Posts for November 24th 2009
8 tablespoons (1 stick) butter
4 large onions (about 2 3/4 pounds), halved, thinly sliced
1 1/4 pounds assorted wild mushrooms (such as crimini and stemmed shiitake), sliced
3 tablespoons chopped fresh thyme
5 cups canned low-salt chicken broth
3 teaspoons chopped fresh sage
1 1/3 cups wild rice (about one 8-ounce package)
1 1/4 cups long-grain white rice
1 3/4 cups coarsely chopped dried pears (about 7 ounces; optional)
3/4 to 1 cup chopped fresh Italian parsley
- Melt 4 tablespoons butter in heavy large pot over medium heat. Add onions; sauté until very tender and caramelized, about 25 minutes. Transfer onions to large bowl. Melt remaining 4 tablespoons butter in same pot over medium-high heat. Add mushrooms and 1 tablespoon thyme; sauté until mushrooms are deep brown, about 12 minutes. Add to bowl with onions. Season with salt and pepper.
- Bring broth, 1 tablespoon thyme, and 2 teaspoons sage to boil in heavy large deep saucepan. Mix in wild rice; return to boil. Reduce heat; cover and simmer 30 minutes. Mix in white rice; cover and simmer until all rice is tender and almost all liquid is absorbed, about 18 minutes longer. Stir in caramelized onions and mushrooms, remaining 1 tablespoon thyme, and 1 teaspoon sage. Stir in pears, if desired. Cover and simmer 5 minutes, stirring often. Season with salt and pepper. Stir in 3/4 cup parsley.
- To bake stuffing in turkey: Loosely fill neck and main cavities of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
- To bake all of stuffing in baking dish: Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
- Sprinkle remaining 1/4 cup chopped Italian parsley over stuffing and serve.
Makes 8 to 10 servings.
- Side Dishes, Stuffing/dressing
- North American
2 1/4 cups store-bought low-sodium chicken stock
2 tablespoons unsalted butter
1 cup wild whole grain brown rice mix
1 1/2 teaspoons coarse salt
1 cup assorted dried fruits, such as cranberries, cherries, and apricots, coarsely chopped
1/2 cup coarsely chopped toasted almonds
Juice and zest of 1 orange
1/4 cup olive oil
2 tablespoons red-wine vinegar
1/4 teaspoon freshly ground black pepper
- In a medium saucepan, combine chicken stock and butter; bring to a boil over medium-high heat. Add both rices and 1/2 teaspoon salt; reduce heat to a simmer, cover, and cook, until liquid is absorbed and rice is cooked through, about 50 minutes. Remove from heat and let stand, covered, for 5 minutes. Uncover and fluff rice with a fork.
- Transfer rice to a large bowl. Add dried fruit, almonds, orange juice and zest, olive oil, vinegar, remaining teaspoon salt, and pepper; toss to combine. Let stand 10 minutes before serving.
Makes 2 cups.
- Side Dishes, Stuffing/dressing
- North American
On her Food Network show, Melissa makes dinner for four for under $10 — and her Thanksgiving is no different. She's partnered with Walmart to come up with a turkey day feast that's only $20, and plans to serve it to her own family this holiday. "My family is really getting the $20 thanksgiving!" she says. Regardless of how much you've got in your wallet, she has some pointers to help you stay under budget. See them when you read more.
Who doesn’t love to play dress up? As long as it’s sexy, we’re in. But how many times can you stand to be a seductive policewoman before you place yourself under arrest for overdone costume ideas? Admit it, dress-up parties have gotten blasé, because everybody does the same old dreary themes.
So get your head in the game, and think of fun new twists on the old standards. Arbor Mist is hosting a contest and wants to hear all your saucy, wild ideas for themed parties!
Visit RefreshYourFun.OnSugar.com to find out all the details on your chances to win a Dress-Up Party prize pack of your own!
Rihanna Refuses to Pick Robert or Taylor, New Moon on Late Night, and Farewell to Jon and Kate Plus 8
Robert Pattinson and Kristen Stewart arrived at LAX together last night while some of their New Moon costars hit the late-night circuit, with Taylor on Conan and Ashley on Letterman. Rihanna's new album is out, but she's not weighing in on the Taylor vs. Robert debate. Last night we said farewell to Jon and Kate Plus 8 with a dramatic new episode, and watch Paula Deen get hit in the head with a ham — luckily, she's OK. Watch PopSugar Rush now!
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh parsley
1/4 cup (half a stick) unsalted butter, at room temperature
1 cup of My Dad's Famous Stuffing or other stuffing recipe
1 (5-6 lb) boneless turkey breast half with skin on
freshly ground pepper
- Preheat oven to 400°F.
- In a small both combine the chopped herbs with the softened butter. Set aside.
- Fill the middle of the turkey breast, where the bone would normally be with the stuffing. Spread evenly.
- Fold the two sides of the turkey breast up around the stuffing and tie to close.
- Place seem side down in a roasting pan. Rub all over with the herb butter and season generously with salt and pepper.
- Roast for an hour. Insert a thermometer into the thickest part of the breast. When the temperature reads 165°F, the turkey is done.
- Let rest for 10-15 minutes. Carve and serve with the pan juices.
- Main Dishes, Poultry
Tonight fix up a simple and delicious dinner that's a cinch to put together. Canned white beans simmered with onions and red peppers serves as a bed for succulent and juicy bone-in pork chops.
It's a hearty, comforting, uncomplicated, and adaptable recipe, so learn how to prepare it and read more