PICKLE STUFFED ANIMALS RECIPES

Steps:

• Trim outer leaf or two and core of cabbage and place in pot, cover with water and bring to boil, add salt and boil 15 minutes, cool
•  Carefully peel 16 leaves and use kitchen scissors or paring knife to trim the tough bottom of the vein of each large leaf of cabbage
•  Chop or shred core and save for a warm slaw or a soup
•  Let the cabbage drain well on a kitchen towel as you separate leaves, then pile the 16 trimmed or stemmed leaves and move them to a work surface
• Meanwhile, in a pot or Dutch oven, heat EVOO, 3 turns of the pan, add onions, season with salt and pepper, soften 5 minutes, add garlic, stir a minute, add about ½ cup water and let it absorb
•  Remove half the mixture and place in large mixing bowl to cool
•  To the remaining onions and garlic, add Calabrian paste or red pepper and tomato paste, stir to combine, add tomatoes and passata, bring to a bubble, reduce heat to simmer and cook 30 minutes
•   To the cool onions and garlic, add the ground meat (or plant-based protein), salt and pepper, rice, egg, water, paprika, oregano, fennel (if using), Worcestershire, allspice or cloves, and grated cheese
•  Mix well
•  Score the meat into 16 potions
•  Place a portion on each leaf, tuck in sides and roll
• Preheat oven to 400˚F with rack at center
• Line a large casserole with about ⅓ sauce and fill pan with cabbage rolls
• Top with remaining sauce and cover pan tightly with foil
•  Bake 90 minutes until cooked through
• Top with chopped parsley

Steps:

• For the mashed potatoes, preheat oven to 425°F with rack at center
•    Place garlic on foil, spray with a little oil and season with salt
•  Fold up foil into a pouch and roast 45 to 60 minutes until soft and golden
•  Cool and paste
• Peel and cube potatoes and cover with cold water, then bring to a boil
• Salt the water and cook until tender, about 15 minutes
•     Heat half-and-half with butter in small pot
• Drain potatoes and pass through a food mill back into warm pot
•  Add garlic, half-and-half and butter, season with salt, white pepper and nutmeg to taste
•    Heat ½ inch of water in wide shallow pot to a low simmer, add the pot of potatoes and keep covered in water bath until ready to serve
• For the meatballs, preheat oven to 425°F with rack at center
• Melt butter in skillet over medium heat and add celery, onion, salt and pepper and soften a few minutes, then add garlic and stir a minute more
• Listicle: Rachael Ray Porcelain Enamel 12-Inch Nonstick Skillet  Place stuffing in bowl
•  Heat stock, pour over stuffing and let soak to soften
• Add celery, onion and garlic and let cool
•    Cover raisins with ½ cup boiling water and let soak and plump
• Place turkey in large bowl and season with salt and pepper, fennel seeds, poultry seasoning and fresh herbs
•  Add cooled stuffing and egg, then mix to combine
•     Line a baking sheet with foil and parchment
• Score meat into sections to help portion meatballs or use a scoop
•  Roll 2-inch meatballs for party size and larger 3- to 4-inch meatballs to serve as an entree
•  Roast 2-inch meatballs for 12 to 15 minutes, larger meatballs for 22 to 25 minutes or until cooked through and golden
• For the gravy, melt butter in wide saucepan over medium heat, add garlic and herbs and swirl a minute or 2, then add flour and combine
• Whisk in lemon juice and stock and season with salt and pepper, then thicken a few minutes at low boil and adjust seasoning
• For the apple sauce, place ingredients in small pot and cook at medium to medium-high until thickened and a chunky sauce forms
•    For the cranberry sauce, place ingredients in small pot, bring to a boil, then reduce heat a bit and cook to crack cranberries and form thickened sauce