Prepare for the holidays with recipes, suggestions, and delicious goods straight from the Blue Scorcher and right to your home.
Our delicious and popular fruit cakes have returned! You can place an order for one by giving us a call or you can stop in and get one while they are here!
Our delicious and popular fruit cakes have returned! You can place an order for one by giving us a call or you can stop in and get one while they are here!
Scarborough Dressing Recipe
“Have her make me a cambric shirt,
Parsley, sage, rosemary, and thyme,
Without a seam or fine needle work
And then she’ll be a true love of mine.”
Unlike the impossible tasks set forward in the song, making stuffing is easy! All you need to do is select a few veggies, your preferred broth, and our stuffing mix to make enough for eight folks. We have a few flavor combinations for you to try and instructions. Of course, if you don’t want to try any of these combinations, onions, garlic, and celery are the standard for stuffing. But of course, make it your own! If you come up with a new combination, we would love for you to share it with us.
Choose your flavor combination!
Old Traditional - onion, celery, parsnips, and chestnuts
Apple Walnut - onion, celery, walnuts, and apples
Garlic Glory - lots of roasted garlic, shallots, celery, red pepper, pine nuts, and dried figs
BOG Delight - leeks, fennel, chard, acorn squash, and cranberry
Follow the recipe:
First: Preheat your oven to 350. Saute up the alliums in butter/oil until tender - chop all other veggies, nuts, or fruits into small pieces. You can saute the other veggies for a faster bake time.
Second: Put the stuffing mix into a big bowl with the alliums and other items. Pour over enough broth to coat everything. It should just hold together. Grab a piece and see if you want more seasoning such as salt and pepper. After it is seasoned as you like, you may add a whipped egg or two it you want firmer stuffing.
Third: Bake for 25 minutes covered, then another 15-20 uncovered. Note: If you’re baking your stuffing in the bird instead of its own pan, you will need to make the stuffing a bit drier to accommodate the juices from the bird. Experts recommend that you bake your stuffing in its own pan, though.
Scarborough Dressing Recipe
“Have her make me a cambric shirt,
Parsley, sage, rosemary, and thyme,
Without a seam or fine needle work
And then she’ll be a true love of mine.”
Unlike the impossible tasks set forward in the song, making stuffing is easy! All you need to do is select a few veggies, your preferred broth, and our stuffing mix to make enough for eight folks. We have a few flavor combinations for you to try and instructions. Of course, if you don’t want to try any of these combinations, onions, garlic, and celery are the standard for stuffing. But of course, make it your own! If you come up with a new combination, we would love for you to share it with us.
Choose your flavor combination!
Old Traditional - onion, celery, parsnips, and chestnuts
Apple Walnut - onion, celery, walnuts, and apples
Garlic Glory - lots of roasted garlic, shallots, celery, red pepper, pine nuts, and dried figs
BOG Delight - leeks, fennel, chard, acorn squash, and cranberry
Follow the recipe:
First: Preheat your oven to 350. Saute up the alliums in butter/oil until tender - chop all other veggies, nuts, or fruits into small pieces. You can saute the other veggies for a faster bake time.
Second: Put the stuffing mix into a big bowl with the alliums and other items. Pour over enough broth to coat everything. It should just hold together. Grab a piece and see if you want more seasoning such as salt and pepper. After it is seasoned as you like, you may add a whipped egg or two it you want firmer stuffing.
Third: Bake for 25 minutes covered, then another 15-20 uncovered. Note: If you’re baking your stuffing in the bird instead of its own pan, you will need to make the stuffing a bit drier to accommodate the juices from the bird. Experts recommend that you bake your stuffing in its own pan, though.