Stuffing and Sauces
Sauce
Orange Sauce for Duck
A great idea for traditional Thanksgiving.
8 - 10 Servings
| 3/4 cup |
current jelly |
| 1/4 cup |
orange juice |
| 1/3 cup |
sugar |
| 1/2 tsp |
salt |
| 1/4 cup |
port wine |
| 1/4 cup |
lemon juice |
| grated rind from 3 |
oranges |
| dash |
Cayenne pepper |
Combine jelly, sugar and grated orange rind in a pot. Beat well. Heat through to dissolve sugar. Add remaining ingredients except lemon juice. Simmer 5 minutes. Remove from heat. Add lemon juice and stir to blend. Glaze duck last hour of cooking. Serve remaining sauce with duck at the table.
Stuffing
Wild Rice Stuffing
A great idea for a traditional Thanksgiving.
8 - 10 Servings
| 4 cups |
cooked Wild Rice |
| 1 tbsp |
butter |
| 2 lbs |
minced shallots or scallions |
| 1 cup |
quartered mushrooms |
| 2 or 3 |
chicken livers, diced |
| 3-4 tbsp |
port wine |
| 2 |
eggs |
Melt butter; stir in shallots, mushrooms and diced liver. Season with salt and pepper. Stirring constantly, pour in wine. Boil until the wine is almost entirely evaporated (about 2 minutes). Remove from heat and stir in the rice. Beat the eggs and stir into the mixture. Add oregano and correct seasonings. Stuff the bird with the dressing.
Note: You may use you imagination greatly with this stuffing. For example, add slivered almonds, slivered chestnuts, sautéed orange segments, assorted herbs and spices, etc.