Thanksgiving Recipes: Stuffing and Spiced Candied Pecans

If you are a frequent reader of this blog, you likely saw Jason’s post on Halloween-themed recipes. Jason is LPG’s office coordinator and is also an exceptional (and professionally trained!) chef. We asked Jason to share a few of his Thanksgiving recipes for our San Francisco residents who are cooking Thanksgiving dinner this year. Enjoy!
Spiced Candied Pecans
What you’ll need:
- 1 egg white
- 1/2 cup Sugar
- 1 tsp. ground cinnamon
- 1 tsp. fresh ground nutmeg (pre-ground is fine too if that’s all you have around)
- 1/2 tsp. salt
- 2 lbs. Halved Pecans (you can use other nuts, but these pair well with pumpkin pie)
Directions:
- Pre-heat oven to 300F
- Line a cookie sheet with parchment paper (or grease pan with oil or butter)
- Whisk egg white in a bowl until foamy. Add sugar, spices and salt. Whisk until mixture becomes thick and syrupy. Toss nuts in mixture. Pour nuts onto cookie sheet. Bake for about 30- 35 minutes. Cool completely. Store in container for up to 7 days.
Stuffing
What you’ll need:
- 1 Sourdough Baguette (see notes)
- 1 1/2 Cans low sodium chicken broth
- 1 yellow onion
- 2 Stalks celery
- 2 Carrots
- 2-3 Cloves of garlic
- 5-6 Strips thick cut bacon
- 1/2 C. Parmesan cheese
- Salt & Pepper
Notes:
- It’s best to use a baguette that is 2-3 days old that has started to get hard. If using a fresh loaf, toast it after cubing it. Make sure to use a serrated knife or your bread cubes will crumble as you cut them. You can also just use pre-cubed stuffing crumbles sold at the supermarket but they may have extra salt, check the label if you go with those to adjust your seasonings to your taste.
- The amount of liquid used will vary depending on how crispy you like your stuffing. For softer stuffing use more liquid and cook less.
Directions:
- Pre-heat Oven to 375F
- Cube baguette into approximately 1 inch pieces. If using fresh bread, toast in oven at 325F for about 15 minutes or until crunchy and golden.
- In a skillet over medium heat, cook the bacon. Place bacon strips on plate and discard all but 2-3 tablespoons of the drippings.
- Dice onions, carrots and celery. Smash garlic cloves. Saute onions, carrots and celery in bacon fat until translucent. Add garlic at the very end so as to not burn it. Season with salt and pepper.
- In a large bowl; combine vegetables, bread cubes, crumble and add bacon and Parmesan. Pour enough liquid to moisten the mixture.
- Place in oven safe container and bake until crunchy.
Variations:
- Add jalapeño peppers to vegetable mix.
- Use uncased sausage instead of bacon. It is really good with mushrooms.