Pinenutandleekstuffing Recipes

FENNEL, PROSCIUTTO AND PINE NUT STUFFING

Steps:

• Preheat oven to 350°F. Divide bread between 2 large rimmed baking sheets. Bake until slightly dry, about 10 minutes. Cool completely. Transfer to large bowl. Melt butter in large skillet over high heat. Add onions and fennel bulbs and seeds; sauté until onions soften but fennel bulbs are still crisp-tender, about 8 minutes. Remove from heat. Mix in prosciutto, pine nuts, parsley, marjoram and lemon peel. (Bread and fennel mixture can be made 1 day ahead. Cover separately. Store bread at room temperature; refrigerate fennel.) Add fennel mixture to bread. Season with salt and pepper. Mix in eggs.
• To bake stuffing in turkey:
• Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass 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 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 13 x 9 x 2-inch glass baking dish. Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.

CHALLAH AND LEEK TURKEY STUFFING

Steps:

• cube or tear bread into large heatproof bowl.
• brown meat in skillet with salt, pepper and Worcesterchire sauce, drain and place in bowl.
• brown onion gently in the same skillet, then place in bowl.
• Place leeks in bowl.
• Place celery in bowl.
• Place carrots in bowl.
• mix all ingredients with a large wooden spoon or spatula.
• sprinkle sage over the top and mix again.
• stuff in neck and abdominal cavities of turkey and roast as required for size of bird.

GLAZED LEEKS WITH PINE NUT SALSA VERDE

Steps:

• Trim root ends of leeks (leave as intact as possible so they don't break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should slide through the thickest part with no resistance), 15-20 minutes. Transfer to paper towels to drain and let cool.
• Meanwhile, bring chile, honey, ¾ cup vinegar, and a pinch of salt to a boil in a small saucepan over medium-high heat. Cook, stirring often, until reduced by half, about 5 minutes.
• Halve leeks lengthwise and transfer to a serving dish with high sides (you want the glaze to cover leeks enough to coat). Pour warm vinegar mixture over leeks and set aside.
• Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5-7 minutes. Let cool.
• Toss pine nuts, parsley, oil, capers, and remaining 2 Tbsp. vinegar in a small bowl; season with salt and pepper.
• To serve, give leeks another toss in the glaze; spoon pine nut salsa verde over.

PINE NUT AND LEEK STUFFING

Steps:

• Preheat oven to 400ºF. Place bread cubes on a baking sheet, and toast 5 to 7 minutes or until barely golden.
• Melt butter in a large skillet. Add leeks and celery, and cook over medium heat for 3 minutes or until softened. Add pine nuts, and cook a few minutes more. Transfer to a large bowl and add bread cubes, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning.
• Reduce oven to 325ºF. Transfer stuffing to baking dish, and bake 20 minutes until heated through and lightly browned on top.