Serious Eats did a “myths of Yorkshire pudding” article, and since we were going to do prime rib for Christmas, I felt like I obviously needed to make puddings to go with it. Kenji did not let me down! These were excellent. Definitely the way to go from now on. Because I was worried about having enough drippings, I actually used bacon fat and it worked out well.
This is my absolute favorite stuffing recipe, and I don’t know why I’m just now getting around to posting it…I make it every year! Probably pretty much my favorite thing at the Thanksgiving table. This is a Cooking Light recipe from eons ago, and the only thing I ever changed about it was to use all chicken stock instead of half stock/half water. Well, and to change up the sausage…hot Italian is awesome with this, but so are various herb sausages…you really can’t go wrong. I will say to be careful of the moisture level – it’s very dependent on how large a loaf of bread you use, etc. I usually find I only need 2 cups, but you can go up to 3…I also like a slightly crisper stuffing. Can’t say enough good things about this one!
So I really love anything wrapped in biscuit or crescent dough as an appetizer. This was a simple one (they all are, really…even when you make your own dough, which I did not this time) that was pretty tasty – next time I might add some spinach or some other green veggie for color. It’s not really even a recipe, but it is a great appetizer for a potluck…you could probably even use this for a brunch. It’s very flexible and very much to taste.
We went with these as a side for our Easter dinner, and we really liked them. They were very flaky and had lots of flavor. I added a handful of finely sliced green onions and about 1/2 a teaspoon of garlic powder. I think next time I will double that, and also cut the salt in half – our only complaint was that they were a bit on the salty side. The recipe below is as-written. I did do an egg wash on the top of them, and though it was optional in the recipe I think it shouldn’t be skipped. This is another Ina Garten recipe, and a definite go-to for biscuits.
Last minute edition to our Christmas dinner, but a fun one! They came out well and were a nice compliment to the roast beef.
Another great one from Mark Bittman’s How to Cook Everything that I use all the time. Homemade pizza is one of my favorites because it’s so easy to use it to clean out the fridge for toppings! And, it’s an easy treat to make relatively healthy.
Easy, light, fluffy and a little sweet. Great with salads or a summer dinner.
Om nom nom! 