Despite wounded fingers, which have kept me from blogging for the past two weeks, I am making T-giving dinner.
To make my Grandma’s stuffing (recheao), I have to have flat-leaf parsley. It’s the key flavor. Foodand, no. Safeway, no. Times, no. I had bought every sing;e ingredient but couldn’t find my parsley.
So I gave up and went to Whole Foods. Yep. So there will be stuffing and gravy aand mashed potatoes and roasted green beans and baby Molokai sweet potatoes….Phew!
I’m growing four plants now but they’re really not ready for harvest.
On the plus side, our Meyer lemons are FINALLY turning yellow. I’m going to do Moroccan salted preserves and freeze a bunch of juice.
Got a call from a reader from a lovely reader Bernadette Suganuma for a custard sauce her Portuguese mother used to make and managed to find it despite typing defincies. I’ll share it soon. Sounded DELICIOUS!
I interviewed Sam Choy for Foodservice in Paradise magazine the other day. He looked GREAT! When you’re in Kona go see Kai Lanai in Kauhou. It is so beautiful it will blow your mind… and at family friebdly prices. It’s Kaloko with a view! So fun to see him.
OKAY, that’s as much as I can type right now.
Glad you found your parsley. I just made Mama Stamberg’s Cranberry Relish (first year I’ve heard of it but it’s been around for many years). Thought of you and made sure I was very careful to unplug my immersion blender when I was done. Happy Thanksgiving!
June and her parents always had that special parsley growing outside for years to make the stuffing and corned beef gravy.They also had Portuguese cabbage growing outside. Last week we went up Saddle Road and got seeds and baby parsley plants. Her parents always used to go up there to pick parsley. Not much up there any more.
Could I please have Grandma’s stuffing recipe?
Oh, darnit. I’ve been so handicapped with my blendered fingers that I had to abandon the blog in favor of doing the minimum to do work that paid so I’m sure I’m too late. But if you’re doing a turkey at Christmas, here it is:
2 loaves “French” bread (not the thin baguette but the wider ones) *
5 large onions
4 bunches flat-leaf parsley
1 bunch celery
1/2 cup butter
You need a humongous bowl for this.
Cut French bread into 1-inch chunks. Spread on cookie sheets and place in 250-degree oven to dry out, about 20 minutes. Place in large bowl.
Dice onions. Mince parsley. Slice celery stalks crosswise. Place in separate bowl.
Melt 1/4 cup butter in large frying pan and saute half the onion/parsley/celery mixture until onions are limp and translucent. Turn into bowl with bread. Repeat with remaining butter, etc. Mix stuffing well.
Butter 2 large casserole dishes (9-by-13) and pile stuffing into dishes. Drizzle with chicken broth. (I used about half a carton for the two dishes — you want to moisten but not soak bread). Bake at 325 for 25-30 minutes, until heated through.
Ideally, you use a good quality rustic textured bread
Variations: If you’re roasting a turkey, drizzle dressing with drippings before you bake. Simmer turkey gizzards, heart, etc. in water, finely chop and add to dressing. Add fresh thyme or other herbs. Add lightly browned sausage.
Thank you for posting the recipe. I’ll make it for Christmas.
What was corned beef gravy? It sounds just up my alley. All we ever did with corned beef was corned beef and cabbage stir-fry, sandwiches…was it like a stew? Tomato based? Tell tell tell!!!!