Makes 1 1/2 cups
-1 lb. Fuyu persimmons, peeled, seeded, & diced small
(~3 medium persimmons)
-1/4 c. minced onion
-1 t. minced garlic
-1/2 t. minced ginger
-1 T. minced cilantro
-2 T. Meyer lemon juice
-1/4 t. salt
Peel, seed, and dice the persimmons into small pieces.
Mix all the rest of the ingredients in a medium sized bowl.
Taste and adjust the salt and lemon juice to taste. If you
are using Eureka lemons instead of Meyer, you may want
to add a bit more juice.
Cover and refrigerate for 30 minutes before serving to
allow the flavors to meld. Enjoy!
From mypantryshelf.com, 12/12
-8 c. of sour dough bread, cubed (~1 loaf)
-3 T. unsalted butter, divided
-2 shallots, minced
-4-5 celery stalks, trimmed & thinly sliced
-2 medium leeks, cleaned & thinly sliced
-2 garlic cloves, minced
-6 fresh sage leaves, chopped
-3/4 t. dried or fresh thyme
-1/2 t. freshly ground pepper
-1 c. low-sodium vegetable or chicken stock
-3/4 T. salt
-1 lg. egg, lightly beaten
-3 Fuyu persimmons, cubed
Preheat the oven to 200°. On a parchment or foil lined baking sheet, spread out the cubes of sour dough bread. Bake for 10 minutes, until lightly toasted yet still pale in color. Set aside.
Raise the heat on your oven to 300°. To a large saucepan or pot, set over medium heat, add two tablespoons of olive oil and a tablespoon of butter. When the butter has melted, add the minced shallot, celery and leek. Cook until softened, about 10 minutes.
Add the garlic, sage, thyme and pepper; cook until mixture is fragrant, about 2 minutes. Pour in the veggie or chicken stock and toss until everything is completely mixed. Give the stuffing a taste and add salt according to your liking; this amount will vary depending on how salty your stock is. (Note: I added about 3/4 teaspoon salt.) Fold in the egg and cubed persimmons; toss until completely combined.
Transfer the stuffing to a 10″ by 8″ casserole dish, spreading it out evenly. Bake for 30-40 minutes, until the top of the stuffing is golden brown. Enjoy!
From pbs.org/food, 11/13… Read the rest