Hot Stuffed Tomatoes

Ingredients

• Firm-ripe medium tomatoes
• Cheese (fresh goat cheese, mozzarella, or ricotta), bread crumbs, and minced herbs
• Browned ground lamb, pine nuts, and cooked rice
• Hide ingredients for Sausage, Onion, and Sage Stuffing or Rice Dressing with Chorizo and Chiles 1 Sausage, Onion, and Sage Stuffing or Rice Dressing with Chorizo and Chiles (opens in new tab) Sausage, Onion, and Sage Stuffing or Rice Dressing with Chorizo and Chiles
  • 8 ounces bulk breakfast or Italian sausage
  • 1 large onion, finely chopped
  • 1 celery rib, finely chopped
  • 3 cups dry bread or corn bread crumbs
  • 2 teaspoons chopped fresh sage or 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 stick (4 ounces) butter, melted
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • (½ cup chopped tart apple)
  • (1 large egg, well beaten)
  • ½ cup chicken stock or broth

  Sub-recipe steps

  1. Cook in a medium skillet over medium heat, breaking up the meat with a spoon, until browned: 8 ounces bulk breakfast or Italian sausage
  2. Using a slotted spoon, transfer the meat to a plate lined with paper towels to drain. Pour off all but 2 tablespoons of fat from the skillet. Add and cook until softened: 1 large onion, finely chopped; 1 celery rib, finely chopped
  3. Transfer the onion mixture to a bowl and add the sausage along with: 3 cups dry bread or corn bread crumbs; 2 teaspoons chopped fresh sage or 1 teaspoon dried sage; 1 teaspoon dried thyme; 1 stick (4 ounces) butter, melted; ¾ teaspoon salt; ¼ teaspoon black pepper; (½ cup chopped tart apple)
  4. If baking as a dressing, also add: (1 large egg, well beaten)
  5. Stir to combine. Moisten with: ½ cup chicken stock or broth
  6. Spoon the stuffing into the meat or vegetable being stuffed. For a dressing, transfer to the prepared baking dish and bake until browned, about 30 minutes. If using to stuff poultry, cook until it reaches an internal temperature of 165°F.
• Hide ingredients for Wild Rice with Sautéed Mushrooms, Cajun Dirty Rice, or any cooked grain seasoned with herbs and salt to taste 1 Wild Rice with Sautéed Mushrooms, Cajun Dirty Rice, or any cooked grain seasoned with herbs and salt to taste (opens in new tab) Wild Rice with Sautéed Mushrooms, Cajun Dirty Rice, or any cooked grain seasoned with herbs and salt to taste
  • 1 cup wild rice
  • Salt and black pepper
  • ¼ cup chopped parsley
  • (¼ cup sliced almonds, toasted)

  Sub-recipe steps

  1. Cook: 1 cup wild rice
  2. While the rice is cooking, prepare: Sautéed Mushrooms of any kind
  3. Stir the cooked wild rice into the mushrooms and season to taste with: Salt and black pepper
  4. Sprinkle with: ¼ cup chopped parsley; (¼ cup sliced almonds, toasted)
• Hide ingredients for Mushroom Filling, or Meat and Spinach Filling, mixed with ricotta 1 Mushroom Filling, or Meat and Spinach Filling, mixed with ricotta (opens in new tab) Mushroom Filling, or Meat and Spinach Filling, mixed with ricotta
  • 1 ounce dried mushrooms, such as porcini
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 bay leaves
  • 12 ounces any kind of fresh mushrooms, coarsely chopped
  • ⅓ cup dry red wine
  • 2 tablespoons tomato paste
  • 2 garlic cloves, minced
  • ½ cup chicken stock or broth
  • Salt and black pepper
  • ½ to 1 cup grated Parmesan (2 to 4 ounces), to taste

  Sub-recipe steps

  1. Rinse and soak in hot water to cover until softened, about 20 minutes: 1 ounce dried mushrooms, such as porcini
  2. Heat in a large skillet over medium heat: 2 tablespoons olive oil
  3. Add and cook, stirring, until the onion is browned: 1 medium onion, finely chopped; 2 bay leaves
  4. Lift the mushrooms from the soaking liquid, reserving the liquid, squeeze dry, and finely chop. Add the mushrooms to the skillet along with: 12 ounces any kind of fresh mushrooms, coarsely chopped
  5. Cook the mushrooms, stirring, for 2 minutes. Add: ⅓ cup dry red wine; 2 tablespoons tomato paste; 2 garlic cloves, minced
  6. Bring to a boil and cook until the pan is almost dry. Line a fine-mesh sieve with dampened paper towels and pour the mushroom soaking liquid through the sieve directly into the skillet. Let it boil until evaporated. Add and let boil until evaporated: ½ cup chicken stock or broth
  7. Season to taste with: Salt and black pepper
  8. Remove from the heat and let cool; remove and discard the bay leaves. Blend in: ½ to 1 cup grated Parmesan (2 to 4 ounces), to taste
  9. The filling can be covered and refrigerated for up to 3 days.
• Hide ingredients for Creamed Spinach, Sautéed Corn, or Creamed Corn, and crumbled crisp cooked bacon 1 Creamed Spinach, Sautéed Corn, or Creamed Corn, and crumbled crisp cooked bacon (opens in new tab) Creamed Spinach, Sautéed Corn, or Creamed Corn, and crumbled crisp cooked bacon
  • 2 tablespoons butter
  • 1 small onion, thinly sliced
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1 pound spinach (preferably mature), well washed, tough stems trimmed, coarsely chopped
  • ½ cup heavy cream or half-and-half
  • ½ teaspoon salt
  • (4 slices bacon, cooked until crisp and crumbled)

  Sub-recipe steps

  1. Melt in a large skillet over medium heat: 2 tablespoons butter
  2. Add and cook, stirring, until softened, about 5 minutes: 1 small onion, thinly sliced
  3. Add and cook 1 minute more: 2 garlic cloves, minced
  4. Stir in: 3 tablespoons all-purpose flour
  5. Add to the skillet: 1 pound spinach (preferably mature), well washed, tough stems trimmed, coarsely chopped; ½ cup heavy cream or half-and-half; ½ teaspoon salt
  6. Bring to a simmer, cover the skillet, and cook until the spinach is wilted. Uncover and continue to simmer, stirring, until the spinach is cooked and the liquid is thickened. If desired, serve topped with: (Browned Bread Crumbs); (4 slices bacon, cooked until crisp and crumbled); (2 Hard-Boiled Eggs, chopped)
• Hide ingredients for Au Gratin II or III, or grated Parmesan or Romano 1 Au Gratin II or III, or grated Parmesan or Romano (opens in new tab) Au Gratin II or III, or grated Parmesan or Romano
  • Dry bread crumbs
  • Dry bread crumbs
  • (Sweet paprika, up to ½ teaspoon per 1 cup crumbs)
  • Dots of butter
  • Dry bread crumbs
  • Finely grated Cheddar, Romano, or Parmesan (up to ¼ cup per 1 cup crumbs)
  • (Sweet paprika, up to ½ teaspoon per 1 cup crumbs)
  • Dots of butter

  Sub-recipe steps

  1. Sprinkle over the food in a light but thorough covering: Dry bread crumbs
  2. Unless otherwise directed, bake in a 375°F oven until a crisp, golden brown crust forms. Or preheat the broiler and place the dish 3 inches below the heat. Allow it to brown, checking frequently.
  3. Mix together: Dry bread crumbs; (Sweet paprika, up to ½ teaspoon per 1 cup crumbs)
  4. Sprinkle in a light but thorough covering over the food. Scatter over the top: Dots of butter
  5. Unless otherwise directed, bake in a 375°F oven to produce a crisp, golden crust. Or preheat the broiler and place the dish 5 inches below the heat. Allow it to brown, checking frequently.
  6. Combine in a medium bowl: Dry bread crumbs; Finely grated Cheddar, Romano, or Parmesan (up to ¼ cup per 1 cup crumbs); (Sweet paprika, up to ½ teaspoon per 1 cup crumbs)
  7. Sprinkle in a light but thorough covering over the food. Scatter over the top: Dots of butter
  8. Unless otherwise directed, bake in a preheated 350°F oven to produce a crisp, golden crust. Or preheat the broiler and place the dish 5 inches below the heat. Allow it to brown, checking frequently.