Non-traditional takes on stuffing - DC News FOX 5 DC WTTG

Non-traditional takes on stuffing

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Derrick Johnson, executive chef of Clyde's, Chevy Chase, showed us three non-traditional takes on stuffing! | http://www.marylandseafood.org/

Chorizo, Apple and Cornbread Stuffing

3 qts            Corn Bread (crumbled)
1 qt             Bread Crouton
2 stalks        Celery
1                 Medium Green Pepper
1                 Medium White Onions
1#               Ground Chorizo Sausage
1 bu             Sage, julienne
1.5 qts         Chicken or turkey stock
9 ea             Apples
2 tbsp          Poultry seasoning
1#               Butter
S&P to taste

  1. Croutons should be at least 2-3 days old and stale
  2. Cut celery, peppers and onion into small dices (1/4 inch) – and dice apples (1/4 inch)
  3. In a large sauté pan over medium heat, cook sausage, stirring often until ¾ cooked
  4. Drain fat as needed and add butter. Once melted, add celery, green pepper and onion
  5. Sauté until tender and translucent, then add apples and sage
  6. Add chicken/turkey stock, S&P and poultry seasoning
  7. Bring to a boil, turn off heat, stir in croutons and julienne sage
  8. Mix well; NOTE may seem wet but that will be ok in the end during baking
  9. Butter one 2” deep baking pan 
  10. Distribute well into the pan
  11. Wrap with saran wrap, then foil
  12. Bake at 350°F degrees for 25-30 minutes

Remove covering and bake until browned and at 165°F


Gluten Free Stuffing (Vegetarian)

1 Gallons      Bread Crouton (your Favorite Gluten Free Bread)
.5 stalk         Celery
1 large         Medium White Onions
1 bu             Sage, julienne
1.5 qt           Vegetarian broth or stock
3 ea             Granny Smith Apples
2 teasp         dry thyme
1#               Butter
S&P to taste

  1. Croutons should be at least 2-3 days old and stale
  2. Cut celery and onion into small dices (1/4 inch) – and dice apples (1/4 inch)
  3. In a large sauté pan melt butter. Once melted, add celery and onion
  4. Sauté until tender and translucent, then add apples and sage
  5. Add vegetable stock, S&P and poultry seasoning
  6. Bring to a boil, turn off heat, stir in croutons and julienne sage
  7. Mix well; NOTE may seem wet but that will be ok in the end during baking
  8. Butter one 2” deep baking dish 
  9. Distribute well into the pan
  10. Wrap with saran wrap, then foil
  11. Bake at 350°F degrees for 30-45 minutes
  12. Remove covering and bake until browned and at 165°F

 


Chesapeake Bay Oyster and Cornbread Stuffing

1 pint           shucked oysters (with Liquor)
3 cups          Corn Bread (crumbled)
1 cup            Saltine Crackers (crumbled)
1 cup            Diced Celery
1 cup            Diced Carrots
1 cup           Diced White Onions
6 strips         Chopped Bacon
1 cup            Dry Sherry
.5 cup          Minced Parsley
.5 #            Butter
S&P to taste

  1. Combine crackers and corn bread together well
  2. In a large sauté pan over medium heat, melt butter and sauté onions, carrots, celery and bacon until the onions are transparent about 5 mins stirring often
  3. Add Sherry and reduce by half
  4. Add oysters, oyster liquor and parsley
  5. Remove from heat and mix in enough of the corn bread and cracker mix to reach a firm but somewhat moist texture
  6. Season with salt and pepper
  7. Mix well; NOTE may seem wet but that will be ok in the end during baking
  8. Butter one 2” deep baking pan 
  9. Distribute well into the pan
  10. Wrap with saran wrap, then foil
  11. Bake at 350°F degrees for 20-25 minutes

Remove covering and bake until browned and at 165°F

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