SOURDOUGH STUFFING WITH KALE AND DATES
This stuffing from the chef Suzanne Goin, a Los Angeles native, pays tribute to California, with nods to the sourdough that you associate with fog-strewn San Francisco and to the almonds and dates of the Central Valley. Turkey sausage, kale and sliced chiles are also tossed into the mix. As Ms. Goin explained, "There is no egg and no real attempt to emulsify it like your mom's stuffing - it's loose, laid-back and doing its own thing, California-style."
Provided by Jeff Gordinier
Categories dinner, stuffing and dressing, side dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. Cut the crust off the bread and tear remaining loaf into 1-inch croutons. Place torn bread on a rimmed baking sheet and drizzle with 4 tablespoons olive oil, squeezing and tossing bread with your hands to help it absorb the oil. Transfer to oven and toast, tossing once or twice, until croutons are golden brown and crispy on the outside but still a little soft and tender inside, 12 to 15 minutes. When croutons have cooled, place them in a large bowl.
- Heat a large pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil and crumble sausage into pan. Sauté, breaking up sausage with a wooden spoon, until browned and just cooked through, 5 to 7 minutes. Transfer sausage to the bowl with the croutons using a slotted spoon.
- Return the pot to medium heat and add 2 more tablespoons olive oil, the onions, the rosemary sprig, the thyme and the chile. Season with 1/2 teaspoon salt and a few grinds of black pepper. Continue cooking another 3 to 4 minutes, stirring often, until onion is soft and starting to color slightly.
- Add half the kale and the remaining 2 tablespoons olive oil to the pan. Use tongs to turn the greens to coat them in oil and help them wilt and cook down. When there is room in the pan (from the greens wilting), add the rest of the kale and season with another 1/2 teaspoon salt and a few grinds of pepper. As soon as all the kale has wilted, transfer mixture to the bowl with the croutons and sausage. Remove rosemary. Add dates and stir well to combine.
- Return pot to stove over high heat and carefully pour in sherry. Boil until sherry is reduced by three-quarters, then add stock. Boil until mixture is reduced by half, then swirl in butter until melted.
- Pour hot liquid over crouton-kale mixture. Add almonds and toss well to combine; using tongs or your hands, squeeze and massage the stuffing to integrate the flavors and make sure bread has really soaked in all the liquid.
- Transfer stuffing to a ceramic baking dish or casserole. Cover and bake 15 minutes in the 400-degree oven. Uncover and bake 10 to 15 more minutes, or until top is golden and crisp.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 25 grams, Carbohydrate 55 grams, Fat 36 grams, Fiber 7 grams, Protein 24 grams, SaturatedFat 8 grams, Sodium 796 milligrams, Sugar 15 grams, TransFat 0 grams
SOURDOUGH AND SAUSAGE STUFFING
Steps:
- Preheat oven to 350 degrees F. In a large saute pan or dutch oven, heat the olive oil over medium heat. Brown the sausage until cooked through and reserve on the side.
- Add the butter, apples, celery and onions and saute until tender, add the thyme leaves and return the sausage to the pan and stir thoroughly.
- Transfer the mixture to a large bowl if there's not enough room in your pan to mix in the bread and the broth.
- Thoroughly whisk the egg into the broth and combine the bread, broth mixture and sausage/vegetable mixture, season with salt and pepper. Put into a 9 x 13 baking pan. Cover with foil and bake about an hour, removing foil the last 10 minutes to ensure a brown and crunchy top.
SAUSAGE AND KALE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until lightly browned and cooked through, about 7 minutes.
- Add the celery, onions, thyme, rosemary, 1 teaspoon salt and a few grinds of pepper to the pot. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the kale and cook, stirring, until just softened, about 3 minutes. Add the chicken broth and bring to a simmer, then remove from the heat and set aside.
- Whisk the eggs and parsley in a large bowl. Add the bread cubes and the sausage mixture; stir to combine. Fold in the provolone. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into cubes and dot over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 more minutes.
SAUSAGE AND SOURDOUGH STUFFING
Savory stuffing, a classic, and enough for an 8- to 12-pound turkey. Can also be doubled. Also excellent to make in advance and refrigerate until it's time to bake/roast. This recipe came about when I decided to marinate a turkey in salt brine. Most packaged stuffings are too salty to put in a brined turkey. This stuffing is outstanding. Simply scrumptious. My husband, who hates stuffing, loves it.
Provided by CookieMonkey
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a baking dish.
- Heat 1/2 cup water in a Dutch oven over medium heat. Add sausage and cook, breaking it up into 1-inch pieces until no longer pink and most of the water has evaporated. Drain and discard any grease.
- Add butter and increase heat. As sausage starts to sizzle, add onion, celery, and garlic. Cook to a light to medium brown, 5 to 7 minutes. Add 1 1/2 cups chicken broth and bring to a gentle boil. Add parsley, sage, and rosemary; cook for 2 to 4 minutes.
- Add bread cubes and turn gently to moisten, being careful not to break them. Add more chicken broth in 1/4-cup increments, if needed. Taste and season with salt and pepper, being careful not to burn yourself. Transfer stuffing to the prepared baking dish and cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and bake until golden brown, another 30 minutes.
Nutrition Facts : Calories 242.2 calories, Carbohydrate 23.1 g, Cholesterol 32.2 mg, Fat 12.7 g, Fiber 1.7 g, Protein 9.2 g, SaturatedFat 6 g, Sodium 575.2 mg, Sugar 2.3 g
SOURDOUGH STUFFING WITH SAUSAGE, APPLES AND GOLDEN RAISINS
Bon Appetit, November 2009. 100% of those who tried and reviewed this recipe said they'd make it again. That speaks volumes!
Provided by Epi Curious
Categories Christmas
Time 1h40m
Yield 16 , 16 serving(s)
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 350°F Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 15 to 20 minutes. Transfer bread to very large bowl.
- Sautésausage in heavy large skillet over medium-high heat until cooked through, breaking up into small pieces with back of fork, 8 to 10 minutes. Using slotted spoon, transfer sausage to bowl with bread cubes. Add onions and celery to drippings in skillet; sautéuntil golden brown, about 12 minutes. Transfer to bowl with bread-sausage mixture (do not clean skillet).
- Melt 2 tablespoons butter in same skillet over medium-high heat. Add apples; sauté until tender, about 10 minutes. Add to bowl with bread mixture; mix in raisins.
- Melt remaining 2 tablespoons butter in same skillet over low heat. Add 2 tablespoons sage; stir 30 seconds. Add sage butter to bowl with bread-sausage mixture; toss to blend. Season stuffing with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Position rack in center of oven and preheat to 350°F Generously butter 15 x 10 x 2-inch glass baking dish. Whisk broth and eggs in medium bowl; add to stuffing and toss to mix. Transfer to prepared baking dish. Bake stuffing uncovered until top is golden and crisp in spots, 45 minutes to 1 hour. Let stand 10 to 15 minutes and serve.
Nutrition Facts : Calories 271, Fat 19.3, SaturatedFat 7.2, Cholesterol 88.2, Sodium 417.6, Carbohydrate 14.3, Fiber 1.9, Sugar 9.8, Protein 11.1
SOURDOUGH STUFFING WITH SAUSAGE, RED ONION AND KALE
Number Of Ingredients 13
Steps:
- The recipe can be prepared through Step 2 and refrigerated overnight. Bring to room temperature before baking.
- Preheat the oven to 375°. Butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toss the sausage, onions and oil and season with salt and black pepper. Roast for about 20 minutes, until browned and softened. Scatter the kale on top of the sausage and onions and roast for about 5 minutes, until just wilted. Transfer one-fourth of the mixture to a plate and reserve. Let cool slightly.
- In a large bowl, beat the eggs with the chicken stock. Add the bread, the 1/2 stick of butter, the parsley, thyme, crushed red pepper, 1 1/2 teaspoons of salt and 1 teaspoon of black pepper; mix well. Fold in the three-fourths of sausage-kale mixture, then scrape into the prepared baking dish. Decoratively scatter the reserved sausage-kale mixture on top, gently pressing it into the stuffing. Cover the baking dish tightly with foil.
- Bake the stuffing for 30 minutes, until hot. Uncover and bake 30 minutes longer, until lightly browned. Let stand for 10 minutes before serving.
SAUSAGE SOURDOUGH STUFFING
Sourdough's tangy chewiness gives this stuffing texture, while sausage makes it hearty and mushrooms and cranberries lend an earthy sweetness. -Jennifer Brazell, Lewiston, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 18 servings (3/4 cup each).
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same pan, saute mushrooms, onion and celery in oil until tender. Add garlic; cook 1 minute., Add bread, artichokes, cheese, cranberries, poultry seasoning, rosemary, salt, pepper and mushroom mixture to the sausage. Whisk egg and broth; pour over bread mixture and toss to coat. Transfer to a greased 13x9-in. baking dish (dish will be full)., Bake, uncovered, 30-35 minutes until top is lightly browned and a thermometer reads at least 160°.
Nutrition Facts : Calories 224 calories, Fat 12g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 539mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.
SOURDOUGH-SAUSAGE STUFFING
Make and share this Sourdough-Sausage Stuffing recipe from Food.com.
Provided by Sackville
Categories European
Time 1h
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Remove casings from sausage.
- Heat oil in a large nonstick skillet over medium-high heat, add sausage and cook for 5 minutes until browned, stirring to crumble.
- Add onion and celery, and cook for a couple more minutes.
- Stir in parsley and next 5 ingredients.
- Place sausage mixture in a large bowl, stir in the bread and broth.
- Spoon stuffing into an 11 x 7-inch baking dish coated with cooking spray.
- Cover and bake for 15 minutes, then uncover and bake an additional 20 minutes or until golden brown.
Nutrition Facts : Calories 994.5, Fat 13.7, SaturatedFat 4.3, Cholesterol 15.8, Sodium 2037.2, Carbohydrate 176.5, Fiber 8.5, Sugar 9.9, Protein 41.5
More about "sourdough stuffing with sausage red onion and kale recipes"
SAUSAGE & KALE SOURDOUGH STUFFING RECIPE | LAND O’LAKES
From landolakes.com
SOURDOUGH STUFFING WITH SAUSAGE, RED ONION AND KALE …
From foodandwine.com
5/5 (1)Category StuffingServings 10Total Time 2 hrs 20 mins
- Preheat the oven to 375°. Butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toss the sausage, onions and oil and season with salt and black pepper. Roast for about 20 minutes, until browned and softened. Scatter the kale on top of the sausage and onions and roast for about 5 minutes, until just wilted. Transfer one-fourth of the mixture to a plate and reserve. Let cool slightly.
- In a large bowl, beat the eggs with the chicken stock. Add the bread, the 1/2 stick of butter, the parsley, thyme, crushed red pepper, 1 1/2 teaspoons of salt and 1 teaspoon of black pepper; mix well. Fold in the three-fourths of sausage-kale mixture, then scrape into the prepared baking dish. Decoratively scatter the reserved sausage-kale mixture on top, gently pressing it into the stuffing. Cover the baking dish tightly with foil.
- Bake the stuffing for 30 minutes, until hot. Uncover and bake 30 minutes longer, until lightly browned. Let stand for 10 minutes before serving.
RECIPE: SOURDOUGH STUFFING WITH SAUSAGE, RED ONION AND …
From cbsnews.com
Estimated Reading Time 1 min
SOURDOUGH STUFFING RECIPE WITH ROASTED RED ONION, KALE, …
From simplifylivelove.com
Cuisine AmericanTotal Time 2 hrs 10 minsCategory Recipes And CookingCalories 336 per serving
SOURDOUGH STUFFING WITH APPLE, SAUSAGE & KALE | RACHAEL RAY IN …
From rachaelraymag.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CARAMELIZED ONION AND SOURDOUGH STUFFING - HOUSE & HOME
From houseandhome.com
THE BEST SAUSAGE AND SOURDOUGH STUFFING RECIPE
From smartsavvyliving.com
SOURDOUGH STUFFING WITH SAUSAGE AND SAGE | EASY HEALTHY-ISH …
From carmyy.com
SOURDOUGH STUFFING WITH KALE AND DATES - REDMOND HERITAGE FARMS
From redmondfarms.com
CROWD-PLEASING SOURDOUGH SAUSAGE STUFFING - THE EMERALD PALATE
From emeraldpalate.com
SOURDOUGH KALE STUFFING WITH SAUSAGE AND BACON - JONES
From jonesdairyfarm.com
SOURDOUGH STUFFING WITH SAUSAGE, RED ONION AND KALE RECIPE
From pinterest.com
SAUSAGE AND SOURDOUGH BREAD STUFFING RECIPE | MYRECIPES
From myrecipes.com
‘SOURDOUGH STUFFING WITH SAUSAGE, RED ONION & KALE’
From aroundannastable.com
SOURDOUGH STUFFING WITH SAUSAGE, RED ONION AND KALE
From punchfork.com
SOURDOUGH STUFFING WITH SAUSAGE, RED ONION AND KALE RECIPE | EAT …
From eatyourbooks.com
SOURDOUGH KALE SAUSAGE BACON STUFFING - NUTMEG NANNY
From nutmegnanny.com
SOURDOUGH STUFFING WITH SAUSAGE, CRANBERRIES AND APPLES
From womansday.com
SOURDOUGH-SAUSAGE STUFFING RECIPE | MYRECIPES
From myrecipes.com
SOURDOUGH BREAD STUFFING WITH ITALIAN SAUSAGE - SIMPLY GLORIA
From simplygloria.com
SOURDOUGH STUFFING WITH SAUSAGE, RED ONION AND KALE RECIPE
From pinterest.com
CORNBREAD AND SOURDOUGH STUFFING WITH SAUSAGE AND FRESH HERBS
From honestcooking.com
SAUSAGE AND KLEAN KALE STUFFING - FORWARD GREENS
From forwardgreens.com
R/RECIPES - SOURDOUGH STUFFING - REDDIT.COM
From reddit.com
SOURDOUGH SAUSAGE STUFFING - SPRINKLES & SEA SALT
From sprinklesandseasalt.com
SAUSAGE SOURDOUGH STUFFING RECIPE: HOW TO MAKE IT | TASTE OF HOME
From stage.tasteofhome.com
SOURDOUGH STUFFING WITH SAUSAGE - BOOTS & HOOVES HOMESTEAD
From bootsandhooveshomestead.com
SOURDOUGH STUFFING WITH BALSAMIC-ROASTED RED ONIONS AND SWEET …
From washingtonian.com
KALE AND CARAMELIZED ONION STUFFING - SMITTEN KITCHEN
From smittenkitchen.com
SAUSAGE STUFFING RECIPE WITH SAGE, APPLE, AND SOURDOUGH BREAD
From coupleinthekitchen.com
SOURDOUGH STUFFING WITH SAUSAGE, RED ONION AND KALE
From yahoo.com
BEST-EVER SOURDOUGH STUFFING WITH SAUSAGE & MUSHROOMS
From playswellwithbutter.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love