The Martha Stewart Living Cookbook (79 page)

2.
Lay each chestnut flat on a work surface, and cut an X in the pointed tip of the shell with a paring or chestnut knife. Bring a medium pot of water to a boil. Boil the chestnuts 2 minutes; remove the pot from the heat. Remove the chestnuts with a slotted spoon; peel away the shells. Quarter the nut-meat; transfer to a large bowl. Add the bread.

3.
Preheat the oven to 350°F. Split the sausages; scrape the meat into a large sauté pan set over medium heat; crumble with a fork. Cook, stirring occasionally, until cooked through, about 7 minutes. Add the oil; swirl the pan. Add the onions, celery, and garlic. Reduce heat to medium-low. Cook, stirring occasionally, until the vegetables are soft, 15 to 17 minutes. Add to the bread mixture.

4.
Add the wine to the pan. Scraping up any brown bits from bottom with a wooden spoon, cook over medium heat until the wine is reduced by half. Add to the bread mixture.

5.
Add the stock to the bread mixture; toss. Add the thyme, sage, and parsley. Add the salt, and season with pepper. Stir in the eggs.

6.
To bake the stuffing: Place the stuffing in a buttered 9 × 13-inch baking dish; cover with foil. Bake 30 minutes; remove the foil. Bake until golden brown, about 25 minutes. To cook in a turkey: Stuff as directed (Side Dishes). Place remaining 5 cups stuffing in a buttered 8-inch-square baking dish; bake as directed above.

STUFFING 101

Improvise, using the following formula, to come up with your own stuffing recipes.

BASIC INGREDIENTS

1 1-pound loaf bread (or 1½ pounds cornbread), preferably 1 day old

4 cups (2 pounds) chopped vegetables (for cooking)

1 cup fresh herbs, such as parsley, sage, and thyme

2 cups or less liquid (or 3 eggs or butter)

1 pound meat

Butter and/or olive oil

4 cups or less fruit, nuts, and more

3 tablespoons seasoning

VARIATIONS

Most stuffings have the same foundation: bread. Beyond that, combine complementary flavors, such as citrus rind and fruit juice, or those that contrast, like pecans and dried cherries. Use a variety of colors and textures, too. For best results, include plenty of vegetables, herbs, and spices.

VEGETABLES

These add nuance to the flavor of stuffing and can change its texture, depending on how they are cut and whether they are cooked before being added. Fennel gives a note of sweet anise; mushrooms yield earthy flavor and a meaty texture. Suggestions: onions, celery, carrots, fennel, mushrooms, and leeks.

HERBS AND SPICES

As you season, taste frequently, and adjust accordingly to get a result you like. Used sparingly, dry mustard and cinnamon are good choices. Cayenne pepper and cumin add heat, whereas paprika and turmeric provide color. Suggestions: cumin and fennel seeds, fresh herbs, dried savory and thyme, bay leaf, turmeric and paprika, and cinnamon sticks.

FRUIT, NUTS, AND MORE

Try fresh apples, pears, or oranges; or dried fruit, such as apricots, raisins, or cranberries. Pine nuts, walnuts, and hazelnuts add heft, as do reconstituted dried mushrooms.

Parmesan cheese imparts richness and bite. Suggestions: nuts, dried mushrooms, fresh fruit, dried fruit, and cheese.

BINDERS

The most important ingredient of stuffing may be the binder, for it keeps all the other elements in place. For a fluffy texture, use eggs. Less conventional possibilities include fruit juice (such as apple or orange) and alcohol (wine or liqueur). Suggestions: fruit juice, red or white wine, stock, maple syrup, eggs, and butter.

STUFFING TIPS

•
Use ½ to ¾ cup stuffing for each pound of turkey.

•
Don’t pack the stuffing tightly; it expands as it cooks.

•
Use a thermometer to ensure the stuffing reaches 165°F.

•
Remove the stuffing as soon as the turkey comes out of the oven.

•
Bake any extra stuffing in a buttered covered baking dish at 375
°
F until it is heated through and the top is golden, 30 to 40 minutes.

wild rice and corn stuffing

SERVES 8; MAKES ABOUT 7 CUPS (ENOUGH FOR ONE 18-POUND TURKEY)

2 cups wild rice

Coarse salt

2 tablespoons corn or vegetable oil

2 small red onions, cut into thin rounds

3 garlic cloves, minced (1 tablespoon)

2 fresh serrano or jalapeño chiles, thinly sliced

1 cup frozen corn kernels, thawed

¼ teaspoon freshly ground pepper

2 tablespoons fresh lime juice

1.
Bring 5 cups water to a boil in a medium saucepan; add the rice and 1 tablespoon salt. Cover; reduce heat. Cook the rice until al dente, 35 to 40 minutes (not all the water will be absorbed). Drain well.

2.
Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the onions and garlic; cook, stirring, until soft, about 2 minutes. Add the chiles; cook 30 seconds.

3.
Stir the onion mixture, corn, pepper, and lime juice into the rice; season with salt. Serve, or immediately pack loosely in a turkey cavity, and cook until an instant-read thermometer inserted into the center of the stuffing registers 165°F.

savory twice-baked sweet potatoes

SERVES 6

For a less formal but equally appealing presentation, you can spoon rather than pipe the filling into the shells.

3 medium sweet potatoes (1½ to 2 pounds), scrubbed well

4 ounces smoked bacon, sliced

2 tablespoons dark-brown sugar

3 tablespoons unsalted butter, softened

2 small shallots, finely minced

1 teaspoon minced fresh rosemary, plus more for garnish

1 large egg

2 tablespoons heavy cream

2 ounces Gruyère cheese, finely grated, plus more for garnish

Coarse salt and freshly ground pepper

1.
Preheat the oven to 400°F. Place the sweet potatoes on a parchment-lined baking sheet; bake until tender when pierced with a paring knife, about 45 minutes. Remove from the oven; let cool slightly.

2.
Line a rimmed baking sheet with foil; fit with a wire rack. Arrange the bacon strips on the rack, and sprinkle with the brown sugar. Cook until well glazed and crisp, 12 to 15 minutes. Remove from the oven; let cool slightly, and roughly chop. Set aside.

3.
Melt 1 tablespoon butter in a small skillet over medium heat. Add the shallots; sauté until soft and fragrant, about 2 minutes. Add the rosemary, and cook 1 minute more. Remove from heat, and set aside.

4.
Slice each potato in half lengthwise. Carefully scoop out the flesh, leaving about a ¼-inch border all around the potato halves; set the halves aside on a baking sheet.

5.
Place the flesh in the bowl of an electric mixer fitted with the paddle attachment. Add the remaining 2 tablespoons butter and the reserved shallot mixture, egg, cream, and Gruyère. Mix well until combined. Season with salt and pepper.

6.
Transfer the mixture to a pastry bag fitted with a star tip; pipe into the reserved halves. Bake until golden, about 20 minutes. Remove from the oven. To serve, garnish with the Gruyère, rosemary, and reserved bacon.

spicy sweet potatoes with lime

SERVES 6

4 medium sweet potatoes (about 2½ pounds), scrubbed well

2 tablespoons extra-virgin olive oil

2 teaspoons ground cumin

1 teaspoon hot paprika

1 teaspoon ground ginger

Coarse salt and freshly ground white pepper

Lime wedges, for serving

Yogurt Dipping Sauce, for serving (recipe follows)

1.
Preheat the oven to 400°F. Heat a baking sheet in the oven until hot, about 15 minutes. Meanwhile, slice the sweet potatoes in half lengthwise; slice each half into 3 wedges. Place in a medium bowl, and toss with the oil, cumin, paprika, and ginger. Season with salt and pepper.

2.
When the baking sheet is hot, remove from the oven. Arrange the sweet potatoes in a single layer on the sheet. Return to the oven; cook until the potatoes are crisp and golden on the bottom, about 15 minutes. Turn, and continue cooking until golden all over, about 15 minutes more.

3.
Remove from the oven; season with salt and pepper. Serve with limes and sauce.

yogurt dipping sauce

MAKES ABOUT 1 CUP

1 cup plain yogurt

3 tablespoons roughly chopped fresh cilantro

2 tablespoons chopped toasted walnuts

1 tablespoon fresh lime juice

½ teaspoon ground cumin

Coarse salt

Combine all the ingredients in a small bowl. Cover with plastic wrap, and refrigerate until ready to serve, up to 1 day.

potato, zucchini, and tomato gratin

SERVES 4

5 teaspoons extra-virgin olive oil

2 garlic cloves, minced

1 pound Yukon Gold potatoes, peeled

1 medium zucchini (about 8 ounces)

2 vine-ripened or other ripe tomatoes (¾ pound), sliced into ¼-inch rounds

¼ teaspoon coarse salt

Freshly ground pepper

1 teaspoon finely chopped fresh thyme

2 ounces finely grated Cantal or Cheddar cheese

1.
Preheat the oven to 375°F, with the rack in the upper third. Coat a 9 × 13-inch gratin dish with 1 teaspoon oil, and sprinkle with the garlic. Using a mandoline or a very sharp knife, slice the potatoes and zucchini as thinly as possible into rounds. Arrange the potatoes, zucchini, and tomatoes in overlapping layers around the prepared dish, and sprinkle with the salt and pepper. Drizzle with the remaining 4 teaspoons oil, and sprinkle with the thyme and cheese.

2.
Cover with foil; bake until the potatoes are tender, 35 to 45 minutes. Remove the foil; continue baking until the top is golden brown, about 25 minutes more. Remove from the oven, and serve immediately.

FIT TO EAT RECIPE
PER SERVING: 175 CALORIES, 11 G FAT, 15 MG CHOLESTEROL, 14 G CARBOHYDRATE, 255 MG SODIUM, 8 G PROTEIN, 5 G FIBER

baby red potatoes with cilantro

SERVES 20 TO 25

Because the potatoes are cooked and served whole, be sure to select those that are similar in size to ensure they cook evenly.

10 pounds small red new potatoes

Coarse salt

1 cup extra-virgin olive oil

Freshly ground pepper

2 cups loosely packed fresh cilantro leaves

1.
Place the unpeeled potatoes in a large saucepan, and cover with cold water. Bring the water to a boil over high heat, and add salt. Reduce heat to a simmer, and cook until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Transfer to a colander, and drain.

2.
Place the potatoes in a large serving bowl. Drizzle with the olive oil, and season with salt and pepper. Toss in the cilantro leaves just before serving.

mashed potatoes and peas

SERVES 6

2 pounds medium russet and/or Yukon Gold potatoes

1 tablespoon coarse salt, plus more for seasoning

5 tablespoons unsalted butter

1½ pounds garden peas, shelled (1½ cups)

1 cup milk

Freshly ground pepper

1.
Peel and cut the potatoes crosswise into 1½-inch-thick slices. Place the slices in a medium saucepan, and cover with cold water. Bring to a boil over medium heat; add 1 tablespoon salt. Reduce to a low simmer, and cook until the potatoes are tender when pierced with a knife, about 15 minutes. Transfer to a colander; let drain.

2.
Meanwhile, melt 1 tablespoon butter in a small sauté pan over medium-low heat. Add the peas, and cook until they are tender and bright green, 4 to 5 minutes. Transfer to the jar of a blender, and add the milk; blend until the mixture is smooth and combined.

3.
While still hot, pass the potatoes through a ricer or food mill into a large heatproof bowl. Stir with a wooden spoon until they are smooth, about 1 minute. Using a whisk, incorporate the remaining 4 tablespoons butter. Whisking constantly, add the pureed pea mixture, and season with salt and pepper. Serve immediately, or keep warm over a pan of simmering water.

baked potato slices