Recipe by Amanda Frederickson

Recipe by Amanda Frederickson

Recipe by Amanda Frederickson

Enjoy the refreshing and elegant flavor of this homemade sorbet, perfectly prepared in the STAUB Cocotte.

At Julia Sullivan's Nashville restaurant, Henrietta Red, the hometown chef focuses on fresh, simple ingredients. In this recipe, ricotta, eggs, and Parmesan are blended and baked together for a gooey, yet gourmet, cheese dip. Inspired by the low-country hospitality that welcomes each customer, this recipe works equally well as an appetizer at a cocktail party or as a side dish with dinner.

There are a few rules for cooking with mussels. First, throw away any mussels that are already opened when you purchase them. Second, use a paring knife to remove the fibrous strings on the outside of the mussels—called the “beard”—as they are tough. Third, discard any mussels that haven’t opened during cooking. Last, always serve mussels with a crusty bread, coconut rice, or another starch to mop up all the delicious sauce. Mussels cook up quickly, making them ideal for a weeknight meal or a dinner party when you want to spend time with your guests instead of in the kitchen.

The name of this stuffing is really Luke’s Stuffing but if we called it that, no one would really know what was in it, right? Well it is full of lots of delicious things including sausage, chunks of bread, and mozzarella. In all honestly this may be more of a strata rather than a stuffing, but it is Thanksgiving and it is delicious so who really cares, right?

The orign of this dish started when I first met Luke, my husband. We were celebrating our first Thanksgiving together and he started talking about how many years ago he had the best stuffing ever and it included lots of sausage and mozzarella. I did a little digging and found this Epicurious recipe then did my own little spin on it.

Warning, this stuffing is not for the faint of heart but it is delicious and we only make it once or twice a year and it basically makes him the happiest person ever and that is all that really maters, right? Enjoy!
Recipe by Amanda Frederickson