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Let's Dish With Linda Lou

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

Homemade Stuffing With Italian Sausage And Mushrooms

Sweet And Hot Italian Sausage Stuffing (3)

Sweet And Hot Italian Sausage Stuffing (2)

Sweet And Hot Italian Sausage Stuffing (1)

I’ve been talking to a lot of people who say their favorite holiday dish is the stuffing, or dressing. I have to agree. My family’s traditional stuffing recipe has changed over the years. The ingredients are the same but the preparation is totally different. I remember my mother stuffing the turkey before it went into the oven. My stuffing is done separate from the bird and I believe it makes a big difference in the way that the turkey cooks. You can check out my turkey recipe under the “holiday dishes” category in the menu (top right hand side) of my homepage.

I’m going to a Christmas party this year so I’m bringing the stuffing. I’m using a disposable, deep sided baking pan for easy transport.

In my opinion the best bread for the bread cubes is Ciabatta bread. Let’s talk a little bit about the bread cubes and how easy it is to make your own.

I do think that you’ll want to make a large amount of this recipe. Family and friends love this dish and always want extra helpings. It’s also great to serve the next day, especially with a ladle of you favorite gravy on top!

 

 

 

 

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Sweet And Hot Italian Sausage Stuffing (2)

Yields: 12 servings
Prep Time: includes prepping all veggies along with, sauteing all ingredients -40 minutes
Baking Time 1 hour 10-15 minutes
Total Cook Time: 1 hour 50-55 minutes

The day before I make the stuffing, I make the homemade bread cubes.
Equipment:
2- 1/4 size sheet pans
Ingredients:
2 loaves of Artisan bread – Ciabatta,
3/4 of cup olive oil
1-1/2 tablespoons of Kosher salt
1 teaspoon of freshly cracked black pepper

Directions:
Preheat oven to 250 degrees F.
In a very large mixing bowl, add the bread cubes, Kosher salt and black pepper. Slowly drizzle the olive oil into the bowl, and with the other hand toss the bread cubes around so they are all evenly coated with the olive oil, salt and pepper.

Spread the coated bread cubes evenly over both sheet pans. Bake for 1-1 1/2 hours until bread is light toasted and completely dried out.

Day of Stuffing- Step 1:
Using 1/4 cup of butter (4 tablespoons) grease 13 x 9 x 2 casserole baking dish.

Ingredients:
2 pints of whole Cremini mushrooms quartered
2 tablespoons of fresh thyme leaves
1 tablespoon of minced garlic
2 tablespoon of unsalted butter
1 tablespoon olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper

Directions:
In a large saute pan, on medium heat, add butter and olive oil to pan. Add in the Cremini mushrooms, minced garlic, pepper and fresh thyme leaves. Stir all the ingredients through and saute mushrooms for about 5 minutes. Once the mushrooms have softened and released their juices, sprinkle in the salt. Saute for another 10 minutes. Turn the heat off and transfer the mushroom to a bowl and set aside.

Step 2 and 3:
Italian Sausage:
Ingredients;
1 pound each of sweet and hot Italian sausage, casings removed
1 tablespoon olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
1 sprig of fresh rosemary

4 tablespoons unsalted butter
1 large onion diced
2-1/2 cups of chopped celery
2 teaspoons minced garlic
1 tablespoon Kosher salt
1 teaspoon of freshly cracked black pepper

Directions:
In a large saute pan, on medium heat, add in olive oil and sausage braking it up with a wooden spoon. Add the sprig of fresh rosemary and cook for around 15 minutes or until no longer pink. Discard the rosemary stems, drain.  Remove cooked sausage with a slotted spoon and transfer to a bowl.

In the same saute pan. on medium heat melt butter. Add in onion, celery, minced garlic, Kosher salt, and pepper. Saute until tender, about 8-10 minutes. Remove from heat and let cool.

Step 4: The Mix:
3 large beaten eggs (cage-free)
3/4 cup of grated Parmesan cheese
1 teaspoon dried oregano
1 tablespoon chopped fresh rosemary leaves
2 tablespoons of fresh chopped sage leaves
2 tablespoons of freshly chopped Italian parsley
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1 quart unsalted chicken broth

Directions: Preheat oven to 325 degrees F.
In a large bowl, add the beaten eggs, cheese, all herbs and seasonings. Add the cooked mushrooms.  Combine really well so the mushrooms are completely coated.

In another very large bowl, combine cooked bread cubes, cooked sausage, and cooked celery mixture. Add the egg- mushroom mixture to the bowl and toss through.

Finally, slowly pour the chicken broth over all the ingredients, allowing all the bread cubes to absorb the liquid. Continually stirring gently, as you add the liquid. There will most likely be extra liquid in the bowl, that liquid will get absorbed during the baking process.

Spoon the stuffing mixture to the buttered casserole dish. Pour over any excess liquid left in the bowl.  Cover and bake for 1 hour. Uncover, bake and additional 10-15 minutes, or until light golden brown, and meat thermometer reads 160 degrees F.

 

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Toasted Quinoa Salad

 

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I took this salad to a graduation celebration and it  was a hit! Something as simple as a salad, using a few fresh ingredients, has had friends asking me for this recipe. I knew I needed to post this ASAP!

If you’ve never made quinoa, it’s really easy. First you always want to do a quick rinse of the quinoa first. The outer coating is called saponin and it’s bitter. Place quinoa in a fine-mesh sieve and rinse under cold water for a few seconds.

The directions are basically two to one. Two parts liquid to one part quinoa. Cooking quinoa is very similar to cooking rice.  Follow the directions on the back of the package, then all you need to do is to add the other ingredients.

Many times I’ll toast the quinoa first. this adds another layer of flavor to the quinoa. All you do for that is to add canola oil ( a neutral oil), add your quinoa and stir over med-low heat for about 6-8 minutes. Next, you’ll add the boiling liquid to the pot and follow the timing directions on the package.

 

Whenever I’m adding different vegetables to a salad, I like to make sure they are about the same size. You can see above how I diced up the hothouse cucumber (English cucumber), the grape tomatoes are just halved.

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Yields: 4-6 servings
Prep time: 15 minutes
Cook Time: 15 minutes (add 6-8 minutes cooking time if you are toasting quinoa)
Total Time: 22-24 minutes

Ingredients:
1-12 ounce package=1-1/2 cups uncooked quinoa
3 cups of vegetable stock (optional choices are water or low sodium chicken broth)
1/2 diced red onion
1 diced red bell pepper
1 diced orange bell pepper
2 cup of diced feta cheese
1-1/2 pints of halved grape tomatoes
2 cups of diced hothouse cucumber
1/4 cup of fresh basil- Chiffonade style
2 tablespoon of finely chopped fresh Italian Parsley ( dried 1 tablespoon)
Zest of 1 lemon
1 lemon juiced
1-1/2 teaspoons Kosher salt
1/2 teaspoon of freshly cracked black pepper

Directions For Toasting and Cooking Quinoa:
First, rinse the quinoa in a fine-mesh sieve before cooking.
Best with pot with a glass fitting lid.

In a pot, on med-low heat, add 2 tablespoons of Canola oil ( any neutral oil). Add in the quinoa. Stir slowly coating all the quinoa with the oil. Continue stirring for about 6-8 minutes or until quinoa is golden brown.

Directions:
In a another pot have you liquid ( vegetable stock) at a boil. Add the boiling liquid to the quinoa. Give a stir and cover. Turn the heat down to low simmer. Once all the liquid has been absorbed, the quinoa is done. It’s really important to keep your eye on the quinoa, it cook pretty fast. Remove from the heat and let the quinoa cool down for about 5 minutes.  I use a fork to fluff the quinoa around in the pot it helps it to cool down quicker.

While the quinoa is cooking dice up all the vegetables, zest and juice of a lemon, dice the feta, and place into a large bowl.  Add in the cooled cooked quinoa, season with salt and pepper. Finish by adding in the chopped basil and parsley and toss through gently. Cover with plastic wrap and refrigerate.

Before serving I like to add a drizzle of really good E.V.O.O.

 

2 Comments »

Mocha Chili Spiced Roasted Asparagus- P.S. Flavor- Artisanal Spice Blends

 

Pam Smith’s daughter Nicole, and my daughter Melissa are long time friends. Once I really got into blogging about my recipes, it was important for me to acknowledge those people who inspire me. Pam Smith is at the top of my list. She started out in the area of nutrition, had her own radio program, and now is affiliated with Epcot. She has developed her own line of spice blends and rubs that are AMAZING! My daughter and I have watched her narrate cooking demos, with well known chefs at the EPCOT Food And Wine Festival. Now Pam has gone on to perform her own food demos with her daughter Nicole narrating them by her side. What a tremendous family achievement.

 

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I received an early Christmas package from the girls and was so excited to test a recipe out using this Mocha Chili Spice blend.  I decided to roast some asparagus using the Mocha Chili.

 

Mocha Chili Spiced Roasted Asparagus (4)

Equipment: 1 1/4 sheet pan
Yields: 2 servings
Prep Time: 5 minutes
Cook Time: 10-12 minutes (time may vary depending on thickness of asparagus)
Ingredients:
1 pound of Asparagus
2 tablespoons of Mocha Chili Spice Blend
1 tablespoon Kosher salt
1/4 cup olive oil

Directions:
Preheat oven to 450 degrees.

Rinse the Asparagus under cold water first. Next, dry all the spears off really well. Once they are all dry, hold each one at both ends, and where they naturally break off, discard the bottom portion.
Place asparagus onto sheet pan. Next, add the Mocha Chili, Kosher salt, and olive oil. Using clean hands, toss the asparagus spears so they are coated really well. Then spread them out evenly into one layer so they roast nicely.  WOW!, they were so delicious. The Mocha Chili gave the asparagus such a unique flavor profile. For more information visit…

           P.S. Flavor- Spice Blends by Pam Smith, RDN.
Pam Smith will be teaching monthly online classes to go along with the P.S. Flavor Club. Available are 3 month seasonal kits, you can go to www.psflavorclub.com.

1 Comment »

Greek Lemon Potatoes-Lemoni Patatas

These potatoes are so delicious!
Let's Dish

Greek Lemon Potatoes (2)

Greek Lemon Potatoes (3)

Greek Lemon Potatoes

Traditionally named Lemoni Patatas, are oven roasted lemon garlic and oregano flavored potatoes are to die for! They are easy to make and are always the first to be eaten, whenever I take them to a party. The  lemon juice marinate gives such intense flavor, and the cooking method really caramelizes the outside of the potatoes. As you’ll see, I’m using disposable pans because they are easier to transport and drop off to my friends.

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The ingredients are few.  All this recipe requires are, Yukon gold potatoes, garlic. fresh lemon juice, low sodium chicken broth, olive oil, and Kosher salt and black pepper.

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Greek Lemon Potatoes

Prep Time 20 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 hour 10 minutes
Total Time 1 hour 30 minutes
Yields: 6 servings
13 x 9 casserole dish  square or oval
3- 9 x 9 or 8 x 8 disposable pans for transport

Ingredients:
3 pounds Yukon gold potatoes peeled, cut into wedges
1 cup of fresh lemon juice
3/4 cup olive oil
4 minced garlic cloves
1 heaping tablespoon dried Greek oregano (regular dried oregano is fine)
1-1/2 tablespoons Kosher salt
1-1/2 teaspoons freshly cracked black pepper
1 quart of unsalted chicken stock- ( you can substitute lamb or beef stock)

Directions:
Peel the potatoes and cut them in half. Next, cut the halves into quarters to make large wedges. If the potatoes are fairly small, leave them in half. Let them stand in water while preparing the marinate.

In a large bowl or zip lock bag, combine all the other ingredients. Transfer the potatoes to the bowl, cover with plastic wrap, ( or zip lock bag) and let them marinate for 2 hours.

Preheat oven to 400 degrees F.

Evenly transfer the potatoes and marinate into the 3 disposable pans. Roast for 1 hour 10 minutes turning occasionally.

Note:  There should be plenty of marinate (sauce) left over in the (casserole dish) disposable pans after roasting.

Once cooking time is up, turn the oven to the broiler setting. Place the pans under the broiler for 5 minutes to crisp them up.

 

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