La Cornue CornuFé Series - Cooking Tips, Recipes & Cleaning - Manual (Page 18)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Crouton Stuffing with Apples, Onions and Lemon Zest
1 – medium yellow onion, diced
2 – cloves garlic, minced
3 – granny smith apples, cored and cut into 1" cubes
1 – lemon zest, minced
Handful fresh parsley leaves, washed dried and chopped
3 – cups croutons
2 – cups chicken stock
This is a flavorful, light stuffing and very refreshing with the lemon zest.
Heat a large sauté pan over medium heat, add 2 tablespoons butter and 1 tablespoon oil and when hot
sauté the onion. Add the garlic and cook for a few minutes taking care not to burn. Add the apples and
sauté for 5-6 minutes or until they begin to soften. Stir in the lemon zest, parsley, croutons and chicken
stock and taste to check the seasoning. Transfer the mixture to an ovenproof casserole and bake for 40
minutes, Convection 350°.
The croutons called for in this recipe are not difficult to make. Take 1 loaf of rustic or sourdough bread,
remove the crust and cut the bread into 1" cubes. Toss the cubes with a generous amount of melted
butter and some olive oil and seasoning. Spread onto a rimmed baking sheet and bake Convection
375° for 15-20 minutes until the croutons are crisp.
Roasted Green Beans with Walnuts
1 – lb French green beans
1 – shallot thinly sliced
2 – cloves garlic, sliced
½
– cup fresh walnuts, coarsely chopped
1 – tablespoon olive oil
Toss the vegetables and walnuts in the olive oil and spread onto a rimmed baking sheet. Cook for
12–15 minutes, Convection 350° until the nuts are lightly toasted and the beans are tender.
Giblet Gravy with Bourbon
Giblet Stock
1 – medium onion
1 – bay leaf
½
– teaspoon herbs de provence
1 – packet turkey giblets
Roux
4 – tablespoons unsalted butter
4 – level tablespoons all-purpose flour
6 – cups combined giblet stock/turkey juices
½
– cup Jack Daniels (or more to taste)
Begin with the Giblet Stock
Rinse the turkey giblets and neck and discard the liver. Place all the ingredients for the giblet stock
into a medium saucepan and cover with water, about 4 cups. Bring to a boil and simmer gently for 40
minutes, skim the foam that settles on the top. The liquid will reduce to about 2 cups of concentrated
stock. Strain and discard the giblets, onions etc. The giblet stock can be prepared in advance then used
as the base for the gravy.