ROASTED CHESTNUT SAUSAGE DRESSING
Provided by Tyler Florence
Categories side-dish
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F and butter a 9 by 11-inch baking dish.
- In a food processor puree the carrot, onion, celery and sage until you have a fine pulp. Set a large skillet over medium-high heat and brown the sausage in a little olive oil. Once you have a nice brown color and the fat has rendered - about 5 minutes, use a slotted spoon to remove the sausage and place in a large mixing bowl. Add the vegetable pulp to the pan and saute until most of the moisture has evaporated. Season with salt and pepper. Add to the mixing bowl with the sausage and also add the bread crumbs and chestnuts.
- Mix together chicken stock, cream and egg. Pour this wet mixture over the dressing mix. Season and fold everything together. Pour out into the roasting dish and bake for 30 to 35 minutes until golden brown on the top (if it gets too brown before the 30 minutes is up, tent with foil).
SOURDOUGH BREAD STUFFING
Try the recipe for Sourdough Bread Stuffing, from Food Network's Good Deal with Dave Lieberman.
Provided by Dave Lieberman
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
- Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
- Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
APPLE PECAN STUFFING
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.
- Scoop stuffing into cavity of pork crown roast and cook accordingly with roast.
SOURDOUGH DRESSING WITH ROASTED APPLES AND SAGE (TYLER FLORENCE)
Published in Nov. 2010 Better Homes and Gardens, Tyler Florence describes this dressing to be like a savory bread pudding.
Provided by KathyRose in RI
Categories Thanksgiving
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 400°F Heat large skillet over medium heat. Add olive oil, garlic, sage, and thyme. As the oil heats, the herbs will crackle and infuse the oil with flavor. Use tongs to remove sage leaves and set aside on a paper towel(reserve for serving). Remove garlic and thyme; discard. Add onions to pan and cook slowly over medium-low heat until caramelized, about 15 minutes. Season with salt and pepper. Transfer onions to a bowl. Add apple wedges and pecans to the skillet. Gently saute over high heat until pecans are lghtly toasted and apples are slightly softened, 3 to 5 minutes.
- 2. In a large mixing bowl, whisk together the egg, cream, and chicken stock. Add the torn bread, caramelized onions, apple mixture, and the chopped parsley. Use a wooden spoon to mix the dressing well. Season with salt and pepper and drizzle with olive oil. Transfer to a 3 quart baking dish. Bake covered 20 minutes. Uncover and continue baking 15 minutes more or until top is golden brown and slightly crusty around edges. Let stand for 10 minutes. Sprinkle with fried sage leaves.
Nutrition Facts : Calories 327, Fat 29.4, SaturatedFat 7.5, Cholesterol 83.4, Sodium 30, Carbohydrate 15.1, Fiber 3.9, Sugar 8, Protein 4.6
TOASTED SOURDOUGH
Provided by Tyler Florence
Categories side-dish
Time 7m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Heat a cast iron grill pan over high heat until smoking hot, about 8 to 10 minutes. Cut the sourdough bread into thick rustic slices and drizzle both sides with plenty of olive oil. Put on the grill and pressing down gently so they pick up nice even grill marks. Grill until crispy and toasted, about 45 seconds per side.
SOURDOUGH STUFFING WITH APPLES AND BACON
This dressing recipe tastes like traditional stuffing but with some added flavors that will leave the guests asking "What is this that tastes so good?" You must use Granny Smith apples or the flavors will not mingle properly.
Provided by Spencer 2
Categories Pork
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Spread bread cubes out on 2 rimmed baking sheets and toast in a 350 degree oven until dried out and slightly crisp (10-15 minutes). Set aside.
- In a large skillet, melt butter over medium heat. Add onions and celery and cook, stirring occasionally, until very soft but not browned, about 7 minutes. Add apples and leeks and cook for a few minutes longer until apples are crisp tender. Add sage, thyme, and bouillion, stir and cook for a minute longer, then remove from heat.
- Transfer onion/ apple mixture to a very large mixing bowl, add chopped bacon and bread cubes, and toss well. Add 2 cups of chicken broth, toss well, then add more broth, a little at a time until the stuffing is well-moistened, but not soggy. Taste and add a bit of salt, if desired.
- Pour stuffing into greased casserole dishes (mine fit into one 9x12 dish, but you can divide if necessary). Cover with foil and bake at 375 degrees for about 30 minutes. Uncover and bake an additional 20 minutes, or until the top is golden brown.
Nutrition Facts : Calories 563.7, Fat 32.7, SaturatedFat 13.3, Cholesterol 55.3, Sodium 1161.5, Carbohydrate 53.3, Fiber 4.8, Sugar 7.3, Protein 14.5
SOURDOUGH STUFFING WITH WALNUTS AND SAGE
I haven't tried this, I found it VERY randomly while trying to type an English draft due the NEXT day. I think I like this site too much!! Anyway it's from an old edition of the Cincinnati Post online (12/18/02), in an article about holiday food. It sounds AMAZING, and I have trouble finding yummy stuffing recipes that don't have fruit in them (can't stand the sweet/savory combo). Anyway here it is so I don't lose it, maybe someone will review it before the next holiday season when I'm likely to get to it!
Provided by Blanket Girl
Categories Winter
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Dice the baguette into 1-inch cubes.
- Spread out on a sheet pan and toast in the oven for 5 to 7 minutes, until golden brown.
- Saute onions, celery and garlic in butter until onions are soft and translucent.
- Add walnuts, bread, sage and coat with the butter mixture.
- Add the stock a little at a time so that the bread absorbs the liquid evenly.
- Season with salt and pepper as desired.
- Turn stuffing into a greased, shallow baking pan and bake at 350 for 30 minutes, uncovered.
- Variation: To reduce fat, substitute more broth for some of the butter.
- Have extra bread or commercially made plain stuffing cubes on hand to stretch the butter-rich recipe as desired.
Nutrition Facts : Calories 305.8, Fat 30.9, SaturatedFat 15.4, Cholesterol 62.8, Sodium 301.3, Carbohydrate 5.6, Fiber 1.2, Sugar 2.1, Protein 3.7
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