Thanksgiving Stuffing and Butternut Squash Bisque Recipes
Happy Thanksgiving from The Club!
The secret to The Cornell Club-New York's signature stuffing? Executive Chef Michael Rizzo includes corn bread or muffins to the bread mixture along with peeled chestnuts!
- 1 each breakfast sausage tube such as Jones or one pound of sweet Italian sausage
- 1 cup each small diced onion, celery, and carrots
- 2 cups chicken broth
- 1 tablespoon each minced sage and parsley
- 2 large eggs
- 2 cloves minced garlic
- 12 – 16 oz. of diced dry bread pulsed in a food processor (cubed consistency) or 1 bag Pepperidge Farm stuffing mix
- 4 tablespoons butter
- 1 teaspoon salt and ½ teaspoon ground pepper
- 8 ounces peeled chestnuts optional
- Preheat oven to 350 degrees.
- In a fry pan brown the sausage in 2 tablespoons of butter mashing it with a fork to break up large lumps.
- Add the vegetables and garlic. Sauté until vegetables begin to soften.
- Add the chicken broth and bring to a simmer for 10 minutes.
- Place contents of the fry pan in a mixing bowl and add the bread, mixing well. Let cool to room temp. If too dry add more broth until you have a pudding like consistency.
- Beat the eggs and add to the mixture.
- Add the herbs, salt, and pepper.
- Add 8 ounces of chopped chestnuts (optional).
- Spray a baking dish with food release (such as Pam cooking spray) and evenly spread the mixture. Smooth the top pressing firmly to remove any air pockets.
- Top with remaining 2 tablespoons of butter for a richer flavor.
- Bake uncovered for 45 minutes or until the internal temperature is at 150 degrees.
- If it appears dry add some broth but do not soak.
Wishing you had more of Chef's seasonal recipes?
Set aside squash and sweet potatoes for this hearty bisque that is an impressive first course on Thanksgiving Day or the perfect pairing for the turkey sandwiches that we always look forward to after Thanksgiving!
Butternut Squash Bisque
Chef's Notes- the addition of sweet potatoes will give another layer of flavor and texture They can be baked with the squash in their skins. After all we will all have sweet potatoes on Thanksgiving!
Both the squash and potatoes can be baked the day before
- 1 Large Butternut Squash
- 1 Large onion diced
- 2 Large diced carrots or 3 smaller carrots
- 2 Ribs diced celery
- 1 Quart plus 1 can chicken broth
- ½ pint heavy cream (optional)
- 2 Granny Smith apples, peeled and diced
- 2 Tablespoons salt
- 1+ teaspoon ground pepper
- 1 teaspoon ground cinnamon
- ½ stick butter
- 1 Tablespoon brown sugar (optional)
- Preheat the oven to 350 degrees.
- Cut squash in half length wise and drizzle with a touch of oil.
- Sprinkle with salt and pepper.
- Roast squash skin side up until soft, about one hour.
- Let cool to room temperature. Scoop out flesh and aside.
- Sweat the remaining vegetables in the butter until they begin to soften and add the apples. Continue to cook until apples soften.
- Add the chicken broth reserving the small can if needed. Bring to a simmer. Then add the sugar if you wish. This will sweeten the soup.
- Add the butternut squash, salt, pepper, and cinnamon.
- Simmer for 1 hour until the bisque begins to come together.
- Shut off heat and let cool. Blend until smooth with a hand blender, stand blender, or a food processor. Strain with a fine strainer into a sauce pot.
- Return to the heat and bring to a simmer with the heavy cream.
- The optional heavy cream makes the bisque smooth and rich.
- If the soup appears too thick (with or without the cream) add the additional chicken broth.
- Adjust seasoning to taste.
- Garnish with diced sautéed apples and a sprinkle of nutmeg.