Sourdough Stuffing

Ingredients:

• 1-pound loaf sourdough bread

• 8 tablespoons butter

• 10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions

• Salt and freshly ground pepper

• 2 to 4 stalks celery with leaves, halved lengthwise and sliced

• 1 medium onion, chopped

• About 10 sprigs fresh thyme, leaves stripped from the stems

• 10 to 12 fresh sage leaves, chopped

• 3 1/2 cups low-sodium chicken broth

• 3 tablespoons chopped Italian parsley leaves

Instructions:

• Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.

• Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.

• Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.

• Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

Spinach Gratin

Ingredients:

• 3 POUNDS FROZEN CHOPPED SPINACH, DEFROSTED (5 (10-OUNCE) PACKAGES)
• 4 TABLESPOONS (1/2 STICK) UNSALTED BUTTER
• 1 CHOPPED YELLOW ONION
• 1/4 CUP FLOUR
• 1/4 TEASPOON GRATED NUTMEG
• 1 CUP HEAVY CREAM
• 2 CUPS MILK
• 1 CUP FRESHLY GRATED PARMESAN CHEESE
• 1 TABLESPOON KOSHER SALT
• 1/2 TEASPOON FRESHLY GROUND BLACK PEPPER
• 1/2 CUP GRATED GRUYERE CHEESE

Instructions:

• Transfer your thawed spinach to a large baking dish or bowl. Set aside.
• Preheat the oven to 425 degrees F.
• Melt the butter in a heavy-bottomed saute pan over medium heat.
• Add the onions, and saute until translucent, about 15 minutes.
• Add the flour and nutmeg and cook, stirring, for 2 more minutes.
• Add the cream and milk, and cook until thickened.
• Squeeze as much liquid as possible from the spinach, and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.
• Transfer the spinach to a baking dish, and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.

Jalapeno and Cornbread Stuffing

Ingredients:

1/2 cup butter or margarine
1 cup onion, chopped
1 cup celery, chopped
3 jalapeno peppers, seeded, membranes removed and diced
1 cup pecans, coarsely chopped
8 cups cornbread, crumbled
1/4 cup fresh cilantro, chopped
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper optional
Broth, turkey or chicken as needed

Instructions:

Melt butter in skillet. Add onion, celery and jalapeno peppers and cook until tender, about 5 minutes.
Add pecans and cook for one more minute.
Place cornbread in a large bowl. Add onion mixture andseasonings. Toss to mix. Add enough turkey broth to moisten.
Use as a stuffing or spoon into a greased baking dish. (If baking in a dish and moister stuffing is desired, add 1/4 to 1/2 cup more broth to stuffing before spooning stuffing into dish.)
Bake at 350°F (175°C) until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes. Serve hot.

Makes 10 servings.

Orecchiette with Broccoli Rabe and Tomatoes (and anchovies.. shhhh)

Ingredients:

• olive oil
• 1.5 cups breadcrumbs
• salt
• 4 anchovy fillets, rinsed and patted dry
• 6 garlic cloves, thinly sliced
• 2 tablespoons salt-packed capers, rinced
• 1 pound cherry tomatoes, halved
• 1/4 teaspoon red pepper flakes
• 1 pound broccoli rabe, trimmed and cut into 2 inch pieces
• 1 pound orecchiette pasta

Instructions

• Heat oil in a large pan over medium heat.  Add breadcrumbs and salt, and cook until crisp (about 5 minutes) and transfer to a plate.
• Heat more oil in pan and add anchovies, and stir until they dissolve.  Add garlic and capers, and cook until the garlic is golden (just a couple minutes).
• Add tomatoes and red pepper flakes to the pan, and add a little more oil.  Raise the heat to medium-high and cook, stirring occasionally, until tomatoes begin to break down.
• Meanwhile, bring a large pot of salted water to a boil.  Cook both the broccoli rabe and the pasta in this water (timing will depend on if you use fresh or dry pasta.  Cook pasta first if using dry).
• Add pasta, broccoli rabe, and a little reserved pasta water to the tomato mixture in the pan.  Cook over medium-high heat, stirring gently.  Transfer to a serving dish and sprinkle breadcrumbs on top.