Savory Sage Stuffing
This recipe, which turns ordinary stuffing into a designer dish.
1 lb. sage pork sausage, browned and crumbled
2 Tbsp. olive oil
2 to 2 1/2 cups onions, chopped
2 to 2 1/2 cups celery, chopped
1 Tbsp. fresh garlic, minced
1/4 stick butter
4 to 5 cups chicken stock or broth
4 cups cornbread, prebaked and crumbled
4 cups seasoned bread cubes (or packaged stuffing
mix)
3 Tbsp. fresh sage leaves, chopped
2 Tbsp. fresh oregano, chopped
3 Tbsp. fresh Italian parsley, chopped
1/4 tsp. cayenne pepper
1/2 cup black olives, pitted (halved or quartered)
2 to 3 Tbsp. fresh squeeze lemon juice
Salt and fresh ground pepper, to taste
Gather and measure all ingredients. Prepare pans.
Preheat oven to 350 degrees.
Over medium heat, saute onions and celery in olive oil for 2 to 3 minutes. Stir in garlic and remove from heat. Allow vegetables to rest in pan for 3 to 5 minutes.
Bring chicken stock to a boil and skim if necessary. Add butter and stir until melted. Season with salt and pepper. Set aside.
Combine the crumbled cornbread with the seasoned bread cubes. Add sausage, sage, oregano, parsley and cayenne pepper. Sprinkle in the lemon juice. Gently stir in the olives. Pour in enough of the chicken stock to thoroughly moisten the mixture. Taste and adjust seasonings by adding more salt, pepper and/or lemon juice.
Lightly stuff into the cavity of a turkey. Stuffing also can be spread into Pam-prepared baking pans, covered with Pam-sprayed foil and baked at 350 degrees for about 30 minutes or until warmed through.
2006-10-08
02:19:05
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11 answers
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asked by
Anonymous
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Cooking & Recipes