My Italian Family Recipe

Blood Orange Cranberry Sauce (Recipe)

Blood Orange Cranberry Sauce print version

 

 

 

Homemade Cranberry Sauce, originally uploaded by nataliej.

Ingredients

1 bag Cranberries
1 cup sugar
½ jar orange marmalade
2 cups fresh squeezed blood orange juice
Zest of a blood orange
Water as needed
¼ cup Grenadine
2 cinnamon sticks


Procedure
• Place all ingredients into a sauce pan, then bring to boil - if the berries begin to pop then remove for a whole berry look
• If you want a smoother consistency, then cook longer

Honey and Hazelnut Candied Sweet Potatoes or Yams (Recipe)

Honey and Hazelnut Candied Sweet Potatoes or Yams print version

 

 

 

 

 

candied yam, originally uploaded by awungfoo.

Procedure
• Place whole yams into a preheated 400 oven till the yams are ¾ baked
• Let yams cool then peel skin off
• Slice the yams into chunks and place in the bottom of a buttered baking dish
• Dot the yams with brown sugar and soft butter
• Feel free to add cinnamon at this time if you like
• Drizzle the yams with honey and sprinkle with chopped Hazelnuts
• Bake at 375 degrees until golden brown and caramelized

Turkey Stock (Recipe)

Turkey Stock print version

 

Turkey stock #2, originally uploaded by StephieP33.

Carrots
Fennel tops
Onion
Peppercorns
Parsley
Bay leaf
Necks and wings of turkey
College Inn Chicken Broth
Fresh Rosemary, Sage, Thyme, and flat Italian parsley

Place all ingredients into a stockpot and fill with cold water. Slowly bring to a boil and reduce heat to simmer.

Italian Sausage Chestnut Stuffing (Recipe)

Italian Sausage Chestnut Stuffing (print recipe)

Use a sharp knife and cut an X into the chestnuts

 

 

 

Drizzle red wine on the cut chestnuts

 

Roast the chestnuts in a 400F degree oven for 30 min or until they open and begin to brown.  The wine will burn on the pan this is normal.  I find that it takes many chestnuts to get to the amount you need because some of them are either dry or they are of poor quality when you are peeling them, so by extra.

 

 

 

 

 

 

The chestnuts when roasted are creamy and have a nutty flavor, discard any moldy chestnuts. 

 

chestnut and sausage stuffing, originally uploaded by 46137.

2 each Fennel Bulb
1 bunch Rosemary
1 bunch Thyme
2 bunches Sage
1 bunch fresh Flat Parsley
1 ½ lb. butter unsalted
3 large onions, diced
2 cups chopped wine roasted chestnuts
8 dry croissant rolls or Brioche torn into pieces
2 qt. Turkey stock (below) or College Inn Chicken Broth
1 pound of cooked Italian sausage chopped
4 eggs (optional)


Procedure
• In a large sauce pot sauté the fennel, onions, and chestnuts with 1½ lbs. of butter
• Add all of the chicken stock and the herbs and bring to a boil
• Place the bread into a roasting pan for mixing
• Add vegetables and part of the stock and begin to incorporate into stuffing
• Continue till stuffing is very moist
• Add eggs to stuffing for additional richness and leavening
• Transfer stuffing into a buttered baking dish
• Bake in a 400 degree preheated oven till internal temperature is 160 and top is lightly browned
• It is a good idea to remove the foil for the last ten minutes of cooking to brown the dressing
• You may also add Apples, walnuts, etc.