Duck and Dressing Recipe
Servings: Over 8
Difficulty: Moderate
Cook Time: Over 120 min
Ingredients:
Duck
- 8 teal or 3 mallards or 1 large chicken
- 3 bay leaves
- 4 garlic cloves
- Salt and black pepper
Dressing
- 1 stick (¼ pound) butter
- 2 medium onions, diced
- 2 bell peppers, diced
- 3 celery stalks, diced
- 2 pans Cornbread, crumbled
- 1 sleeve saltine crackers, crushed
Duck and Dressing
- 1 sleeve Ritz crackers, crushed
- 10 slices white bread, toasted in the oven and crumbled
- 1 can (12 ounces) evaporated milk
- 4 large eggs, beaten
- 1 heaping teaspoon rubbing sage
Directions:
Make the duck: In the large pot, combine the ducks, bay leaves, garlic, and salt and pepper to taste. Add water to cover by 2 inches and bring to a boil over high heat. Lower to a simmer, cover, and cook for 1 hour and 45 minutes or until the ducks are tender. Set aside the ducks, covered with foil. Save the broth.
Heat the oven to 325ºF. Make the dressing: In the large skillet, melt the butter over medium heat. Add the onions, bell peppers, and celery and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.
In the roasting pan, using your hands, combine the cornbread, saltines, Ritz crackers, and white bread. Add the vegetables and mix well. Add duck broth slowly until the dressing is pourable but still thick. Add the evaporated milk, eggs, and sage; mix well with a large kitchen spoon.
Place the ducks on the dressing, breast side up. Push the ducks down into the dressing, but leave the breast showing. Bake uncovered for 45 minutes.
Recipe from Miss Kay’s Duck Commander Kitchen
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November is best-known as the month when one of the biggest holidays of the year – Thanksgiving – takes place.
However, November is also host to some other well-known national holidays, such as Veterans Day, and some less well-known ones, like National Deviled Eggs Day.
“Deviled” refers to the spices used to make the eggs. The dish has its origins in Europe – ancient Rome – but is pretty popular in the southern US.
Deviled eggs dish has its origins in ancient Rome, but is pretty popular in the southern US
Another name for deviled eggs is eggs mimosa.
This dish is a traditional favorite in both American and French cultures. Deviled eggs are made with hard-boiled eggs, mayonnaise, mustard, and seasoning, and can be served as a side dish, appetizer, or main course.
While deviled eggs originated in ancient Rome, the term “deviled” didn’t appear until the 18th century when it was used to describe highly seasoned, fried, or boiled dishes. By the 19th century, the word “deviled” was used to describe hot seasonings in general. Today, not all deviled egg recipes are spicy, but a little cayenne pepper or hot mustard can always give them an extra kick.
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Halloween Stuffed Jack-O-Lantern Bell Peppers
Ingredients:
6 bell peppers, any color
1 pound ground beef
1 egg
4 slices whole wheat bread, cubed
1 small onion, chopped
1 small tomato, diced
2 cloves garlic, minced
1/2 cup chili sauce
1/4 cup prepared yellow mustard
3 tablespoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
Halloween Stuffed Jack-O-Lantern Bell Peppers
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking dish.
- Lightly mix together the ground beef, egg, bread cubes, onion, tomato, garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper in a bowl.
- Wash the peppers, and cut jack-o’-lantern faces into the peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles. Slice off the tops of the peppers, and scoop out the seeds and cores. Stuff the peppers lightly with the beef stuffing, and place them into the prepared baking dish so they lean against each other.
- Bake in the preheated oven until the peppers are tender and the stuffing is cooked through and juicy, about 1 hour.[youtube uM6ErLnAGW4 650]
