Gorgonzola stuffed potatoes and rice stuffing
This Thanksgiving, forgo your usual holiday staples for something a little more exciting. Chef Katie Brown shares her scrumptious holiday dishes — gorgonzola stuffed potatoes,wild rice stuffing with thyme, roasted root vegetables with horseradish and more.
- 6 medium sized Yukon gold or red skinned potatoes
- 2 tablespoons vegetable oil
- 2 tablespoons salt
- 6 pieces of aluminum foil
- 1/3 cup gorgonzola or blue cheese
- 1 teaspoon pepper
- 1/3 cup heavy cream
- 1/4 cup chopped chives for garnish (optional)
1. Preheat oven to 350º F.2. Wash and dry potatoes, and place in large mixing bowl. Toss with vegetable oil and salt. Wrap each potato individually with aluminum foil. Place potatoes onto baking sheet and bake for approximately 45 minutes, or until toothpick is inserted with ease.3. Remove potatoes from the oven, remove foil, and allow them to cool enough to touch.4. With a knife, cut quarter sized holes in the top of each potato and discard tops. With a small spoon, hallow out each potato. Reserve the potato flesh in a separate medium size mixing bowl. Make sure to leave some potato around the inside edges to help keep the shape.5. Mix gorgonzola, pepper, and heavy cream with the potato. Stuff the potato shells with the mixture, mounding each potato with the mixture.6. Return potatoes to a sheet tray and place under broiler. Remove from oven when golden or at about five minutes.
- 3 cups water
- 1 tablespoon salt
- 2 cups mixed wild rice
- 1 loaf pumpernickel bread, cut in 1/4" cubes
- 1 medium carrot, cut into 4 pieces
- 1 stalk celery, cut into 4 pieces
- 1 large onion, cut into 4 pieces
- 1/4 cup olive oil
- 3 cups chorizo, large dice
- 3 cloves garlic
- 6 sprigs of thyme, picked
- 2 tablespoon sage chopped
- 2 teaspoons black pepper
- 4 cups chicken stock
- Oil or non-stick cooking spray
1. Preheat oven to 350º F. 2. In a small saucepan, bring water to a boil and stir in salt and rice. Bring to a simmer and cook for 35 minutes or until water is absorbed. Rice will still be a bit underdone at this point but that is okay. 3. Transfer rice to a large mixing bowl. 4. Meanwhile, place cubed pumpernickel on a large sheet tray and toast in the oven until dry or for 8 minutes, and add to rice. 5. Chop all vegetables in a food processor to a small dice, pulsing, to keep everything evenly cut. 6. In a large sauté pan, heat olive oil. Once oil is hot, add chorizo and brown well. Add chopped vegetables, garlic and herbs, reduce the heat to medium, and slowly cook, stirring often, until onions are soft. 7. Add to rice and bread, and mix well. 8. In a small sauce pot, bring chicken stock to a boil. Oil or spray a 13 ½" x 9" pan and spread the stuffing evenly in the pan. Pour chicken stock over and place in the oven for 40 minutes or until most of the liquid is absorbed.
- 2 turnips, peeled and sliced in 1/4-inch-thick rounds
- 2 parsnips, peeled and sliced in 1/4-inch-thick rounds
- 3 acorn squash, seeds removed and sliced in wedges (skins can remain on)
- 1/2 cup olive oil
- 3 tablespoons prepared horseradish
- 5 rosemary sprigs, leaves removed and chopped
- Salt and pepper to taste
- 2 bunches beets, stems removed and beets cut into 1/2-inch-thick rounds
1. Preheat the oven to 450°F. 2. Toss all the vegetables except the beets in the olive oil, horseradish, rosemary, salt, and pepper. 3. Place on cookie sheets saving some oil for the beets. 4. Do not crowd the vegetables or they will steam instead of roast. 5. Then toss the beets in the same bowl, coating with the remaining oil, rosemary, horseradish, salt and pepper. (Keep the beets separate because they will bleed their color onto the other vegetables if tossed together) 6. Place the beets on the cookie sheets with the other vegetables and roast in the oven for about 15 minutes or until the vegetables are tender when pierced with a knife or skewer. 7. Remove from oven, salt and pepper to taste, and place vegetables on a platter.
Make sure the vegetables are thoroughly coated with oil before roasting.