FARCE A LA TAPENADE - TURKEY STUFFING
Make and share this FARCE A LA TAPENADE - Turkey stuffing recipe from Food.com.
Provided by kiwidutch
Categories Christmas
Time 1h35m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Break up sausage meat and sauté in a frying pan over low heat until lightly browned; drain, reserving fat.
- Place sausage meat in a large mixing bowl.
- Return 2 tablespoons of sausage fat to the frying pan (if sausage meat didn't render enough fat, substitute olive oil); sauté onions until golden- about 8 minutes; add optional minced liver and sauté with onion an additional 2 minutes.
- Add onion mixture to sausage.
- Sauté mushrooms in 2 additional tablespoons of sausage fat (or olive oil) until pieces begin to separate from each other; add to sausage mixture.
- Add olives, anchovies, capers, orange zest, eggs, garlic, and herbs to sausage meat.
- Fold in the croutons, add salt and pepper to taste.
- Loosely stuff front and rear cavities of turkey immediately before roasting, or bake for 50 minutes in a 350 degree F.
- oven in a covered casserole.
- Makes about 2-1/2 quarts, or enough to stuff a 16- to 20-pound turkey.
TUNA-SALAD SANDWICH, JULIA CHILD STYLE
This was one of Julia Child's favorite dishes for a working lunch. For decades, Julia was on the road more than she was home and, when she returned to her beloved kitchen, she craved simple foods. For Julia, the important ingredients for this sandwich were the tuna (it had to be packed in oil) and the mayo (she preferred Hellmann's). Her longtime assistant, Stephanie Hersh, said, "The rest was up for grabs." Make it with capers, cornichons and chopped onion, a squirt of lemon juice and some herbs, serve it open-face on an English muffin or between slices of white bread, and you'll have Julia's midday signature.
Provided by Dorie Greenspan
Categories dinner, lunch, sandwiches, main course
Time 10m
Yield 2 sandwiches
Number Of Ingredients 14
Steps:
- Prepare the tuna salad: Using a fork, mash the tuna with 3 tablespoons mayonnaise. Add the celery, as much onion and chopped cornichons as you'd like, and the capers or olives, and toss to combine. Add a squirt of lemon juice, some salt (go easy at first) and pepper. Taste and see if you'd like more mayo, onion or cornichons. Add more lemon juice, salt and pepper to taste. Stir in the chives or parsley, if you're using either. (Makes 1 1/2 cups.) The tuna salad is good to go as soon as it's made, but it's even better after a couple of hours in the fridge.
- When you're ready to serve, spread the muffins or bread with a little mayonnaise. If you're using English muffins, do what Julia did: Make open-face sandwiches. Put a leaf of lettuce on each muffin half, top with tuna salad and finish with tomato and onion. If you're using sliced bread, prepare traditional sandwiches: Top each of 2 slices of bread with 1 piece lettuce, tomato and onion, then spread over the tuna and finish with remaining onion, tomato, lettuce and bread.
SAUTEED MUSHROOMS (JULIA CHILD)
Make and share this Sauteed Mushrooms (Julia Child) recipe from Food.com.
Provided by jenpalombi
Categories Vegetable
Time 12m
Yield 1 recipe
Number Of Ingredients 4
Steps:
- Heat the butter and oil in a skillet over high heat. It is hot enough when the foam on the butter has begun to subside.
- Add the mushrooms and saute for 4-5 minutes or until they begin to brown.
- Add the shallots and saute over moderate heat for 2 more minutes. Serve.
JULIA CHILD'S 'FARCE A LA TAPENADE' MUSHROOM AND OLIVE STUFFING FROM PROVENCE
Categories Pork Side Bake Thanksgiving Stuffing/Dressing
Number Of Ingredients 11
Steps:
- Spray 9 x 13 pan with cooking spray bake at same temperature as turkey for 40-60 minutes. Break up sausage meat and saute' slowly in a frying pan until lightly browned; remove to a big mixing bowl, and pour fat into another bowl. Return 2 T. fat to pan and saute onions 6 to 8 minutes, until tender and very lightly browned; add minced liver and saute' with onion for a minute or two. Scrape onions in to bowl with sausage. In another 2 T. of oil, saute' mushrooms until pieces begin to separate from each other, then scrape into mixing bowl. Beat in the olives, eggs, garlic, and herbs. Fold in the croutons, add salt and pepper to taste. **We've made changes over the years to make a bit easier, the mushrooms are supposed to be twisted in the corner of towel or squeezed through a potato ricer to remove the juices. I usually just dice them now in the Cuisinart, that was so time consuming and we found it didn't taste much different!
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