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Cooking Trips with Annie
Chef Annie is not only the chef on the J&E
Riggin, but
she is also a food columnist and cooking instructor.
She writes a weekly food column for the largest
newspaper in Maine and has been seen on the Today
show cooking alongside Al Roker. Come and learn
from Annie's 25 years in the kitchen. You will make
creative, old world meals with fresh seasonal
ingredients. Help to prepare tasty breads in the early
morning sea air or prepare the days delicious hearty
meals all while enjoying the rugged scenery of the
Maine coast.
Come join us for a cooking adventure in 2007.
June 7-9, 3 days, $610
June 10-13, 4 days, $717
Remember if you reserve your space before February
1st you will receive 5% off the sailing cost.
Cooking Cruise Information
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Ever since I was a little girl, the stuffing has always
been my favorite part of Thanksgiving dinner. My
mom had her tried and true recipe and it never failed
to please us all. On the other hand, if you are tired
of the same deal, year after year, one of these
recipes may suit your fancy. It’s easy to substitute
the dried fruit, nuts, sausage and herbs with other
choices if you prefer.
There are some safety tips to remember when you
are stuffing the turkey. The turkey should be fully
defrosted and the stuffing should be lightly packed
inside, not jammed to the hilt like you try to do with
the garbage bag when you are too tired to take it
out.
Plan ahead, shop your list, cook ahead and then
enjoy your time with family – even the crazy ones!
Happy Thanksgiving, Chef Annie, Capt Jon, Chloe
& Ella
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| Cranberry, Pecan and Sage Stuffing |
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The amount of liquid will vary due to the moisture
content of the bread. The stuffing should be moist,
but not saturated.
Ingredients:
- 1/2 cup butter
- 1 cup onions, diced
- 1 cup celery, diced
- 1 teaspoon salt
- 1 cup cranberries
- 1 cup pecans, pieces
- 1/4 cup fresh sage, minced
- 12 cups day old bread, cut into 1-inch cubes
- 2 cups chicken stock, or more
Directions:
In a large sauté pan or
stockpot, over medium-high heat, melt butter and
sauté onions and celery until translucent. Add the
rest of the ingredients and stir to incorporate. Stuff
the turkey or bake covered for 55 minutes at 375ºF,
the last 10 minutes uncovered.
Makes enough to stuff a 20-pound turkey
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Print recipe |
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| Bacon, Rosemary and Cornbread Stuffing |
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The amount of liquid will vary due to the moisture
content of the bread. The stuffing should be moist,
but not saturated.
Ingredients:
- 6 strips of bacon, diced
- 1/2 cup butter
- 1 cup onions, diced
- 1 cup celery, diced
- 1 teaspoon salt
- 2 tablespoons fresh sage, minced
- 2 tablespoons fresh rosemary, minced
- 12 cups cornbread, diced
- 2 cups chicken stock, or more
Directions:
In a large sauté pan or
stockpot, over medium-high heat, melt butter and
sauté bacon. Add the onions and celery and cook
until translucent. Add the rest of the ingredients and
stir to incorporate. Stuff the turkey or bake covered
for 55 minutes at 375º F, the last 10 minutes
uncovered.
Makes enough to stuff a 20-pound turkey and some
leftover to cook separately.
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Print Recipe |
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| Golden Northern Cornbread |
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Ingredients:
- 2 cup yellow or white stone-ground corn meal
- 2 cup all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 1 teaspoon salt
- 4 large eggs
- 1 1/3 cup buttermilk
- 1 1/3 cup milk
- 4 tablespoons unsalted butter, melted
Directions:
Adjust oven rack to center
position and preheat the oven to 425°. Grease a cast
iron skillet or 9 x 13-inch baking pan. Stir the
cornmeal, flour, baking powder, baking soda, sugar,
and salt in large bowl. Make a well in the center of
the dry ingredients. Add the eggs into the well and
stir lightly with wooden spoon; then add the
buttermilk and milk. Stir quickly until almost
combined.
Add the melted butter and stir until the ingredients
are just combined. Pour the batter into the greased
pan. Bake until the top is golden brown and lightly
cracked and the edges have pulled away from side of
the pan, about 35-40 minutes.
Makes 12 servings
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Print Recipe |
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| Sausage and Apple Stuffing |
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The amount of liquid will vary due to the moisture
content of the bread. The stuffing should be moist,
but not saturated.
Ingredients:
- 1/2 cup butter
- 3 sweet Italian sausages, diced
- 2 apples; peeled, cored and diced
- 1 cup onions, diced
- 1 cup celery, diced
- 1 teaspoon salt
- 2 tablespoons sage
- 12 cups day old French bread
- 2 cups chicken stock, or more
Directions:
In a large sauté pan or
stockpot, over medium-high heat, melt butter and
sauté sausage. Add the apples, onions and celery
and cook until translucent. Add the rest of the
ingredients and stir to incorporate. Stuff the turkey
or bake covered for 55 minutes at 375º F, the last 10
minutes uncovered.
Makes enough to stuff a 20-pound turkey.
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Print Recipe |
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Photo Credits:
Chef Annie By: Frank M.
Chillemi
Cranberries, Rosemary, Apples By:
Elizabeth Henkel
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