Once again, resident Art in the Age chef, The Reverend Michael Alan, has wowed us with his culinary creations. This year he’s whipped up a series of delicious recipes that are sure to be a hit at your Thanksgiving celebration!
SAUSAGE AND SAGE STOVETOP STUFFING
4 oz Sweet Sausage
4 oz Hot Sausage
1 Medium Onion, diced
4 Cloves Garlic, minced
2 Stalks of Celery, diced
2 Tablespoons Fresh Parsley, Chopped
1 Tablespoon Fresh Sage, Chopped
½ Tablespoon Fresh Rosemary, chopped
½ Tablespoon Fresh Thyme, chopped
4 Cups Bread of Choice, cubed and dried
¾ Cup Chicken Stock (or whatever you have on hand)
¼ Cup Sage
Remove the sausages from their casings. In a medium sized saucepan over medium high heat, add the sausage and brown for about 7-10 minutes. Remove from the pan and reserve.
If necessary, add enough butter so there is 2-3 Tablespoons of fat in the pan. Add the onions, garlic, and celery and cook until tender, scraping the brown bits as you go- about 10-15 minutes. Add the herbs and cook for another 1-2 minutes to release their flavor. Add the bread cubes, stock and Sage- season with salt and pepper and cook over medium heat, stirring frequently, until the liquids are absorbed. (Add more stock if the stuffing becomes too dry.)
2 Tablespoons Butter
1 Medium sized Onion, chopped
4 cloves Garlic, minced
4 Parsnips, peeled and and diced
4 Largish Carrots, peeled and diced
½ Cup Stock, Vegetable or Chicken or your choice
⅓ Cup Heavy Cream
¼ Cup ROOT
¼ Teaspoon Nutmeg
¼ Teaspoon Cardamom
Salt and Pepper
In a medium sized saucepan, melt the butter over medium high heat, and sweat the onions and garlic for about 7 minutes. Add the parsnips and carrots and continue to cook for another 5 minutes.
Add the stock and cover, turn the heat to low and cook until the vegetables are tender, about 25 minutes.
Transfer to a food processor or blender. Add the cream, Root, nutmeg and cardamom and blend until mashed. Transfer back to the saucepan to keep warm and season with salt and pepper to taste. (Add a little more stock or cream if the mash gets too dry)
(serves a few- depending on the company you keep)
½ Gallon Apple Cider
1 Pint Tart Cranberry Juice
⅓ Cup Brown Sugar
21 Whole Cloves
33 Allspice Berries
6 Cinnamon Sticks
2 Oranges, sliced
2 ½ Cups Rhubarb Tea
In a large pot over medium heat, add the apple cider, cranberry juice, brown sugar, spices and orange slices. Bring to just under a boil, turn down the heat and simmer for 20 minutes.
Turn the heat to very low and add the Rhubarb Tea. Keep warm and serve as punch.