If you're looking for some new sides to put on the Thanksgiving table this year, check out these stuffing and chutney recipes from our cookbook of the month, David Tanis' Heart of the Artichoke. They're definitely out of the common way and will wow your guests.
3 cups fresh cranberries
3/4 cup sugar
One 2-inch piece ginger, peeled and finely slivered
Grated zest of 1/2 orange
1/2 teaspoon salt
1/2 teaspoon cayenne
1 jalapeño, seeded and finely diced
Put the cranberries and sugar in a shallow saucepan or a wide skillet over medium heat, stirring well to dissolve the sugar. Simmer for a few minutes, then add the ginger, orange zest, salt, and cayenne. Continue cooking until the mixture thickens slightly, about 10 minutes.
Stir in the jalapeño. Transfer to a serving bowl and let it cool and jell in the refrigerator before serving.
8 tablespoons (1 stick) butter
2 large onions, finely diced
4 celery stalks, finely diced
Salt and pepper
4 tart apples, peeled, cored, and coarsely chopped
1/2 pound turkey or chicken livers, chopped
1 tablespoon chopped sage
2 teaspoons chopped thyme
10 cups cubed day-old bread (crusts removed), in 3/4-inch pieces
1 cup turkey broth
1/2 cup heavy cream
Preheat the oven to 350°F. Melt the butter in a large skillet. Add the onions and cook until softened. Add the celery and let it soften, then season with salt and pepper. Add the apples and cook for a minute, then stir in the livers. Add the sage and thyme and turn off the heat.
Put the bread cubes in a large mixing bowl and add the contents of the skillet. Stir together well. Pour in the turkey broth and cream and mix well to moisten the bread.
Taste and adjust the seasonings; it should be highly seasoned.
Beat the eggs, and stir them in well. Transfer the stuffing to a buttered shallow baking dish. Bake for about 40 minutes, until golden.
This week's recipe comes from our cookbook of the month, the deliciously titled In the Kitchen with a Good Appetite (Hyperion) by Melissa Clark. Sybil Pratt says "the stories that preface each recipe and chapter burble with her love of food, culinary improv and the memories that a dish conjures up"—and I can see plenty of memories being made over plates of the delectable dish described below. Dig in!
8 strips bacon (8 ounces), halved
4 garlic cloves, thinly sliced
3 chicken legs, drumsticks and thighs (about 2 1/2 pounds total)
1 teaspoon kosher salt
Freshly ground black pepper
11 or 12 figs, halved or quartered if large
12 thyme sprigs
2 tablespoons vermouth
1 tablespoon fresh lemon juice
1. Preheat the oven to 500°F. In a large ovenproof skillet over medium heat, cook the bacon until crisp. Transfer the bacon to a paper towel–lined plate to drain, but don’t drain the fat from the skillet. Add the garlic to the skillet and sauté for 1 minute or so, until the slices are pale golden. Transfer them to the plate along with the bacon.
2. Rinse the chicken legs and pat them dry with a paper towel. Season the chicken with the salt and pepper. Raise the heat under the skillet to medium-high until the fat begins to smoke, and cook the chicken until browned, 5 to 6 minutes. Flip the chicken and brown the other side, about 3 minutes.
3. Scatter the figs and thyme over the chicken and transfer the skillet to the oven. Roast until the chicken is cooked through, about 20 minutes. Transfer the chicken to a serving platter, and stir the vermouth and lemon juice into the skillet, scraping up any brown bits on the bottom (be careful when touching the skillet handle; it will be hot). Place the skillet over medium heat until the juices thicken, about 3 minutes. Pour the juices over the chicken, garnish with the bacon and garlic, and serve.
Recipe from IN THE KITCHEN WITH A GOOD APPETITE by Melissa Clark, published September 7, 2010 by Hyperion. Copyright © 2010. All Rights Reserved. Available wherever books are sold. Photo credit Matthew Benson.
This week's recipes are from Cooking from the Garden: Best Recipes from the Kitchen Gardener, a book with "an inviting retro look . . . and recipes that cover the gastronomic gamut from breakfast to dinner and from starters and snacks to salads, sides and sweets" according to cookbook columnist Sybil Pratt. Serve the summer vegetables atop the creamy corn polenta, or use them for separate dishes: it's up to you! And let us know if you give them a try.
4 side or 2 main-course servings | 220 calories, 8g fat, 260mg sodium; per side serving
This dish combines four of my favorite foods: fresh corn, polenta, rich and tangy Parmigiano-Reggiano, and thyme. Pair it with a full-bodied, oak-aged Chardonnay, and you’ve got a match made in heaven. When using subtler, less oaky wines, substitute fresh goat cheese for some of the Parmigiano-Reggiano. A note about the corn: cut and scrape it from the cobs at the last minute—while the stock is heating—for the best, sweetest flavor.
Fresh from the garden: CORN, THYME
1?2 cup reduced-fat ricotta cheese
3 tablespoons freshly grated Parmigiano-Reggiano or smoked mozzarella
2 cups chicken or vegetable stock
1?2 cup coarse cornmeal
2 cups fresh corn kernels (from about 4 medium ears)
1 tablespoon butter
11?2 teaspoons fresh or 1?2 teaspoon dried thyme, optional
1?8 teaspoon salt
Blend the ricotta and Parmigiano-Reggiano in a small bowl and set aside.
In a heavy saucepan, bring the stock to a boil. Using a wire whisk, slowly add the cornmeal in a thin stream, stirring constantly to prevent lumps. Reduce heat to low and cook for a couple of minutes, whisking often, until the polenta reaches the consistency of thick mush. Stir in the corn kernels, and continue cooking and stirring until the corn is tender-crisp, 3 to 5 minutes.
Remove from heat and stir in the ricotta mixture, butter, and thyme, if desired. Taste for seasoning and add salt as needed. Serve immediately.
— Recipe by Andrea Immer
There’s no rule that a vegetable stew must be eaten piping hot. This one, in particular, is delicious warm or at room temperature. Leftovers make a good sandwich filling or addition to a salad plate.
3 tablespoons extra-virgin olive oil
2 bay leaves
2 onions, coarsely chopped or sliced
6 plump cloves garlic, peeled and halved, plus 1 clove for garnish
6 fresh thyme sprigs
6 fresh sage leaves
12 small carrots
3?4 pound small new potatoes
1 teaspoon salt
Freshly ground pepper
1?2 pound yellow wax beans, or a mixture of varieties, ends trimmed
5 tomatoes, peeled, seeded, and coarsely chopped
1 yellow bell pepper, cut into 1-inch strips
1 pound summer squash, cut into large pieces
3 tablespoons chopped fresh parsley
1 teaspoon lemon zest
In a wide soup pot or casserole, warm the oil with the bay leaves over low heat until fragrant. Add the onions, 6 cloves garlic, thyme, and sage; cover and cook while you prepare the vegetables. Cut fat carrots in half lengthwise; leave small ones whole. If the potatoes are small, like large marbles, leave them whole; quarter larger ones or cut fingerlings in half lengthwise. Lay the carrots and potatoes on top of the onions and season with a little salt and pepper. Cut the beans into 3-inch pieces. Add them with the rest of the vegetables to the pot. Season each layer with a little salt and pepper, then cover and cook until tender, about 40 minutes. If tightly covered, the vegetables themselves will produce plenty of flavorful juices. If the pot seems dry, though, add a few tablespoons water.
For the garnish, chop the parsley with the last clove garlic and the lemon zest until all are in fine pieces. Serve the stew in bowls topped with the parsley mixture.
— Recipe by Deborah Madison