Sunnys Crowd Sourced Stuffing Food

SUNNY'S SIMPLE STUFFING

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix the stuffing mix with the parsley and set aside.
• In a large pan on medium heat, add the butter, celery, onions, thyme, sage and garlic. Season with a pinch of salt and a nice grind of pepper. Cook until the onions and celery are tender but the garlic is not browned. Remove to the bowl of bread cubes. Pour the stock over the bread and veggie mixture and stir to combine (this is a wet dressing, so it should be very moist). If using one of the add-in combinations, mix in the ingredients carefully.
• Pour the mixture into a 13-by-9-inch baking dish. Press down to make it compact, and then cover tightly with aluminum foil. Bake for 45 minutes, then raise the oven temperature to 400 degrees F and bake, uncovered, until golden brown on top, about 15 minutes more.

CROWD-SOURCED MAC AND CHEESE

Steps:

• Preheat the oven to 400 ̊ F. Butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Drain, reserving 1 cup cooking water.
• Meanwhile, melt 6 tablespoons butter in a large pot over medium heat. Whisk in the flour and cook, whisking, until smooth and lightly browned, about 2 minutes. Gradually whisk in the milk until smooth, then add the mustard powder, cayenne, nutmeg and 1 teaspoon salt. Cook, whisking occasionally, until the sauce simmers and thickens slightly, 7 to 8 minutes.
• Whisk the cheeses into the sauce one at a time, letting the cheese melt before adding more. Stir in the pasta to coat, adding the reserved cooking water as needed to loosen. (It's OK if the sauce is loose - it will thicken as it bakes.)
• Transfer the mac and cheese to the baking dish. Melt the remaining 1 tablespoon butter, then mix with the crushed crackers and chips. Sprinkle over half of the mac and cheese. Bake until the top is browned, 20 to 25 minutes.

CROWD-SOURCED SPAGHETTI AND MEATBALLS

Steps:

• Make the meatballs: Combine the beef, breadcrumbs, cheese, garlic, parsley, basil and 3/4 teaspoon each salt and pepper in a large bowl. Whisk together the milk, egg and Worcestershire sauce in a small bowl. Pour over the meat and gently mix with your hands until well blended. Roll into 12 golf ball-size meatballs. Refrigerate until chilled, at least 20 minutes.
• Heat the olive oil in a large Dutch oven or other pot over medium-high heat. Add the meatballs in a single layer and cook, turning, until well browned all over, 6 to 8 minutes. Remove the meatballs to a plate and set aside. Discard the oil and gently wipe out the pot with a paper towel.
• Make the sauce: Heat the olive oil in the same pot over medium heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Stir in the garlic, parsley, basil and 1/2 teaspoon each salt and pepper; cook 1 minute. Add the wine and cook, scraping up the browned bits from the bottom of the pot, until the wine is nearly evaporated, about 2 minutes. Stir in the tomatoes, chicken broth, sugar and 1/2 cup water.
• Add the meatballs to the sauce. Bring to a simmer, then reduce the heat to low and cook until the meatballs are cooked through and the sauce thickens slightly, 18 to 20 minutes; season with salt and pepper.
• Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain. Return the spaghetti to the pasta pot, ladle in about half of the sauce and toss well to coat, adding more sauce if necessary. Divide the spaghetti and meatballs among bowls. Top with Parmesan and serve with the remaining sauce.

CROWD-SOURCED MEAT LASAGNA

Steps:

• Preheat the oven to 400˚ F. Rub the bottom and sides of a deep 9-by-13-inch baking dish (about 5 quarts) with olive oil. Set aside.
• Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, 1 teaspoon oregano and a pinch each of salt and pepper. Cook, stirring, until golden, 4 to 5 minutes. Add the beef and sausage and cook, breaking up the meat into crumbles with a spoon, until no longer pink, about 5 minutes. Stir in the tomato paste and cook until everything is well coated and the tomato paste is a shade darker, about 2 minutes. Add the vermouth and cook, scraping up any browned bits from the bottom of the pot, until almost dry. Add the crushed tomatoes, 1 1/2 cups water, the remaining 1 teaspoon oregano, 1 teaspoon salt and a generous amount of pepper. Bring to a simmer, reduce the heat to low and simmer gently until the sauce reduces slightly, 20 to 25 minutes. Season with salt and pepper; add a pinch of sugar if the tomatoes taste sharp.
• Meanwhile, cook the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook, stirring, until just al dente and pliable, about 6 minutes. Transfer to a colander; run cool water over the noodles and separate them.
• Make the filling: Lightly beat the eggs in a medium bowl. Add the ricotta, 2/3 cup Parmesan, the parsley, 3/4 teaspoon salt and a few grinds of pepper and stir until combined.
• Assemble the lasagna: Spread a thin layer of sauce (about 1 cup) in the bottom of the baking dish. Top with 3 noodles, laying them lengthwise. Top the noodles with one-quarter of the remaining sauce (about 2 cups). Dollop one-third of the ricotta mixture (about 1 1/2 cups) on top and spread in an even layer. Top with 3/4 cup mozzarella and 1 tablespoon Parmesan. Repeat these layers two more times (noodles, sauce, ricotta mixture, mozzarella and parmesan). For the last layer, add the remaining 3 noodles, sauce, mozzarella and Parmesan.
• Cover the baking dish with foil, sealing the edges (do not press the foil into the cheese). Bake until the lasagna is hot and bubbly, 35 to 40 minutes. Uncover and continue baking until golden brown, 20 to 30 more minutes. Let cool at least 20 minutes before slicing.

SUNNY'S EASY APPLE STUFFING LOAF

Steps:

• Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-by-5-inch loaf pan with cooking spray and set aside.
• In a large skillet, add the butter and melt over medium heat. Add the celery, onions, thyme, sage, scallions, a pinch of salt and a few grinds of pepper. Cook until the onions and celery are tender, 8 to 10 minutes. Add the garlic and cook for another 30 seconds to a minute. Transfer the vegetables to a large mixing bowl.
• To the bowl of veggies, add the stuffing mix, walnuts, parsley, cranberries and apples and mix well. Add 2 1/2 cups of the stock, tossing well to coat and soak all of the cubes. If more stock is needed, add it splash by splash. There should be no liquid pooling in the bottom of your bowl.
• Scoop the stuffing mixture into the prepared loaf pan and press down firmly to pack it. Cover the pan with foil, place on a sheet pan and bake for 1 hour. Increase the oven temperature to 400 degrees F. Remove the foil and continue to bake until golden brown on top, 25 to 30 more minutes.
• Dig in warm or allow to cool slightly and turn out onto a plate to serve. Or allow to cool completely, then cut into 1-inch-thick slices with a serrated knife and toast in a pan with butter.

"SIMPLE IS BEST" DRESSING

Steps:

• Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
• Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
• Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
• Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

CHALLAH, SAUSAGE, AND DRIED CHERRY STUFFING

Steps:

• Heat oven to 350°F with rack in middle. Generously butter baking dish.
• Roast pecans in a pie or cake pan until fragrant and insides are pale golden, 8 to 10 minutes. Let cool, then coarsely chop.
• Divide bread between 2 large baking sheets and bake, switching position of sheets halfway through baking, until golden, 15 to 25 minutes.
• Meanwhile, heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook sausage, stirring and breaking up lumps, until browned, about 5 minutes. Transfer sausage to a very large bowl.
• Add butter to skillet and heat over medium heat until foam subsides. Add onions, celery, garlic, allspice, and 1/2 teaspoon each of salt and pepper, and cook, stirring occasionally, until beginning to brown lightly, 12 to 15 minutes. Add vegetables to sausage with bread, cherries, and pecans, and toss to mix well.
• In a medium bowl, whisk eggs, then whisk in stock, cream, and parsley, and pour over stuffing. Stir stuffing well, then spread it out in baking dish. Chill if turkey is more than 1 hour from being done.
• When turkey is done, increase oven temperature to 425°F. Cover stuffing tightly with foil and bake until hot throughout, 20 to 25 minutes. Remove foil and bake until top is golden brown and crisp, about 10 minutes more.