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December 02, 2002

Thanksgiving Recipes

Okay, as promised here is my Apple Pecan Stuffing and Kasha Varnishkes recipes.

My Apple Pecan Stuffing recipe was adapted from a recipe Sara Moulton made on Cooking Live 5-6 years ago but I've added several ingredients and also tweaked the proportions a bit.

The Kasha Varnishkes is my late grandfather's recipe and my only change has been to switch to a low sodium chicken broth as it can tend to be a little salty for my taste otherwise.

Apple Pecan Stuffing

  • 4 Granny Smith apples (Trust me and only use Granny Smith!)
  • 2 tablespoons butter
  • 2 tablespoon sugar
  • 1 teaspoon fine ground cinnamon
  • 1 and 1/2 cups raisins (optional)
  • 1 and 1/2 cups of pecans, chopped
  • 1 small onion, diced
  • 3 carrots, diced
  • 4 celery stalks, diced
  • 2 tablespoons garlic, chopped finely
  • 16 ounces white mushrooms
  • 2 tablespoon fresh finely chopped rosemary
  • 2 tablespoon sage
  • 1 teaspoon thyme
  • 1/4 cup of olive oil
  • 16 ounces challah, cut in 1/2 inch thick slices and toasted
  • 6 medium sized corn muffins, cut into quarters and toasted
  • 3 bran muffins, cut into quarters and toasted
  • 1 lightly beaten egg

Peel and sauté apples with 2 tablespoons sugar and 2 tablespoons butter until golden brown. Add pecans and raisins (if desired.) Set aside and allow to cool while preparing remaining ingredients.

In a heavy sauté pan, heat up oil. Sauté onions, celery, carrots, and garlic until translucent. Add mushrooms, rosemary and sage. Season with salt and pepper to taste and cook until tender. Once adequately sautéed, drain all remaining liquid (if any) and allow to cool.

Dice the toasted challah and muffins and mix all the ingredients until well combined. Mixture must be immediately cooked once combined or you risk food poisoning!

Add mixture to a butter a baking pan. Cover with aluminum foil and cook in a bain-marie (water bath -- place the container in a shallower pan with water) for about 1 hour in 350-degree oven. Remove aluminum foil and continue to bake for another 1/2 hour.

Kasha Varnishkes

  • 13 ounces medium granulation wheat free roasted buckwheat (I highly recommend "Wolff's Kasha" which could probably be found in your supermarket's kosher section.)
  • 2 eggs well beaten
  • 1 chopped onion
  • 2 tablespoons garlic, chopped finely
  • 4 cups low sodium chicken broth
  • 1/2 table spoon salt
  • 2 teaspoons black pepper
  • 1 and 1/2 tablespoon ground sage
  • 5 tablespoons butter
  • 1 package (16 ounces) of bow-tie pasta, boiled in salted water and well drained and tossed with 2 tablespoons olive oil

Combine kasha and egg and stir until all the kasha is coated and there is no loose liquid. Toast the coated kasha in a skillet over high heat for 2-4 minutes, until egg has dried on kasha kernels and and all the kernels are separate. Reduce the heat to low.

In a separate sauce pan that has a tight cover, bring broth, butter and all seasonings to a boil. Stir in kasha and cover tightly for 10 minutes or until kasha kennels are tender and all liquid is absorbed.

Combine pasta, onions, and kasha in a large serving dish and keep covered until ready to serve. It is important to keep the dish covered tightly as it usually becomes very dry, very quickly uncovered.

Posted in Recipes by usrbingeek at 2002-12-02 12:36 ET (GMT-5) | 1 Comments | Permalink


Thanks for posting

Posted by: susan at December 3, 2002 09:52 PM

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