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Nov. 17th, 2012 11:36 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffHARVEST DRESSING
Serves 8
1 cup shelled walnut pieces
1/2 cup unsalted butter, cut into pieces, plus 4 tablespoons melted unsalted butter
1 cup whole fresh cranberries
1 cup ml) shredded organic carrots
1 cup chopped organic celery
1 cup chopped onion
8 fresh sage leaves, chopped
1/2 teaspoon salt
Freshly ground black pepper
7 cups cubed brioche, challah, or egg bread
3 cups peeled, seeded, and cubed organic Pink Lady or Fuji apples
1 cup organic chicken broth or vegetable broth, plus extra as needed
2 acorn squashes
Preheat the oven to 350 degrees F.
Spread the walnuts in a single layer on a baking sheet or in a baking pan. Toast them in the oven until they turn fragrant and darken slightly in color, 5 to 10 minutes, checking carefully to make sure they don’t burn. Remove them from the oven and set aside to cool while preparing the other ingredients; the walnuts will continue to darken slightly from residual heat.
Melt the butter in a large saute pan over medium-high heat. When the butter starts to foam, add the cranberries, carrots, celery, onion, sage, salt, and black pepper to taste. Saute, stirring frequently, until the mixture is fragrant and the onion turns translucent, 7 to 10 minutes.
Add the bread cubes, apple, and walnut pieces. Stir gently, taking care not to break up the bread too much, until the ingredients are combined and the bread has absorbed some of the butter and any juices from the vegetables. Add the 1 cup of broth and stir gently until it has been absorbed, adding a little more broth if necessary if the mixture seems too dry. (It should be just moist enough to hold together without any excess liquid.) Remove the mixture from the heat and set aside. (If preparing in advance, at this point the mixture can be cooled to room temperature, transferred to a clean container, covered, and refrigerated.)
About 45 minutes before serving time, prepare the acorn squash. Using a sharp knife and working carefully on a nonslip cutting board, cut off about 1 inch from both the stem end and bottom end of each squash. Then, continue cutting each squash crosswise into 4 equally thick rings, to make 8 rings in all. Place the rings flat on the cutting board and, with a spoon, scrape out and discard the seeds and fibers from inside each ring.
Brush both sides of each squash ring with the melted butter and arrange the rings on a baking sheet. With a spoon, neatly mound the dressing mixture on top of the squash rings, dividing it evenly among the rings. Bake in the preheated oven until the dressing is golden brown and the squash is tender when tested with the tip of a small, sharp knife, about 30 minutes.
Use a spatula to transfer the squash rings and dressing to individual serving plates.
Also available at![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-community.gif)
slashyhomemaker and Odd Little Bits
Serves 8
1 cup shelled walnut pieces
1/2 cup unsalted butter, cut into pieces, plus 4 tablespoons melted unsalted butter
1 cup whole fresh cranberries
1 cup ml) shredded organic carrots
1 cup chopped organic celery
1 cup chopped onion
8 fresh sage leaves, chopped
1/2 teaspoon salt
Freshly ground black pepper
7 cups cubed brioche, challah, or egg bread
3 cups peeled, seeded, and cubed organic Pink Lady or Fuji apples
1 cup organic chicken broth or vegetable broth, plus extra as needed
2 acorn squashes
Preheat the oven to 350 degrees F.
Spread the walnuts in a single layer on a baking sheet or in a baking pan. Toast them in the oven until they turn fragrant and darken slightly in color, 5 to 10 minutes, checking carefully to make sure they don’t burn. Remove them from the oven and set aside to cool while preparing the other ingredients; the walnuts will continue to darken slightly from residual heat.
Melt the butter in a large saute pan over medium-high heat. When the butter starts to foam, add the cranberries, carrots, celery, onion, sage, salt, and black pepper to taste. Saute, stirring frequently, until the mixture is fragrant and the onion turns translucent, 7 to 10 minutes.
Add the bread cubes, apple, and walnut pieces. Stir gently, taking care not to break up the bread too much, until the ingredients are combined and the bread has absorbed some of the butter and any juices from the vegetables. Add the 1 cup of broth and stir gently until it has been absorbed, adding a little more broth if necessary if the mixture seems too dry. (It should be just moist enough to hold together without any excess liquid.) Remove the mixture from the heat and set aside. (If preparing in advance, at this point the mixture can be cooled to room temperature, transferred to a clean container, covered, and refrigerated.)
About 45 minutes before serving time, prepare the acorn squash. Using a sharp knife and working carefully on a nonslip cutting board, cut off about 1 inch from both the stem end and bottom end of each squash. Then, continue cutting each squash crosswise into 4 equally thick rings, to make 8 rings in all. Place the rings flat on the cutting board and, with a spoon, scrape out and discard the seeds and fibers from inside each ring.
Brush both sides of each squash ring with the melted butter and arrange the rings on a baking sheet. With a spoon, neatly mound the dressing mixture on top of the squash rings, dividing it evenly among the rings. Bake in the preheated oven until the dressing is golden brown and the squash is tender when tested with the tip of a small, sharp knife, about 30 minutes.
Use a spatula to transfer the squash rings and dressing to individual serving plates.
Also available at
slashyhomemaker and Odd Little Bits
