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Catch’Em, Clean’Em, Eat ‘Em: Thanksgiving Recipes

Catch’Em, Clean’Em, Eat ‘Em: Thanksgiving Recipes


Three Bread Stuffing

1/2 loaf sourdough bread

1/2 loaf rye bread

4 tablespoons unsalted butter plus more for greasing

1 cup frozen chopped onions

3 stalks celery, chopped

2 medium carrots, chopped

Kosher salt and freshly ground black pepper

1 (14-ounce) bag cornbread stuffing

2 cups chicken broth

1-cup turkey gravy

2 large eggs, beaten

1-tablespoon poultry seasoning

1/2 cup grated Parmesan

Cut the breads into 1-inch cubes and spread them out onto baking sheets. Leave out overnight to get stale. (Alternately, bake them in a 300 degree F oven for 30 minutes to dry them out).

In a large skillet over medium heat, add the butter. When it is melted add the onions, celery, and carrots and season with salt and pepper. Cook until the vegetables are soft, about 10 minutes. Turn off the heat and let cool a bit.

Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish.

Put the bread cubes into a large bowl with the cornbread stuffing and add the cooled vegetables. In a medium bowl, whisk together the broth, gravy, eggs, and poultry seasoning. Pour over the bread and mix; the mixture should be fairly moist but not wet. If it seems too dry, add some more broth. Fill the baking dish with the stuffing and top with the Parmesan. Bake until the top is browned and the stuffing is cooked through, 35 to 40 minutes.

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Brussels Sprouts With Bacon

3 pounds medium Brussels sprouts

2 tablespoons vegetable oil

8 thick slices bacon (about 8 ounces), cut crosswise into 1/2-inch strips

2 teaspoons apple cider vinegar

1/2-teaspoon kosher salt, plus more as needed

Freshly ground black pepper

Bring a large pot of water to a boil and salt it generously. Trim the bottom end of the Brussels sprouts, leaving the core intact, and pull off the outer dark leaves. Halve through the core. Add the Brussels sprouts and cook, uncovered, until tender, about 6 minutes. Drain and rinse under cold running water. (This can be done a day ahead.)

Meanwhile, put the oil and bacon in a very large skillet or stewpot, and cook over medium heat, stirring occasionally, until the bacon is crispy. Remove the bacon with a slotted spoon and set aside. Increase the heat to medium-high, add the Brussels sprouts and cook, stirring occasionally, until they brown and the edges get crisp, about 10 minutes. Stir in the vinegar, salt, pepper, and bacon. Serve warm.

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