Sausage Stuffing
Source of Recipe
based on Christopher Kimball's stuffing recipe from The Yellow Farmhouse Cookbook
Recipe Introduction
I've made this every Thanksgiving for several years and my family loves it. I make my own bread cubes and my own turkey/chicken stock, which I will also include. It's a chore to make but I only make it once a year. I generally make the mushroom variation.
List of Ingredients
6 cups homemade bread cubes
4 1/2 T. unsalted butter
1 1/2 T. olive oil
2 cups chopped onion
3/4 cup chopped celery
1/2 cup chopped green onion
1/4 cup plus 2 T. chopped fresh parsley
1/2 cup chopped toasted pecans -- optional
1/4 to 1/2 lb. lean breakfast sausage -- crumbled, browned, and drained
1 1/2 t. dry sage
1/2 t. thyme
1 1/2 cups homemade turkey or chicken stock -- approx.
1 t. salt (depends on how salty your stock is)
fresh ground pepper -- to tasteRecipe
Bread should be chopped into 1/2 to 3/4 inch cubes and spread on a baking sheet in one layer. Bake at 225 degrees for 25-40 minutes, depending on the type of bread, until they are dry and hard. Or simply leave them out to dry for a couple of days.
Heat butter and olive oil in a skillet and saute onions for 5 min. over med. heat. Add celery and green onions and saute for 2 minutes. Mix together all ingredients in a large bowl.
Heat oven to 375 deg. Butter or grease a 3 quart baking dish and add stuffing. Cover with foil and bake about 20 minutes. Remove foil and bake for an additional 20-30 minutes or until the stuffing is brown and crisp on top.
Serves 8-10?
NOTES : Mushroom Variation: Add 2 to 3 cups chopped mushrooms to the onions while sauteing. Add additional T. of olive oil if necessary.
Apple Variation: Add a cored, peeled, and chopped apple to the stuffing mixture.
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Here's the bread I usually make...
Buttermilk Whole Wheat Bread
Recipe By :The Bread Lover's Bread Machine Cookbook by Beth Hensperger
1 1/2 cups buttermilk (1 1/8 c.)
3 T. canola oil (2 T.)
2 1/2 T. pure maple syrup or honey (2 T.)
2 cups whole wheat flour (1 1/2 c.)
2 cups bread flour (1 1/2 c.)
1 T. plus 2 t. vital wheat gluten (1 T. plus 1
t.)
2 t. salt (1 1/2 t.)
2 1/4 t. SAF yeast OR 2 3/4 t. bread machine yeast
(2 t. OR 2 1/2 t.)
Place all ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the basic or whole wheat cycle; press start. (not suitable for delay timer)
When baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temp. before slicing.
NOTES : The first measurements are for a 2 lb. loaf and the ones in parenthesis are for a 1 1/2 lb. loaf. I used the dough cycle and used half (1 lb.) of the dough to make sandwich buns. I shaped them into 8 buns, but they were a tad small, so next time I will shape only 6 buns. I shaped the rest of the dough into a loaf and baked in an 8 inch loaf pan. I let the buns rise about 45 minutes and baked at 375 for about 20 minutes or so. I baked the loaf in a Pyrex loaf pan at 350 degrees for about 35 minutes I think.
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Here's the recipe I use to make the stock. I don't make it into the make-ahead gravy. I use part of the stock for my stuffing and part of it to make gravy on the day of thanksgiving.
Make Ahead Turkey Gravy
posted by Kewpys Mom at Mimi's
4 turkey wings (about 3 lbs.) or 3 turkey
legs (chicken also works fine)
2 medium onions -- peeled and
quartered
1 cup water
8 cups chicken broth (I use better than bouillon)
3/4 cup chopped carrot
celery, peppercorns, and fresh parsley (my additions--see notes)
1/2 teaspoon dried thyme
Additional ingredients to make the gravy:
3/4 cup all-purpose flour
2 tablespoons butter or margarine
1/2 teaspoon black pepper
Heat oven to 400 degrees. Have a large roasting pan ready. Arrange wings in single layer in pan.
Scatter onions over top. Roast 1 1/4 hours or until wings are browned.
Put wings and onions into 5-6 quart pot. Add water to pan and stir to scrape up any brown bits on
bottom. Add to the pot. Add 6 cups broth (I just add all the broth if I'm making stock and not the gravy), the carrot, and thyme. Bring to
a boil, reduce heat and simmer, uncovered for 1 1/2 hours. Remove wings to a cutting board. When
cool pull off skin and meat. Discard skin and save meat for another use.
Strain broth into 3 quart saucepan, pressing vegetables to extract as much liquid as possible. Discard
veggies and skim fat off broth.
Whisk flour into remaining 2 cups of broth until smooth. Bring broth in
saucepan to a boil, slowly whisk in flour mixture, boil 3-4 minutes to thicken and remove floury taste. Stir
in butter and pepper. Refrigerate up to one week or freeze up to three months.
Yield: "8 cups"
NOTES : I added a couple of stalks of celery, about 5 peppercorns, and a few spigs of parsley when making the broth. I also used 1 1/2 lbs. turkey wings and 1 1/2 lbs. turkey backs. After I made the broth, I cooled it, then refrigerated it. I never added the additional 2 cups of chicken broth. The next day I scooped the fat off the top and took out 1 1/2 cups for my stuffing. I also used a little of the broth when reheating the smoked turkey and this kept it very moist. The rest I just put in a pan and heated it up and thickened with cornstarch to make gravy. It worked great! I will use this recipe again, but I'll probably just use all 8 cups of chicken broth right from the start.
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