Fall Harvest Cube Stuffing

Suggested Piece: 3 Qt. Ultimate Culinaire

Ingredients
1 10-ounce package of Mrs. Cubbison's Herb Seasoned Cube Stuffing
1/2 c. sweet potato (#3 cone)
1/2 c. shallots (#2 cone)
1/2 c. celery (#2 cone)
12 oz. Cremini mushrooms (#3 cone)
4 tbsp. olive oil
2 tbsp. butter
4 c. spinach, washed, stemmed, torn
1 tbsp. sage, fresh chopped
2 tbsp. parsley, fresh, chopped
2 tsp. thyme, fresh
2 c. vegetable broth
Salt & pepper to taste

Directions
Place sweet potato, shallots, celery and mushrooms in Culinaire with olive oil until coated; season with salt and pepper. Cover and cook using the medium-click-low method for approximately 15 minutes. Add Mrs. Cubbison's Herb Seasoned Cube Stuffing, spinach, sage, parsley, thyme, chicken broth, salt and pepper; mix until combined well. Cover and cook over medium-low heat until warmed through. Uncover and place in oven under broiler for a few minutes until lightly browned on top.

Braised Short Ribs

Suggested Piece: 4.5 Qt. Mini Braiser -or- 5 Qt. Roaster

Ingredients

8 whole beef short ribs

Salt and Pepper to taste

1/4 c. flour

6 pieces thin sliced bacon, diced

1 onion (#2 cone)

3 carrots (#2 cone)

2 shallots, diced

2 c. white or red wine (preferably dry)

2 c. beef broth

2 sprigs thyme

2 sprigs rosemary

Instructions

Salt and pepper ribs, then dredge in flour. Set aside. In bottom of piece, cook bacon over medium heat until complete crispy and all fat is rendered. Remove bacon and set aside. Pour off most of the grease. Raise heat to medium-high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat back to medium. Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid. Cover and cook over medium heat until Vapo-Valve clicks; reduce heat to low continue cooking (20 minutes per pound) but the longer the better! Ribs should be fork-tender and falling off the bone. Serve 2 ribs on bed of creamy polenta or mashed potatoes, spooning a little juice over the top. YUM!