Ad Majorem Dei Gloriam

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Tuesday, November 25, 2008

Thanksgiving: The Stuffing/Dressing

The post immediately below is the one for the mashed potatoes. If your starch choices run to the more substantial, go there.

OK, here it is. This will stuff one turkey, so get your calculators out if'n you need to stuff 2 or 3.

Pecan-Sausage Stuffing

1 lb stale sourdough or cornbread cut into ½" cubes (I like cornbread)
1 lb. bulk breakfast sausage, hot, medium or mild (I like hot, but everyone yells at me. If your butcher makes this fresh, so much the better)
1 large Spanish onion, diced
4 cloves garlic, minced
½ lb. button mushrooms sliced ¼" thick
¼ lb. pecan halves
1 cup half-and-half (whole milk or evaporated skim milk will work also)
1½ cups chicken or turkey stock (if you use store bought get the kind that packed aseptically AND is low sodium, but even at "low sodium" you will probably not need to salt the stuffing.)
Coarse (sea/Kosher) salt and freshly ground pepper, to taste

In a large pot over medium heat, brown the sausage and then pour off about half the drippings. Add the onion, garlic and mushrooms and cook, breaking up the meat into small pieces with a wooden spoon, until the meat browns and is cooked through and the onions are translucent, say 10 minutes. Remove from the heat and fold in the bread cubes, pecans and half-and-half. Stir in the stock until the mixture is moistened to your liking. Season with salt and pepper. DO NOT let cool before stuffing into the cavity of the turkey, unless you have a thing for pathogens.

You may also put this in a casserole and bake at 350F for about 20-30 minutes. If you like a crisp top layer don't cover it with foil, if you like it moist, cover it. If you like it in-between, cover it for the first 10-15 minutes, then unwrap.

Figure this serves 8 to 10.


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