Stuffing

This makes a lot of stuffing. Like, A LOT. But really, who doesn't like stuffing? For 20 people...

• 1 large onion, diced
• 2 shallots, minced
• 4 cloves garlic, minced
• 2 lbs white mushrooms, sliced
• 2 lbs shittake mushrooms, sliced and stems reserved
• 2 lbs crimini mushrooms, sliced
• 8 stalks celery, diced
• 3 large carrots, diced
• 1 lbs sweet italian sausage
• 2 cups dried apricots, chopped
• 2 cups dried cranberries
• 1 quart chicken stock
• 1 stick butter
• 1 loaf fresh white bread (no fillers or preservatives!), stale and cubed
• 1 loaf fresh pumpernickel, stale and cubed
• 1 bunch of fresh parsley, washed and chopped
• 1/2 cup fresh sage, chiffonade
• 1/4 cup fresh thyme

1. Toast bread cubes in the oven until light and golden brown.
2. Put stock and stick of butter in sauce pot with shittake stems, bring to boil and let simmer
3. Sweat onions, garlic and shallots in some olive oil. Add the veggies in this order, letting 1-2 minutes cooking time between additions: carrots, celery, mushrooms.
4. The mushrooms will give off a lot of water, so cook this for 20-25 minutes. This water will taste amazing, btw.
5. Brown the sausage in a separate pan and pour off the excess grease.
6. Combine everything (except the stock) in a large baking pan (I use one of those large foil ones) from the store.
7. Strain the stems out of the stock and pour it over to make the stuffing moist.
8. Bake the stuffing in a 350°F oven for 1 hour.

Cranberry Sauce

• 1 bag cranberries
• Juice and zest of one orange
• 2 tsp freshly grated nutmeg
• 1 tsp cinnamon
• 2 tbls freshly grated ginger
• 1 tsp kosher salt
• 1/4 cup brown sugar
• 1/2 cup dried cranberries
• 1/2 cup apple cider
• 3 apples, cored and diced

1. Place everything in a non-reactive pot. Bring to a boil and then bring down to a simmer until the cranberries explode and the sauce thickens. Mash with a potato masher if you want it chunky, blend and pass through a mesh strainer if you want it smooth.

Gravy

Technically a sauce, not a stock since there are no drippings in it.

• 4 tbls butter
• 4 tbls flour
• 1 quart chicken or turkey stock

1. Melt the butter in a wide sauteé pan. When it starts to get a little golden and nutty, sprinkle the flour over and whisk well to incorporate the flour and butter.
2. Stirring frequently over medium heat (and by frequently I mean constantly — do not turn your back on this at all) cook the roux until it starts to become light brown.
3. Add the stock, stirring frequently.
4. Bring to a boil and back off the heat to medium, whisking frequently.
5. After 10-15 minutes the sauce should thicken.