Pacific Northwest Bread Stuffing

Bacon, diced pears, prunes and toasted hazelnuts make this salty-sweet, crunchy bread stuffing a perfect partner for the Pacific Northwestern Roast Turkey and Gravy.

• 1 1-lb. loaf rustic white bread with crust, cut into 3/4-inch cubes (12 to 14 cups)
• 1/4 cup extra-virgin olive oil
• 3 medium cloves garlic, minced
• 2 oz. (4 Tbs.) unsalted butter; more for the baking dish
• 2 large yellow onions, cut into 1/2-inch dice
• 1 medium celery heart, sliced 1/2 inch thick
• 12 oz. thick-cut bacon (about 7 slices)
• 3 firm-ripe pears, cored and cut into 3/4-inch pieces
• 1/2 cup coarsely chopped pitted prunes (about 16)
• 1/2 cup coarsely chopped, peeled, toasted hazelnuts
• 1/2 cup chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1-1/2 cups lower-salt chicken broth; more as needed

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F. Mix the bread cubes, oil, and garlic in a very large bowl, tossing to coat. Spread in a single layer on 2 large rimmed baking sheets; set the bowl aside. Bake, stirring, swapping positions, and rotating the pans halfway through, until just golden, about 12 minutes. Return the bread to the bowl. (The bread can be prepared to this point up to 3 days ahead. Cool, cover, and store at room temperature.)

Lower the oven temperature to 350°F. Melt the butter in a 12-inch skillet over medium heat. Add the onions and celery and cook, stirring often, until tender, about 15 minutes. Add to the bread.

Return the skillet to medium heat. Add the bacon and cook, turning occasionally, until browned and crisp, about 10 minutes. Drain on paper towels, then crumble. Pour off all but 1 Tbs. of the bacon fat from the pan. Add the pears and cook, stirring often, until lightly browned, about 2 minutes; transfer to the stuffing along with the crumbled bacon,  prunes  hazelnuts, parsley, 2 tsp. salt, and 1 tsp. pepper. Season to taste with more salt and pepper.

Butter a 9x13-inch baking dish. Whisk the eggs in a medium bowl to blend and then whisk in the broth. Pour the egg mixture over the stuffing and gently toss to combine. Let the stuffing sit until the liquid is absorbed, 5 to 10 minutes, tossing again if necessary. Add up to 1/2 cup additional broth if the stuffing seems dry; the mixture should be moist but not soggy.

Transfer to the prepared dish. Bake until lightly browned and crisp on top, about 40 minutes. Let stand for about 10 minutes before serving.

Pacific Northwestern Roast Turkey and Gravy

Piny juniper berries in a savory butter rub lend some West Coast flavor to this roast turkey, while they gravy gets its flavor and slightly chunky texture from a generous amount of fresh wild mushrooms. Be sure to let the bird warm up at room temperature before roasting so it cooks up juicy and tender.

For the turkey

• 1 16-lb. fresh turkey, neck, tail, and giblets reserved for the gravy
• 5 oz. (10 Tbs.) unsalted butter, softened
• Kosher salt and freshly ground black pepper
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 Tbs. crushed juniper berries

For the gravy

• 1 small yellow onion, quartered
• 2 medium stalks celery, halved crosswise
• 2 Tbs. olive oil
• 3 cups lower-salt chicken broth
• 2 cups dry white wine
• 1 lb. finely chopped trimmed maitake or oyster mushrooms (4 to 5 cups)
• 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
• Kosher salt and freshly ground black pepper

Butter and salt the turkey

Tip:

Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining.

Line a 12x16-inch heavy-duty roasting pan with 2 layers of paper towels. Blot the turkey dry inside and out.

In a small bowl, combine the butter with 2 tsp. salt and 1 tsp. pepper; stir in the parsley and juniper berries. Set aside 1/4 cup of the butter mixture for making the gravy.

Slide your hand under the turkey’s skin to loosen it from the breast and thigh meat. Using your fingers, spread the butter directly on the breast and thigh meat, being careful not to tear the skin. Season the turkey inside and out with 1-1/2 tsp. each salt and pepper. Tuck the wings behind the neck and tie the legs together with kitchen twine.

Set the turkey breast side up in the prepared pan. Loosely cover with waxed paper or parchment and refrigerate for 1 to 2 days.

Make the broth for the gravy

Position a rack in the center of the oven and heat the oven to 400°F. On a large rimmed baking sheet, toss the turkey neck, tail, giblets (excluding the liver), onion, and celery with the oil; arrange in a single layer. Roast, stirring once, until well browned, about 40 minutes.

Transfer the roasted ingredients to a heavy-duty 5-quart pot. Pour 1 cup of the chicken broth onto the hot baking sheet and scrape up any browned bits from the bottom with a wooden spatula; transfer to the pot. Add the remaining broth and 1 quart water. Bring to a boil; lower the heat and simmer gently until reduced to 3 cups, about 1-1/2 hours. Strain through a medium-mesh sieve into a 2-quart measuring cup; discard the solids.

Roast the turkey

Uncover the turkey, discard the paper towels, and set the turkey on a V-rack in the roasting pan. Let sit for 1 hour at room temperature.

Position a rack in the lower third of the oven and heat the oven to 350°F.

Roast the turkey, basting occasionally after 1 hour and rotating the pan halfway through, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 2 to 2-1/2 hours. If the skin gets too dark during roasting, tent with foil.

Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a platter or carving board. Remove the string, tent with foil, and let rest at room temperature for at least 30 minutes and up to 1 hour before carving and serving.

Make the gravy

Pour the drippings from the turkey roasting pan into a fat separator and allow the fat to rise to the top. Transfer 1/4 cup of the fat to a 3- to 4-quart saucepan; discard the remaining fat and add the defatted drippings to the reserved broth in the measuring cup.

Add the wine to the roasting pan and boil over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced to 1/2 cup, about 10 minutes. Strain through a medium-mesh sieve set over the measuring cup of broth.

Add the reserved butter to the fat in the saucepan and melt over medium-high heat.

Add the mushrooms and cook, stirring often, until browned and tender, about 8 minutes. Add the flour and cook, whisking constantly, until slightly thickened, 3 to 4 minutes. Slowly whisk in the broth mixture and bring to a boil; then turn the heat down and simmer vigorously, whisking occasionally, until the gravy is reduced to 5 cups, 8 to 16 minutes. Season to taste with salt and pepper.

Carve the turkey and serve with the hot gravy.

Creole Salmon Cakes

The relish that accompanies these slightly spicy cakes reminds me of the pickley olive salad you get in a New Orleans muffuletta sandwich; in fact, as a variation, I like to make salmon cake sandwiches.

• 1 lb. raw salmon fillets (preferably wild), skin and pin bones removed, cut into 1-inch chunks
• 1 large egg
• 1 Tbs. country-style (grainy, but not whole-grain) Dijon mustard
• 2 tsp. finely grated lemon zest
• 1 tsp. hot sauce, preferably Crystal Hot Sauce
• Kosher salt and freshly ground black pepper
• 1 Tbs. chopped fresh thyme
• 2 Tbs. extra-virgin olive oil
• Giardiniera Relish 

For the sandwich variation:

• 4 5- to 6-inch hoagie or sub rolls or lengths of soft French or Italian bread from a baguettetype loaf (the bread shouldn’t be too dense nor the crust too crunchy)
• 1/2 cup mayonnaise, or to taste

Tip:

To make mini cakes, portion the mixture into 24 small mounds (about 3/4 oz. each), gently shape into cakes, and cook until nicely browned on both sides, 3 to 4 minutes total.

Put the salmon in a food processor and pulse until chopped medium coarse, two or three 1-second pulses. Take care not to overprocess. There should still be some chunky pieces; you don’t want a completely smooth purée. In a medium bowl, lightly beat the egg. Add the salmon and combine with a rubber spatula. Add the mustard, lemon zest, hot sauce, 1-1/2 tsp. kosher salt, and 1/2 tsp. pepper; mix until well combined. Cover the bowl with plastic and chill for at least 30 minutes or up to 4 hours.

Remove the salmon mixture from the refrigerator, turn it out onto a baking sheet, and portion it into eight equal mounds. With wet hands, gently shape each mound into a 2-1/2-inch-wide patty. Sprinkle a pinch of the thyme on both sides of each cake.

Heat the olive oil in a large (12-inch) nonstick skillet over medium-high heat. When the oil is hot, add the cakes and reduce the heat to medium. Cook the cakes, turning once, until nicely browned on both sides and the interior no longer looks raw, 5 to 6 minutes total cooking time. Be careful not to overcook the cakes. Transfer the cakes to a plate and cover to keep them warm. Serve hot, with the giardiniera relish on the side.

Pacific Northwest Bread Stuffing

Bacon, diced pears, prunes and toasted hazelnuts make this salty-sweet, crunchy bread stuffing a perfect partner for the Pacific Northwestern Roast Turkey and Gravy.

• 1 1-lb. loaf rustic white bread with crust, cut into 3/4-inch cubes (12 to 14 cups)
• 1/4 cup extra-virgin olive oil
• 3 medium cloves garlic, minced
• 2 oz. (4 Tbs.) unsalted butter; more for the baking dish
• 2 large yellow onions, cut into 1/2-inch dice
• 1 medium celery heart, sliced 1/2 inch thick
• 12 oz. thick-cut bacon (about 7 slices)
• 3 firm-ripe pears, cored and cut into 3/4-inch pieces
• 1/2 cup coarsely chopped pitted prunes (about 16)
• 1/2 cup coarsely chopped, peeled, toasted hazelnuts
• 1/2 cup chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1-1/2 cups lower-salt chicken broth; more as needed

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F. Mix the bread cubes, oil, and garlic in a very large bowl, tossing to coat. Spread in a single layer on 2 large rimmed baking sheets; set the bowl aside. Bake, stirring, swapping positions, and rotating the pans halfway through, until just golden, about 12 minutes. Return the bread to the bowl. (The bread can be prepared to this point up to 3 days ahead. Cool, cover, and store at room temperature.)

Lower the oven temperature to 350°F. Melt the butter in a 12-inch skillet over medium heat. Add the onions and celery and cook, stirring often, until tender, about 15 minutes. Add to the bread.

Return the skillet to medium heat. Add the bacon and cook, turning occasionally, until browned and crisp, about 10 minutes. Drain on paper towels, then crumble. Pour off all but 1 Tbs. of the bacon fat from the pan. Add the pears and cook, stirring often, until lightly browned, about 2 minutes; transfer to the stuffing along with the crumbled bacon,  prunes  hazelnuts, parsley, 2 tsp. salt, and 1 tsp. pepper. Season to taste with more salt and pepper.

Butter a 9x13-inch baking dish. Whisk the eggs in a medium bowl to blend and then whisk in the broth. Pour the egg mixture over the stuffing and gently toss to combine. Let the stuffing sit until the liquid is absorbed, 5 to 10 minutes, tossing again if necessary. Add up to 1/2 cup additional broth if the stuffing seems dry; the mixture should be moist but not soggy.

Transfer to the prepared dish. Bake until lightly browned and crisp on top, about 40 minutes. Let stand for about 10 minutes before serving.

Creole Salmon Cakes

The relish that accompanies these slightly spicy cakes reminds me of the pickley olive salad you get in a New Orleans muffuletta sandwich; in fact, as a variation, I like to make salmon cake sandwiches.

• 1 lb. raw salmon fillets (preferably wild), skin and pin bones removed, cut into 1-inch chunks
• 1 large egg
• 1 Tbs. country-style (grainy, but not whole-grain) Dijon mustard
• 2 tsp. finely grated lemon zest
• 1 tsp. hot sauce, preferably Crystal Hot Sauce
• Kosher salt and freshly ground black pepper
• 1 Tbs. chopped fresh thyme
• 2 Tbs. extra-virgin olive oil
• Giardiniera Relish 

For the sandwich variation:

• 4 5- to 6-inch hoagie or sub rolls or lengths of soft French or Italian bread from a baguettetype loaf (the bread shouldn’t be too dense nor the crust too crunchy)
• 1/2 cup mayonnaise, or to taste

Tip:

To make mini cakes, portion the mixture into 24 small mounds (about 3/4 oz. each), gently shape into cakes, and cook until nicely browned on both sides, 3 to 4 minutes total.

Put the salmon in a food processor and pulse until chopped medium coarse, two or three 1-second pulses. Take care not to overprocess. There should still be some chunky pieces; you don’t want a completely smooth purée. In a medium bowl, lightly beat the egg. Add the salmon and combine with a rubber spatula. Add the mustard, lemon zest, hot sauce, 1-1/2 tsp. kosher salt, and 1/2 tsp. pepper; mix until well combined. Cover the bowl with plastic and chill for at least 30 minutes or up to 4 hours.

Remove the salmon mixture from the refrigerator, turn it out onto a baking sheet, and portion it into eight equal mounds. With wet hands, gently shape each mound into a 2-1/2-inch-wide patty. Sprinkle a pinch of the thyme on both sides of each cake.

Heat the olive oil in a large (12-inch) nonstick skillet over medium-high heat. When the oil is hot, add the cakes and reduce the heat to medium. Cook the cakes, turning once, until nicely browned on both sides and the interior no longer looks raw, 5 to 6 minutes total cooking time. Be careful not to overcook the cakes. Transfer the cakes to a plate and cover to keep them warm. Serve hot, with the giardiniera relish on the side.

Pacific Northwestern Roast Turkey and Gravy

Piny juniper berries in a savory butter rub lend some West Coast flavor to this roast turkey, while they gravy gets its flavor and slightly chunky texture from a generous amount of fresh wild mushrooms. Be sure to let the bird warm up at room temperature before roasting so it cooks up juicy and tender.

For the turkey

• 1 16-lb. fresh turkey, neck, tail, and giblets reserved for the gravy
• 5 oz. (10 Tbs.) unsalted butter, softened
• Kosher salt and freshly ground black pepper
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 Tbs. crushed juniper berries

For the gravy

• 1 small yellow onion, quartered
• 2 medium stalks celery, halved crosswise
• 2 Tbs. olive oil
• 3 cups lower-salt chicken broth
• 2 cups dry white wine
• 1 lb. finely chopped trimmed maitake or oyster mushrooms (4 to 5 cups)
• 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
• Kosher salt and freshly ground black pepper

Butter and salt the turkey

Tip:

Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining.

Line a 12x16-inch heavy-duty roasting pan with 2 layers of paper towels. Blot the turkey dry inside and out.

In a small bowl, combine the butter with 2 tsp. salt and 1 tsp. pepper; stir in the parsley and juniper berries. Set aside 1/4 cup of the butter mixture for making the gravy.

Slide your hand under the turkey’s skin to loosen it from the breast and thigh meat. Using your fingers, spread the butter directly on the breast and thigh meat, being careful not to tear the skin. Season the turkey inside and out with 1-1/2 tsp. each salt and pepper. Tuck the wings behind the neck and tie the legs together with kitchen twine.

Set the turkey breast side up in the prepared pan. Loosely cover with waxed paper or parchment and refrigerate for 1 to 2 days.

Make the broth for the gravy

Position a rack in the center of the oven and heat the oven to 400°F. On a large rimmed baking sheet, toss the turkey neck, tail, giblets (excluding the liver), onion, and celery with the oil; arrange in a single layer. Roast, stirring once, until well browned, about 40 minutes.

Transfer the roasted ingredients to a heavy-duty 5-quart pot. Pour 1 cup of the chicken broth onto the hot baking sheet and scrape up any browned bits from the bottom with a wooden spatula; transfer to the pot. Add the remaining broth and 1 quart water. Bring to a boil; lower the heat and simmer gently until reduced to 3 cups, about 1-1/2 hours. Strain through a medium-mesh sieve into a 2-quart measuring cup; discard the solids.

Roast the turkey

Uncover the turkey, discard the paper towels, and set the turkey on a V-rack in the roasting pan. Let sit for 1 hour at room temperature.

Position a rack in the lower third of the oven and heat the oven to 350°F.

Roast the turkey, basting occasionally after 1 hour and rotating the pan halfway through, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 2 to 2-1/2 hours. If the skin gets too dark during roasting, tent with foil.

Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a platter or carving board. Remove the string, tent with foil, and let rest at room temperature for at least 30 minutes and up to 1 hour before carving and serving.

Make the gravy

Pour the drippings from the turkey roasting pan into a fat separator and allow the fat to rise to the top. Transfer 1/4 cup of the fat to a 3- to 4-quart saucepan; discard the remaining fat and add the defatted drippings to the reserved broth in the measuring cup.

Add the wine to the roasting pan and boil over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced to 1/2 cup, about 10 minutes. Strain through a medium-mesh sieve set over the measuring cup of broth.

Add the reserved butter to the fat in the saucepan and melt over medium-high heat.

Add the mushrooms and cook, stirring often, until browned and tender, about 8 minutes. Add the flour and cook, whisking constantly, until slightly thickened, 3 to 4 minutes. Slowly whisk in the broth mixture and bring to a boil; then turn the heat down and simmer vigorously, whisking occasionally, until the gravy is reduced to 5 cups, 8 to 16 minutes. Season to taste with salt and pepper.

Carve the turkey and serve with the hot gravy.

Pacific Northwestern Roast Turkey and Gravy

Piny juniper berries in a savory butter rub lend some West Coast flavor to this roast turkey, while they gravy gets its flavor and slightly chunky texture from a generous amount of fresh wild mushrooms. Be sure to let the bird warm up at room temperature before roasting so it cooks up juicy and tender.

For the turkey

• 1 16-lb. fresh turkey, neck, tail, and giblets reserved for the gravy
• 5 oz. (10 Tbs.) unsalted butter, softened
• Kosher salt and freshly ground black pepper
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 Tbs. crushed juniper berries

For the gravy

• 1 small yellow onion, quartered
• 2 medium stalks celery, halved crosswise
• 2 Tbs. olive oil
• 3 cups lower-salt chicken broth
• 2 cups dry white wine
• 1 lb. finely chopped trimmed maitake or oyster mushrooms (4 to 5 cups)
• 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
• Kosher salt and freshly ground black pepper

Butter and salt the turkey

Tip:

Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining.

Line a 12x16-inch heavy-duty roasting pan with 2 layers of paper towels. Blot the turkey dry inside and out.

In a small bowl, combine the butter with 2 tsp. salt and 1 tsp. pepper; stir in the parsley and juniper berries. Set aside 1/4 cup of the butter mixture for making the gravy.

Slide your hand under the turkey’s skin to loosen it from the breast and thigh meat. Using your fingers, spread the butter directly on the breast and thigh meat, being careful not to tear the skin. Season the turkey inside and out with 1-1/2 tsp. each salt and pepper. Tuck the wings behind the neck and tie the legs together with kitchen twine.

Set the turkey breast side up in the prepared pan. Loosely cover with waxed paper or parchment and refrigerate for 1 to 2 days.

Make the broth for the gravy

Position a rack in the center of the oven and heat the oven to 400°F. On a large rimmed baking sheet, toss the turkey neck, tail, giblets (excluding the liver), onion, and celery with the oil; arrange in a single layer. Roast, stirring once, until well browned, about 40 minutes.

Transfer the roasted ingredients to a heavy-duty 5-quart pot. Pour 1 cup of the chicken broth onto the hot baking sheet and scrape up any browned bits from the bottom with a wooden spatula; transfer to the pot. Add the remaining broth and 1 quart water. Bring to a boil; lower the heat and simmer gently until reduced to 3 cups, about 1-1/2 hours. Strain through a medium-mesh sieve into a 2-quart measuring cup; discard the solids.

Roast the turkey

Uncover the turkey, discard the paper towels, and set the turkey on a V-rack in the roasting pan. Let sit for 1 hour at room temperature.

Position a rack in the lower third of the oven and heat the oven to 350°F.

Roast the turkey, basting occasionally after 1 hour and rotating the pan halfway through, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 2 to 2-1/2 hours. If the skin gets too dark during roasting, tent with foil.

Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a platter or carving board. Remove the string, tent with foil, and let rest at room temperature for at least 30 minutes and up to 1 hour before carving and serving.

Make the gravy

Pour the drippings from the turkey roasting pan into a fat separator and allow the fat to rise to the top. Transfer 1/4 cup of the fat to a 3- to 4-quart saucepan; discard the remaining fat and add the defatted drippings to the reserved broth in the measuring cup.

Add the wine to the roasting pan and boil over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced to 1/2 cup, about 10 minutes. Strain through a medium-mesh sieve set over the measuring cup of broth.

Add the reserved butter to the fat in the saucepan and melt over medium-high heat.

Add the mushrooms and cook, stirring often, until browned and tender, about 8 minutes. Add the flour and cook, whisking constantly, until slightly thickened, 3 to 4 minutes. Slowly whisk in the broth mixture and bring to a boil; then turn the heat down and simmer vigorously, whisking occasionally, until the gravy is reduced to 5 cups, 8 to 16 minutes. Season to taste with salt and pepper.

Carve the turkey and serve with the hot gravy.

Pacific Northwest Bread Stuffing

Bacon, diced pears, prunes and toasted hazelnuts make this salty-sweet, crunchy bread stuffing a perfect partner for the Pacific Northwestern Roast Turkey and Gravy.

• 1 1-lb. loaf rustic white bread with crust, cut into 3/4-inch cubes (12 to 14 cups)
• 1/4 cup extra-virgin olive oil
• 3 medium cloves garlic, minced
• 2 oz. (4 Tbs.) unsalted butter; more for the baking dish
• 2 large yellow onions, cut into 1/2-inch dice
• 1 medium celery heart, sliced 1/2 inch thick
• 12 oz. thick-cut bacon (about 7 slices)
• 3 firm-ripe pears, cored and cut into 3/4-inch pieces
• 1/2 cup coarsely chopped pitted prunes (about 16)
• 1/2 cup coarsely chopped, peeled, toasted hazelnuts
• 1/2 cup chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1-1/2 cups lower-salt chicken broth; more as needed

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F. Mix the bread cubes, oil, and garlic in a very large bowl, tossing to coat. Spread in a single layer on 2 large rimmed baking sheets; set the bowl aside. Bake, stirring, swapping positions, and rotating the pans halfway through, until just golden, about 12 minutes. Return the bread to the bowl. (The bread can be prepared to this point up to 3 days ahead. Cool, cover, and store at room temperature.)

Lower the oven temperature to 350°F. Melt the butter in a 12-inch skillet over medium heat. Add the onions and celery and cook, stirring often, until tender, about 15 minutes. Add to the bread.

Return the skillet to medium heat. Add the bacon and cook, turning occasionally, until browned and crisp, about 10 minutes. Drain on paper towels, then crumble. Pour off all but 1 Tbs. of the bacon fat from the pan. Add the pears and cook, stirring often, until lightly browned, about 2 minutes; transfer to the stuffing along with the crumbled bacon,  prunes  hazelnuts, parsley, 2 tsp. salt, and 1 tsp. pepper. Season to taste with more salt and pepper.

Butter a 9x13-inch baking dish. Whisk the eggs in a medium bowl to blend and then whisk in the broth. Pour the egg mixture over the stuffing and gently toss to combine. Let the stuffing sit until the liquid is absorbed, 5 to 10 minutes, tossing again if necessary. Add up to 1/2 cup additional broth if the stuffing seems dry; the mixture should be moist but not soggy.

Transfer to the prepared dish. Bake until lightly browned and crisp on top, about 40 minutes. Let stand for about 10 minutes before serving.

Cedar-Planked Salmon with Red Pepper & Caper Sauce

Though this grilling method hails from the Pacific Northwest, it's paired with Spanish flavors in the sauce. You can find small cedar planks meant for cooking at many supermarkets.

For the sauce:

• 1/2 cup jarred piquillo peppers or roasted red peppers
• 1-1/2 Tbs. sherry vinegar or red-wine vinegar
• 1/2 tsp. Dijon mustard
• 1 medium clove garlic, minced
• 1/4 cup extra-virgin olive oil
• 1-1/2 Tbs. brine-packed capers, rinsed and chopped
• 1-1/2 Tbs. finely chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper

For the salmon:

• 1 tsp. granulated sugar
• 1/2 tsp. ground cumin
• 1/2 tsp. hot pimentón de la Vera (Spanish smoked paprika) or Hungarian hot paprika
• Kosher salt and freshly ground black pepper
• Four 6- to 8-oz. skinless salmon fillets (preferably at least 1 inch thick)
• 2 tsp. extra-virgin olive oil

Make the sauce:

Put the peppers, vinegar, mustard, and garlic in a blender and begin to puree. With the blender running, add the oil in a thin, steady stream. Transfer to a small bowl, stir in the capers, parsley, 1/2 tsp. salt, and 1/8 tsp. pepper. Season to taste with more salt and pepper if needed.

Prepare the salmon:

Soak a cedar plank in cold water for at least 1 hour and up to 12 hours. In a small bowl, mix the sugar, cumin, pimentón, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Sprinkle the mixture over the salmon and let sit at room temperature for 30 minutes, or cover and refrigerate for up to 12 hours.

Prepare a two-zone fire on a gas or charcoal grill: On a gas grill, set two of the burners to high (one if your grill only has two burners) and leave one burner off. On a charcoal grill, push all of the lit coals to one side of the grill.

Set the cedar plank on the grill over the hot zone, cover the grill, and wait until the plank starts to smoke, 2 to 3 minutes. Meanwhile, rub the skinned sides of the salmon fillets with the oil. Slide the plank to the cooler zone and arrange the salmon on top, oiled side down and thicker ends closest to the hot zone. Cover the grill (vents open on a charcoal grill) and cook until the fish is almost cooked through with just a touch of pink in the center—make a nick with a paring knife in the thicker part of a fillet to check—or an instant-read thermometer inserted in a thick part registers 135°F, 10 to 14 minutes. Transfer the fish (still on the plank) to a serving platter and serve with the sauce.

Creole Salmon Cakes

The relish that accompanies these slightly spicy cakes reminds me of the pickley olive salad you get in a New Orleans muffuletta sandwich; in fact, as a variation, I like to make salmon cake sandwiches.

• 1 lb. raw salmon fillets (preferably wild), skin and pin bones removed, cut into 1-inch chunks
• 1 large egg
• 1 Tbs. country-style (grainy, but not whole-grain) Dijon mustard
• 2 tsp. finely grated lemon zest
• 1 tsp. hot sauce, preferably Crystal Hot Sauce
• Kosher salt and freshly ground black pepper
• 1 Tbs. chopped fresh thyme
• 2 Tbs. extra-virgin olive oil
• Giardiniera Relish 

For the sandwich variation:

• 4 5- to 6-inch hoagie or sub rolls or lengths of soft French or Italian bread from a baguettetype loaf (the bread shouldn’t be too dense nor the crust too crunchy)
• 1/2 cup mayonnaise, or to taste

Tip:

To make mini cakes, portion the mixture into 24 small mounds (about 3/4 oz. each), gently shape into cakes, and cook until nicely browned on both sides, 3 to 4 minutes total.

Put the salmon in a food processor and pulse until chopped medium coarse, two or three 1-second pulses. Take care not to overprocess. There should still be some chunky pieces; you don’t want a completely smooth purée. In a medium bowl, lightly beat the egg. Add the salmon and combine with a rubber spatula. Add the mustard, lemon zest, hot sauce, 1-1/2 tsp. kosher salt, and 1/2 tsp. pepper; mix until well combined. Cover the bowl with plastic and chill for at least 30 minutes or up to 4 hours.

Remove the salmon mixture from the refrigerator, turn it out onto a baking sheet, and portion it into eight equal mounds. With wet hands, gently shape each mound into a 2-1/2-inch-wide patty. Sprinkle a pinch of the thyme on both sides of each cake.

Heat the olive oil in a large (12-inch) nonstick skillet over medium-high heat. When the oil is hot, add the cakes and reduce the heat to medium. Cook the cakes, turning once, until nicely browned on both sides and the interior no longer looks raw, 5 to 6 minutes total cooking time. Be careful not to overcook the cakes. Transfer the cakes to a plate and cover to keep them warm. Serve hot, with the giardiniera relish on the side.

Creole Salmon Cakes

The relish that accompanies these slightly spicy cakes reminds me of the pickley olive salad you get in a New Orleans muffuletta sandwich; in fact, as a variation, I like to make salmon cake sandwiches.

• 1 lb. raw salmon fillets (preferably wild), skin and pin bones removed, cut into 1-inch chunks
• 1 large egg
• 1 Tbs. country-style (grainy, but not whole-grain) Dijon mustard
• 2 tsp. finely grated lemon zest
• 1 tsp. hot sauce, preferably Crystal Hot Sauce
• Kosher salt and freshly ground black pepper
• 1 Tbs. chopped fresh thyme
• 2 Tbs. extra-virgin olive oil
• Giardiniera Relish 

For the sandwich variation:

• 4 5- to 6-inch hoagie or sub rolls or lengths of soft French or Italian bread from a baguettetype loaf (the bread shouldn’t be too dense nor the crust too crunchy)
• 1/2 cup mayonnaise, or to taste

Tip:

To make mini cakes, portion the mixture into 24 small mounds (about 3/4 oz. each), gently shape into cakes, and cook until nicely browned on both sides, 3 to 4 minutes total.

Put the salmon in a food processor and pulse until chopped medium coarse, two or three 1-second pulses. Take care not to overprocess. There should still be some chunky pieces; you don’t want a completely smooth purée. In a medium bowl, lightly beat the egg. Add the salmon and combine with a rubber spatula. Add the mustard, lemon zest, hot sauce, 1-1/2 tsp. kosher salt, and 1/2 tsp. pepper; mix until well combined. Cover the bowl with plastic and chill for at least 30 minutes or up to 4 hours.

Remove the salmon mixture from the refrigerator, turn it out onto a baking sheet, and portion it into eight equal mounds. With wet hands, gently shape each mound into a 2-1/2-inch-wide patty. Sprinkle a pinch of the thyme on both sides of each cake.

Heat the olive oil in a large (12-inch) nonstick skillet over medium-high heat. When the oil is hot, add the cakes and reduce the heat to medium. Cook the cakes, turning once, until nicely browned on both sides and the interior no longer looks raw, 5 to 6 minutes total cooking time. Be careful not to overcook the cakes. Transfer the cakes to a plate and cover to keep them warm. Serve hot, with the giardiniera relish on the side.