Prince Michel

Awesome Sausage, Apple and Cranberry Stuffing

Ingredients

1 ½ cups cubed whole wheat bread
3 ¾ cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
¾ cup chopped celery
2 ½ teaspoons dried sage
1 ½ teaspoons dried rosemary
½  teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
¾ cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped
¾ cup turkey stock
4 tablespoons unsalted butter, melted

Directions 

Preheat oven to 350 degrees F (175 C)

Spread white and whole wheat bread cubes in single layer on a large baking sheet.  Bake for 5-7 minutes in preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

In large skillet, cook sausage and onions over medium heat, stirring and breaking up lumps until evenly browned.  Add celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. 

Pour sausage mixture over bread in bowl.  Mix apples, cranberries, parsley and liver.  Drizzle with turkey stock and melted butter, mix lightly.  Spoon into turkey to loosely fill.

Pumpkin Pound Cake with Buttermilk Glaze 

Ingredients

Cooking spray
1 tablespoon all-purpose flour
1 (15 ounce) can pumpkin
¾ cup granulated sugar
¾ cup packed dark brown sugar
½ cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (about 13 ½ ounces)
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup fat-free buttermilk

Glaze

1/3 cup fat-free buttermilk
¼ cup granulated sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda

Directions 

Preheat oven to 350 degrees

To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour.  Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels.  Let stand about 10 minutes. Scrape drained pumpkin into a bowl.

Place ¾ cup granulated sugar, brown sugar and ½ cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended.  Add eggs, 1 at a time, beating well after each addition.  Beat in pumpkin and vanilla.  Lightly spoon 3 cups flour into dry measuring cups, and level with a knife.  

Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk.  Add flour mixture and ¾ cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Spoon batter into prepared pan.  Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean.  

Cool in pan 10 minutes on a wire rack.

Remove from pan and cool completely on wire rack.

To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil.  Cook 1 minute or until thick, stirring constantly; remove from heat.  Drizzle cake with glaze.

Taco of Jicama, Cabbage and Tuna with Vinaigrette 

Semi Dry Riesling Vinaigrette

Ingredients 

1 tablespoon coriander seeds, crushed
1 cup Rapidan River Semi Dry Riesling (2 cups reduced by half)
½ cup white wine vinegar
1 tablespoon Dijon mustard
2 cups plus 1 tablespoon EVOO
Salt and freshly ground pepper

Directions

In a mini food processor, pulse the coriander seeds until coarsely ground. Add the Riesling, vinegar, and mustard and process until smooth.  With the machine on, add the EVOO in a steady stream and process until emulsified. 

Taco of Jicama, Cabbage and Tuna 

Ingredients

6 inch tortilla (corn or flour)
Small head of green cabbage, shredded
Jicama, peeled, julienned
Red onion, shaved thin
Poblano pepper, cut into very thin slices
Jalapeno pepper, cut into very thin strips (optional)
Canned Albacore Tuna (you can use other, this is the recommendation)

Directions 

Drain tuna.  Put in a strainer over a bowl and stick in fridge overnight. 

Prep all other ingredients and add them to a large bowl. 

Flake tuna apart and add it to the vegetables.  

Dress with vinaigrette. 

Slide the tortilla on to a headed griddle (or electric fry pan).  Heat for 10 seconds on one side and flip for another 10.  You want the tortilla to be warm and pliable, not crisp and burnt.

Lay the tortilla on a flat surface and put a heap of the vegetable mixture in the center, fold, eat, repeat.