Thread: Rancho Gordo New World Turkey Stuffing Recipe

On Nov 17, 4:00*pm, Ranée at Arabian Knits <arabiankn...@gmail.com>
wrote:
> * *This just showed up in their newsletter:
>
> Marin Sunday Market Stuffing
> This recipe will stuff a 12-pound turkey or half a dozen game hens.
> 3 cups chicken broth
> 1 1/2 cups Rancho Gordo wild rice (about 9 ounces), rinsed, drained
> 1 cup water
> 2 teaspoons Rancho Gordo Mexican Oregano
> 1 pound Ground Beef
> 3 medium Poblano chiles or green bell peppers, roasted, cleaned and
> skinned
> 2 medium red onions, chopped (about 2 cups)
> 1 cup pecans, chopped and lightly toasted
>
> Combine broth, rice, 1 cup water and Mexican oregano in a large saucepan
> over high heat. Bring to boil, then reduce to a soft simmer until the
> wild rice is tender, stirring occasionally, about 55 minutes. Drain.
> Sauté hamburger meat in heavy large skillet over medium-high heat until
> cooked through, breaking up with a wooden spoon, about 10 minutes. Using
> slotted spoon, transfer the ground meat to paper towels and drain. Add
> chopped chiles or peppers and onions to drippings in skillet. Sauté over
> medium heat until vegetables are soft, about 10-15 minutes. Add the
> cooked wild rice and meat to the skillet. Sauté until heated through.
> Stir in the pecans. Season to taste with salt and pepper.
>
> Makes about 6 cups.
>
> Regards,
> Ranee @ Arabian Knits
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> http://arabianknits.blogspot.com/

Ground beef!! WTF?

On Nov 17, 7:09*pm, Chemo the Clown <an...@peak.org> wrote:
> On Nov 17, 4:00*pm, Ranée at Arabian Knits <arabiankn...@gmail.com>
> wrote:
>
>
>
>
>
> > * *This just showed up in their newsletter:
>
> > Marin Sunday Market Stuffing
> > This recipe will stuff a 12-pound turkey or half a dozen game hens.
> > 3 cups chicken broth
> > 1 1/2 cups Rancho Gordo wild rice (about 9 ounces), rinsed, drained
> > 1 cup water
> > 2 teaspoons Rancho Gordo Mexican Oregano
> > 1 pound Ground Beef
> > 3 medium Poblano chiles or green bell peppers, roasted, cleaned and
> > skinned
> > 2 medium red onions, chopped (about 2 cups)
> > 1 cup pecans, chopped and lightly toasted
>
> > Combine broth, rice, 1 cup water and Mexican oregano in a large saucepan
> > over high heat. Bring to boil, then reduce to a soft simmer until the
> > wild rice is tender, stirring occasionally, about 55 minutes. Drain.
> > Sauté hamburger meat in heavy large skillet over medium-high heat until
> > cooked through, breaking up with a wooden spoon, about 10 minutes. Using
> > slotted spoon, transfer the ground meat to paper towels and drain. Add
> > chopped chiles or peppers and onions to drippings in skillet. Sauté over
> > medium heat until vegetables are soft, about 10-15 minutes. Add the
> > cooked wild rice and meat to the skillet. Sauté until heated through.
> > Stir in the pecans. Season to taste with salt and pepper.
>
> > Makes about 6 cups.
>
> > Regards,
> > Ranee @ Arabian Knits
>
> > "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> >http://arabianknits.blogspot.com/
>
> Ground beef!! WTF?- Hide quoted text -
>
> - Show quoted text -

That's exactly my response, then I remembered I put sausage in my
stuffing,,,,,,,,,,,,,,,
Nan

Nan wrote on Thu, 18 Nov 2010 07:52:38 -0800 (PST):

> On Nov 17, 7:09 pm, Chemo the Clown <an...@peak.org> wrote:
>> On Nov 17, 4:00 pm, Ranée at Arabian Knits
>>
>> Ground beef!! WTF?- Hide quoted text -
>>
>> - Show quoted text -

>That's exactly my response, then I remembered I put sausage in my
>stuffing,,,,,,,,,,,,,,,

Right on! I don't eat very much of it but chestnut stuffing with sausage
is absolutely delicious. I can't say I've had it made with ground beef
and the sausage spices do contribute to the taste.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Thu, 18 Nov 2010 11:43:49 -0500, "James Silverton"
<[email protected]> wrote:

> Nan wrote on Thu, 18 Nov 2010 07:52:38 -0800 (PST):
>
> > On Nov 17, 7:09 pm, Chemo the Clown <an...@peak.org> wrote:
> >> On Nov 17, 4:00 pm, Ranée at Arabian Knits
> >>
> >> Ground beef!! WTF?- Hide quoted text -
> >>
> >> - Show quoted text -
>
> >That's exactly my response, then I remembered I put sausage in my
> >stuffing,,,,,,,,,,,,,,,
>
> Right on! I don't eat very much of it but chestnut stuffing with sausage
> is absolutely delicious. I can't say I've had it made with ground beef
> and the sausage spices do contribute to the taste.

For me, meat or shellfish in stuffing sounds gross... but to each
their own.

--

Never trust a dog to watch your food.

On Nov 17, 4:00*pm, Ranée at Arabian Knits <arabiankn...@gmail.com>
wrote:

> This just showed up in their newsletter:

Rancho Gordo! This explains why you have accesss to such a wide
variety of beans...


Steve

On 11/17/2010 7:00 PM, Ranée at Arabian Knits wrote:
> This just showed up in their newsletter:
>
> Marin Sunday Market Stuffing
> This recipe will stuff a 12-pound turkey or half a dozen game hens.
> 3 cups chicken broth
> 1 1/2 cups Rancho Gordo wild rice (about 9 ounces), rinsed, drained
> 1 cup water
> 2 teaspoons Rancho Gordo Mexican Oregano
> 1 pound Ground Beef
> 3 medium Poblano chiles or green bell peppers, roasted, cleaned and
> skinned
> 2 medium red onions, chopped (about 2 cups)
> 1 cup pecans, chopped and lightly toasted
>
> Combine broth, rice, 1 cup water and Mexican oregano in a large saucepan
> over high heat. Bring to boil, then reduce to a soft simmer until the
> wild rice is tender, stirring occasionally, about 55 minutes. Drain.
> Sauté hamburger meat in heavy large skillet over medium-high heat until
> cooked through, breaking up with a wooden spoon, about 10 minutes. Using
> slotted spoon, transfer the ground meat to paper towels and drain. Add
> chopped chiles or peppers and onions to drippings in skillet. Sauté over
> medium heat until vegetables are soft, about 10-15 minutes. Add the
> cooked wild rice and meat to the skillet. Sauté until heated through.
> Stir in the pecans. Season to taste with salt and pepper.
>
> Makes about 6 cups.

This sounds good . . . well, except for the pecans.
But . . . It seems rather strange to stuff meat with meat.
I know it's not all meat but it looks like it's about half
meat. I might make this as a stand-alone dish.

Now before someone brings it up . . . I do make a corn and
sausage stuffing . . . but it is mostly bread. So I think that's
okay. ;-)

Actually I'm trying a new recipe this year that has wild rice, Italian
sausage, and dried cherries and lots of bread. Actually I was torn
between that one and one with regular sausage, dried cherries, and
pistachios (and lots of bread). I'm still torn. Decided on the wild
rice but there's a chance I'll switch back. I'll have to see how much
pistachios are going for. Who knows.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:[email protected]

In article <[email protected]elegated.example.com>,
Ranée at Arabian Knits <[email protected]> wrote:
> This just showed up in their newsletter:
>
>Marin Sunday Market Stuffing
>This recipe will stuff a 12-pound turkey or half a dozen game hens.
>3 cups chicken broth
>1 1/2 cups Rancho Gordo wild rice (about 9 ounces), rinsed, drained
>1 cup water
>2 teaspoons Rancho Gordo Mexican Oregano
>1 pound Ground Beef
>3 medium Poblano chiles or green bell peppers, roasted, cleaned and
>skinned
>2 medium red onions, chopped (about 2 cups)
>1 cup pecans, chopped and lightly toasted
>
>Combine broth, rice, 1 cup water and Mexican oregano in a large saucepan
>over high heat. Bring to boil, then reduce to a soft simmer until the
>wild rice is tender, stirring occasionally, about 55 minutes. Drain.
>Sauté hamburger meat in heavy large skillet over medium-high heat until
>cooked through, breaking up with a wooden spoon, about 10 minutes. Using
>slotted spoon, transfer the ground meat to paper towels and drain. Add
>chopped chiles or peppers and onions to drippings in skillet. Sauté over
>medium heat until vegetables are soft, about 10-15 minutes. Add the
>cooked wild rice and meat to the skillet. Sauté until heated through.
>Stir in the pecans. Season to taste with salt and pepper.
>
>Makes about 6 cups.

That sounds good. I think I could like stuffing if it were like that.
Mmm, mmm, meaty goodness!

It's like making a giant sausage ball inside the turkey!

Charlotte
--

Charlotte wrote about the Tex-Mex stuffing:

> It's like making a giant sausage ball inside the turkey!

Reminds me of the notorious White Castle stuffing.

Bob

On Thu, 18 Nov 2010 20:14:29 -0800, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:
>
> Reminds me of the notorious White Castle stuffing.
>
I have no idea what (specific) recipe you're talking about but the
idea just turned my stomach. Gee, thanks a bunch for that! I wonder
what it will do to my dream pattern tonight. Ugh, ugh, ugh!

--

Never trust a dog to watch your food.

sf wrote:

>> Reminds me of the notorious White Castle stuffing.
>>
> I have no idea what (specific) recipe you're talking about but the idea
> just turned my stomach. Gee, thanks a bunch for that! I wonder what it
> will do to my dream pattern tonight. Ugh, ugh, ugh!

It's been posted here many times. Last Thanksgiving, Greg Morrow posted it:

http://groups.google.com/group/rec.f...45420e56696798

Bob

On Fri, 19 Nov 2010 04:21:07 -0800, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

> sf wrote:
>
> >> Reminds me of the notorious White Castle stuffing.
> >>
> > I have no idea what (specific) recipe you're talking about but the idea
> > just turned my stomach. Gee, thanks a bunch for that! I wonder what it
> > will do to my dream pattern tonight. Ugh, ugh, ugh!
>
> It's been posted here many times. Last Thanksgiving, Greg Morrow posted it:
>
> http://groups.google.com/group/rec.f...45420e56696798
>

Thanks, didn't see it... and you should know very well by this time
why I didn't.

--

Never trust a dog to watch your food.

On Thu, 18 Nov 2010 11:43:49 -0500, James Silverton wrote:

> Nan wrote on Thu, 18 Nov 2010 07:52:38 -0800 (PST):
>
>> On Nov 17, 7:09 pm, Chemo the Clown <an...@peak.org> wrote:
>>> On Nov 17, 4:00 pm, Ranée at Arabian Knits
>>>
>>> Ground beef!! WTF?- Hide quoted text -
>>>
>>> - Show quoted text -
>
>>That's exactly my response, then I remembered I put sausage in my
>>stuffing,,,,,,,,,,,,,,,
>
> Right on! I don't eat very much of it but chestnut stuffing with sausage
> is absolutely delicious. I can't say I've had it made with ground beef
> and the sausage spices do contribute to the taste.

i'd say using sausage is far different from using ground beef.

your pal,
blake

On Nov 17, 6:09*pm, Chemo the Clown <an...@peak.org> wrote:
> On Nov 17, 4:00*pm, Ranée at Arabian Knits <arabiankn...@gmail.com>
> wrote:
>
>
>
>
>
>
>
>
>
> > * *This just showed up in their newsletter:
>
> > Marin Sunday Market Stuffing
> > This recipe will stuff a 12-pound turkey or half a dozen game hens.
> > 3 cups chicken broth
> > 1 1/2 cups Rancho Gordo wild rice (about 9 ounces), rinsed, drained
> > 1 cup water
> > 2 teaspoons Rancho Gordo Mexican Oregano
> > 1 pound Ground Beef
> > 3 medium Poblano chiles or green bell peppers, roasted, cleaned and
> > skinned
> > 2 medium red onions, chopped (about 2 cups)
> > 1 cup pecans, chopped and lightly toasted
>
> > Combine broth, rice, 1 cup water and Mexican oregano in a large saucepan
> > over high heat. Bring to boil, then reduce to a soft simmer until the
> > wild rice is tender, stirring occasionally, about 55 minutes. Drain.
> > Sauté hamburger meat in heavy large skillet over medium-high heat until
> > cooked through, breaking up with a wooden spoon, about 10 minutes. Using
> > slotted spoon, transfer the ground meat to paper towels and drain. Add
> > chopped chiles or peppers and onions to drippings in skillet. Sauté over
> > medium heat until vegetables are soft, about 10-15 minutes. Add the
> > cooked wild rice and meat to the skillet. Sauté until heated through.
> > Stir in the pecans. Season to taste with salt and pepper.
>
> > Makes about 6 cups.
>
> > Regards,
> > Ranee @ Arabian Knits
>
> Ground beef!! WTF?

Anybody who serves that on Thanksgiving SUCKS. Any other time of the
year, maybe. And Mama Stamberg's Cranberry Relish recipe sucks so
badly that it makes me want to reduce my contribution to the local NPR
affiliate.
I should commit to myself that if she ever writes a book and has a
local book signing, that I'll go and yell at her that her mother's
cranberry recipe sucks ass.

--Bryan

On Fri, 19 Nov 2010 14:40:01 -0800 (PST), Bryan
<[email protected]> wrote:

> I should commit to myself that if she ever writes a book and has a
> local book signing, that I'll go and yell at her that her mother's
> cranberry recipe sucks ass.

I'm sure that will make her day.

--

Never trust a dog to watch your food.

In article <ic3l40$4af$[email protected]>,
"James Silverton" <[email protected]> wrote:

> Nan wrote on Thu, 18 Nov 2010 07:52:38 -0800 (PST):
>
> > On Nov 17, 7:09 pm, Chemo the Clown <an...@peak.org> wrote:
> >> On Nov 17, 4:00 pm, Ranée at Arabian Knits
> >>
> >> Ground beef!! WTF?- Hide quoted text -
> >>
> >> - Show quoted text -
>
> >That's exactly my response, then I remembered I put sausage in my
> >stuffing,,,,,,,,,,,,,,,
>
> Right on! I don't eat very much of it but chestnut stuffing with sausage
> is absolutely delicious. I can't say I've had it made with ground beef
> and the sausage spices do contribute to the taste.

My mom, being a quasi-on again/off-again Muslim doesn't eat pork (she
does smoke, drink alcohol and swears like a sailor, though), so I grew
up with muffroom in my turkey stuffing: Ground beef browned with onions
and garlic and tossed with finely chopped parsley, S & P. She also put
toasted almonds in it. It was good. When she started adding diced
apples and cranberries, it didn't taste as good.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

On Sat, 20 Nov 2010 17:56:25 -0800, Ranée at Arabian Knits
<[email protected]> wrote:

> so I grew
> up with muffroom in my turkey stuffing: Ground beef browned with onions
> and garlic and tossed with finely chopped parsley, S & P. She also put
> toasted almonds in it. It was good. When she started adding diced
> apples and cranberries, it didn't taste as good.

I would be able to deal with everything except the meat. I am a
carnivore, but I don't want flesh of any type (meat or shellfish) in
my stuffing. I prefer cranberries as a salsa/sauce or bread, but I do
like apple (not a lot of it) in dressing. I also like chervil in my
turkey dressing... I need to grow some.

--

Never trust a dog to watch your food.