RECIPE: REC: Brioche, Sage, Apple & Cranberry Stuffing...

RECIPE:
C

charlie

Well-known member
Brioche, Sage, Apple And Cranberry Stuffing

Recipe By :Debra Ponzek

Serving Size : 10

3 pounds pork sausage

8 tablespoons sage -- finely chopped

2 large onions -- cut into a small dice

3 tablespoons Butter

16 slices Brioche -- (1 large loaf cut into 1/2-inch slices)

8 ounces butter -- melted

1 cup dried cranberries

2 Granny Smith apples -- cut in a small dice

2 cups Turkey Stock -- (up to 3)

Salt & Pepper

1 10-pound Turkey -- (up to 11)

In a medium sized skillet over medium to high heat sauté the sausage until it is almost cooked through. With a fork, break up the meat into small pieces. Add the sage and cook the sausage through. Remove the meat from the heat and reserve.

In a medium skillet, melt 3 Tablespoons butter over medium heat. Add diced onions and sauté until translucent. In a large bowl combine the brioche, dried cranberries and apples.

Combine the brioche with the sausage meat and any fat in the skillet. Add the onions. Drizzle the mixture with melted butter and toss to combine. Add the turkey stock until the stuffing is moist.

Season with salt & pepper

NOTES : Stuffing for a 10 to 12 Pound Turkey

 
Thanks so much for these, Charlie. We just decided to do several different kinds of stuffing instead

of just one in the bird.

 
Sure--REC: Cornbread Stuffing with Sausage & Pecans...

Cornbread Stuffing with Sausage and Pecans

Serving Size : 12

1 tablespoon olive oil
1 pound Italian sausage -- sweet, crumbled (or other sweet sausage of your choice)
butter -- as needed
4 medium onions -- chopped coarse
4 celery stalks -- chopped coarse
1/2 cup bourbon
2 tablespoons fresh thyme leaves -- minced
2 tablespoons fresh sage
1 1/4 pounds cornbread -- cubed
1 3/4 cups turkey stock -- or chicken stock or low sodium canned chicken broth
2 eggs -- beaten
1/2 cup chopped fresh parsley leaves
1 cup chopped pecans
Table salt and ground black pepper


Heat olive oil over medium-high heat in 12-inch skillet, fry sausage until meat loses its raw color, 5 to 7 minutes; remove with slotted spoon to small bowl. If necessary, add enough butter to rendered sausage fat to equal 3 tablespoons. Add onions and celery; sauté until softened, 14 to 15 minutes. Add bourbon, thyme, and sage; simmer until bourbon is almost evaporated, 1 to 2 minutes. Mix with reserved sausage and remaining ingredients, including the salt and ground black pepper to taste, in large, microwave-safe bowl.

NOTES : Trim the bread or not, as you prefer, before cutting it into 1/2-inch cubes. Spread the cubes in a single layer over several baking sheets and dry at room temperature for 2 to 3 days, or in a 225-degree oven for 25 to 40 minutes. The dry and wet elements of the recipe can be made separately up to 24 hours ahead of time, but do not combine them until the last minute.

 
REC: Cornbread & Sausage Stuffing...

Cornbread and Sausage Stuffing

Serving Size : 12

12 cups cornbread -- broken into 1-inch pieces (include crumbs), spread in even layer on 2 baking sheets, and dried in 250-degree oven 50 to 60 minutes
3 cups chicken stock -- or canned low-sodium chicken broth
2 cups half-and-half
2 large eggs -- beaten lightly
8 tablespoons unsalted butter -- plus extra for baking dish
1 1/2 pounds pork sausage -- bulk, broken into 1-inch pieces
3 medium onions -- chopped fine (about 3 cups)
3 celery ribs -- chopped fine (about 1 1/2 cups)
2 tablespoons fresh thyme -- minced
2 tablespoons fresh sage -- minced
3 garlic cloves -- minced
1 tablespoon kosher salt
2 teaspoons ground black pepper

1. Place cornbread in large bowl. Whisk together stock, half-and-half, and eggs in medium bowl; pour over cornbread and toss very gently to coat so that cornbread does not break into smaller pieces. Set aside.

2. Heat heavy-bottomed, 12-inch skillet over medium-high heat until hot, about 1 1/2 minutes. Add 2 tablespoons butter to pan and swirl to coat pan bottom. When foam subsides, add sausage and cook, stirring occasionally, until sausage loses its raw color, 5 to 7 minutes. With slotted spoon, transfer sausage to medium bowl. Add about half the onions and celery to fat in skillet; sauté, stirring occasionally, over medium-high until softened, about 5 minutes. Transfer onion mixture to bowl with sausage. Return skillet to heat and add remaining 6 tablespoons butter; when foam subsides, add remaining celery and onions and sauté, stirring occasionally, until softened, about 5 minutes. Stir in thyme, sage, and garlic; cook until fragrant, about 30 seconds; add salt and pepper. Add this mixture along with sausage and onion mixture to cornbread and stir gently to combine so that cornbread does not break into smaller pieces. Cover bowl with plastic wrap and refrigerate to blend flavors, at least 1 hour or up to 4 hours.

3. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Butter 10 by 15-inch baking dish (or two 9-inch square or 11 by 7-inch baking dishes). Transfer stuffing to baking dish; pour any liquid accumulated in bottom of bowl over stuffing and, if necessary, gently press stuffing with rubber spatula to fit into baking dish. Bake until golden brown, 35 to 40 minutes.

NOTES : In this recipe, the stuffing is baked outside of the turkey in a baking dish. To make the stuffing a day in advance, increase both the chicken stock and half-and-half by 1/4 cup each and refrigerate the unbaked stuffing 12 to 24 hours; before transferring it to the baking dish, let the stuffing stand at room temperature for about 30 minutes so that it loses its chill.

Letting the stuffing soak in a mixture of stock, eggs, and half and half ensures a rich moist texture. A hot oven crisps the top.

 
Here it is Marsha--REC: Grandma's Bread Stuffing...

Grandma's Bread Stuffing

1 1/2 cups diced celery
1 cup coarsely chopped onions
3/4 cup butter
8 cups bread cubes -- day-old
2/3 cup turkey broth -- hot, or low-salt chicken broth
2 eggs -- beaten slightly
1 teaspoon salt
1 1/2 teaspoons sage
1 1/2 teaspoons thyme
1/8 teaspoon black pepper
3/4 cup chopped cooked giblets -- (optional)

Saute celery and onion in butter until tender. While vegetables are cooking, turn bread cubes into large bowl, moisten with hot liquid, and cover bowl. When vegetables are tender, add to bread. Stir in eggs and add seasonings, tossing lightly. Add cooked giblets from turkey. Stuffing may be baked separately in a casserole in mod. oven (375 deg.) for 25 to 30 min.

NOTES : Page 86 - Use Giblets to make broth -

 
May I suggest "Apple-Pecan Stuffing" with whole wheat bread and cinnamon. I've made this...

since 1975, courtesy of Better Homes and Gardens, and it is a winner! I bake it in a casserole, not inside the bird.

Apple-Pecan Stuffing

1 1/4 C chicken broth
1/2 C chopped celery
1/4 C chopped onions
4 Tbl butter or margarine
1/2 tsp salt
4 C dry whole wheat bread cubes (8 slices bread)
2 medium apples, pared, cored, and finely chopped
1/2 C chopped pecans
1 tsp ground sage
1/4 tsp ground cinnamon
1/8 tsp pepper

In a 1-quart saucepan, combine chicken broth, celery, onion, butter or margarine and salt. Cover. Bring to boiling, simmer 5 minutes or until vegetables are tender. In a large mixing bowl, combine bread cubes, apples, pecans, sage, cinnamon, and pepper. Pour broth mixture over; toss gently to moisten. Stuff loosely into bird. Or turn into a greased 1 1/2 quart casserole and make, covered, in 350 degree oven for 25 to 30 minutes. Makes 6 cups stuffing or enought for an 8-10-pound turkey.

 
Your're so right Marianne--I treat this like any other stuffing--dressing are cooked outside..

bird.

It was part of a Cook's Illustrated article on "safely" cooking a turkey with the stuffing inside. (Which I never do).

Here's the article:

How to Roast a Stuffed Turkey
Printer Friendly

Written: Nov 1997

Stuffing the turkey can lead to overcooked white meat and potential safety problems. The solution? Preheat the stuffing, brine the bird, and use dual oven temperatures.
The Problem: There is something undeniably festive about a stuffed roasted turkey, and for many people the holidays just aren't the holidays without one. Every year, though, we are warned that for health and safety reasons, turkeys are best roasted unstuffed. Despite these warnings, many cooks continue to stuff their holiday bird. For the sake of flavorful, moist, turkey-infused stuffing, these cooks sacrifice perfectly cooked breast meat and risk food-borne illness from underdone stuffing.

The Goal: We wanted to find a way to safely and successfully roast a stuffed turkey, making sure that the breast meat would be succulent and the stuffing fully cooked. Before we began, we decided to limit our turkey to a maximum of 15 pounds, because it is just too difficult to safely stuff and roast a larger bird.

The Solution: Heat the stuffing in the microwave before placing it in the bird to give it a head start on cooking. Brine the bird to add flavor and moisture (brining will not, as we feared, make the stuffing soggy or overly salty). For even more insurance that the easily dried out breast meat will stay moist, roast the turkey breast-side down for the first three hours to protect it from the direct heat of the oven, then flip and finish breast-side up until done (and browned).


Stuffed Roast Turkey

Serves 10 to 12

Roast Turkey

2 cups kosher salt or 1 cup table salt
1 turkey (12 to 15 pounds gross weight), rinsed thoroughly, giblets, neck, and tail piece removed
2 tablespoons butter , melted

Stuffing

12 cups prepared stuffing (see related recipes)
1 tablespoon butter , plus extra to grease casserole dish and foil
1/4 cup turkey stock , or chicken stock, or low-sodium canned chicken broth


1. To Brine the Turkey: Dissolve salt in 2 gallons cold water in large stock pot or clean bucket. Add turkey and refrigerate or set in very cool (40 degrees or less) spot for 8 to 12 hours.

2. To Prepare Stuffing: Prepare selected stuffing, keeping dry and wet ingredients separate until ready to stuff the bird. Refrigerate until ready to use.

3. To Stuff and Roast the Turkey: Remove turkey from salt water and rinse both cavity and skin under cool water for several minutes until all traces of salt are gone. Pat dry inside and out with paper towels; set aside. Adjust oven rack to lowest position and heat oven to 400 degrees. Set heavy-duty V-rack, adjusted to widest setting, in pan.

4. Place half of mixed stuffing in buttered medium casserole dish, dot surface with butter, cover with buttered foil, and refrigerate until ready to use. Microwave remaining stuffing on full power, stirring two or three times, until very hot (120 to 130 degrees), 6 to 8 minutes (if you can handle stuffing with hands, it is not hot enough). Spoon 4 to 5 cups stuffing into turkey cavity until very loosely packed (see illustration 1 below). Secure skin flap over cavity opening with turkey lacers or skewers (see illustrations 3 and 4). Loosely tie the legs together with kitchen twine (illustration 5). Tuck wings behind back, brush entire breast side with half the melted butter, then place turkey breast side down on V-rack. Fill neck cavity with remaining 1 to 2 cups heated stuffing and secure skin flap over opening as above. Brush back with remaining butter.

5. Roast 1 hour, then reduce temperature to 250 degrees and roast 1 3/4 hours longer. Remove pan from oven (close oven door) and with wad of paper towel or turkey lifter in each hand, (see related Quick Tip), turn breast side up and baste (temperature of breast should be 145 to 150 degrees). Increase oven temperature to 400 degrees; continue roasting until breast registers 160 degrees, thigh registers 175 to 180 degrees and stuffing registers 165 degrees on an instant-read thermometer, 45 minutes to 1 1/4 hours longer.

6. For Remaining Stuffing: When turkey comes out of oven, add the 1/4 cup stock to dish of reserved stuffing, replace foil, and bake until hot throughout, about 20 minutes. Remove foil; continue to bake until stuffing forms golden brown crust, about 15 minutes longer.

7. Remove stuffing from turkey and carve. Serve, passing stuffing separately.

 
Malgieri's REC: Quick Brioche Dough...

Quick Brioche Dough

1/2 cup milk
1 envelope active dry yeast -- (2 teaspoons)
2 1/4 cups all-purpose flour -- unbleached, divided
6 tablespoons unsalted butter
3 tablespoons sugar
1/2 teaspoon salt
2 large eggs

Butter a loaf pan and cut a piece of parchment or waxed paper to fit the inside bottom of the pan. Butter the paper. About 40 to 45 minutes after placing the dough in the pan to rise, preheat the oven to 350 degrees, setting a rack in the middle level.
In a small saucepan over low heat, warm the milk until it is just warm, about 110 degrees. Remove from heat and pour into a small bowl. Whisk in the yeast, then stir 1 cup of the flour into the yeast and milk mixture. Cover the bowl with plastic wrap and set aside at room temperature while preparing the other ingredients. It may begin to rise slightly before you add it to the other ingredients.
Cut the butter into 6 or 8 pieces and combine with sugar and salt in the work bowl of a food processor, fitted with the metal blade. Pulse at one-second intervals until the mixture is soft and smooth, scraping the inside of the bowl several times to ensure even mixing. Add the eggs, one at a time, and process until smooth. If the mixture appears curdled, continue to process for about 1 minute longer, until it looks smoother. (It may remain somewhat curdled in appearance.) Add the remaining 1 1/4 cups flour, then the milk-yeast-flour mixture, scraping it from the bowl with a rubber spatula. Pulse at one-second intervals until the ingredients form a soft, smooth dough. Then process continuously for fifteen seconds.
Remove work bowl from base and remove blade. Scrape dough onto a generously floured work surface and fold it over on itself several times to make it more elastic. Press the dough into a rough rectangle, about 9 x 5-inches. Fold each side about 1-inch in toward the center and press firmly to seal. Then starting at the top of the rectangle, fold the dough to the middle. Fold the bottom of the dough up past the seam and pinch to seal. Place the dough in the prepared pan, seam side down. Press the top of the dough firmly with the palm of your hand to flatten it and fill the pan evenly. Cover with a piece of buttered plastic wrap or a towel and allow to rise until it is about one inch above the rim of the pan. Using the corner of a razor blade or the tip of a sharp knife held at a 30 degree angle to the top of the loaf, cut a slash down the middle of the top beginning and ending about one inch from the ends of the loaf. Bake the loaf for about 40 minutes, until it is well risen and a deep golden color. Place the pan on a rack to cool 5 minutes. Then invert the loaf to the rack and turn it on its side to cool.

 
You must log in or register to reply here.
Back
Top