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Sausage And Oyster Stuffing And Drunkin' Punkin' Pots De Crème

Ingredients
  Chicken stock 1⁄2 Cup (8 tbs) (For the Sausage and Oyster Stuffing)
  Spanish olive oil 1 Tablespoon (For the Sausage and Oyster Stuffing)
  Smoked onion sausage 4 Ounce, chopped finely (For the Sausage and Oyster Stuffing)
  Onions 1⁄4 Cup (4 tbs), chop (For the Sausage and Oyster Stuffing)
  Carrots 1⁄2 Cup (8 tbs), chop (For the Sausage and Oyster Stuffing)
  Oysters 1⁄4 Cup (4 tbs) (For the Sausage and Oyster Stuffing)
  Foccacia bread croutons 1⁄2 Cup (8 tbs) (For the Sausage and Oyster Stuffing)
  Heavy cream 2 Cup (32 tbs) (For the Drunkin' Punkin' Pots de Creme)
  Whole milk- 6 Ounce (For the Drunkin' Punkin' Pots de Creme)
  Brown sugar 1⁄2 Cup (8 tbs) (For the Drunkin' Punkin' Pots de Creme)
  Mild dark rum 1⁄2 Cup (8 tbs) (For the Drunkin' Punkin' Pots de Creme)
  Vanilla bean 1⁄2 (For the Drunkin' Punkin' Pots de Creme)
  Egg yolk 10 Medium (For the Drunkin' Punkin' Pots de Creme)
  Pumpkin puree 8 Ounce (For the Drunkin' Punkin' Pots de Creme)
  Lemon juice 1 Tablespoon (For the Drunkin' Punkin' Pots de Creme)
  Sea salt 1 Pinch (For the Drunkin' Punkin' Pots de Creme)
Directions

GETTING READY
1. Preheat oven 375 degrees fahrenheit.

MAKING
2. For the Oyster Stuffing: Heat a pan with spanish olive oil.
3. Add smoked onion sausage, onions and carrots and let it sweat.
4. Season the oysters with black pepper.
5. Add oyesters into the pan and stir.
6. Add the foccacia bread croutons.
7. Add chicken stock.
8. Pop into the oven for 15 minutes.
9. Remove and let it sit for few minutes.
10. For the Drunkin' Punkin' Pots de Creme: Preheat oven to 330 degrees fahrenheit.
11. In a pan, add heavy cream, whole milk, brean sugar, mild dark rum, scraped vanilla bean and vanilla extract.
12. Place on the stove and bring to a boil. Stir occasionally to make sure the sugar is not sticking to the pan.
13. In a bowl, mix egg yolks, pumpkin puree, 1 tablespoon lemon juice and sea salt.
14. Whisk in a little bit at a time of the milk mix. Maintain temperature in the bowl to make sure the eggs yolks don't solidify.
15. Stir the mix through a sieve.
16. Fill up baking bowls with this mix and place on a baking tray.
17. Add hot water to the tray and cover with aluminium foil and bake for 30 minutes.

SERVING
18. Use the stuffing for a whole chiken or turkey and bake and serve. Add a dollop of whipped cream to the Drunkin' Punkin' Pots de Creme and serve as dessert.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Method: 
Baked
Interest: 
Holiday
Preparation Time: 
50 Minutes
Cook Time: 
60 Minutes
Ready In: 
110 Minutes

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