Sylvie’s Brioche and Chicken Apple Sausage Stuffing

A note from Sylvie:

I like to experiment with this dish and use different types of breads to make my holiday stuffing. Brioche adds a unique, rich sweetness that I just love. It is best to buy the brioche a couple of days ahead of time to allow it to dry before using it. I also like to toast it in the oven for a few minutes. This prevents the stuffing from getting too wet and mushy. We are lucky to have great bakeries in town ,and I used the brioche from Café de Paris.

1 Brioche, cut into 1-inch cubes

3 Tbsp Olive Oil

1 tsp ground Ginger

1 tsp Cinnamon

1 tsp dried Thyme

1 tsp dried Rosemary

1 tsp dried Oregano

1 tsp dried Sage

1 tsp Celery Salt

1 medium Yam, peeled and cubed

1 lb. Apple Chicken Sausage (I used the Boise Co-op house made sausages), chopped

1 medium Red Onion (I used King Crown Local), minced

3 stalks Celery, sliced

1 medium Leek, washed, sliced

1-½ c. Spinach

1 Pear, peeled, cored and cubed

2 Tbsp dried Cherries

1/2 cup Chicken Broth, more if needed

3 Tbsp Maple syrup

3 Tbsp toasted Pumpkin Seeds

Salt and pepper to taste

Preheat the oven to 375 degrees.

In a bowl mix together cubed brioche and 1 Tbsp olive oil. Make sure to coat the bread well. Place on a baking sheet and toast for 7 to 10 minutes. Set aside.

In a large skillet heat 2 Tbsp olive oil over medium heat. Add the ginger, cinnamon, thyme, rosemary, oregano, sage and celery salt and cook for 2 minutes. Add the yam and cook, uncovered, on low heat for 8-10 minutes, stirring frequently. Add the sausage and cook for 10 minutes. Add the onion, celery, leek, spinach, pear, and dried cherries, cook for 5 more minutes then add the broth and maple syrup. Cook for an additional 5 minutes or until liquids have been absorbed. Season with salt and pepper. 

Transfer the mixture to a large bowl, let it cool, then add the toasted brioche and toasted pumpkin seeds. This dish can be prepared up to 2 days in advance. 

To re-heat, drizzle with a small amount of maple syrup and place in the oven at 375 degrees for 20 minutes. Bon appétit!

Glühwein, Mulled Wine

Glühwein, Mulled Wine

1 bottle dry Red Wine

1/2 c. of Raw Cane Sugar

Juice and peel of one small Orange

2 Cardamom pods

4 Cloves

2 Bay Leaves

2 Cinnamon Sticks

Put all ingredients in a heavy bottomed pan. Stir to melt the sugar. Heat the mixture over low heat, and leave for about an hour - it should never boil, just sort of seethe.

Serve in small mugs (straining out the peel and spices), with optional shot of brandy, kirsch or other liqueur.

Notes: You may vary the sweetener to change the taste - honey is interesting, as is dark brown sugar or molasses.

Sylvie’s Camembert Cheese Purses

Aumonieres au camembert de Sylvie

Sylvie’s Camembert Cheese Purses

Preparation: 10 min.

Cooking time: about 20 minutes

Makes 30 small purses

1 package Frozen Puff Pastry 14-oz, thawed and cut into squares, 2X2 inches

1 c. Chives, minced

1 small Camembert Cheese 8oz, cut into 1 inch cubes

1 Pear cut into ½ inch cubes

8 tsp Pine Nuts

Lightly grease a mini muffin baking pan. Place a small square of puff pastry dough in each mini muffin slot. Sprinkle a few chives, one piece of camembert, pears, a few pine nuts and seal the top, shaping the dough to make it look like a small purse. Bake at 375 degrees F for about 20 minutes or until golden brown.

Bon appétit!

Gluten-Free Cornbread Stuffing with Curried Apples and Cranberries

Gluten-Free Cornbread Stuffing with Curried Apples and Cranberries

Adapted form Gluten Free Goddess Recipes.

Serves 6-8

Prepared Caitlyn's gluten-free cornbread, recipe follows.

4-5 Tbsp. Olive Oil

1 tsp. dried Thyme'

2 tsp. Curry Powder, make sure it is gluten-free

½ tsp. ground Cinnamon

1 c. Celery, diced

1 c. Red Onion, thinly sliced

2 large Granny Smith Apples, peeled, cored and diced

1 c. fresh Cranberries, chopped

1 c. Vegetable Broth, more as needed

2 Tbsp. Pure maple Syrup

Salt and freshly ground Pepper

Preheat the oven to 325 degrees.

Toast the cornbread cubes on a lightly greased baking sheet for about 20 minutes. Pay attention to not get them too browned. When they are nicely toasted, remove the baking sheet from the oven, set aside and allow cubes to cool.

Heat the olive oil in a large skillet, stir in the thyme, curry, and cinnamon. Add the celery, onion and apples; cook on medium heat until softened, about 10-15 minutes. Remove the skillet and set aside to cool. When cooled, add in the cranberries.

Stir in the toasted cornbread, mix well. Add a little more olive oil, the broth, pouring it in a little at a time, gently stirring to combine. Add the maple syrup. Seasonwith salt and pepper to taste.

This dressing is delicious served as a side dish to a holiday feast, but it is particularly stunning used as a stuffing for maple roasted acorn squash, (see recipe that follows). Just bake at 350 degrees for 20-25 minutes, serve and enjoy!

Caitlyn's Gluten-free Corn Bread

This corn bread is absolutely delicious. It is the perfect gluten-free treat and works so well for many recipes.

1 c. Corn Flour

1 c. Rice Flour

1 Tbsp. Baking Powder

1 tsp. Salt

¼ c. Sugar or Maple syrup

1 large Egg, or Gluten Free Egg Replacer

1 c. Milk, Rice Milk or Coconut Milk

½ c. Coconut Oil

Preheat the oven to 400 degrees. Mix all ingredients and set aside. Mix wet ingredients together thoroughly and then gently add them to dry ingredients. Immediately after mixing, our into an 8” round baking pan and place in the oven for 45 to 65 minutes. It is done when a toothpick pocked in the middle comes out clean. Be aware that gluten-free baked dishes will not brown the way other baked goods do, so that it is not a good indication of doneness.

Notes:

You may make this recipe using a mini muffin pan. It works great, just make sure you use a good gluten-free, non-stick spray.

For a more savory cornbread, add a little cheese and a pitch of chili pepper flakes.

If you desire a smoother, richer corn bread, stir a 4-ounce jar of unsweetened applesauce into the batter after mixing all the other ingredients.