Stuffing With Turkey Italian Sausage Mushrooms And Water Chestnuts Recipes

SAUSAGE WATER CHESTNUT DRESSING/STUFFING

Steps:

• Heat and spray with veggy oil a heavy large frypan.
• scramble fry pork, onions, celery and garlic until onions are transparent.
• Set aside, do not drain.
• In a very large bowl, place bread crumbs, parsley and chives, if using.
• Mix well.
• Add water chestnuts with water, apple, salt and pepper. (I usually add one can of chestnuts with water and add the chestnuts only of the second can adding more water only if needed, a bit at a time.)
• Mix well.
• Add pork and onion mixture with juice from pan.
• Mix well.
• Add poultry seasoning a tablespoon at a time, taste and add more poultry seasoning until the taste is to your liking, make it as spicy as you wish.
• Refrigerate until ready to stuff turkey.
• Pack cavities firmly but not tight.
• Any stuffing left can be cooked in a casserole in the oven with the bird, or freeze and use another time.

STUFFING WITH TURKEY ITALIAN SAUSAGE, MUSHROOMS, AND WATER CHESTNUTS

Steps:

• Preheat the oven to 350 degrees.
• Heat the oil in a pan over medium heat. Remove the sausage from its casing and cook until no longer pink, making sure to break the meat up into crumbles, about 5 minutes.
• Add the butter, onions, and celery to the pan then sauté until tender, about 7 minutes. Add the mushrooms, garlic, thyme, sage, sea salt, and freshly cracked pepper, to taste then sauté until everything is tender and just starting to brown, about 7 minutes.
• Add the quarter cup of chicken broth (or wine), deglaze the pan, and simmer until most of the liquid has evaporated.
• Mix the sausage, vegetables, parsley, chestnuts, and bread in a large bowl then mix in the broth until all of the bread is moist but not soggy.
• Pour the mixture into a baking dish coated in cooking spray and cover with foil. Bake in the oven for 20 minutes.
• Remove the tin foil and continue cooking until the top turns nice and golden brown, about 10 minutes.

EASY TURKEY TETRAZZINI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large heavy skillet. Saute mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed soup, and sour cream. Place cooked noodles in a 9x13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese.
• Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.

CHESTNUT-AND-SAUSAGE STUFFING

Steps:

• Let bread cubes stand on a baking sheet at room temperature 3 hours to dry.
• Lay each chestnut flat on a work surface, and cut an X in the pointed tip of shell with a paring or chestnut knife. Bring a medium pot of water to a boil. Boil chestnuts 2 minutes; remove pot from heat. Remove chestnuts with a slotted spoon; peel away shells. Quarter nutmeat; transfer to a large bowl. Add bread.
• Preheat oven to 350 degrees. Split sausages; scrape meat into a large saute pan set over medium heat; crumble with a fork. Cook, stirring occasionally, until cooked through, about 7 minutes. Add oil; swirl pan. Add onions, celery, and garlic. Reduce heat to medium-low. Cook, stirring occasionally, until vegetables are soft, 15 to 17 minutes. Add to bread mixture.
• Add wine to pan. Scraping up any brown bits from bottom with a wooden spoon, cook over medium heat until wine is reduced by half. Add to bread mixture.
• Add stock to bread mixture; toss. Add thyme, sage, and parsley. Add the salt, and season with pepper. Stir in eggs.
• To bake stuffing: Place stuffing in a buttered 9-by-13-inch baking dish; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, about 25 minutes. To cook in turkey: Stuff as directed. Place remaining 5 cups stuffing in a buttered 8-inch square baking dish; bake as directed above.

LUCIA'S ITALIAN STYLE TURKEY STUFFING

Steps:

• Prepare stuffing as indicated, but replace water with wine.
• Saute onions, celery and mushrooms.
• In seperate pan, cook sausage thoroughly and remove grease. You can substitute salami for sausage if you like and also provolone for mozzarella, or both!
• Add ingriedients and mix well.
• Enough for 14lb. bird.

TRADITIONAL SAUSAGE-MUSHROOM TURKEY STUFFING

Steps:

• Pan fry sausage over medium-high heat until crumbled and cooked well. Set aside.
• In large fry pan, melt butter. Add celery, onion, and mushrooms. Saute until soft. Add chicken broth and bring to a boil. Cook down until about 1/3 of the liquid remains.
• In large bowl, toss bread cubes with poultry seasoning, thyme, salt, and pepper. Add sausage and drippings to bowl and stir. Add vegetables and broth mixture to bowl and stir. Add egg and mix until fully combined. Mixture should be moist and bind together easily. (If not, add more chicken broth.).
• Stuff neck and body cavities of turkey, or spoon into a greased 2-quart casserole and cover with foil. Truss turkey and roast as usual or, if baking, add casserole to oven about 30 minutes end of turkey roasting time and let bake for 45 minutes. I have also successfully made stuffing balls with this recipe, rolling the stuffing mixture into balls (I got about 15 of them), placing them on a greased, foil-lined baking sheet and baking in a 350-degree oven for about 25 minutes. They were moist and delicious!