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Italian Sausage And Mushroom Stuffing

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 and/or dressing and 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 a turkey cooks.

I’m going to a Christmas party this year so I’m bringing my Italians Sausage And Mushroom Stuffing. I’m using disposable deep-sided pans 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 pan or two of stuffing. 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 your favorite gravy on top!

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Sweet And Hot Italian Sausage Stuffing (2)

 

 

 

 

Prep Time: 40 minutes (includes all prep and the cooking of the vegetables)
Baking Time 1 hour 10 to15 minutes
Total Cook Time: 1 hour 50 to 55 minutes
Yields: 12 servings
Equipment: 12-inch sauté pan, large mixing bowl, two 1/4-size rimmed baking sheet pans, a 13 x 9 x 2 baking dish/disposable pan

Tip:  The day before you want to make the stuffing, make the Homemade Ciabatta Croutons.

Ingredients:
2 loaves of  Ciabatta (artisanal bread)
3/4 of cup olive oil
1 1/2 tablespoons of Kosher salt
1 teaspoon of freshly cracked black pepper

Directions For The Oven Bake Method.
Preheat oven to 400-degrees F.

Step1: Homemade Croutons:
Start by evenly dividing the bread cubes out onto two rimmed baking sheet pans. Add olive oil, Kosher salt, and fresh ground black pepper, toss to evenly coat the bread cubes. Spread the bread cubes evenly into a single layer. Bake for 15 minutes turning them once halfway through the cooking process to make sure they brown evenly. Transfer to a large mixing bowl. Set aside.

Step 2: Stuffing:
Use 1/4 cup of butter (4 tablespoons) to grease a 13 x 9 x 2 disposable pan (or casserole baking dish).

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

Directions:
In a large sauté pan over medium heat add butter and olive oil. Add the Cremini mushrooms, minced garlic, pepper, and fresh thyme leaves. Stir to combine. Cook the mushrooms for about 5 minutes. Once the mushrooms have softened and released their water, add the Kosher salt. Cook for another 10 minutes. Turn the heat off and transfer the mushroom to a bowl and set aside.

Steps 3 and 4: Italian Sausage And Vegetables:
Ingredients:
1 pound of hot Italian sausage, casings removed
1 pound of sweet Italian sausage, casings removed
1 tablespoon olive oil
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 sprig of fresh rosemary

4 tablespoons butter, unsalted
1 large onion, diced
2 1/2 cups of celery diced include leafy tops
2 teaspoons minced garlic
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Directions:
In a large sauté pan, on medium heat, add in olive oil and sausage breaking 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 sauté pan over medium heat melt butter. Add diced onions, celery, minced garlic, Kosher salt, and fresh ground black pepper. Cook until tender, about 8 to 10 minutes. Remove from the heat, allow to cool.

Step 5: The Mix:
Ingredients:

3 large beaten eggs (cage-free)
3/4 cup of Parmesan cheese, freshly grated
1 teaspoon dried oregano, chopped
1 tablespoon fresh rosemary leaves, roughly chopped
2 tablespoons of fresh sage leaves, roughly chopped
2 tablespoons of Italian parsley flat-leaf parsley, roughly chopped
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1-quart chicken broth, unsalted

Directions:
Preheat oven to 325-degrees F.
In a mixing 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 the croutons (cooked bread cubes), cooked sausage, and cooled veggie mixture. Add the egg-mushroom mixture to the bowl, gently toss to combine.

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 an additional 10 to 15 minutes, or until light golden brown, and a meat thermometer reads 160-degrees F. This is my Italian Sausage And Mushroom Stuffing.

Homemade Ciabatta Croutons

Maple Bourbon Brined Turkey

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Maple Bourbon Brined Turkey

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This is my traditional turkey recipe and the one my family insists on year after year. My Maple Bourbon Brined Turkey. Echoing those flavors, I finish, with a Maple Bourbon Gravy.

The brining process starts 24 hours before the bird goes into the oven. There are three parts, all of which are necessary, to have the most flavorful, juicy, and tender turkey you’ll ever have. It’s really all in the planning.

Before starting the whole brine process, the turkey must be completely thawed. My recipe is listed in 3 parts. Part 1 is the brine. Part 2 is the prep of the turkey for the oven. Part 3 is cooking the turkey and making the gravy.

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Part 1. The Brine
Prep Time: 40 to 45 minutes
Inactive Prep Time: 24 hours 15 minutes
Cook Time: 7 to 10 minutes
Equipment: 1 8-quart plastic container with a tight-fitting lid, 1 large stockpot

Ingredients:
12-pound turkey
2 quarts water
2 orange peels
1 lemon peel
3 cloves of smashed garlic
1/4 cup of Kosher salt
1 1/2 cups of bourbon
1 1/2  12-ounce bottles of pure maple syrup
15 sprigs of thyme  (no need to strip leaves)
1 large sprig of Rosemary ( no need to strip leaves)
5 bay leaves (dried)
2 tablespoons of tricolor peppercorns
1 1/2 cups of organic apple juice
1/4 cup of apple cider vinegar

Directions:
Prep all the ingredients for the brine including measuring out the water. Place all the ingredients listed above in a large stockpot. Turn stove on medium-high heat and bring everything up to a boil, 7 to 10 minutes. Immediately remove from the heat source. Let the brine cool down, then place it into the frig, uncovered to chill, for around 30 to 35 minutes or until completely cool.

Remove turkey from its packaging and remove the neck and innards from the cavities of the bird. The only part I keep is the neck to make turkey stock from. I’ll tell you about that in a minute. Completely pat dry the turkey really well. Place the bird into the brine container and back into the frig until the brine liquid has cooled.

Once the brine is ready and completely cooled, take the turkey in the brine container out and pour the liquid over the bird. The bird should be completely submerged in the liquid. Place the lid on and refrigerate for 24 hours.

Note: Take notice of what time you place the bird into the brine. This will give you an idea of when the bird will be going into the oven. Allow an extra 20 minutes for rinsing the brine off the bird and letting it soak in clean water for 15 minutes. This will remove any extra salt flavor still on the bird. Then once again you will need to dry the turkey completely before part 2.

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Part 2. Prepping Turkey
Prep Time: 15 to 20 minutes
Total Time: approx. 2 hours 40 minutes
Total Time: approx. 3 hours
Equipment: Roasting pan with rack

Ingredients:
1 stick of softened unsalted butter
zest of an orange
zest of a lemon
2 cloves of grated garlic
2 tablespoons plus 1 teaspoon of Kosher salt
2 teaspoons plus 1/2 teaspoon of fresh ground black pepper
1 onion, skin on and quartered
1 head of garlic cut in half lengthwise
10 sprigs of thyme
4 sprigs of rosemary
1/4 cup olive oil
2 quarts of unsalted chicken stock- generally 2 cups (enough to fill the bottom of the roasting pan with liquid, having the level of liquid about 1 inch high). 1 quart is used to make the turkey stock

Preheat oven to 450-degrees F.
Once the bird has come out of the brine and well dried, it’s time to make a *compound butter for the turkey. In a medium-size mixing bowl prepare the *compound butter. Add softened butter, the zest of both the lemon and orange, freshly grated garlic, Kosher salt, and fresh ground black pepper, mix to combine. Moving on, release the bird’s legs from their packaging position as you see in the pictures.

With my clean hands, lift up the skin on the breast area and slather as much of the butter underneath the skin as possible. Reaching as far around with breaking or tearing the skin. Next, I fill both cavities of the bird with flavorings.

Next, cut the same lemon and orange that have already been zested, in half, placing half of each one into each of the cavities. Same with the halved head of garlic, and the quartered onion in both cavities. Finally, divide the sprigs of herbs up and place them into both cavities.

Now I rub the compound butter underneath the skin, reaching as far as you can without breaking the skin. Next, rub the olive oil all over the outside of the bird. Then sprinkle the  Kosher salt and black pepper all over the turkey. Finally, add the 2 cups of broth to the bottom of the roasting pan.

Part 3. Cooking Turkey:
Reduce oven temperature to 350-degrees F.

Place the turkey on the center rack in the oven. Every 30 to 45 minutes remove the turkey from the oven. Close the oven door to keep the heat in, and baste the turkey, using the juices from the bottom of the pan. About halfway through the cooking process, take the temperature of the turkey using a meat thermometer. Place the thermometer between the thigh and the breast meat for the best reading. This allows you to see how fast the bird is cooking and to gauge the time better. If you see the top is browning to quickly, place a foil tent over the turkey for the time remaining. Keep in mind,  you still need to baste the turkey every 30 to 45 minutes. Once the turkey’s temperature reaches 165-degrees F. around 2 hours 40 minutes, take the bird out of the oven.

While the turkey is in the oven, this is what I’m doing on top of the stove.

 

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Equipment: 5-quart saucepot, fat separator

Ingredients For Turkey Stock:
Turkey neck
1 quart plus 2 cups of unsalted chicken stock
1 teaspoon Kosher salt
1/2 teaspoon of fresh ground black pepper
3 sprigs of fresh thyme

Ingredients For Maple Gravy:
1 turkey neck
3 tablespoons of bourbon
1/4 cup of pure maple syrup
12 sage leaves (reserve 4 leaves chopped for the finished gravy)
1 1/2 cups of homemade turkey stock
1 cup of chicken stock, unsalted
3/4 stick of butter, unsalted
3/4 cup of all-purpose flour
1 tablespoon of Kosher salt
1 teaspoon freshly ground black pepper

Part 3 Continues.
Directions For Turkey Stock:
In a large saucepot add the turkey neck and cover with 1 quart of unsalted chicken stock, Kosher salt, fresh ground black pepper, and 3 sprigs of thyme. Turn the heat up to med-high heat, bring this up to a boil. Reduce it to a simmer, cover, and cook, on medium-low heat, for 1 /1/2 hours.

Once finished, strain the liquid, using a mesh sieve, over a bowl to catch this delicious stock. Now I have a container of turkey stock along with a container with my leftover unsalted chicken stock (remember I only used 2 cups for the bottom of the roasting pan) to make my gravy.

At this point, remove the bird from the pan. I like to tilt the bird slightly over the roasting pan so that any juices that are in the cavities will fall to the bottom of the pan. Place the turkey on a large board and cover with foil until you’re ready to carve. Leave all the ingredients, in the cavities.

First, add 8 sage leaves while the juices are still really hot. Allow the sage to steep in the juices for a couple of minutes, then remove them. I use one of those gadgets that separate the fat from the juices that accumulated in the bottom of the roasting pan. I discard the fat and pour the juices into a bowl.

I return the empty roasting pan to the stove, over medium-high heat. Add 1/4 cup of the homemade turkey stock, I made earlier. Scraping the bits off the bottom (*deglazing) until they all release. I combined these juices with the pan juices in the bowl. Now my pan juices have no fat but the extra flavor from the bits that came off the bottom of the pan.

Start by making a *roux for the gravy.
Working with a clean roasting pan again, over medium heat. Add butter, let the butter melt before adding the flour. Whisking continuously until all the raw flour has cooked out. Next, add the pan juices (I reserved in the bowl) along with bourbon, maple syrup, chicken stock, and the turkey stock. I turn the heat back up to medium-high, still whisking, and let all those ingredients come up to a bubble and thicken. I also add in the reserved chopped sage leaves for color and flavor in the gravy.

This is my Maple Bourbon Brined Turkey With Maple Bourbon Gravy.

*Compound Butter is a mixture of butter and other supplementary ingredients, such as herbs, seasonings, acid, or and another flavorful and aromatic ingredient. Used to enhance flavor.

*Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies.

*Roux is a mixture of fat (especially butter) and flour using in making sauces.

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Stuffed Roasted Acorn Squash With Italian Sausage And Pears

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My favorite part of any stuffing is the crunchy and caramelized topping that occurs in the last minutes of cooking. How the croutons become golden brown, the pears release their sugars and glisten from that slight char along with the crunchy exterior of the sweet Italian sausage. Yet inside, the stuffing is soft and flavorful. What I’m describing is my Stuffed Roasted Acorn Squash With Italian Sausage And Pears.

Let me start by showing you how roasting winter squashes brings out their flavor. Then I’m going to go a step further and fill them with savory sausage and sweet pears.

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Homemade Ciabatta Croutons (2)

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Prep Time: 25 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Yields: 4 servings
Equipment: 12-inch non-stick sauté pan, 4 rimmed baking sheet pans, Chef’s knife, small mixing bowl, whisk, pastry brush

Ingredients:
4 acorn squash, seeded and tops and bottoms cut
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
4 tablespoons of olive oil
1 stick of butter, unsalted, melted
1 teaspoon of chili powder
1/4 cup of dark brown sugar

Ingredients:
1 pound of sweet Italian sausage, bulk or casings removed
1 sprig plus 1 tablespoon of fresh sage leaves, julienned
2 tablespoons of butter, unsalted
1 tablespoon of olive oil
2 diced Bosc pears
1 diced zucchini
6 cremini mushrooms, diced
1/2 onion, diced
3 cloves garlic, minced
2 ribs of celery, diced
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 tablespoon of chili powder
3 heaping cups of homemade croutons, (Ciabatta bread), 1 /1/2 inch bread cubes
1/2 cup of Pecorino Romano cheese, freshly grated
Bib lettuce and fresh sage for garnish

Directions For The Homemade Croutons:
Preheat oven to 350-degrees F.
Start by evenly dividing the bread cubes out onto two rimmed baking sheet pans. Add olive oil, Kosher salt, and fresh ground black pepper, toss to evenly coat the bread cubes. Spread the bread cubes evenly into a single layer. Bake for 15 minutes turning them once halfway through the cooking process to make sure they brown evenly. Transfer to a large mixing bowl. Set aside.

Directions:
Preheat oven to 400-degrees F.
Start by cutting the tops off the 4 squash. Next, clean the seeds out of the inside. Then cut a thin slice off the bottom of each one so they will sit upright on the baking sheets. Place 2 on each sheet tray. On the inside of each acorn squash add olive oil, Kosher salt, and fresh ground black pepper.

Bake for 30 to 35 minutes or until fork-tender. In a small mixing bowl with melted butter add chili powder and brown sugar, whisk to combine. Brush the inside of each squash with the flavored butter mixture and return to the oven for another 5 to 7 minutes. Be sure to keep a close eye on the squash for the last few minutes of cooking. You don’t want them to burn. Remove the squash from the oven, Set aside.

In a large non-stick sauté pan over medium-high heat (no oil needed) add the skinless sweet Italian sausage. Using a wooden spoon, start breaking up the sausage. Cook the sausage for 15 minutes until brown, crumbly, and there is no pink. Transfer the cooked sausage to a plate lined with a paper towel allowing the fat to drain, set aside.

Tip: Take a paper towel and wipe out the sauté pan. No reason to dirty another pan.

Using the same sauté pan over medium heat, melt butter, olive oil, and chopped sage leaves. Once the sage becomes fragrant add the diced cremini mushrooms, zucchini, celery, onions, Bosc pears, minced garlic, chili powder, Kosher salt, and fresh ground black pepper. Once the veggies start to soften, then add in the diced pears. Stir and continue to cook for 5 to 7 minutes. Add the cooked sausage back to the pan, stir to combine. Cook for an additional 3 to 5 minutes. Turn off the heat.

Tip: It’s important that all the veggies are relatively cut the same size ensuring they’ll cook at the same time.

At this point, add the sausage and vegetable mixture to the bowl with the croutons. Add the grated Pecorino Romano cheese, gently toss to combine.

Fill each of the squash with the filling. Any extra filling place into an oven-safe baking dish. Drizzle olive oil over the top of each one and place back into the oven for 3 to 5 minutes or until the tops become golden brown and caramelized.

First, place the leafy greens on the plate. Arrange the Roasted Acorn Squash Filled With Italian Sausage And Pears on top, garnish with a sprig of fresh sage. Serve hot.

Homemade Ciabatta Croutons

 

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