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Stuffing with Turkey Italian Sausage, Mushrooms, and Water Chestnuts

Stuffing with Turkey Italian Sausage, Mushrooms, and Water Chestnuts

by Pam on November 19, 2013

I saw this recipe on Closet Cooking[1] and decided it would pair beautifully with the simple turkey I was preparing for an early Thanksgiving meal. It was very simple to make and tasted wonderful. The only thing I would do differently next time would be to dice the bread smaller. The sausage flavor was delicious and it’s flavor went so well with the mushrooms and bread. I loved the bit of crunch the water chestnuts gave to this stuffing. Thanks for the terrific recipe Kevin[2]!

Preheat the oven to 350 degrees.

Heat the oil in a pan over medium heat. Remove the sausage from it’s casing and cook until no longer pink, making sure to break the meat up into crumbles, about 5 minutes. Add the butter, onions, and celery to the pan then sauté until tender, about 7 minutes. Add the mushrooms, garlic, thyme, sage, sea salt and freshly cracked pepper, to taste then sauté until everything is tender and just starting to brown, about 7 minutes. Add the quarter cup of chicken broth (or wine), deglaze the pan and simmer until most of the liquid has evaporated.

Mix the sausage, vegetables, parsley, chestnuts, and bread in a large bowl then mix in the broth until all of the bread is moist but not soggy. Pour the mixture into a baking dish coated in cooking spray and cover with foil. Bake in the oven for 20 minutes. Remove the tin foil and continue cooking until the top turns nice and golden brown, about 10 minutes.



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Stuffing with Turkey Italian Sausage, Mushrooms, and Water Chestnuts




Yield: 8+

Prep Time: 10 min.

Cook Time: 45-50 minutes



Ingredients:

1 tbsp olive oil
3 links of turkey Italian sausage, casings removed
1 tbsp butter
1/2 cup onion, diced
1/2 cup celery, diced
8 oz mushrooms, chopped
2 cloves garlic, minced
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
Sea salt and freshly cracked pepper, to taste
1/4 cup of chicken broth (or white wine)
1 handful parsley, chopped
1 can of sliced water chestnuts, chopped
1 day old loaf Italian bread cut into bite sized cubes
2 cups chicken broth, warm

Directions:

Preheat the oven to 350 degrees.

Heat the oil in a pan over medium heat. Remove the sausage from it’s casing and cook until no longer pink, making sure to break the meat up into crumbles, about 5 minutes. Add the butter, onions, and celery to the pan then sauté until tender, about 7 minutes. Add the mushrooms, garlic, thyme, sage, sea salt and freshly cracked pepper, to taste then sauté until everything is tender and just starting to brown, about 7 minutes. Add the quarter cup of chicken broth (or wine), deglaze the pan and simmer until most of the liquid has evaporated.

Mix the sausage, vegetables, parsley, chestnuts, and bread in a large bowl then mix in the broth until all of the bread is moist but not soggy. Pour the mixture into a baking dish coated in cooking spray and cover with foil. Bake in the oven for 20 minutes. Remove the tin foil and continue cooking until the top turns nice and golden brown, about 10 minutes.



Adapted recipe and photos by For the Love of Cooking
Original recipe by Closet Cooking

References

  1. ^ Closet Cooking (www.closetcooking.com)
  2. ^ Kevin (www.closetcooking.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Stuffing with Turkey Italian Sausage, Mushrooms, and Chestnuts

Stuffing with Turkey Italian Sausage, Mushrooms, and Chestnuts

by Pam on November 19, 2013

I saw this recipe on Closet Cooking[1] and decided it would pair beautifully with the simple turkey I was preparing for an early Thanksgiving meal. It was very simple to make and tasted wonderful. The only thing I would do differently next time would be to dice the bread smaller. The sausage flavor was delicious and it’s flavor went so well with the mushrooms and bread. I loved the bit of crunch the chestnuts gave to this stuffing. Thanks for the terrific recipe Kevin[2]!

Preheat the oven to 350 degrees.

Heat the oil in a pan over medium heat. Remove the sausage from it’s casing and cook until no longer pink, making sure to break the meat up into crumbles, about 5 minutes. Add the butter, onions, and celery to the pan then sauté until tender, about 7 minutes. Add the mushrooms, garlic, thyme, sage, sea salt and freshly cracked pepper, to taste then sauté until everything is tender and just starting to brown, about 7 minutes. Add the quarter cup of chicken broth (or wine), deglaze the pan and simmer until most of the liquid has evaporated.

Mix the sausage, vegetables, parsley, chestnuts, and bread in a large bowl then mix in the broth until all of the bread is moist but not soggy. Pour the mixture into a baking dish coated in cooking spray and cover with foil. Bake in the oven for 20 minutes. Remove the tin foil and continue cooking until the top turns nice and golden brown, about 10 minutes.



Print[3]

Save[4]



Stuffing with Turkey Italian Sausage, Mushrooms, and Chestnuts




Yield: 8+

Prep Time: 10 min.

Cook Time: 45-50 minutes



Ingredients:

1 tbsp olive oil
3 links of turkey Italian sausage, casings removed
1 tbsp butter
1/2 cup onion, diced
1/2 cup celery, diced
8 oz mushrooms, chopped
2 cloves garlic, minced
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
Sea salt and freshly cracked pepper, to taste
1/4 cup of chicken broth (or white wine)
1 handful parsley, chopped
1 can of sliced water chestnuts, chopped
1 day old loaf Italian bread cut into bite sized cubes
2 cups chicken broth, warm

Directions:

Preheat the oven to 350 degrees.

Heat the oil in a pan over medium heat. Remove the sausage from it’s casing and cook until no longer pink, making sure to break the meat up into crumbles, about 5 minutes. Add the butter, onions, and celery to the pan then sauté until tender, about 7 minutes. Add the mushrooms, garlic, thyme, sage, sea salt and freshly cracked pepper, to taste then sauté until everything is tender and just starting to brown, about 7 minutes. Add the quarter cup of chicken broth (or wine), deglaze the pan and simmer until most of the liquid has evaporated.

Mix the sausage, vegetables, parsley, chestnuts, and bread in a large bowl then mix in the broth until all of the bread is moist but not soggy. Pour the mixture into a baking dish coated in cooking spray and cover with foil. Bake in the oven for 20 minutes. Remove the tin foil and continue cooking until the top turns nice and golden brown, about 10 minutes.



Adapted recipe and photos by For the Love of Cooking
Original recipe by Closet Cooking

References

  1. ^ Closet Cooking (www.closetcooking.com)
  2. ^ Kevin (www.closetcooking.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Recipe Pizzetta of bread with broccoli, raisins and pine nuts – Italian Cuisine


  • 100 g tomato sauce
  • a round casareccia loaf
  • a broccoli
  • raisin
  • Pine nuts
  • extra virgin olive oil
  • salt

For the recipe of pizzetta bread with broccoli, raisins and pine nuts, cut the loaf obtaining
from the base a 2 cm thick disk. Season the tomato sauce with a little oil and a pinch of salt and spread it on the bread disc. Bake at 200 ° C for about 10 minutes. Grate the broccoli florets in strips and season with a pinch of salt, oil, a little 'of raisins and pine nuts. Take out the bread pizza and complete it with the seasoned broccoli.