Brussels Sprouts with Chestnuts and Double-Smoked Bacon

This is one of our all-time favorites, created by Chef Charlie Palmer. A true scene-stealer!

Ingredients:
1 1/2 pounds Brussels sprouts (about 5 cups), stems trimmed and outer leaves removed
1/4 pound double-smoked slab bacon or other smoked bacon, cut into lardons (1/4-by-3/4-inch rectangles)
2 cups pearl onions, peeled
10 chestnuts, roasted, peeled, and quartered
1 3/4 cups low-sodium chicken broth
1 tablespoon unsalted butter
1 1/2 teaspoons fresh thyme leaves

Directions:
Fill a large pot with water and bring to a boil over high heat. Add enough salt until the water is salty tasting. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Cook Brussels sprouts in boiling water until crisp-tender, about 4 to 5 minutes; they will still have some bite to them. Drain sprouts and place in ice bath.
When cool, remove sprouts from ice water, halve lengthwise, and set aside. Place a large sauté pan over medium heat. Add bacon in a single layer and cook over medium heat until fat is rendered and bacon is golden brown, about 10 minutes. Remove bacon with a slotted spoon and set aside; reserve pan drippings.
Add onions to the pan and reduce heat to low. Cook onions, stirring occasionally, until they turn a deep golden color, about 8 to 10 minutes. Add chestnuts and cook, stirring occasionally, until thoroughly heated and well coated with bacon fat, about 2 minutes.
Increase heat to high and add bacon and Brussels sprouts and stir well. Add chicken broth and cover. The contents will quickly come to a boil. Reduce heat to low and cook until Brussels sprouts are heated through. Stir in butter and season with salt and pepper. Sprinkle with thyme and serve.

Oven baked Brussels sprouts

Ingredients:
500g Brussels sprouts
2 tbsp olive oil
2 tsp Dijon mustard
1 tsp sugar
sea salt & freshly ground black pepper to taste
1 smaller red chili, finely chopped
~5 thin slices of Pancetta
2 tbsp butter
25g pine nuts
50g coarse breadcrumbs (e.g. from stale baguette)
serve with some grated Parmesan or Pecorino

Directions:
Preheat the oven to 200°C (~390°F).
Wash the Brussels sprouts, trim the stems and remove dowdy leaves.
Cut in halves, then quarters, each time stem to top, so the quarters don't fall apart.
In a bowl carefully mix together the Brussels sprouts with the olive oil, sugar, salt and pepper, the Dijon mustard and the finely chopped red chili until everything is well distributed and evenly coated.
You could also add the pine nuts now, but in my second batch I browned them in a later step together with the bread crumbs, which I think is even tastier.
Transfer the Brussels sprouts into a baking dish and distribute the Pancetta - cut in small stripes - over it.
Bake in the oven for 20 to 25 minutes, turning them once or twice. (Take samples: when the edges start to turn brown to early and the Brussels sprouts are not done yet, you may cover the baking dish with aluminum foil)
Meanwhile prepare the breadcrumbs.
Heat the butter in a larger pan, add the slightly crushed pine nuts and the coarse breadcrumbs as soon as it starts to sizzle.
Allow to gain a golden brown color, then remove from the stove and put aside for serving.
When done, remove the Brussels sprouts from the oven and sprinkle generously with the breadcrumbs/pine nuts mix and some Parmesan.
Best eaten straight from the oven!

Brussel Sprout Casserole

Ingredients:
18 oz potatoes, cut into bit-sized pieces
1.5 pounds brussel sprouts
4 tomaotes, chopped
2 garlic cloves, chopped
2 tablespoons oregeno
2 tablespoons basil
2 tablespoons thyme
1 pinch chili pepper
1 tablespoon capers
3 tablespoons olive oil
10 ounces mozzeralla
1.5 ounces parmesan
1 tablespoon butter

Directions:
Preheat oven to 400 F.
Oil large caserole dish.
Cook potatoes in a medium pot in salt water for 15 minutes (until just barely soft).
Cut crosses into the bottom of the brussel sprouts and steam for 10 minutes.
Build the following layers in the caserole dish:
-potatoes
-brussel sprouts
-tomatoes
-chili & herbs & capers
-slices of mozzeralla
-parmesan
-dots of butter
Bake for 15 minutes.

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Brussels sprouts, or Brassica oleracea gemmifera, are related to other better-known vegetables in the Brassica genus like broccoli, cabbage and cauliflower. They are part of the cruciferae or mustard family, so known because of a four-part flower in the shape of a cross.

HISTORY: Sprouts were believed to have been cultivated in Italy in Roman times, and possibly as early as the 1200s in Belgium. The modern Brussels sprout that we are familiar with was first cultivated in large quantities in Belgium (hence the name "Brussels" sprouts) as early as 1587, with their introduction into the U.S. in the 1800s. They were grown in California in the early 1900s, with the first central coast plantings in the 1920s. With the development of the frozen food industry in the 1940s, Brussels sprouts production in California increased to its highest levels over the next 20 years. As production techniques have improved, and as foreign imports have increased, there are currently less than 3000 acres of the tiny cabbages currently being produced in California. This acreage supplies the majority of the U.S. production from June through January, with nearly all of the acreage located in the central coast region, from San Mateo, Santa Cruz, and Monterey counties. Brussels sprouts are also exported to Canada, as they are more popular there than in the U.S.



NUTRITIONAL INFO: Brussels sprouts are a very good source of many essential vitamins, fiber, and folate. They are especially high in Vitamin C. (Click here to see the nutritional label) They, along with their other cruciferous cousins, have been shown to have some very beneficial effects against certain types of cancer, as they contain many different ingredients that are believed to help prevent the disease. Click here to see more health information from Health Notes.

CULTURAL PRACTICES: Brussels sprouts are planted in nursery flats in the late winter, from January through May, and spend the first 50-60 days of their lives at the nursery. During this time, the fields are prepared for transplanting by discing and plowing. Organic material (chicken manure) is spread along with lime to raise soil pH to prevent clubroot, and they are incorporated into the soil. The fields are fumigated prior to transplanting with Vapam or Telone to prevent nematodes from damaging the crop. The sprouts are then transplanted into the fields on 36-inch beds at spacings of 13-16 inches apart. They are cultivated several times to prevent weeds from taking over, and are irrigated every 3-4 weeks during the growing season by overhead sprinkler. They are sprayed with pesticides as necessary to prevent aphid and worm infestation. Several new chemistries have been developed in recent years, allowing growers to reduce the use of organophosphates and replacing them with things like Admire (R), which was delevoped by Bayer Crop Sciences. The active ingredient is Imidacloprid, the same thing found in Advantage (R), the drops you put on your pets back to prevent fleas for a month at a time. Sprout growers can apply a mere 16 oz per acre, which is shank injected into the soil during sidedressing for 90 days +- protection from the cabbage aphid, our biggest pest problem. Several new controls for worms have also been developed using chemistries that effect the physiology of the pest but are fairly innocuous for humans. For an excellent compilation of pests and remedies for Brussels sprouts, including photos, check out the UC Pest Management Guidelines. The sprouts are "topped" 50-60 days prior to harvesting by machine; the terminal bud is pinched out by hand to prevent the plant from growing taller and to send the plant's energy into the development of the Brussels sprouts. The sprouts form at the base of each leaf petiole, in a spiral along the stem, where 80-100 sprouts per plant yield 2-2.5 pounds of sprouts per plant. The plant itself grows from 2.5 to 3.5 feet tall. Just prior to harvest the leaves are cut off by hand with a machete (large knife). The plant is then cut off at the ground and fed through a stripping head, which removes the sprouts from the stalk. The stalks remain in the field and the sprouts go on to a cleaning shed, where they are cleaned and sorted, then sized and sent on to our packing facility. The smaller sprouts, 3/4" to 1.25" in diameter, are sent off to the processors for freezing, and the larger sprouts are cooled, sorted again, and packed for shipment to the fresh market.

VARIETIES: There are several different varieties of hybrid brussels sprouts currently being grown in the US. Hybrid varieties replaced the open-pollinated types produced prior to the 1960's because of the need for more uniform maturation of the plants due to the switch from hand harvesting to machine. Some of the original varieties developed, particularly Jade Cross, had several characteristics that were desirable, though they were fairly bitter tasting. The current varieties have an improved taste, as some are almost sweet. The first variety of the season in California is a hand-picked variety called Oliver. It matures rather rapidly, allowing harvesting to begin approximately 90 days after transplanting. The sprouts mature from the bottom of the plant up and are usually picked 4 to 5 times over 8-10 weeks. Oliver is a medium green color, less dense than the later varieties, and has a fairly mild taste. This variety is harvested from late June through early October. Following the Oliver comes the first of the machine-harvested sprouts. The first variety that matures in 130-150 days from transplanting is Content. They are slightly darker green, denser, with tightly wrapped leaves. These are usually available from October through November. The late season varieties are Genius and Rampart, with Genius a newly developed variety that has replaced Rowena. Genius takes from 180-195 days from transplanting to harvest, and they are available from December through January.

Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

Ingredients:
2 pounds baby carrots
2 pounds Brussels sprouts, trimmed and scored
1 1/2 cups chicken broth
6 tablespoons butter
1/3 cup packed brown sugar
1 tablespoon ground black pepper

Directions:
Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to bowl of ice water using slotted spoon.
Return water to boil.
Add sprouts and blanch until crisp-tender, about 5 minutes.
Transfer to another bowl of ice water.
Drain vegetables, and refrigerate if making ahead.
Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet.
Stir until sugar dissolves.
Boil until reduced by half, about 7 minutes.
Can be prepared 6 hours ahead; return to boil before continuing.
Add carrots.
Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes.
Add Brussels sprouts and pepper.
Cook until heated through, stirring occasionally, about 4 minutes.

Brussels Sprout Salad Recipe

Shredding the sprouts on a mandoline gives them a wispiness that is harder to achieve with a knife.

Ingredients:
1 1/2 pound brussels sprouts, freshest you can find
3 tablespoons extra-virgin olive oil
2 - 3 tablespoons fresh lemon juice
1 teaspoon fresh thyme leaves
1/3 cup fresh chives, minced
2-3 big pinches of salt
1 1/3 cups hazelnuts, smashed just a bit and toasted
2 ounces hard, salty, aged cheese, shaved (pecorino, dry aged jack, Parmesan, etc)

Directions:
Shred the brussels sprouts whisper thin using a mandoline, or alternately, a knife.
Five minutes before serving, place the shredded sprouts in a large mixing bowl and toss gently with the olive oil, lemon juice, thyme, chives, salt, and hazelnuts.
Taste and adjust the seasoning, adding more lemon juice if needed, keeping in mind the cheese will bring a salty element to the salad.
Add the cheese and toss once or twice to distribute it evenly throughout the salad.

Cream of Brussel Sprouts Soup

Ingredients:
5 C young, tender Brussels sprouts
3 C fresh or canned chicken broth
6 Tbs butter
4 Tbs flour
3C milk
¼ tsp nutmeg
½ C heavy cream
A few drops of Tabasco sauce
Salt and freshly ground pepper

Directions:
Trim off the tough ends of the sprouts.
Drop them into boiling chekcen broth and simmer until tender, about 20 minutes.
Remove the sprouts and leave the cooking liquid.
Blend the sprouts in a food processor or blender.
Melt half the butter ina saucepan and stir in the flour, using a wire whisk.
When blended, add the reserved cooking liquid, stirring rapidly with the shisk.
When blended and smooth, simmer for 10 minutes.
Add the milk and nutmeg.
Add the blended sprouts, creams, Tabasco, salt and pepper to taste.
Swirl in the remaining butter and serve piping hot.

Brussel sprouts with bacon & almonds

Ingredients:
4 Strips of bacon cut into 1/2 inch pieces
1 1/2 lbs of Bussel Sprouts (ends removed, cut in half and then sliced - each half sliced into 1/3rds)
1/2 cup of almonds
1/4 tsp of salt
freshly ground pepper

Directions:
Saute bacon in a skillet until cooked (slightly crispy) about 6-8 minutes - do not drain the fat.
Add Brussel Sprouts into bacon and saute for another 5-6 minutes.
Add almonds and saute for 1 more minutes.
Season with salt and pepper.

Braised Brussels Sprouts

With sweet shallots and crisp pancetta, Brussels become an instant hit.

By Adela Jung
Braised Brussels Sprouts

With a dash of sweetness from the shallots, a touch of vegetal flavor from the Brussels, and some porkiness from the pancetta, this side dish couldn’t be better balanced. It holds its own on the Thanksgiving table but wouldn’t be out of place on any fall or winter dinner table.

This recipe was featured as part of our Thanksgiving for Six menu.

Ingredients:
3 ounces pancetta, small dice (about 1/2 cup)
3 medium shallots, thinly sliced (about 1 cup)
2 medium garlic cloves, thinly sliced
1 1/2 pounds Brussels sprouts, trimmed and halved
1/4 cup dry white wine
1 cup low-sodium chicken broth

Directions:
Line a plate with paper towels and set aside.
Place the pancetta in a large frying pan with a tightfitting lid and cook over medium heat until browned and crispy, about 10 minutes.
Transfer with a slotted spoon to the prepared plate, leaving the fat in the pan.
Add shallots and garlic to the pan, season with salt and freshly ground black pepper, and cook, stirring occasionally, until vegetables are softened and edges begin to brown, about 3 minutes.
Add Brussels sprouts, season with salt and pepper, stir to coat, and cook until just browned, about 3 minutes.
Pour in wine, scraping up any browned bits from the bottom of the pan, and cook until wine reduces by half, about 5 minutes.
Pour in broth, cover, and reduce heat to low.
Cook until Brussels sprouts are knife tender, about 20 minutes.
Taste, adjust seasoning as desired, transfer to a serving dish, and sprinkle with reserved pancetta.

See more recipes at: http://www.chow.com

Seasonal Brussel Sprouts with Bacon

Ingredients:
8 Slices bacon, cut up into 1-inch slices
¼ Cup Dijon mustard
1 Pound Brussel sprouts, cleaned, trimmed & cut in half
1 Tablespoon vegetable oil
1 Tablespoon cider vinegar
Salt & pepper to taste
Sprinkle of lemon juice

Directions:
Preheat oven to 375 degrees F
Cook bacon over low heat until crisp. Rmove bacon from pan; set aside to cool, then crumble.
Measure ¼ cup of bacon fat and mix with Dijon mustard.
Meanwhile, in a roasting pan combine Brussel sprouts and oil.
Sprinkle with salt & pepper.
Place in oven and cook, stirring occasionally until tender.
Remove from oven and sprinkle with lemon juice, Dijon mixture and crumbled bacon.
Serve immediately.

Winter Stir-fry

Ingredients:
Tofu, Leeks, Beans & Brussels Sprouts.
Brussels Sprouts
Leeks
Tofu
Snake-Beans
1-2 tablespoons Rice-bran oil
3 tablespoons Chinese Rice Wine
1 dessert spoon Sesame oil
A splash or two of mild Green Tabasco sauce
zest of 1/2 a lime
juice of 1/2 a lime

Directions:
Prepare the Brussels Sprouts by removing the tough outer leaves and slicing them in half. Add a little rice-bran oil to a hot frying pan and start frying the Brussels Sprouts, cut-surfaces down and with the lid on the pan to steam them in their own moisture.
Let the Brussels Sprouts cook the longest as they are denser than the other vegies.
After about 5 minutes, add the sliced leeks and tofu pieces and continue to stir-fry until the tofu is golden, the leeks silky and the Brussels Sprouts bright green and tender.
Add the sliced beans about 2 minutes before serving, to keep them fresh and green.
When almost done, add the sesame oil and rice wine, frying off the alcohol.
Then finish with a few splashes of Green Tabasco sauce, lime zest and lime juice, stirring through before serving.

Brussels Sprouts Go Asian

Ingredients:
1 pound Brussels sprouts, ends trimmed and halved
2-3 cloves garlic, minced
4 green onions, chopped
1/2 red bell pepper, sliced
3-4 ounces shiitake mushrooms, stems removed and sliced
1 15-ounce can baby corn, rinsed and drained
1/3 cup water
1 tbsp. mirin (sweetened rice wine)
1-2 tbsp. soy sauce
2 tbsp. seasoned rice wine vinegar (or regular rice wine vinegar plus 1/2 tsp. sugar)

Directions:
Spray or brush a non-stick wok or large skillet with a light coating of canola oil.
Heat over medium-high heat, and add the garlic and green onions; stir and cook for one minute.
Add the Brussels sprouts, turning them cut-side down.
Cook until lightly browned, about 3 minutes.
Add the red bell pepper, mushrooms, and baby corn, and stir well.
Add the water and mirin and cover tightly.
Reduce the heat and cook until the Brussels sprouts are tender but not overdone, about 5 minutes. (Add a little more water if necessary.)
Remove the cover and add the soy sauce and rice wine vinegar.
Cook and stir for about one minute.
Add more soy sauce or rice wine vinegar to taste and serve hot.

Grilled Lamb with Curried Vegetables and Grape Pine Nut Gremolata

You will need some time for this one!

Ingredients:

Sauce:
1 tablespoon olive oil
1 small red onion, chopped
3 garlic cloves, minced
2 cups dry red wine
1/2 pound stemmed seedless red grapes
2 1/2 cups low-salt chicken broth
2 1/2 cups beef broth


Curried vegetables:
4 tablespoons (1/2 stick) butter, divided
1 tablespoon minced onion
1 garlic clove, minced
1 teaspoon minced peeled fresh ginger
1 1/2 teaspoons curry powder
8 ounces fingerling potatoes (about 8)
7 teaspoons olive oil, divided
1/2 head of cauliflower, cored, cut into bite-size florets
8 brussels sprouts, halved

Gremolata and lamb:
1/2 cup verjus* or 1/4 cup apple cider vinegar and 1/4 cup white grape juice
1/4 cup sugar
1/2 pound stemmed seedless red grapes
1/2 cup pine nuts, toasted
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons thinly sliced fresh mint
1 teaspoon finely grated lemon peel
1 teaspoon olive oil
1 garlic clove, minced

2 racks of lamb, meat cut from bones
Curry powder for sprinkling


Directions:

For sauce:
Heat oil in large saucepan over medium heat.
Add onion and garlic and cook until soft, stirring often, about 5 minutes.
Add wine and grapes.
Simmer over medium heat until almost all liquid is evaporated, stirring occasionally, about 20 minutes.
Add broths.
Boil over medium-high heat until reduced to 2 scant cups, about 40 minutes.
Strain into measuring cup, pressing on solids to release liquid; discard solids in strainer. Season with salt and pepper.
DO AHEAD:Can be made 3 days ahead. Cover; chill.

For curried vegetables:
Melt 1 tablespoon butter in medium skillet over medium-high heat.
Add onion, garlic, and ginger; sauté until soft, about 3 minutes.
Add curry powder and 3 tablespoons butter.
Stir until melted and bubbling. Remove from heat.

Preheat oven to 350°F. Place potatoes on small baking sheet.
Drizzle with 3 teaspoons oil, sprinkle with salt and pepper, and toss to coat.
Roast until tender, about 25 minutes.
Cool slightly.
Cut potatoes crosswise into 3/4inch pieces; transfer to medium bowl.

Heat 2 teaspoons oil in large skillet over medium-high heat.
Add cauliflower and sauté until brown in spots, about 3 minutes.
Add 1/4 cup water, cover, and cook until tender, adding more water by tablespoonfuls as needed, about 3 minutes longer.
Transfer cauliflower to bowl with potatoes.
Wipe skillet clean.
Add remaining 2 teaspoons oil to same skillet.
Add brussels sprouts and sauté until brown in spots, about 3 minutes.
Add 1/4 cup water, cover, and simmer until tender, adding more water by tablespoonfuls as needed, about 3 minutes longer.
Transfer to bowl with cauliflower and potatoes.
DO AHEAD:Curry butter and vegetables can be made 2 hours ahead.
Let stand separately at room temperature.

For gremolata and lamb:
Bring verjus and sugar to boil in small saucepan, stirring until sugar dissolves.
Reduce heat to medium-high and boil until reduced to 1/4 cup, about 5 minutes. Cool.

Preheat oven to 250°F.
Place grapes on rimmed baking sheet lined with parchment or foil.
Roast until reduced in size by half, about 1 1/2 hours. Cool.

Mix syrup, grapes, pine nuts, and next 5 ingredients in medium bowl.
DO AHEAD: Gremolata can be made 1 hour ahead. Let stand at room temperature.

Prepare barbecue (medium-high heat).
Sprinkle lamb all over with salt, pepper, and curry powder.
Grill lamb until thermometer inserted lengthwise into lamb registers 130°F for mediumrare, about 15 minutes.

Transfer to work surface and let rest 10 minutes. Slice lamb crosswise into 1/2-inch-thick slices.

Meanwhile, melt 2 tablespoons curry butter in heavy large skillet over medium heat; add vegetables and cook until heated through, stirring frequently, about 4 minutes.
Season to taste with salt and pepper and additional curry butter, if desired.
Rewarm sauce.

Divide vegetables among 4 plates.
Divide lamb slices among plates.
Drizzle sauce over lamb.
Spoon gremolata over.

*Tart juice made from unripened fruit, usually wine grapes; available at specialty foods stores and from igourmet.com.

Brussels Sprouts with White Beans and Pecorino

Ingredients:
8 tablespoons extra-virgin olive oil, divided
2 pounds brussels sprouts, trimmed, cut in half lengthwise
6 garlic cloves, chopped
1 cup low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), drained
2 tablespoons (1/4 stick) butter
1 cup (about 4 ounces) coarsely grated young pecorino (such as a young Pecorino Toscano)

Directions:
Heat 3 tablespoons oil in heavy large skillet over high heat.
When just about to smoke, add half of brussels sprouts.
Cook until brown, stirring occasionally, about 5 minutes.
Transfer to large bowl.
Heat 3 tablespoons oil in same skillet.
Add remaining brussels sprouts, reduce heat to medium-high, and cook until brown, stirring occasionally, about 5 minutes.
Transfer brussels sprouts to same bowl.

Add remaining 2 tablespoons oil to skillet; increase heat to high.
Add garlic; sauté until brown, stirring constantly, about 1 minute.
Add broth and brussels sprouts.
Cook until brussels sprouts are crisp-tender, stirring frequently, about 3 minutes.
Add beans and butter; stir until butter melts and broth is reduced to glaze, about 1 minute. Season with salt and pepper. Stir in cheese.

Bulgur Stuffing with Brussels Sprouts and Dried Mushrooms

Ingredients:
2 1/2 cups boiling water
2 ounces dried porcini mushrooms (about 2 cups)
1 ounce dried morel mushrooms (about 1 cup)
1 cup finely chopped onion
1 stick (1/2 cup) unsalted butter
5 cups chicken broth
2 1/2 cups bulgur (preferably coarse)
1 1/2 pounds Brussels sprouts
1 cup packed fresh flat-leafed parsley leaves

Directions:
In a bowl pour boiling water over mushrooms and soak 30 minutes.
In a 4-quart saucepan sauté onion in 2 tablespoons butter over moderately high heat, stirring, until softened.
Add broth and bring to a simmer.
Stir in bulgur and simmer, uncovered, stirring occasionally, 8 minutes.
Trim and quarter Brussels sprouts.
In a large non-stick skillet heat remaining 6 tablespoons butter over moderately high heat until foam subsides and sauté Brussels sprouts, stirring occasionally, until tender, about 10 minutes.
Remove mushrooms from water, squeezing out excess liquid, and reserve soaking liquid. Rinse mushrooms to remove any grit and coarsely chop.
Line a sieve set over a bowl with a dampened paper towel or coffee filter and strain reserved soaking liquid into bowl.
Chop parsley.
In a large bowl toss together bulgur mixture, Brussels sprouts, mushrooms, 1/2 cup strained soaking liquid, parsley, and salt and pepper to taste and cool completely.
Stuffing may be made up to this point 1 day ahead and chilled, covered.
Bring stuffing to room temperature before proceeding.

For cooking stuffing inside poultry:
Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°F.-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.

For cooking all or part of stuffing outside poultry:
In a shallow baking dish bake stuffing, covered, in a 325° F. oven 40 minutes (do not uncover during baking).

Brussels Sprouts with Bacon and Thyme

Ingredients:
1 1/2 lb Brussels sprouts, trimmed and halved (quartered if large)
2 bacon slices, finely chopped
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions:
Cook Brussels sprouts in a 4-quart pot of boiling salted water until crisp-tender, about 6 minutes, then drain in a colander.
Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring, until browned and crisp, about 2 minutes.
Reduce heat to moderate and stir in Brussels sprouts, thyme, salt, and pepper, then cook, stirring, 3 minutes.

About Brussel Sprouts

The Brussels Sprout was orginally cultivated in Belgium (hence the name) from cabbages. Generations of school children are still lamenting that event...

They're an excellent source of Vitamin C, with just 6 lightly cooked sprouts containing an adult's recommended daily allowance.

They're also packed with Vitamin D and folic acid, which are both common deficiencies in our modern diet.

But...

Allegedly, they're the UK's most hated vegetable.

If you, like me, spent childhood Christmases dreading the arrival of noxious green balls on your Christmas Dinner plate, then chances are you need some persuading to try them again.

Luckily our Brussels Sprouts recipes are good enough to convert even the most die-hard hater of the vegetable.

If cooked correctly, they should have a pleasant, nutty flavour. Honestly!


Did you know...?
It's the sulphur released during cooking that gives Brussels Sprouts their infamous smell. So the less time you cook them for, the less they'll stink!