ENJOY THANKSGIVING WITH CATERING SERVICES BY BRICK CITY CATERING COMPANY IN OCALA FLORIDA

Enjoy a catered Thanksgiving Dinner from Brick City Catering

The Thanksgiving Holiday is a joyous time designed for friends and family to get together and celebrate the history of America and the joys living. The best way to show appreciation and give thanks to your employees, friends and family this year is with delicious Thanksgiving catering from Brick City Catering.

Brick City is your trusted corporate Thanksgiving caterer in Ocala and what better way to celebrate with your employees than a Thanksgiving meal before Thanksgiving or even on Thanksgiving day. Brick City catering makes a catered Thanksgiving dinner affordable with our Turkey & Glazed Ham Buffet which includes sliced turkey, ham, stuffing, mashed potatoes, vegetables, gravy, and homemade cranberry sauce.

Brick City Catering can also cater Thanksgiving at your home. Are you tired of all the time spent preparing the meal and then cooking all day long? What about the clean up at home for Thanksgiving? How does a delicious and juicy sliced Turkey with all the fixin’s delivered hot to your door this year sound? If you are planning a large home party with family this year, Brick City Catering is a great way to serve a delicious Thanksgiving dinner without the hassle and aggravation of cooking it yourself. Our catered dinner includes a traditional turkey meal with stuffing and mashed potatoes, vegetables or corn, and our homemade cranberry sauce. With service for 4 or more people this makes for the perfect family dinner without the wasted time spent on preparing the meal yourself. Enjoy the holiday with people you care for and let Brick City Catering take care of the food!

We have over 10 years experience as one of the premier caterers in Ocala Florida and our award winning staff are prepared to serve you and your guests for groups of 12 or more so contact us at (352) 304-6446 today or fill put our contact us form and we’ll get back to you right away!

Lets talk Stuffing.

What stuffing will be on your Thanksgiving table?

Everyone knows Thanksgiving is all about the Turkey. The turkey gets the glory and the pain as it were, when it comes to Thanks giving. But what about the Stuffing, lets talk about stuffing for a minute. Did you know the way you stuff your turkey changes how you will cook it ? Me personally I prefer my stuffing on the side. I like a lot of stuffing and a little turkey. Their is so many varieties of stuffing to please the most discriminating pallet.

Southern Cornbread Stuffing

Ingredients

• Cornbread, recipe follows
• 7 slices oven-dried white bread
• 1 sleeve saltine crackers
• 8 tablespoons butter
• 2 cups celery, chopped
• 1 large onion, chopped
• 7 cups chicken stock
• 1 teaspoon salt
• Freshly ground black pepper
• 1 teaspoon sage (optional)
• 1 tablespoon poultry seasoning (optional)
• 5 eggs, beaten

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

Cornbread:

• 1 cup self-rising cornmeal
• 1/2 cup self-rising flour
• 3/4 cup buttermilk
• 2 eggs
• 2 tablespoons vegetable oil

Preheat oven to 350 degrees F.

Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

To serve, cut into desired squares and serve with butter.

Yield: 6 to 8 servings

Cornbread Stuffing with Apples and Sausage

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage, casing removed
• 1 medium onions, chopped
• 2 stalks celery, chopped
• Salt and freshly ground black pepper
• 1 Granny Smith apple, peeled and chopped coarsely
• 1 teaspoon freshly minced thyme leaves
• 1 teaspoon freshly chopped sage leaves
• 1/2 cup bourbon
• 1 1/4 pounds cubed and dried cornbread stuffing, store-bought
• 1/4 cup chopped fresh parsley leaves
• 2 cups turkey or low-sodium chicken stock
• 2 eggs, beaten
• 1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees F.

Heat olive oil over medium-high heat in 12-inch skillet.

Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. *Cook's Note: When adding alcohol take pan off flame. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes.

In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes.

Cornbread Stuffing With Shrimp and Ham

Ingredients

• 7 tablespoons unsalted butter, plus more for the baking dish
• 1 pound ham (in 1 piece), chopped
• 1 large onion, diced
• 3 stalks celery, diced
• 1 green bell pepper, chopped
• 1 tablespoon minced fresh tarragon
• 1 tablespoon minced fresh thyme
• 1/2 teaspoon Old Bay Seasoning
• Kosher salt and freshly ground pepper
• 3 cups low-sodium turkey or chicken broth
• 2 large eggs
• 1/4 cup chopped fresh parsley
• 6 cups stale cornbread cubes
• 8 cups stale white bread cubes
• 1 pound shrimp, peeled, deveined and chopped

Directions

Preheat the oven to 375 degrees F. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium heat; add the ham and cook, stirring, until lightly browned, about 4 minutes. Add the onion, celery, bell pepper, tarragon, thyme and Old Bay and season with salt and pepper; cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a simmer.

Whisk the eggs and parsley in a large bowl. Add the cornbread, white bread and shrimp, then pour in the vegetable-broth mixture and gently toss to combine.

Transfer the stuffing to the prepared baking dish and dot with the remaining 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

Tortilla Chip-Chorizo Stuffing

Ingredients

• 9 tablespoons unsalted butter, plus more for the baking dish
• 12 ounces dried chorizo, chopped
• 4 bunches scallions, chopped
• 4 4-ounce cans chopped green chiles, drained
• 2 teaspoons ground cumin
• 3 cups low-sodium turkey or chicken broth
• 2 large eggs
• 1/2 cup chopped fresh cilantro
• 1 13-ounce bag corn tortilla chips, coarsely crushed
• 8 cups stale white bread cubes
• 2 cups cubed queso fresco cheese
• Kosher salt and freshly ground pepper

Directions

Preheat the oven to 375 degrees F. Butter a 3-quart baking dish. Melt 8 tablespoons butter in a large skillet over medium heat; add the chorizo, scallions, chiles and cumin and cook, stirring, until the chorizo is slightly browned, about 4 minutes. Add the broth and bring to a simmer.

Whisk the eggs and cilantro in a large bowl. Add the tortilla chips, bread and cheese and season with salt and pepper. Slowly pour in the chorizo-broth mixture and toss to combine.

Transfer the stuffing to the prepared baking dish; dot with the remaining 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

Chef's Note: If you're using fresh bread, dry the cubes in a 300 degrees F oven for 15 to 20 minutes.

With so many options to choose from, their is no excuse why the stuffing can't get any love this Thanksgiving.

Brick City catering.

Tis the season to get STUFFED !

Whats on the menu for this holiday ? Who will get the wishbone ? Or maybe you have a party to arrange and your feeling overwhelmed ? Let Brick City at Wenona Avenue Catering make it an event to remember ! Chef Al can prepare you a traditional Christmas dinner or you can spice things up like having

delicious pomegranate-glazed duck breast 

Ingredients

• 1 teaspoon ground fennel
• 3 tablespoons coarse salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground lavender
• Three 1- pound duck breast halves, trimmed of excess fat and scored
• Zest of 2 oranges
• 1/4 cup brandy
• 6 sprigs fresh thyme
• 1 teaspoon freshly ground black pepper
• Pomegranate Glaze

Directions

1. In a small bowl, mix together fennel, salt, lavender, and coriander. Place duck breasts, skin up, in a large dish. Sprinkle evenly with the spice mixture. Flip breasts over and place the zest, brandy, and thyme evenly on the flesh; let marinate for 30 minutes.
2. Preheat oven to 350 degrees. Place the duck breasts, skin side down, in a large ovenproof skillet over medium heat. Cook until the fat is rendered and the skin is crisp and thin, about 15 minutes.
3. Transfer breasts to oven and cook until pink in the center, about 4 minutes. Let duck rest for 2 minutes before slicing. Divide duck evenly among 4 serving plates and spoon over pomegranate glaze.

Edamame Dumplings

Bring a little Asian flavor to your winter menus with these simple edamame dumplings.

Ingredients

• 1/2 cup carrot, peeled and roughly chopped
• 1 1/2 cups frozen shelled edamame, thawed
• 1 large egg white
• 1 1/2-inch piece fresh ginger, peeled and roughly chopped
• 1/2 teaspoon toasted sesame oil
• 1 scallion, white part only, roughly chopped
• 1 teaspoon coarse salt
• 1 teaspoon soy sauce
• 1 teaspoon rice-wine vinegar
• 1 teaspoon freshly squeezed lemon juice
• 1/2 to 1 teaspoon Sriracha sauce, (optional)
• 48 dumpling wrappers, cut into 2 3/4-inch rounds
• Cornstarch, for baking sheet
• 2 to 3 napa cabbage leaves or parchment rounds
• Ginger Dipping Sauce

Directions

1. Place carrot, edamame, egg white, ginger, sesame oil, scallion, salt, soy sauce, rice vinegar, lemon juice, and Sriracha sauce, if using, in the bowl of a food processor; process until smooth.
2. Place 1 dumpling wrapper on work surface and top with 1 teaspoon filling. Brush edges with water and press to seal, forming a half moon shape. Keep wrappers covered with a damp towel to avoid drying out. Repeat process until all wrappers have been filled. Place dumplings on a baking sheet dusted with cornstarch until ready to steam.
3. Fill a large saucepan or wok with 2 cups water; bring to a boil. Place cabbage leaves or parchment round in bottom of bamboo steamer. Place dumplings in steamer, working in batches if necessary, cover and steam until wrappers have softened and filling is cooked through, about 8 minutes.

Chestnuts in Soy Caramel

Everyone knows the song "Chestnuts Roasting on an Open Fire." This year, change the ingredients to chestnuts in soy caramel and Japanese eggplant to make the prefect holiday appetizer.

Ingredients

• 4 cups tightly packed dark-brown sugar
• 1/4 cup freshly squeezed lemon juice
• 3 cups cooking sake
• 1 cup plus 2 tablespoons soy sauce
• 20 chestnuts
• Pinch of Maldon sea salt

Directions

1. Preheat oven to 450 degrees.
2. Place brown sugar and lemon juice in a large saucepan over medium-high heat, and cook, swirling occasionally, until darkened in color, about 10 minutes. Carefully add sake and soy sauce. Cook until thickened and syrupy, about 30 minutes.
3. Slit the skin of each chestnut with a large "X" to allow steam to escape as they cook. Spread 5 nuts evenly on a small baking sheet. Transfer to over and roast 15 minutes. Peel chestnuts immediately after roasting; cut in half and set aside. Repeat process with remaining chestnuts.
4. Line a nabe (a clay or cast iron Japanese pot) or a cast-iron skillet with an even layer of small, clean stones. Heat stones in oven until very hot, 5 to 10 minutes.
5. In a medium skillet, combine chestnuts and 6 tablespoons soy mixture. Cook until heated through. Remaining soy caramel may be refrigerated in an airtight container for another use, up to 2 weeks. Remove nabe from oven and spoon glazed chestnuts over heated stones. Serve immediately.