CHORIZO DRESSING WITH LEEKS
The better the bread you use here (a thick-crusted country loaf, sliced and toasted quite dry in the oven works well), the better the end result. It acts as a kind of canvas for the sweetness of the leeks and the dry, fragrant heat of the chorizo. You can make it well in advance of serving it alongside turkey, chicken or pork, at least as long as you leave time to reheat it in the oven, covered, with a few splashes of stock to moisten it. Just pull off the foil for the last few minutes to allow the top to crisp.
Provided by Sam Sifton
Categories stuffing and dressing, side dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Generously butter one or two large sheet pans. Spread the bread pieces out on the pan or pans. Bake in the oven, tossing occasionally, until well toasted, about 15 to 20 minutes, rotating the pans and turning the bread about halfway through. Remove sheet pans and allow to cool.
- Place a large skillet over medium heat and swirl the olive oil into it. When it shimmers, add leeks, salt, black pepper and red pepper, and cook, stirring occasionally, until leeks have softened, about 10 to 15 minutes. (If the leeks begin to stick to the pan, you can add a couple tablespoons of water here to prevent them from burning.) Add chorizo and continue to cook, stirring occasionally, until it softens and begins to redden the leeks, an additional 5 to 7 minutes. Add vinegar to the pan to deglaze it, cook for a minute or so, then dump mixture into a large bowl.
- Add smoked paprika and oregano, mix well, then tear and crumble the toasts into bite-sized pieces, add them to the bowl and stir to combine. Add turkey or chicken stock, a cup at a time, mixing as you go, until the dressing is moist but not entirely wet. Melt 3 tablespoons of the butter, drizzle it over the bread mixture, and gently fold to combine.
- Transfer the dressing to a well-buttered 9-by-13-inch baking pan and bake in the oven for 45 to 50 minutes, until crusty on top and at the edges. Add a little more turkey stock as needed to keep it from drying out.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 20 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 682 milligrams, Sugar 6 grams, TransFat 0 grams
CLASSIC LEEKS VINAIGRETTE
For leeks vinaigrette, look for smallish leeks, which are more tender and more closely resemble asparagus spears, for the French call this dish "asperges du pauvre," the poor man's asparagus. This is important; a crunchy leek is unpleasant. Drain the leeks and hold at room temperature for up to several hours, but do not refrigerate or they'll lose their delicate texture. To serve, simply smear the leeks with vinaigrette; I make a thick, sharp rather mustardy one to complement the sweetness of the leeks. Then garnish as you wish. I like capers, hard-cooked egg, olives and cornichons.
Provided by David Tanis
Categories quick, weekday, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim leeks, removing tough outer layers and cutting off root ends. Leave a little green at the top. Make a lengthwise slit part way down each leek. Put leeks in a large basin of warm tap water and swish vigorously to dislodge any sand or dirt. Remove carefully, leaving grit in basin.
- Fill a medium sauce pot with water and bring to a boil. Add a generous pinch of salt and put in leeks. Cook at a brisk simmer for 8 to 10 minutes, until leeks are quite tender when pierced with a paring knife. Drain and cool to room temperature.
- Make vinaigrette: put mustard and vinegar in a bowl and stir to dissolve. Whisk in olive oil to make a thick sauce. Season with salt and pepper.
- Blot leeks and divide among 4 plates. Spoon vinaigrette over leeks, smearing with back of spoon. Sprinkle with capers. Garnish each plate with cornichons, olives and half an egg.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 474 milligrams, Sugar 3 grams, TransFat 0 grams
BASE VINAIGRETTE
Provided by Geoffrey Zakarian
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, whisk together the vinegar, shallots and 1 teaspoon water. Slowly stream in the oils while whisking. Season with salt and pepper.
LEEK DRESSINGS
Categories Sauce Mustard Salad Dressing Leek Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Cook leek in medium pot of boiling water 1 minute. Drain. Set aside. Whisk olive oil, vinegar, mustard and Worcestershire sauce in medium bowl. Stir in leek. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
HERBED BREAD, CRACKER AND LEEK DRESSING
Categories Side Bake Sauté Thanksgiving Stuffing/Dressing Leek Chill Sage Thyme Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Serves 10
Number Of Ingredients 14
Steps:
- Preheat oven to 300°F. Spread bread on 2 large baking sheets. Bake until just dry but not brown, stirring occasionally, about 18 minutes. Transfer to very large bowl.
- Melt butter in heavy large skillet over medium-high heat. Add leeks, onions and celery and sauté until tender but not brown, about 15 minutes. Transfer to bowl with bread. Mix in cracker crumbs, herbs, salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Butter 2-quart baking dish. Mix milk into dressing. Reserve about 6 cups dressing for turkey. Mix 1/2 cup broth into remaining dressing and transfer to prepared baking dish. Cover with foil. Bake dressing in covered dish alongside turkey for 40 minutes. Uncover and bake until golden brown on top, about 20 minutes longer.
LEEK AND CORNBREAD DRESSING
Make and share this Leek and Cornbread Dressing recipe from Food.com.
Provided by Mercy
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- Toss stuffing mix with about half of the melted butter; set aside.
- In a skillet, heat reminaining butter over in a large skillet over medium heat until foaming; sauté leeks and celery for 10 minutes or until tender.
- Stir in bacon, pecans, salt and pepper; then combine with stuffing mixture.
- Spoon into a 9-inch square baking dish.
- Bake for 20 minutes or until heated through.
Nutrition Facts : Calories 738.2, Fat 57.1, SaturatedFat 27.3, Cholesterol 110.8, Sodium 1367.5, Carbohydrate 47.9, Fiber 9.6, Sugar 4, Protein 10.6
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LEMONY LEEK DRESSING | FEASTING AT HOME
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4.7/5 (3)Total Time 20 minsCategory DressingCalories 122 per serving
- Place in a skillet with 3 tablespoons olive oil and sauté over medium heat, stirring occasionally until tender and melting, and edges just start to crisp, about 10 minutes. Be careful not to scorch. Turn heat off, cool 5 minutes.
- Place in a bowl or jar ( scraping out as much of the flavorful oil as possible). Add lemon juice, remaining olive oil, salt, pepper and thyme and stir. If you like extra tart, add a bit more lemon to taste.
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