Sausage and Mushroom Sourdough Stuffing
Holiday 2006 (LCBO Food & Drink Magazine)
by Marilyn Bentz-Browley
Artisanal sourdough bread is denser with a thicker crust than the super market-bakery variety, and while both work well in this recipe, the artisanal bread must have its tougher crusts removed. Personalise stuffing by add neat inclusions such a handfuls of dried cranberries or roasted chestnuts and using a favourite sausage such a maple, sweet Italian with fennel or English bangers.
1 to 2 large loaves sourdough bread
2 tbsp (25 mL) butter
1 cup (25 mL) diced onion, preferably Spanish
1 Large stalk celery, diced
1 large carrot, julienne or grated
2 large cloves garlic
8 oz (250 g) cremini or button mushrooms, sliced
10 fresh sage leaves, finely chopped
1 tbsp (15 mL) chopped fresh thyme
1 tsp (5 mL) dried summer savoury
1/4 tsp (1 mL) freshly ground black pepper
1 lb (500 g) pork sausage, casings removed
1/2 cup (125 mL) dry white wine
2 cups (500 mL) turkey or chicken stock or broth
1. Preheat oven to 350 ˚ F (180 ˚ C).
2. Coat sides of a 4 quart (4 L) baking dish with non-stick spray or butter. Cut sourdough bread into 1/2 inch (1 cm) cubes - there should be 16 cups (4 L). Bread should fill dish to brim. I(f necessary, select 2 baking dishes.) Spread cubes out on 2 baking sheets; bake 15 to 20 minutes, stirring once, or until golden tipped, Cook on a rack.
3. Meanwhile, heat butter in a large frying pan over medium heat. Add onion, celery, carrot and garlic; saute 5 minutes or until softened. Add mushroom, sage, thyme, savoury and pepper. Sauté another 5 minutes, stirring often. Cool sautéed vegetables in a large mixing bowl.
4. Without washing frying pan, return to medium heat; crumble sausage. Sauté stirring often and breaking up sausage as needed, for 7 to 10 minutes or until lightly browned. Add sausage to vegetables. Drain and discard fat. Deglaze pan by pouring wine into pan. Use a spatula to scrape up all the browned bits; stir in 1/2 tsp (2 mL) salt. Stir hot wine into sausage and vegetables.
5. Stir bread cubes into vegetable sausage mixture in several additions until combined. Lightly pat down into dish; pour over stock. Taste stuffing; sprinkle with remaining salt if needed and stir. (If making ahead, cover and refrigerate for up to a day. add 10 to 15 minutes to baking time.)
6. Cover stuffing and bake 40 to 45 minutes or until centre is hot. If you want a crusty stuffing, uncover for the last 15 minutes of baking. Take a bit of the stuffing from the centre of the dish; if not moist enough for your taste, drizzle stuffing with additional hot stock. Garnish with a sprinkling of additional fresh herbs such as sage, thyme or parsley. Serve with turkey and plenty of gravy.
Serves 8
Note: Make some with cranberries and rest with cherries and orange zest.
Holiday 2006 (LCBO Food & Drink Magazine)
by Marilyn Bentz-Browley
Artisanal sourdough bread is denser with a thicker crust than the super market-bakery variety, and while both work well in this recipe, the artisanal bread must have its tougher crusts removed. Personalise stuffing by add neat inclusions such a handfuls of dried cranberries or roasted chestnuts and using a favourite sausage such a maple, sweet Italian with fennel or English bangers.
1 to 2 large loaves sourdough bread
2 tbsp (25 mL) butter
1 cup (25 mL) diced onion, preferably Spanish
1 Large stalk celery, diced
1 large carrot, julienne or grated
2 large cloves garlic
8 oz (250 g) cremini or button mushrooms, sliced
10 fresh sage leaves, finely chopped
1 tbsp (15 mL) chopped fresh thyme
1 tsp (5 mL) dried summer savoury
1/4 tsp (1 mL) freshly ground black pepper
1 lb (500 g) pork sausage, casings removed
1/2 cup (125 mL) dry white wine
2 cups (500 mL) turkey or chicken stock or broth
1. Preheat oven to 350 ˚ F (180 ˚ C).
2. Coat sides of a 4 quart (4 L) baking dish with non-stick spray or butter. Cut sourdough bread into 1/2 inch (1 cm) cubes - there should be 16 cups (4 L). Bread should fill dish to brim. I(f necessary, select 2 baking dishes.) Spread cubes out on 2 baking sheets; bake 15 to 20 minutes, stirring once, or until golden tipped, Cook on a rack.
3. Meanwhile, heat butter in a large frying pan over medium heat. Add onion, celery, carrot and garlic; saute 5 minutes or until softened. Add mushroom, sage, thyme, savoury and pepper. Sauté another 5 minutes, stirring often. Cool sautéed vegetables in a large mixing bowl.
4. Without washing frying pan, return to medium heat; crumble sausage. Sauté stirring often and breaking up sausage as needed, for 7 to 10 minutes or until lightly browned. Add sausage to vegetables. Drain and discard fat. Deglaze pan by pouring wine into pan. Use a spatula to scrape up all the browned bits; stir in 1/2 tsp (2 mL) salt. Stir hot wine into sausage and vegetables.
5. Stir bread cubes into vegetable sausage mixture in several additions until combined. Lightly pat down into dish; pour over stock. Taste stuffing; sprinkle with remaining salt if needed and stir. (If making ahead, cover and refrigerate for up to a day. add 10 to 15 minutes to baking time.)
6. Cover stuffing and bake 40 to 45 minutes or until centre is hot. If you want a crusty stuffing, uncover for the last 15 minutes of baking. Take a bit of the stuffing from the centre of the dish; if not moist enough for your taste, drizzle stuffing with additional hot stock. Garnish with a sprinkling of additional fresh herbs such as sage, thyme or parsley. Serve with turkey and plenty of gravy.
Serves 8
Note: Make some with cranberries and rest with cherries and orange zest.