Wednesday - November 22, 2006
This week we’re making stuffing for the turkey and, to top off your dinner, bread pudding pumped up with pumpkin.
* 2 onions, minced
* 1/2 stalk celery, minced
* 1 pound bacon, chopped
* 2 cans water chestnuts, sliced
* 1 cup lup cheong
* 1 cup shiitake mushrooms, sliced
* stuffing mix
* 2 cans chicken stock
* poultry seasoning
* salt and pepper, to taste
Saute onions, celery and bacon in butter. Add the lup cheong and shiitake mushrooms, then add the sage and poultry seasoning. Add the chicken stock and bring to a boil. Fold in stuffing mix and season to taste with salt and pepper.
Put stuffing into buttered foil and roll into a log. Place in 350 degree oven for 35 to 40 minutes, or stuff at room temperature into either turkey or chicken.
PUMPKIN BREAD PUDDING
* 2 sticks butter, melted
* 1 (15-ounce) can pumpkin
* 2 cups sugar
* 6 eggs
* 4 2/3 cup heavy or light cream
* 2 tablespoons vanilla
* 1 tablespoon cinnamon
* 1 1/2 teaspoons ginger
* 1 teaspoon nutmeg
* 1/4 teaspoon allspice
In a large mixing bowl, whisk butter with sugar and eggs. Add the pumpkin and cream, and continue to whisk until well-combined before adding vanilla and spices.
In a baking pan, pour mixture over three layers of bread cut into 1-inch squares. Allow to soak for one hour or more. Bake at 375 degrees in a double boiler (water bath) for one-and-a-half to two hours covered with foil.
Cut and serve with whipped cream and a sprinkle of powdered sugar and cinnamon (optional).
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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