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

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Prep time: 15 minutes
Cook Time: 15 to 20 minutes (add 5 minutes cooking time if you’re toasting the quinoa)
Total Time: 25 minutes
Yields: 4 to 6 servings
Equipment: 3-quart saucepot with a tight-fitting glass lid, mesh sieve, whisk, serving bowl

Ingredients:
1 12-ounce package (equivalent to 1 1/2 cups of uncooked quinoa)
3 cups of unsalted vegetable stock, HOT (substitute water or unsalted chicken broth)
1 tablespoon of Kosher salt
1/2 red onion, diced
1 red bell pepper, diced
1 orange bell pepper, diced
2 cups of feta cheese, diced
1 1/2 pints of grape tomatoes, halved
2 cups of a hothouse (English) cucumber, diced
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 ground black pepper
*E.V.O.O.

Directions For Toasting And Cooking Quinoa:
Start by rinsing the quinoa in a fine-mesh sieve.

Directions:
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.

In a large heavy bottom 3-quart saucepot on medium-low heat add (or leave) some water to the quinoa so that it’s moist, add the quinoa to the heated pan. Make sure not to overcrowd. using a whisk, quickly stir the quinoa around in the pan as it begins to toast.

Once the water is absorbed and the quinoa begins to pop, you’ll know it’s drying out. Continue whisking until the grains of quinoa begin to brown. The aroma will begin to smell nutty, around 5 minutes.

In another pot bring the 3 cups of vegetable stock up to a boil and salt. Pour the hot vegetable stock into the pot containing the quinoa. Give the quinoa a good stir, cover (with the glass lid). With the heat still on medium-low, simmer until all the water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes, uncover and fluff with a fork.

While the quinoa is cooking (during the 15 to 20 minutes) dice the vegetables and feta, zest, and juice a lemon. Place all the ingredients into a large bowl. Add in the cooled cooked toasted quinoa, season with salt and pepper. Finish by adding in the chopped basil and parsley and toss. Cover with plastic wrap and refrigerate.

Before serving my Toasted Quinoa Salad, I like to add a drizzle of really good *E.V.O.O.

*E.V.O.O. is extra virgin olive oil.

 

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Mocha Chili Spiced Roasted Asparagus

 

Pam Smith’s daughter Nicole, and my daughter Melissa are longtime friends. Once I really got into blogging, 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 new recipe using this Mocha Chili Spice blend. I decided to test this spice blend on roasted asparagus. This is my Mocha Chili Spiced Roasted Asparagus.

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Mocha Chili Spiced Roasted Asparagus (4)

 

Prep Time: 10 minutes
Cook Time: 12 to 15 minutes (time may vary depending on the thickness of asparagus)
Total Time: 25 minutes
Yields: 2 servings
Equipment: 1 rimmed baking sheet pan

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 F.
Start by rinsing the Asparagus spears under cold water. Next, dry all the spears off really well. Once they’re all dry, hold each one at both ends, bend the spear until it snaps. They will naturally snap where it starts to get tough. Discard the bottom portion.

Place asparagus spears onto a 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. Roast for 12 to 15 minutes depending on the thickness. Add a final sprinkling of Kosher salt. WOW!, the Mocha Chili Spice Blend adds the perfect balance of heat with a touch of sweetness to the asparagus. Try my Mocha Chili Spiced Roasted Asparagus with your next meal. For more information visit…

           P.S. Flavor-Spice Blends by Pam Smith, RDN.
Pam Smith, with daughter and moderator Nicole Smith Talbott, hold monthly Facebook Live classes for P.S. Flavor Club. Available are 3-month seasonal kits, you can go to www.psflavorclub.com. or https://m.facebook.com/psflavor

 

Mai Chai Pumpkin Tarimisu

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