Potato Turnovers vs. Cornbread Stuffing: Thanksgivukkah Recipes

Tunisian Potato Turnovers

SpoonFed: Via My My Recipes

INGREDIENTS

  • 2 russet potatoes (1 lb. total), peeled and cut into 1-inch chunks
  • 1 onion (6 oz.), peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon olive oil
  • 3 tablespoons minced Italian parsley
  • 3 tablespoons minced fresh cilantro
  • 1 tablespoon drained capers, rinsed and coarsely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon fresh-ground pepper
  • 1 large egg, separated
  • 12 square (6 in.) egg roll wrappers
  • Vegetable oil for frying

Spicy Cornbread Stuffing

SpoonFed: Via Saveur

by Mary Sue Miliken’s

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INGREDIENTS

  • Unsalted butter, for greasing
  • 6 slices bacon, roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 4 medium jalapeños, stemmed, seeded, and finely chopped
  • 2 ribs celery, roughly chopped
  • 1 cup roughly chopped parsley
  • ¾ cup chicken stock
  • 3½ cups cubed cornbread, lightly toasted

INSTRUCTIONS

Heat oven to 375°. Butter a 2-qt. baking dish and set aside. Heat bacon in a 6-qt. saucepan over medium-high heat; cook until fat is rendered and bacon is crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a bowl. Add onion to pan and cook until softened, about 5 minutes. Add jalapeños and celery; cook until softened, 2–3 minutes more. Stir in reserved bacon, along with parsley and stock; bring to a simmer and remove from heat. Stir in cornbread and toss to coat. Transfer to prepared baking dish and bake until top is crisp and golden brown, 25–30 minutes.
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