Oven Fries with Bacon and Scallion Dressing

These may be oven fries, but they get a nice boost from the bacon and bacon dressing. Use your judgment when cooking the dressing – if it seems too thick, you can add some water; or if it’s a bit runny, add in some olive oil. This serves 4+ people family style.

  • 3 lbs large Russet potatoes
  • ½ lb thick bacon, like Whole Foods dry slab bacon
  • 1 bunch of scallions (green onions), both white and green parts, thinly sliced
  • 2 shallots, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ cup sherry vinegar

Peel potatoes, and cut lengthwise into spears, approximately ½ inch wide, or to taste.  Soak in cold water for 10 minutes, then drain and pat dry.

While potatoes are soaking, cook bacon until crispy, and remove from pan. Crumble when bacon is cooled.

Reserve 1/3 cup of bacon fat for dressing (leave in pan), and toss the remainder with the fries.  Toss in a little salt and pepper, and arrange fries in a single layer on baking sheet. Bake in oven at 400 degrees for 25-30 minutes, turning once or twice to prevent burning.  They are done when they have a little crispness on the outside. 

When fries are almost finished, re-heat the pan with the bacon fat, add shallots and sauté lightly, 3-4 minutes. Add salt, pepper, sherry vinegar, and crumbled bacon. Cook for 2 minutes longer, and then stir in all of the white scallion slices and 75% of the green scallion slices. Remove from heat.

Place cooked fries in serving bowl, and toss with dressing from the pan. Sprinkle remaining scallion slices on top and serve family style.


Sausage and Apple Turkey Stuffing

This is a modernized version of a classic turkey stuffing.  The sweetness of the caramelized apples coupled with spicy sausage is a nice combo, and goes great with turkey.  As far as serving goes, some people like to stuff it in the bird and bake, others prefer to just put it in a pan and cook separately — up to you.  This makes enough for 8 people, with leftovers.

  • 4 Apples, cubed
  • 4 T butter
  • 1 cup Bourbon (Jack works fine)
  • 1/3 cup brown sugar
  • 1.5 lbs Spicy Italian Sausage
  • 2 white onions
  • 2 cloves garlic, minced
  • 1 green bell pepper
  • 1 t Salt
  • 2 t Pepper
  • 1 loaf of stale French bread, cut into cubes
  • 4-6 cups chicken stock
  • 1/4 cup chopped fresh Italian parsley
  • 2 eggs, lightly beaten

Caramelize the apples: Melt butter on low heat, then add apples. After 10 minutes add brown sugar and Bourbon. Continue to cook on low heat for 20-30 minutes, until caramelized. Remove from heat and set aside.

Cook Sausage and vegetables: In a Dutch oven or large pan over medium heat, brown the sausage and break up with a wooden spoon as it is cooking, allowing juices to spill out. When sausage is thoroughly cooked, remove sausage and keep warm, but leave juices in pan. Add onions, garlic, and bell pepper to pan, season with salt and pepper, and sauté until wilted, about 6-8 minutes.

Add stock, bread and combine: Add chicken stock to pan, along with 2/3 of bread cubes, parsley and salt/pepper to taste, mix to absorb and simmer to reduce to a thick, almost gooey consistency, or whatever you like. Cut sausage into bite-size pieces and return to pan. Mix in egg. When stock is absorbed, remove from heat, and mix in apples and remaining bread cubes.

Bake: Place remaining stuffing in ovenproof pan to be baked for 30-45 minutes at 350.