I was looking everywhere for this recipe from my friend Ethan, when I finally found the printout stuffed in a Thanksgiving-themed magazine. While the holidays are over, this stuffing is great for chicken as well. It's my absolute most favorite stuffing.
Macadamia Nut Stuffing
1/2 cup onion, chopped
1/2 cup butter
1 1/2 cup macadamia nuts, chopped
8 cups bread cubes
3 Tbsp. celery
3 Tbsp. parsley
3 Tbsp. chives
2 tsp. salt
1/3 tsp. salt
1/3 tsp. clove (ground)
1/3 tsp. bay leaves or 1 1/2 tsp. poultry seasoning
1/3 tsp. mace
Saute onions in butter until transparent. Add all other ingredients and mix thoroughly. Remove from heat and moisten slightly with stock or chicken broth.
This recipe makes a lot of stuffing. 1/2 to 3/4 of the recipe is more than enough to stuff a 10-12 lb. turkey. Don't make the stuffing ahead of time. As soon as you have moistened it, you should put it in the turkey and put it in the oven.
2. Sweet Potatoes
I made this sweet potato recipe last Thanksgiving and everybody LOVED it. My cousin looked for it and couldn't find it. So here it is. Some caveats: I sliced the potatoes in half instead of keeping them whole as the recipe instructs. I also didn't bother with the pastry bag - while they probably didn't look as pretty as in MSL, the marshmallows covered that up and no one seemed to know the difference. Instead of the pastry bag, I carefully spooned the mixture back into the shells. It was lots easier.
Twice-Baked Sweet Potatoes
from Martha Stewart Living (Nov. 2005)
14 sweet potatoes (each about 8 ounces)
1/2 cup sour cream
6 Tbsp. unsalted butter, softened, plus 6 Tbsp. cold unsaled butter, cut into 1/4 inch thick slices
1 3/4 cups packed light brown sugar
4 tsp. fresh lemon juice
1/2 tsp. freshly grated nutmeg
Coarse salt and freshly ground pepper
2/3 cup pecans, toasted, coarsely chopped
40 large marshmallows, halved crosswise
1. Preheat oven to 400 degrees. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.
2. Cut a lengthwise slit in potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving a 1/2 inch border on skins. Put flesh in a medium nonreactive bowl, then transfer half to a food processor. Process until smooth; return to bowl. Stir in sour cream, 6 Tbsp. softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.
3. Reduce oven temperature to 350 degrees. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large round tip. Pipe mixture into 12 of the potato shells, dividing evenly; discard remaining 2 shells. Filled shells can be refrigerated in an airtight container up to 1 day. Just before serving, top with remaining 3/4 cup brown sugar, the sliced butter, and pecans; arrange marshmallows on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 to 10 minutes.