Package of giblets from a turkey, chopped
Corn muffin mix (such as Jiffy®)
|1 (8.5 ounce) package|
Hot Italian sausage
Diced celery, or more to taste
White onion, diced
Diced hot peppers (Optional)
|1 (14 ounce) can|
Dry bread crumbs
Salt, or to taste
Ground black pepper, or to taste
1 . Stage
Bring water to a boil in a saucepan. Add giblets and boil for 10 to 15 minutes. Remove and discard giblets, reserving water.
2 . Stage
Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.
3 . Stage
Mix corn muffin mix, milk, egg, and shortening together in a bowl. Pour into the prepared baking pan.
4 . Stage
Bake in the preheated oven until golden brown, 15 to 20 minutes. Set aside to cool.
5 . Stage
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add celery, onion, and hot peppers and continue cooking 3 to 5 minutes more. Drain and discard grease. Transfer sausage mixture to a large mixing bowl.
6 . Stage
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole pan.
7 . Stage
Add giblet water, turkey broth, bread crumbs, cornbread, remaining eggs, sage, salt, and black pepper to the sausage mixture in the mixing bowl. Mix together well and transfer to the prepared casserole pan.
8 . Stage
Bake in the preheated oven until slightly brown on top with darker brown edges, about 45 minutes, checking often. Let cool 10 to 15 minutes before serving.
1 . Preheat oven to 375 degrees F. Spray a rimmed 15 x 10-inch baking pan with cooking spray. Combine oil, marmalade, apple juice, brown sugar, raisins, pumpkin pie spice and curry powder in a large bowl. Add sweet potatoes, cranberries and pecans; mix to coat well. Pour into prepared pan.
2 . Bake for 50 to 60 minutes, stirring occasionally until potatoes and cranberries are tender. Pour into a serving bowl. Serve immediately.
1 . Place rutabagas in a large pot of salted water and bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and return to the warm pot.
2 . Mash rutabagas with a potato masher. Add milk, buttermilk, and cinnamon. Whip with an electric mixer until smooth. Season with salt and pepper.
1 . Combine broth, water, soy sauce, sesame oil, ginger, and hot sauce in a pot; bring to a boil. Add noodles to boiling broth mixture and cook until noodles are tender yet firm to the bite, 5 to 7 minutes. Transfer noodles to serving bowls and top with desired amount of broth.
1 . Place beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
2 . Place bacon in the open pressure cooker and cook over medium-high heat, occasionally turning, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and remove the pressure cooker from heat. Reserve bacon grease in the pressure cooker to cool, about 10 minutes.
3 . Stir 4 cups water into cooled bacon grease; add beer and cumin.
4 . Drain and rinse soaked beans; add to water mixture in the pressure cooker.
5 . Place the lid on the pressure cooker and secure tightly. Cook beans according to the manufacturer's instructions over medium-high heat, about 30 minutes; release the pressure.
6 . Stir jalapeño pepper and garlic into beans. Crumple bacon over beans.
7 . Close the pressure cooker again and bring the pressure to 15 pounds per square inch over medium heat. Immediately turn off the heat. Remove the pressure cooker from heat and allow pressure naturally decrease to 0.
1 . Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in the hot oil until onion is tender, about 10 minutes. Add vegetable stock, corn, sweet potatoes, diced tomatoes with green chile peppers, salsa, chili powder, cumin, salt, and pepper to onion mixture; bring to a boil for 5 minutes.
2 . Stir shrimp into stock mixture and return to a boil; reduce heat to medium and simmer until shrimp are cooked through, about 10 minutes more. Stir green onion into soup; season with salt and pepper.
1 . Lay tortillas on a clean work surface. Spread 1 tablespoon of pesto over each tortilla, leaving a small space around the entire edge. Peel the cheese back in thin layers and divide between the two tortillas in a single layer. Place 1 slice of turkey over the cheese on each tortilla.
2 . Fold each tortilla in half, creating a half moon shape. Press down to flatten. Take the right half and fold it over to the middle. Take the left half and fold it over to the middle, creating an envelope shape. Press down to flatten again.
3 . Place quesadillas in the slots of the toaster. Set toaster to medium heat and toast for one cycle, about 3 minutes. Carefully remove quesadillas and flip them around. Toast for 2 minutes more.
1 . Preheat the oven to 400 degrees F (200 degrees C).
2 . Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. Sprinkle potato wedges with Parmesan cheese and toss again.
3 . Mix Italian seasoning, garlic powder, paprika, and salt together in a small bowl. Sprinkle over the wedges and toss to coat. Arrange wedges skin-side down on a rimmed baking sheet.
4 . Bake in the preheated oven until fork-tender and golden, about 40 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Mix plums, brown sugar, tapioca, sherry, nutmeg, and allspice together in a 9x13-inch baking pan. Let stand, stirring occasionally, until tapioca has softened, about 20 minutes.
3 . Combine flour and sugar in a bowl. Cut margarine into small pieces and add to the flour mixture; cut in with a pastry blender or two forks until mixture resembles fine crumbs. Stir in cereal and walnuts. Squeeze mixture into large lumps and coarsely crumble over the plum mixture.
4 . Bake in the preheated oven until fruit is bubbling and topping is golden brown, about 45 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 5x9-inch loaf pan.
2 . Press brown sugar into the bottom of the prepared loaf pan and spread ketchup over top sugar.
3 . Mix all remaining ingredients thoroughly in a mixing bowl and shape into a loaf. Place on top of the ketchup and sugar crust.
4 . Bake in the preheated oven for 1 hour or until juices are clear. Cooking Monster Bryan
1 . Lightly coat the bottom of a nonstick skillet or wok with oil. Over medium heat, cook and stir the chicken strips until lightly brown. Add carrots and onion, and cook for 3 minutes.
2 . Add mushrooms, zucchini, and squash. Cook until squash begins to soften. Add pecans, and sprinkle season with pepper. Toss in pan for 2 to 3 minutes and serve.
1 . Inspect 5 cup-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2 . Place chopped grapes in a large pot and slowly heat until they release some juice. Coarsely mash with an immersion blender. Add sliced figs.
3 . Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
4 . Ladle grape jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
5 . Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6 . Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
1 . Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.
2 . Heat olive oil in a large skillet over medium heat. Whisk eggs with water and flour until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, working in batches of 2 to 3 slices at a time.
3 . Mix seasoned bread crumbs with Parmesan cheese in a bowl. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the crumbs, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times.
4 . Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.