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Stuffi ng with Apples, Canadian Bacon, and
Toasted Pecans
8 cups bread stuffing or unseasoned croutons (about 1-inch cubes)*
1
/
2
pound Canadian bacon, cut into
1
/
4
-inch dices
1 cup pecans, toasted and roughly chopped
1/2 cup dried cherries (or dried cranberries)
2 cups whole mushrooms, chopped (about 1 cup when chopped)
4 stalks of celery, cut into
1
/
4
-inch dices
2 crisp apples (such as Granny Smith, Macoun, Gala, Braeburn), peeled, cored and
cut into
1
/
2
-inch dices
2 tablespoons olive oil
5 cups chicken stock
2 shallots, peeled and minced
2 cloves garlic, minced
1 tablespoon fresh sage, minced
Salt and pepper
*To make your own bread stuffing using fresh or day-old bread, dice the bread
into 1-inch cubes and heat in a low oven (225ºF) until dried, about 15-20 minutes.
1. Add bread stuffing, apple, cherries, pecans, and sage to stoneware. Toss to
combine.
2. In a large sauté pan, heat olive oil over medium-low heat. Add celery, shallot,
garlic, mushrooms, and bacon. Sauté until softened and lightly browned,
about 4-5 minutes.
3. Deglaze the pan with the chicken stock, using a wooden spoon to lift any
bits from the bottom of the pan.
4. Pour this mixture into the stoneware. Add salt and pepper to taste, and stir
to blend.
5. Cover; cook on High for 3-5 hours, stirring periodically, until bread softens
and stuffing begins to bind.
Serves 10-12
Citrus Spark Salmon Steaks
Non-stick cooking spray
4 6-ounce salmon steaks or fillets, rinsed and blotted dry
1
/
2
cup water
1
/
2
cup orange juice
1 jalapeño pepper, seeded and minced
1 2-inch piece fresh ginger root, grated
1 large lime, thinly sliced
1 large lemon, thinly sliced
1 tablespoon extra virgin olive oil
Sea salt and pepper
Springs of fresh cilantro and lemon wedges, to garnish
1. Coat stoneware with non-stick cooking spray. Arrange the salmon tightly in
the bottom, tucking end of fillets under themselves to even out thickness of
the fish.
2. In a small saucepan, combine water, orange juice, jalapeño pepper, and
ginger; heat to boil over medium-high heat. Pour evenly around fish.
3. Arrange sliced lime and lemon evenly over fish. Drizzle with olive oil. Salt
and pepper to taste.
4. Cover; cook on High until the salmon is opaque and firm to the touch (about
1
1
/
2
to 2 hours).
5. Turn off heat, and carefully lift fish out of stoneware and place on serving
platter. Garnish with cilantro sprigs and lemon wedges. Serve immediately.
Serves 4
E76
E77
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
SCVC600SS-CN.idd.indd 79-80
SCVC600SS-CN.idd.indd 79-80
8/22/06 4:57:12 PM
8/22/06 4:57:12 PM