Cornbread, Challah and Fruit Stuffing

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Ada Gregory
5 years ago
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1 Cornbread, Challah and Fruit Stuffing Serves 10 to 12 1 cup (2 sticks) butter, melted, plus more for casserole Cornbread (recipe follows), day old, cut into 1-inch cubes 1 loaf Pumpkin Challah (recipe follws), day old, cut into 1-inch cubes 1/2 cup dried apricots, diced 1/2 cup dried cranberries 1/2 cup dried cherries 1/2 cup dried figs, chopped 2 tablespoons chopped fresh sage 2 tablespoons chopped fresh marjoram 1 teaspoon salt Pinch of freshly ground black pepper 2 cups Homemade Chicken Stock (recipe follows), or low-sodium canned chicken broth, skimmed of fat 1. Heat oven to 350º. Butter a large casserole dish, and set aside. Place cornbread and challah in a large bowl with apricots, cranberries, cherries, figs, sage, marjoram, salt, and pepper, and toss well. Pour chicken stock and melted butter over mixture, and stir to combine. 2. Place mixture in prepared casserole. Bake uncovered until golden brown on top and heated through, 45 minutes. If stuffing becomes too brown while baking, tent with aluminum foil. SOURCES Foster's Market

2 Homemade Chicken Stock Makes 5 quarts This recipe makes more than you'll need for many recipes, but the stock can be frozen for up to four months. The gelatin from the chicken bones is released during the long cooking time yielding a rich, flavorful stock. 1 teaspoon whole black peppercorns 6 sprigs fresh dill or 2 teaspoons dried dill 6 sprigs fresh flat-leaf parsley 2 dried bay leaves 2 leeks, washed, white and pale-green parts only, cut into thirds 2 carrots, scrubbed, cut into thirds 2 stalks celery, cut into thirds 1 four-pound chicken, cut into 6 pieces 1 1/2 pounds chicken wings 1 1/2 pounds chicken backs 12 cups (two 48-ounce cans) canned low-sodium chicken broth 1. Place peppercorns, dill, parsley, bay leaves, leeks, carrots, celery, chicken, wings, and backs into a large stockpot. Add stock and 6 cups cold water. Bring to a boil. Reduce to a very gentle simmer, and cook for 45 minutes. Liquid should just bubble up to the surface. A skin will form on the surface of the liquid; skim this off with a slotted spoon, and discard. Repeat as needed. After 45 minutes, remove chicken from the pot, and set aside until it is cool enough to handle. 2. Remove the meat from the bones, set the meat aside, and return the bones to the pot. Shred the chicken, and set aside in the refrigerator until ready to use. Continue to simmer the stock, on the lowest heat possible, for 3 hours, skimming as needed. The chicken bones will begin to disintegrate. Strain the stock through a fine sieve into a very large bowl. Discard the solids. Place the bowl in an ice bath, and let cool to room temperature. Transfer to airtight containers. Stock may be refrigerated for 3 days or frozen for 4 months. Refrigerate for at least 8 hours, or overnight. If storing, leave fat layer intact to the seal the stock. Before using, remove the layer of fat that has collected on the surface.

3 Cornbread Makes 1 eight-inch square loaf 1 tablespoon unsalted butter 1 cup all-purpose flour 1 cup yellow cornmeal 1 tablespoon sugar 1/2 teaspoon salt 2 teaspoons baking powder 1 cup milk 2 large eggs 1. Heat oven to 425 with rack in center. Butter an 8-inch-square baking pan, and set aside. 2. In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together milk and eggs until frothy. Pour the milk-and-egg mixture into the dry ingredients. Mix until the ingredients are just incorporated. Do not overmix; the batter should be lumpy. Pour the batter into prepared pan. Cook until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes.

4 Pumpkin Challah Makes 2 loaves Use this bread to make stuffing, bread pudding, or day-after-thanksgiving turkey sandwiches. 2 1/2 teaspoons active dry yeast(1 1/2 packages) 1 cup warm water (100 to 110 ) 3/4 cup egg yolks(11 to 12 large eggs), plus 1 large egg yolk for glaze 1 tablespoon salt 2 tablespoons canola oil, plus more for bowl 1/4 cup honey 2 cups homemade Pumpkin Purée (recipe follows) or one 15-ounce can 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon allspice 8 cups all-purpose flour, plus more for dusting 1. Proof the yeast: Place 1/2 cup warm water in a small bowl, and sprinkle yeast over it. Stir to combine, and let sit until mixture becomes foamy, about 10 minutes. 2. In the bowl of an electric mixer fitted with the paddle attachment, combine egg yolks with remaining 1/2 cup warm water. In a medium bowl, combine salt, canola oil, honey, pumpkin, cinnamon, ginger, and allspice. Replace paddle attachment with dough-hook attachment, and add the pumpkin mixture to the mixer bowl; combine. Add the yeast mixture, stirring until combined. 3. Slowly add flour, 1 cup at a time, until all the flour is incorporated into dough. Transfer the dough to a lightly floured work surface, and knead the dough by hand for 10 minutes. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled in size, about 1 hour. 4. Transfer the dough to a lightly floured work surface, punch down the dough, and then form it into two 8-inch loaves. Place the loaves on a baking sheet lined with parchment paper, cover with a kitchen towel, and let rise until doubled in size, about 1 hour. 5. While the dough is rising, heat the oven to 350º. Mix remaining egg yolk with 1 tablespoon water. Brush the loaves with the egg glaze, and bake until golden brown, about 50 minutes. Let cool on a wire rack, and serve.

5 Pumpkin Purée Makes 5 1/4 cups 1 (5-pound) sugar pumpkin 1 tablespoon vegetable oil Heat oven to 350. Cut pumpkin into quarters, scrape out the seeds, and discard. Rub flesh with vegetable oil, and place on a baking sheet, flesh side up. Bake until soft, about 1 hour. When cool enough to handle, remove peel and put through a food mill fitted with a medium disk.

Duck Breast With Pomegranate-Walnut Sauce

Duck Breast With Pomegranate-Walnut Sauce 1 tablespoon extra-virgin olive oil 1/2 medium onion, finely chopped 1 teaspoon ground cinnamon 1 teaspoon ground allspice 5 ounces lightly toasted walnuts, finely