Sourdough Stuffing with Ham and Pears

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I have saved this recipe for years, from back when I’d photocopy recipes from library cookbooks. So unfortunately I can’t offer up the recipe creator or cookbook source.

For me, this was a perfect recipe to learn early on in my cooking “career” that stuffings or dressings can be quite varied. They don’t have to be big blobs of wet bread, or dry dressings made from purchased stale cubes of bread.

The sourdough bread base is one difference with this stuffing, but the highlights are the bacon, ham and pears. The pears add subtle flavor but mostly moistness to the stuffing.

This could be served as a lovely side to a pork tenderloin, but certainly at Thanksgiving time. If you want it more festive, you can add dried cranberries and walnuts.

Sourdough  Stuffing  with  Ham  and  Pears

1 – 1 pound loaf sourdough bread, trimmed, cut into 1” pieces, approximately 12 ounces after trimming
2 ounces butter
3 ounces double smoked bacon, cut into 1/4” pieces
3 shallots, finely chopped
1/2 large celery bunch, with leaves, chopped
2 garlic cloves, minced
2 teaspoons dried thyme
3/4 pound smoked ham, cut into 1/2” pieces
2 large pears, cored, cut into 1/2” pieces
1/4 cup minced parsley
2 1/4 cups chicken broth
2 tablespoons white wine
Salt
Pepper

Preheat the oven to 375 and gently toast the bread cubes on a large baking sheet, turning them over as necessary. It should take about 20-25 minutes. Reduce the oven temperature to 350. Set aside to cool.

Melt the butter, then cook the double-smoked bacon for a minute. Add the shallot, celery, garlic, and thyme and sauté for about 15 minutes, or until everything is fairly soft.

At this point, you could add some Cognac or Armagnac or Calvados and flambé the mixture, but I didn’t this time.

Add the ham and cook with the bacon and vegetables for a few minutes, then add the pears and parsley.

Combine this mixture with the bread cubes in a large bowl, and pour the broth and wine over the stuffing.

Toss gently, occasionally, for about 30 minutes for the bread to absorb the liquid; taste for seasoning.

Bake the stuffing in a greased 9 x 13” baking dish, covered with foil, for one hour. I only baked half of the stuffing, and used a 9″ square baking dish.

The other half I stuffed in a chicken and roasted.

If you wish for more browning, remove the foil for the last 5-10 minutes.

The whole amount of stuffing is a perfect volume for a 15 pound turkey.

I sliced the roast chicken and served with the stuffing and some tomato jam.

Nigella’s Pasta with Squid

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In May, my refrigerator died. I was without a refrigerator for 12 days. It was awful. So what did we do? My husband and I went out to eat. A lot. We had to. It’s quite challenging to come up with ideas for meals when no refrigeration is available and it’s hot outside.

At first, it was fun for me, because it was a nice break from cooking. Until going out really got old.

To make things worse, I kept coming across more and more recipes that I wanted to prepare, and started to really miss cooking.

I never divulged that to my husband. Instead, I would make obnoxious comments, like “Hey, this is what most Americans do. They go out to eat! All the time.”

I guess when I think I might starve because I have no refrigerated food, pasta really appeals to me.

Specifically, there was a pasta recipe in Nigella Kitchen that got my attention.


It was simple, made with squid ring-shaped pasta, and containing squid rings!

I would have thought that no Italian would actually make such a dish, but Nigella actually had it at a restaurant along the Amalfi coast.

She does refer to the pairing as a “culinary pun,” but hey, if it’s served in Italy, she can put her recreation of it in her cookbook!

The calamari=shaped pasta I found is called Pasta di Gragnano; Gragnano is the area where Nigella had the pasta dish.

In any case, it’s now December and I’m finally getting to this recipe, which is actually good timing, because it’s totally festive! I might make it again on Christmas!

Quick Calamari Pasta
Slightly adapted

1 pound pasta, calamari-ring shape
Salt
1 pound cleaned squid, sliced, tentacles left whole
2 tablespoons olive oil
4 green onions
2 cloves garlic, minced
Fresh red chile peppers, sweet
1/2 cup vermouth
1/4 cup pasta cooking water
2 tablespoons unsalted butter
Handful of chopped parsley
Cayenne pepper flakes, optional

Cook the pasta according to package directions and drain.

Heat the oil in a deep skillet. Add the green onions for one minute, then add the garlic and red chile peppers.

Stir well.
Add the squid rings AND tentacles and cook for about 2 minutes.

Pour in the vermouth and cook for another 2-3 minutes, until the squid is tender and the vermouth reduced.

Add the cooking water and butter, then add the drained pasta to the squid and stir together well.

Sprinkle with parsley and serve!

I added a little more salt, and also included some cayenne pepper.

The next time I make this, I might remove the squid and vegetables before continuing with the liquids. That way it’s insured that the squid doesn’t overcook.

Plus, I’d love to try it with a little tomato paste and cream.

But it’s a delightful recipe, and classically Italian in its simplicity.