery, the mango, and the onion in small pieces.
- Melt the butter and add the vegetables in a casserole.
- Chop the bread in small square pieces.
- Chop the fresh spices.
- Add all to the butter and the vegetables.
- Add the coconut milk
I didn’t manage to make it exactly the same as in that Restaurant, but this recipe is nothing less than awesome itself…
- 400 ml boiling water
- 600 ml hot poultry stock
- 250 ml dry white wine
- 50 g butter
- 2 tbsp sunflower oil
- 3 tablespoons crème fraîche
- 3 tablespoons Balsamico
- 2 duck breasts, about 340 g (12 oz) in total, skinned
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 2 tsp chopped fresh basil
- 2 tsp chopped fresh thyme
- salt and pepper
- 340 g (12 oz) risotto rice
- 10 grams Porcini / Cepes mushrooms
- 500 grams mixed fresh mushrooms, such as Chanterelles, aroma mushrooms and champignons or other if you prefer that.
- Parmesan cheese to your taste.
How to make the Duck Risotto
- Put the porcini mushrooms in a bowl and pour over the boiling water. Leave to soak for 20 minutes, then drain, reserving the soaking liquid. Finely chop the mushrooms and set aside. Strain the liquid into a saucepan. Add the stock and keep hot over a very low heat
- Clean the Duck Breasts and cut the extra fat in small pieces
- Brush 1 tsp of the oil over a ridged cast-iron grill pan and heat it. Add the duck breasts, reduce the heat to moderate and cook for 8–12 minutes, turning once, until done to your taste. Remove from the pan and leave to rest in a warm place for 10 minutes, then cut into thin slices. Keep warm.
- Meanwhile, heat 1 tbsp of the remaining oil in a wok like saucepan, add the onion and garlic, and fry gently for 4–5 minutes or until softened.
- Add the fat from the duck breasts and fry like bacon in the oil with the onion and garlic.
- Add the rice and stir for about 1 minute to coat it with the oil.
- Add the wine and bubble until it has almost all been absorbed. Stir in the thyme and basil, then add a ladleful the stock. Bubble, stirring frequently, until it has almost all been absorbed, then add another ladleful of stock. Continue adding the stock gradually in this way – total cooking time will be 15–20 minutes. The risotto is ready when the rice is tender but still firm and the texture is moist and creamy.
- Add the balsamico and the creme fraiche.
- About 5 minutes before the end of cooking time, heat the remaining 2 tsp of oil and the butter in a large frying pan. Add the fresh mushrooms and sautéover a high heat for 4 minutes or until tender.
- Stir the mushrooms and the porcini / cepes into the risotto together with the duck and any duck juices. Add the parsley and season with salt and pepper to taste. Cover the pan and leave to stand off the heat for 5 minutes before serving.
After a huge Turkey meal there are always leftovers.
Today I decided to cook these up into a huge soup.
3 Large Sweet Potatoes
7 Large Root Parsley
7 Normal Sized Carrots
3 Stick Celery
Celeriac (can be dropped if you are allergic)
3 Single Clove Garlic
1 Red Onion
2 Yellow Onions
1 Can of Chickpeas
2 Cans of Chopped Tomatoes
3 Small Cans of Tomato Puree
Chop all the vegetables into 1×3 cm sized chunks (or to your own preference) and add to the casserole.
Leftover Turkey – Minimum 1 kg, but use whatever you have.
Salt, Pepper, Chili, Herbs (I do not specify any in particular here because it depends on what I have in the cabinet, but I always have Oregano and Basil as a minimum). I also chose to add some hot sauces for taste. You don’t have to!
Let the Soup Slow Cook for 2 hours!
Its a real Treat!
This amount of soup should be enough for 10-15 people and whatever is not eaten day 1 or 2 is perfect to freeze in portion sized Tupperware boxes and bring to work or school for lunch!
1 Table Spoon Butter
1 Red Onion
1 single clove garlic (free of choice)
4-5 dl Cream
1/2 teaspoon salt
1/2 teaspoon pepper
Shredded cheese to cover the dish
Butter the Pan. Slice the Potatoes in 0.5 cm thick slices.
Chop the Onion (and garlic) in tiny pieces.
Heat the cream in a pan and add the salt and pepper. Add the potatoes and the onion (and garlic) to the cream and let cook for about 15-20 minutes.
Gently place the potatoes in a frying pan and sprinkle the cheese over the potatoes and place in oven pre-heated to 200 C degrees.
Cook for 15 minutes until the cheese has melted and reached a beautiful golden color.
Some years ago I was in California visiting family where I was asked to make a beet soup from a recipe out of a magazine. Of course I never saved this recipe, but lately I have been thinking about that soup and not remembering all the ingredients I decided that I just make up a recipe. It turned out quite well and it both taste and look delicious.
- 2 table spoons of Olive Oil (I used Olive Oil with Basil taste, but regular olive oil tastes just as good)
- 1 Onion
- 1/2 Red Onion
- 5 medium size Beets
- 3 Carrots
- 1 big SweetPotato
- 1/4 celeriac
- 1 Single Clove Garlic (or 4 cloves of garlic)
Cut the ingredients in small (carrots) and big pieces (all the other) and throw them all in a casserole (ca. 4 litres) with enough water to cover them. Cook until all of them are soft (almost 30 minutes).
Once all the vegetables are soft use an Immersion (stick) blender to mash them. Add salt and pepper as well as other spices (chili) for taste.
Serve with 1 tablespoon of SourCream or Creme Fraiche per serving. Mix with Soup and add Basil for decoration :)
This morning I made myself a tropical omelette for breakfast.
I have this habit of wanting to try out different stuff all the time and this morning I decided to try out a new recipe (invented while cooking of course).
The result was absolutely delicious…
- Fry 1/2 red onion chopped in tiny pieces in olive oil in a hot pan
- Add 150-200 grams of pre-cooked chicken (left-overs from last nights dinner is perfect)
- 3 eggs, stirr while cooking to get them scrambled
- Then add Spices; Salt, Pepper, herb mix (garlic, chili pepper, parsley)
- and 2 table spoons of Santa Maria Tropical Salsa with chunks of mango, pineapple and papaya.
- 50 grams of Arla Tolko Chives cheese to melt in the omelette.
Top with Parmesan cheese.
OK, I do admit that sometimes i have strange desiers to mix and blend stuff that normal people might not do, but at the same time this one turned out fantastic. I really really liked it. It was a lovely sensation of tropical tastes as well as the regular chicken and egg taste. It was lovely with the cheeses on top.
PS: In the nordics Arla Foods is the producer of this cheese. Local variants of this cheese is possible to find in any of the countries Arla distributes to.
The complete list is published on Arlas webpage.
If you cannot find this cheese, I am certain there are lots of other variants that will also taste delicious in this dish!