I grew up stuffing the turkey for Thanksgiving. Over time I’ve changed and probably the main reason was a lot of the Thanksgiving holiday was just with my family. My family lived out of state and friends were spending the holiday with their family. Besides, kids don’t always like stuffing. It was easier and sometimes tastier cooking the stuffing in a baking dish. And the tradition began. And it’s really good. I hope you enjoy this version of my cornbread stuffing.
1 Tbsp Lemon juice (or 1 ¼ cup Buttermilk instead of Milk and lemon juice)
4 Tbsp Butter, melted
2 eggs, room temperature
1 pound Italian pork or chicken sausage
1 small Onion, small diced cut
2 stalks Celery, small dice cut
1 Carrot, small dice cut
Salt and Pepper
3 Garlic cloves, finely chopped
2 tsp Sage
1 tsp Thyme
¼ fresh Parsley, chopped
1/3 cup Walnuts, lightly toasted.
2 cups Chicken Broth
1/3 cup Dried Cranberries or Apple small dice cut
Either cook a pork loin roast, use leftover pork, shredded pork whatever your preference or have on hand. If sliced pork, slice in strips each slice.
Prepare the vegetables. Cut the eggs. Cut off the stems off of spinach. Chop the mushrooms and with a little drizzle of oil cook the mushrooms until just brown. Cook the eggs. In a pot of water, add in 3-4 eggs and cook for 8 minutes. Set a timer. Immediately remove eggs and place in a bowl of ice and cold water.
In another pot add the ramen noodles and broth and cook according to directions because you’re basically cooking the noodles in a broth. Just before the noodles are done, add in the ginger, garlic, dash of salt and pepper and a splash of soy sauce. Let simmer for about 5 minutes. In a large strainer, spoon the carrots in the broth for a few minutes to soften them up (unless you want them crunchy). Add more broth if necessary. Blanched the spinach, if desired, just quickly run under hot water to wilt the spinach, no need to thoroughly cook it.
Now to prepare the bowls. In each bowl add some of the noodles and broth. On top of the noodle broth add the pork to one side, then the carrots, mushrooms and spinach. Place both halves of one egg in each hem. Garnish with green onions and toasted sesame seeds.
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