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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Below is the recipe that inspired me but I made little
use of the actual recipe just went about making my usual stuffing. In case anyone wants this recipe, I'm sure it is good but mine was totally different. SAUSAGE, APPLE AND DRIED CRANBERRY STUFFING 1 1/2 cups cubed whole wheat bread 3 3/4 cups white bread cubes 16 ounces bulk sausage 1 cup diced onion 3/4 cup chopped celery 2 1/2 teaspoons dried sage 1 1/2 teaspoons dried rosemary 1/2 teaspoon dried thyme 1 medium apple, peeled, cored, and diced 3/4 cup dried cranberries 1/3 cup chopped parsley 1 cooked chicken liver, diced 3/4 cup turkey stock 4 tablespoons unsalted butter Preheat oven to 350F. Bake the whole-wheat and white bread cubes until evenly golden brown. Transfer toasted bread cubes to a large bowl and let them cool. In a large skillet, cook the sausage and chopped onions over moderate heat, stirring and breaking up the lumps until fully cooked. Add the chopped celery, sage, rosemary, and thyme; cook for 2 minutes while stirring. Add the sausage mixture to the bread with the chopped apples, dried cranberries, parsley, and reserved liver. Toss mixture well. Drizzle the stock and the melted butter over the mixture; toss stuffing well. Allow stuffing to cool completely. Serves 8. So the above sounded good but when I told people I was going to make this recipe this year I said it had dried cherries by mistake. Since that actually sounded better than dried cranberries I decided to make it that way. I used 2 loaves of dice bread (Mancini's Italian bread - a Pittsburgh specialty). I bought day-old about a week ahead and then the day before I cut it up and dried it in the oven at about 200F for an hour or so. The original recipe calls for only about 6 cups total or bread cubes which would not make enough stuffing for a 20 lb. turkey. I stuck with the 1 lb. of sausage and I think that's plenty of meat for a stuffing that is going with a meat dish. I used about 1 1/2 cups of dried cherries (about 1/3 lb.) and 3 large McIntosh apples. I added various herbs - parsley, sage, rosemary, thyme, summer savory, basil. I used stock made from the giblets and neck to moisten the stuffing. Besides what I stuffed into the turkey there was enough left for 2 casseroles to be baked separately. Dried Cherry, Apple, and Sausage Stuffing 2 loaves day-old bread, cubed and partly dried in oven at 200F 1 lb. Bob Evans sage sausage 1/3 lb. dried cherries (about 1 1/2 cups) 2 McIntosh apples, diced misc. herbs to taste (parsley, sage, rosemary, thyme, basil, summer savory, etc.) turkey stock made from giblets and neck (I also add grated onion, garlic, parsley, salt, pepper, and bay leaves when making stock) salt and pepper to taste Brown and crumble sausage. In very large pot or other container put bread, sausage, apple, cherries, herbs, salt and pepper. Moisten with turkey stock. Can take as much as 1 qt. or more depending on how moist you like your stuffing. I like mine pretty moist. Mix well and stuff turkey cavities. Put remainder in butter casserole dish or dishes as necessary. I put the casseroles in the refrigerator until the turkey is done and then bake them along with anything else that needs to be baked after the turkey comes out. Bake at 350 for 1/2 hour to 45 minutes. Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
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