SC - Meals and other observations-OOP

[DianaFiona@aol.com]

Thanks for posting it Zoe... And I must say, It was absolutely delicious.
After making a stuffing from real bread, as opposed to the 'stuffing mix'.
It doesn't take much more time to cut up the bread and dry it in the oven.
AND, it is worth the extra time!  Hope you guys try this recipe. It isn't
period, but wonderful stuff.

Meadhbh
- -----Original Message-----
From: Deborah Schumacher <chicagojo at rni.net>
To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
Date: Sunday, November 29, 1998 9:04 PM
Subject: RE: SC - Thanksgiving-oop recipe FENNEL, PROSCIUTTO AND PINE NUT
STUFFING


>
>I'm not  Meadhbh but I pulled this off the web page to maybe save her some
>typing
>
>
>FENNEL, PROSCIUTTO AND PINE NUT STUFFING
>
>Italian flavors accent this innovative stuffing. We suggest making it with
>the Roast Turkey with Red Currant Jelly and Citrus Glaze; reserve the
fennel
>stalks and fronds for use in the stock that’s needed for the gravy.
>
>1 1-pound round sourdough bread, crust trimmed, cut into 3/4-inch cubes
>(about 10 cups)
>
>6 tablespoons (3/4 stick) butter
>5 cups thinly sliced green onions
>3 medium fennel bulbs, trimmed, bulbs very coarsely chopped
>1 tablespoon fennel seeds, coarsely ground
>9 ounces prosciutto, chopped
>1 cup pine nuts, toasted
>1/2 cup chopped fresh Italian parsley
>1 tablespoon chopped fresh marjoram
>1 1/2 teaspoons grated lemon peel
>4 large eggs, beaten to blend
>
>Canned low-salt chicken broth
>
>Preheat oven to 350°F. Divide bread between 2 large rimmed baking sheets.
>Bake until slightly dry, about 10 minutes. Cool completely. Transfer to
>large bowl. Melt butter in large skillet over high heat. Add onions and
>fennel bulbs and seeds; sauté until onions soften but fennel bulbs are
still
>crisp-tender, about 8 minutes. Remove from heat. Mix in prosciutto, pine
>nuts, parsley, marjoram and lemon peel. (Bread and fennel mixture can be
>made 1 day ahead. Cover separately. Store bread at room temperature;
>refrigerate fennel.) Add fennel mixture to bread. Season with salt and
>pepper. Mix in eggs.
>
>To bake stuffing in turkey:
>Loosely fill main cavity with stuffing. Add enough broth to remaining
>stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of
>remaining stuffing). Generously butter glass baking dish. Spoon remaining
>stuffing into prepared dish. Cover with buttered foil, buttered side down.
>Bake stuffing in dish alongside turkey until heated through, about 25 to 30
>minutes. Uncover and bake until top is slightly crisp and golden, about 15
>to 20 minutes.
>
>To bake all of stuffing in baking dish:
>Preheat oven to 350°F. Generously butter 13 x 9 x 2-inch glass baking dish.
>Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer
>stuffing to prepared dish. Cover with butter foil, buttered side down; bake
>until heated through, about 30 to 35 minutes. Uncover and bake until top is
>slightly crisp and golden, about 20 to 25 minutes longer.
>
>Serves 8 to 10.
>
>
>Bon Appétit
>November 1998
>
>
>I got the  magazine too because it  looked yummy- but I  kept with
>standard bread/sage stuffing, turkey, mashed potatoes green bean casserole,
>cranberries and pumpkin pie - the sad thing? there are only two of us  We
>have leftovers galore!
>Zoe
>
>
>---------------------------------------------------------------------------
- -
>----
>-----Original Message-----
>From: owner-sca-cooks at Ansteorra.ORG
>[mailto:owner-sca-cooks at Ansteorra.ORG]On Behalf Of Stefan li Rous
>Sent: Sunday, November 29, 1998 7:15 PM
>To: SCA-Cooks maillist
>Subject: Re: SC - Thanksgiving-oop
>
>
>Meadhbh mentioned an item in her Thanksgiving dinner:
>>
>> Fennel, Pruscuitto and Pine nut stuffing
>
>Recipe, please!
>
>Two years ago I cooked a southwestern dressing from a recipe in
>the local newspaper. I found out that his year my relatives still
>remembered it. Unfortunately, I've lost that recipe. This sounds
>like it could be another good one.
>
>Thanks.
>  Stefan li Rous
>  stefan at texas.net
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