I was so exited to have Judie Choate as a guest in Krumville’s kitchen sharing her knowledge and skills—and just hanging out.
Judie is a true master in the kitchen. She’s been sharing her food and recipes with the world since the 70’s when she had Mom—her much loved local pie shop on the Upper West Side of Manhattan, and then through the publication of many great cookbooks. She has a life filled with cooking and baking, and as soon as she came in I knew this was going to be a great afternoon! Her embracingly warm character and ease reminded me of all the good times I’ve spent in the kitchen with my family back in Italy.
Luckily Steve Pool came along to snap some pics! Steve is a super-talented photographer who captures their many moments together in the kitchen, working on books and foraging for fresh ingredients upstate. Today he took pictures while we chatted and baked away this beautiful stuffing, a gluten-free version of a Choate family holiday recipe taken from her award winning book "An American Family Cooks".
I knew the stuffing was going to be good when they walked in with a pot of fresh turkey stock Judie had made that morning!
Serves about 6-8
1 bag of Krumville's Olive Oil Croutons (20 oz)
2 to 3 cups warm turkey stock
1 lb pork sausages (sage or sweet Italian)
½ cup unsalted butter
1 cup diced onion (sweet vidalia)
½ cup finely diced celery (used a bit more about 2 whole stalks)
1 tbsp minced flat leaf parsley
1½ cups diced dried apricots
1 tsp poultry seasoning
1 tsp chopped fresh sage
1 tsp chopped fresh thyme
1 tsp chopped fresh marjoram
Salt and pepper to taste
1 cup (or more) toasted walnut pieces (we skipped the walnuts and just added the dried apricots - I discovered it to be quite lovely)
First, make 2 to 3 cups of fresh turkey stock.