"Freedom From Want", March 6,1943
"Freedom From Want",
March 6,1943

Norman Rockwell
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La Belle Cuisine - More Side Dish Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of ingenuity, and faith."

 

Holiday Stuffings/Dressings
from Emeril! (cont.)

 

 

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Felixs Oyster Bar in New Orleans
Felixs Oyster Bar...
Diane Millsap
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 Close View of a Wild Turkey
Close View of a Wild Turkey
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Sartore, Joel
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Wild Turkey Males Displaying, Texas, USA
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Nussbaumer, Rolf
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La Belle Cuisine

 


Stuff it, dress it ...
Not your same ol' same ol' (cont.)
Recipes courtesy Chef Emeril Lagasse

 

Oyster Dressing

Recipe excerpted from Prime Time Emeril,
Emeril Lagasse, William Morrow and Company 2001

Males 6 to 8 servings

6 tablespoons unsalted butter
1 1/2 cups finely chopped yellow onions
3/4 cup finely chopped green bell pepper
3/4 cup finely chopped celery
1/2 teaspoon salt
1/4 teaspoon cayenne
2 bay leaves
1 teaspoon minced garlic
1/2 cup finely chopped green onions,
green tops and whites
1/4 cup finely chopped parsley
1/2 cup chicken stock, or canned
low-sodium chicken broth
6 cups cubed stale French bread
1 large egg
1 pint fresh oysters, drained,
and their strained liquor
1 cup grated Parmesan cheese

1. Preheat the oven to 350 degrees. Heavily butter a 2-quart baking dish
with 1 tablespoon of the butter and set aside.

2.
Melt the remaining 5 tablespoons of butter in a large, heavy saucepan
over medium-high heat. Add the onions, bell pepper, celery, salt,
cayenne, and bay leaves to the pan and cook, stirring, until the vege-
tables are soft, about 3 minutes. Add the garlic, green onions, and
parsley, and cook, stirring constantly, for 1 minute. Stir the chicken
stock into the vegetables and remove from the heat.

3.
Add the bread cubes and stir well to incorporate. Break the egg into
the mixture and stir well, then add the oysters and their liquor, and
the cheese. Pour the oyster dressing into the prepared pan and bake
in the preheated oven until golden brown and bubbling on top, about
1 hour and 15 minutes.

4.
Remove the pan from the oven and let rest for 10 minutes
before serving.

 

Apple Pecan Stuffing

Emeril's New New Orleans
by Emeril Lagasse, Jessie Tirsch,
1993,
William Morrow & Co.

Makes 6 cups

"This easy-to-make stuffing may become your favorite in turkeys,
chickens, and such. But you'll also want to use it to 'unstuff' pork
chops in Unstuffed Pork Chops with Herbed Shallot Sauce [recipe
included in cookbook]."

2 teaspoons olive oil
1 cup diced lean bacon
1/2 cup chopped onions
1/2 cup chopped celery
1 cup peeled and diced apples,
such as Granny Smiths
1/2 cup pecan pieces
[preferably lightly toasted]
6 tablespoons chopped fresh parsley
1/4 cup chopped fresh sage
1 teaspoon salt
12 turns freshly ground black pepper
4 cups cubed day-old bread (1-inch cubes)
1 teaspoon Emeril's Creole Seasoning
2 cups
chicken [or turkey] stock

1. Combine the oil and bacon in a large skillet over high heat and stir-fry
for 3 minutes. Add the onions, celery, apples, pecans, parsley, sage,
salt, and pepper and stir-fry for 2 minutes.
2. Stir in the bread cubes, Creole seasoning, and stock; bring to a simmer,
and remove from the heat.
Use immediately.

[Note: You may choose to use this dressing to stuff a turkey as in
James Beard's Favorite Roast Turkey, or alternatively, bake as
indicated in one of Emeril's other recipes above.]

 
Emeril's Holiday Dressing Recipes, page 1


Featured Archive Recipes:
Classic Turkey Stuffing (Julee Rosso) 
Cornbread Dressing with Sausage
Cornbread Dressing with Variations
Eggplant, Shrimp and Rice Dressing
Favorite Stuffing (Sheila Lukins)
Italian Sausage, Cornbread and Fennel Stuffing
New England Sausage, Apple and
Dried Cranberry Stuffing

Old-Fashioned Yankee Bread Stuffing, Michele's 
Oyster and Spinach Stuffing
Rice Dressing (Louisiana Firefighters)
To stuff, or not to stuff...
 

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