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Home Cooking with Foodland: Episode 24

Join Chef Keoni in his home kitchen as he demonstrates how to make Classic Turkey Dressing and a Li Hing Pineapple Cranberry Sauce.

Ingredients and Instructions (Serves 4):

Li Hing Pineapple Cranberry Sauce

  • 1 bag (12oz) fresh cranberries
  • 2 cups fresh pineapple, peeled, cored, and cut into 1 inch pieces
  • 1 thumb-sized piece of ginger, smashed
  • 1/2 cup orange juice
  • 1 cup brown sugar
  • 2 pieces star anise
  • 3-4 each seedless li hing cherries, chopped or lemon peel


Directions:

  1. In a pot, combine 2/3 of the cranberries, pineapple, ginger, juice, sugar, and anise. Bring to a boil and reduce to a simmer.
  2. When sauce is slightly thickened, stir in the remaining cranberries and cook for a few minutes. Turn off heat and add seedless li hing cherries, and mix well.
  3. Remove the ginger and star anise and place in refrigerator to chill.


Classic Turkey Dressing

  • 6 bacon slices, diced
  • 6 ounces sliced ham, diced
  • 1⁄4 pound ground pork or favorite sausage
  • 1 onion, diced 1/8 inch
  • 2 large celery ribs, diced 1/8 inch
  • 1⁄2 cup parsley, chopped
  • 1 cup green onions, sliced
  • 1 can water chestnuts, drained, chopped
  • 1 tablespoon poultry seasoning or 3 sprigs of fresh sage
  • 8 cups cornbread, diced ½ inch and toasted or bread crumbs or stuffing cubes
  • 1⁄4 pound unsalted butter
  • 3 cups turkey broth or chicken broth
  • salt and pepper


Directions:

  1. Preheat oven to 350°.
  2. In a medium sauté pan, sweat bacon, ham, and ground pork.
  3. When cooked through, add in onion and celery. Cook for 3 minutes.
  4. Add in parsley, green onions, water chestnuts, and poultry seasoning.
  5. Combine cooked ingredients (fat and all) with the bread and fold.
  6. Moisten with butter and broth to taste, and adjust seasoning with salt and pepper.
  7. Place in an ovenproof pan and bake for 45 minutes covered.
  8. For a crisp top, uncover the stuffing for the last 15-20 minutes of baking.

Note: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.

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