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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Stuffing Muffins

 

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Stuffing muffins are a great way to serve this traditional side dish. My guests are always amazed when they see these on the table. Just as easy to make as baking the stuffing in a casserole dish

Equipment: 12 cup muffin tin
Prep Time: 15 minutes
Cook Time: 25 minutes
Yields: 12 muffins
Total Time: 40 minutes

Ingredients:
1 pound,  skins removed and browned, sweet Italian sausage  (drain excess grease completely)
2 tablespoon of olive oil
1 stick of unsalted butter
4 ribs of celery washed and trimmed into sticks, then diced
1 sweet onion, chopped
1/2 cup of golden raisins
2 tablespoon poultry seasoning
2 tablespoons of chopped fresh sage leaves
1/4 cup of freshly chopped flat leaf Italian parsley
1 tablespoon Kosher salt
1 teaspoon black pepper
8 cups of Pepperidge Farm cubed bread
1 quart box of unsalted chicken stock

Directions:
Preheat oven to 375 degrees F. Convection- 350 degrees F.
Preheat 2 large saute pans over medium high heat. To the first pan add 1 tablespoon of olive oil, along with with the skinless sausage links. Using a wooden spoon break the sausage apart and cook until golden brown, about 10- 15 minutes. Drain the excess grease from the sausage completely and set into a large bowl.

In the second saute pan, add 1 tablespoon of olive oil and 4 tablespoons of butter. While the butter is melting add in the chopped fresh sage leaves. Add in the onions and celery as you chop them. Sprinkle with salt, pepper, and poultry seasoning. Now add in the golden raisins. Saute for 5-6 minutes to begin to soften the vegetables. Lastly, add in the chopped parsley and turn the heat off.

Add the veggies and bread cubes to the bowl with the cooked sausage. Mix all the ingredients until combined.  Using a ladle, moisten the stuffing with the with the chicken stock until bread is soft not wet. This may use almost all the box of stock.

Using the reserved butter,  liberally butter the muffin cups. Use an ice cream scoop to fill and mound up the stuffing into the muffin tins. Bake until set and crisp on top, 12-15 minutes. Keep a close eye on them as they cook, times could vary slightly.  Carefully remove the stuffing muffins to a platter and serve hot or at room temperature.

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Chai Spiced Sugar

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I wanted to share this amazing Chai Spiced Sugar recipe.

A friend of mine, Keri Bassett, and fellow blogger has a wonderful website at www.shakentogetherlife.com. This recipe of hers is now a staple in my house. You can add this spice blend to just about anything. Cookies to your favorite drink, it really doesn’t matter, Keri’s, Chai Spiced Sugar will give you warm FUZZIES inside.

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Ingredients For Chai Spiced Sugar
1/2 cup granulated sugar
2 tablespoons of Chai Spice Mix

Ingredients For Chai Spice Mix:
1 teaspoon ground cardamom
1 teaspoon ground nutmeg (or allspice)
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 teaspoons ground ginger

Directions:
Stir together sugar and chai spice mix until well combined. Place in an airtight container and store in a dark cool place.

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Pappardelle With Sweet Italian Sausage, Mozzarella, And Fresh Basil

Sweet Italian Sausage, Mozzarella, And Basil Over Pappardelle (2)

Sweet Italian Sausage, Mozzarella, and Basil Over Pappardelle

Great quality ingredients are what make this pasta dish delicious. A good white wine, unsalted chicken stock, and the pasta cooking liquid are what pull the sauce together for this dish. It’s really just about keeping it simple. This is my Pappardelle With Sweet Italian Sausage, Mozzarella, And Fresh Basil.

Sweet Italian Sausage

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Sweet Basil (2)

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Prep Time: 15 minutes
Cook Time 35 minutes
Total Time: 50 minutes
Yields: 4 servings
Equipment: small sauté pan with a glass lid, indoor grill pan, a rondeau (deep-sided frying/braising pan), 6-quart saucepot, colander, heavy grill press

Ingredients:
1 pound of sweet Italian sausage grilled and sliced
1 pound of Pappardelle
8 ounces of fresh Mozzarella, 1-inch cubes
2 tablespoons of olive oil
1 leek, (about 1 cup) cleaned and thinly sliced into half-moons
1/2 cup of red onion, finely diced
3 cloves of garlic, minced
1/4 cup, each, of red, yellow, and orange bell peppers finely diced
1 tablespoon Kosher salt
1 teaspoon of freshly ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon of dried oregano
1 teaspoon fennel seeds
1 cup white wine, Pino Grigio
1 1/2 cups of unsalted chicken stock
1 cup of fresh basil leaves
3 tablespoons of flat-leaf Italian parsley finely chopped

Directions:
Prep all the vegetables first. Clean and slice the leeks, finely dice the red onion, bell peppers, and mince the garlic. Transfer all the vegetables to a large plate and set aside.

Prep the fresh herbs and dice the fresh Mozzarella cheese into 1-inch cubes. Transfer into 2 small bowls. Set aside.

To prepare the sausage, prick each of the links with a fork approx. three times on each side. Place the links into a small sauté pan. Cover with 1/2 cup of unsalted chicken broth. Turn the heat to medium-high and cover. Poach the sausage links in the broth for about 10 minutes or until links are no longer pink and the internal temperature reads 150-degrees F.

Transfer the sausage links to a plate. Preheat an indoor grill pan over medium-high heat. Arrange all the sausage links on the grill pan. Place a grill press over the links to ensure even grilling. Grill for 2 to 3 minutes, per side. Once all the links have grill marks on both sides transfer the links again to a plate. Carefully remove the hot grill pan from the stovetop. Slice the grilled links on a bias and transfer to a bowl.

In a preheated large rondeau (deep-sided frying/braising pan) over medium-high heat, add in the olive oil, dried oregano, fennel seeds, and crushed red pepper flakes. Add the sliced leeks to the pan stirring frequently. Cook for 2 to 3 minutes or until soft.

Next, add in the diced red onion and bell peppers. Season with Kosher salt and fresh ground black pepper. Continue cooking for 3 to 5 minutes or until all the veggies soften. Finally, add the minced garlic, stir through and cook for 1 minute more.

Have a pot of salted boiling water ready on the back burner.

Add white wine, unsalted chicken stock, and grilled sliced sausage. Bring everything up to a boil, then reduce the heat to medium-low, simmer for another 10 minutes.

In the meantime, drop the pasta. Cook the pasta, to al dente, following the instructions on the package, usually about 10 minutes.

Once the pasta is al dente, using a pair of tongs transfer the pasta to the pan containing the grilled sausage and vegetables. Toss the pasta through. The pasta may absorb most of the liquid. If this is the case, add 1 or 2 ladles of the starchy pasta cooking liquid and toss. Turn the heat off, and transfer to a large serving platter. Add the diced fresh mozzarella basil leaves, and finely chopped parsley. Serve immediately.

There you have it, Pappardelle With Sweet Italian Sausage, Mozzarella, And Fresh Basil.

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