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2013 ANNUAL "STUFF-OFF" Judged by Bobby Flay [PICS + RECIPES]

2013 ANNUAL

Today we hosted our first annual Stuff-Off with Bobby Flay! We all submitted dishes, but only one came out the winner.... CARLA MARIE! She used Bobby Flay's own recipe and he picked it. 


WINNER: CARLA MARIE!

For her champion recipe check out Bobby Flay's

Sourdough, Wild Mushroom, and Bacon Dressing

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BETHANY WATSON:

Turkey-Berry Stuffing (Adapted from "Taste of Home" recipe)


1 pound ground turkey
1 celery stalk, finely chopped
1/4 cup finely chopped onion
2 eggs, beaten
1-1/4 cups chicken broth
4 cups seasoned stuffing croutons
3/4 cups fresh cranberries, halved
1/2 teaspoon crushed red pepper flakes

DIRECTIONS:
In a large skillet, cook the turkey, celery and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine eggs, broth, and stuffing. Let stand for five minutes. Stir in turkey mixture, cranberries, and red pepper flakes.

Gently press mixture into a greased 9x13 pan. Bake, uncovered, at 325 degrees for 30 minutes or until top is lightly browned and stuffing it heated through. Serve with a smile on your face, you gorgeous minx, because you just made stuffing like a boss!

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DANIELLE MONARO:

Grandma Tootsie's Famous Italian Stuffing

2lbs chop meat
1 lb. sausage
1 lb. mozzarella cheese
½ cup grated Parmesan or Pecorino Romano
3 or 4 eggs
Salt and pepper to taste
 
Crumble chop meat and brown in a pot
Add crumbled sausage – cook till a little brown
add mozzarella (cut into cubes) a little at a time
add eggs and mix together
add grated cheese and salt and pepper
 
Cook together for about ½ hour to 45 minutes.
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WEB GIRL KATHLEEN:
SWEET & SPICY STUFFING SURPRISE
Ingredients:
4 cups of crumbles stale corn bread
1 medium white onion
2 large celery stalks
2 large carrots
1 cup of chicken stock
3 large cloves of garlic
1.25 lbs of spicy Italian ground sausge
fresh, chopped parsley
Sriracha
Grated parmesan reggiano
1 Tablespoon on unsalted butter
Directions:
Pre: Heat Oven to 350 degrees F and butter caserole pan.
1. Finely chop the onion, celery and carrots (set aside)
2. Brown ground sausage in large sautee pan.
3. Add veggies and garlic to meat an cook until tender
4. Add corn bread to pan and pour in chicken stock as needed. You don't want to make it too moist
5. Pour stuffing mixture into buttered caserole pan
6. Put in oven for 20 mins or until top is golden brown
7. Drizzle sriracha to taste
8. Sprinkle parsley
9. Grate parmesan reggiano over the stuffing
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DAVID BRODY:
Bang Kickin'it Up Sausage stuffing

Ingredients

1 lb crumbled sweet turkey sausage 
14oz herbed croutons crumbled
1/2 cup salted butter
3 tablespoons maple syrup
1/2 tsp ancho chili pepper powder
1/2 tsp garlic powder
1/2 tsp ginger powder
1/2 tsp black pepper
1/2 tsp crushed red pepper
1/2 tsp lemongrass
1/2 tsp cayenne 
1/2 tsp paprika
1/2 tsp dried basil
1/2 tsp cilantro 
1/2 tablespoon candied ginger
3 cups chicken broth
 

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