Are you ready for that delicate dance of the side dishes that happens every Thanksgiving. The careful coordination of fitting everything into the oven. In goes the turkey, in the sweet potato casserole. Out goes the casserole, in the rolls and stuffing. Out the rolls, in the green bean casserole. Making sure everything recieves an approriate amount of oven time is a core0graphy act that would keep even Bob Fosse on his toes. That’s why I was so delighted when Melissa d’Arabian, host of Food Network’s Ten Dollar Dinners, sent over her recipe for No-Bake Stuffing. This incredible recipe, complete with gorgeous, Herb Roasted pecans is a perfectly splendid way to give your oven a bit of a break this holiday. Just mix, cook, and serve. No dramatics involved.
Unbelievable No-Bake Stuffing
from Melissa d’Arabian
3 packages dried stuffing mix
15 roasted garlic cloves reserved from roasting turkey
2 cups chicken stock
2 cups water
Ï€ cup juices from roasted turkey
3 slices bacon, chopped
1/2 cup butter
2 medium onions, finely chopped
1 bunch of celery, finely chopped
Salt and pepper
In a large sauté pan, cook bacon until translucent. Add the butter, onion and celery and cook until soft, about ten minutes. Meanwhile, squeeze out the soft flesh of the roasted garlic cloves. In a blender or food processor, blend garlic with 1 cup of the chicken stock until smooth. Add the garlic stock, the remaining stock, the roasted turkey juices, and water to the sauté pan. Once mixture begins to boil, toss in dried stuffing mix, remove from heat, and cover for five minutes. Salt and pepper to taste. Fluff and serve.
Herbed Roasted Pecans
These are great because you can make them ahead of time and they are a perfect nibble of spicy and sweet! Their herbal notes perfectly hint at fall flavors. (Herbs that speak to the season). I love their versatility too you can serve them on their own as an appetizer, toss them on (in) a salad, sprinkle them on vegetables or serve them with a cheese course.
Herbed Toasted Pecans
2 Tablespoons butter
1 teaspoon sugar
pinch cayenne pepper
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
2 cups pecan halves
1 Tablespoon finely chopped fresh rosemary
kosher salt and freshly ground black pepper
Heat butter and sugar in sauté pan until bubbly. Add cayenne pepper, sage, rosemary and stir. Toss in pecans, and coat. Salt and pepper. Spread on a baking sheet and cook roast for 7 minutes. Serve. (Can be made in advance).
Catch Melissa D’Arabian on the new season of Ten Dollar Dinners begins this January on Food Network.
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