Best 2 Gussied Up Meaning Recipes

In the realm of culinary arts, there exists a tapestry of dishes that transcend the boundaries of ordinary cooking, elevating taste buds to new heights of gastronomic delight. These culinary creations, adorned with a symphony of flavors and textures, are known as "gussied up" dishes, a testament to their ability to transform simple ingredients into masterpieces. Whether you seek a feast for a special occasion or simply desire to elevate your everyday meals, embarking on a journey to discover the best recipe for a "gussied up" dish is an adventure fraught with delectable surprises. Prepare to tantalize your taste buds as we unveil a world of culinary artistry, where ordinary becomes extraordinary.

Let's cook with our recipes!

GUSSIED UP GRAVY

Gussied Up Gravy image

Provided by Ree Drummond : Food Network

Categories condiment

Time 40m

Yield 8 servings

Number Of Ingredients 24

Ingredients

2 cups caramelized mirepoix from Delicious Doctored Dressing, recipe follows
1 1/2 teaspoons minced fresh sage
1 1/2 teaspoons minced fresh thyme
Two 12-ounce jars store-bought gravy
1 cup pan juices from a roast turkey
1/4 cup chicken broth
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 hard-boiled eggs, chopped
2 tablespoons butter, plus more for the baking dish
2 tablespoons oil
2 cups finely diced celery
2 carrots, peeled and finely diced
1 large onion, finely diced
1 fennel bulb, finely diced
3 cloves garlic, minced
1 cup cubed peeled celery root
1 cup cubed peeled parsnips
1 cup cubed peeled turnips
One 12-ounce package herb seasoned cubed stuffing mix, such as Pepperidge Farm
2 cups chicken broth, plus 1/2 cup more if reheating
1/4 cup fresh parsley, finely chopped
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Add the caramelized mirepoix, sage and thyme to a saute pan, mix together and heat over medium until hot. Add the gravy, turkey pan juices, chicken broth, salt and pepper. Bring to a simmer--don't boil it--and simmer until reduced slightly, 10 to 15 minutes. Transfer to a dish, let cool and then cover and refrigerate for up to 3 days.
When ready to serve, bring the gravy back to a simmer. Stir in the chopped eggs and pour into a pitcher.
Butter a 9-by-13-inch baking dish.
In a saute pan over medium heat, add 1 tablespoon each of the butter and oil. When the butter is melted, add the celery, carrots, onion and fennel (mirepoix) and saute until caramelized, about 10 minutes. Add the garlic and stir through. Scoop out 2 cups of the caramelized mirepoix and reserve for the gravy. Put the remaining caramelized mirepoix in a large bowl (you should have about 4 cups).
Heat a second saute pan over medium heat. Add the remaining 1 tablespoon each butter and oil and heat until the butter is melted. Add the celery root, parsnips and turnips and saute until caramelized, about 10 minutes. Transfer the mixture to the bowl with the mirepoix and add the stuffing mix. Add the chicken broth, parsley, salt and pepper and toss together. Transfer the stuffing mixture to the prepared baking dish.
If baking right away, preheat the oven to 350 degrees F. Cover with foil and bake until the stuffing is heated through, about 1 hour.
If making ahead of time, cover the unbaked stuffing with foil and refrigerate overnight. The next day, preheat the oven to 350 degrees F. Bring the stuffing to room temperature, then drizzle with 1/2 cup of chicken broth. Bake, covered with foil, until heated through, about 1 hour.

GUSSIED-UP RAMEN

Gussied-Up Ramen image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 13

Ingredients

One 3-ounce package instant chicken or pork ramen
1 tablespoon grated ginger
2 teaspoons chili paste
2 cremini mushrooms, torn
2 cloves garlic, grated
1/2 cup frozen green beans, thawed
1/2 cup shredded rotisserie chicken
1 cup baby spinach
1 tablespoon butter
1 tablespoons hoisin sauce
2 tablespoons bean sprouts, rinsed
2 tablespoons bagged shredded carrots
1/2 teaspoon sesame oil

Steps:

Add 2 cups of water to a small pot over high heat. Add the seasoning packet from the instant ramen, along with the ginger, chili paste, mushrooms and garlic. Bring to a boil.
Add the ramen noodles, green beans and chicken and cook until the noodles are softened and the chicken is heated through, about 3 minutes. Remove from the heat and stir in the spinach and butter. Stir until the butter has melted and the spinach has wilted, about 30 seconds. Transfer to a large bowl.
Garnish the edge of the bowl with the hoisin sauce, bean sprouts and carrots. Drizzle over the sesame oil and enjoy.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't be afraid to experiment. There are many different ways to make gussied-up recipes, so feel free to try different ingredients and techniques.
Pay attention to the details. The little things, like using fresh herbs or garnishes, can really make a dish look and taste special.
Have fun! Cooking should be enjoyable, so relax and have fun with it.

Conclusion:

Gussied-up recipes are a great way to add a touch of elegance to your everyday meals. With a little creativity, you can easily transform simple dishes into something special. So next time you're looking for a way to impress your friends and family, try one of these gussied-up recipes.