Who wants to win a $20 gift Trader Joe’s gift card? In honor of Thanksgiving (and turkey!) I’m having my first-ever give-away! Just do one (or all) of the following. Each counts as one entry, so feel free to do all!
Mandatory – Sign up to receive Chef Herman’s updates via email. Come back and comment, letting me know that you signed up.
Optional (but it gives you more chances to win!)
then come back here and post a comment saying you’ve done so.
If you’re on Twitter, re-tweet the following: Win a $20 gift card to Trader Joe’s @chefhermansfood http://wp.me/pWZKa-99 – then come back and comment, letting me know you’ve done so.
Post a comment telling me about your favorite Thanksgiving memory. It can be a nostalgic memory… it can be an embarrassing memory. Just don’t be gross. 🙂 I do moderate my comments!
Find Chef Herman’s Food Adventures on Facebook and join the group. Then come back and leave a comment saying that you’ve done so. If you are already a member of the group, that counts… just come back here and leave a comment.
Remember! Your comment is your entry! Don’t forget to comment! I will be announcing the winner here on the blog on Sunday, Nov. 28. I’ll also email the winner. Good luck, and be careful out there on Thanksgiving and also Black Friday!
I just *now* stumbled across a treasure while internet-surfing. While perusing the New York Times’ food section I ran across an article touting MM’s handwritten stuffing recipe. The article itself is worth a look. As a long-time Monroe fan, I was intrigued, as always, to find yet another facet of her character. The tragic film goddess who portrayed a one-dimensional blonde in reality had a multi-faceted personality.
I have not tried this recipe, but I felt it was a treasure worth sharing with my readers.
Published: November 9, 2010
Adapted from “Fragments” by Marilyn Monroe (Farrar, Straus & Giroux; $30)
Time: 2 hours
A 10-ounce loaf sourdough bread
1/2 pound chicken or turkey livers or hearts
1/2 pound ground round or other beef
1 tablespoon cooking oil
4 stalks celery, chopped
1 large onion, chopped
2 cups chopped curly parsley
2 eggs, hard boiled, chopped
1 1/2 cups raisins
1 cup grated Parmesan
1 1/4 cups chopped walnuts, pine nuts or roasted chestnuts, or a combination
2 teaspoons dried crushed rosemary
2 teaspoons dried crushed oregano
2 teaspoons dried crushed thyme
3 bay leaves
1 tablespoon salt-free, garlic-free poultry seasoning (or 1 teaspoon dried sage, 1 teaspoon marjoram, 1/2 teaspoon ground ginger and 1/2 teaspoon ground nutmeg)
1 tablespoon kosher salt, plus more to taste
1 tablespoon pepper.
1. Split the bread loaf in half and soak it in a large bowl of cold water for 15 minutes. Wring out excess water over a colander and shred into pieces.
2. Boil the livers or hearts for 8 minutes in salted water, then chop until no piece is larger than a coffee bean.
3. In a skillet over medium-high heat, brown the ground beef in the oil, stirring occasionally and breaking up the meat, so no piece is larger than a pistachio.
4. In your largest mixing bowl, combine the sourdough, livers, ground beef, celery, onion, parsley, eggs, raisins, Parmesan and nuts, tossing gently with your hands to combine. Whisk the rosemary, oregano, thyme, bay leaves, poultry seasoning, salt and pepper together in a bowl, scatter over the stuffing and toss again with your hands. Taste and adjust for salt. Refrigerate, covered, until ready to use as a stuffing or to bake separately as dressing.
Yield: 20 cups, enough for one large turkey, 2 to 3 geese or 8 chickens.