Tag: water chestnuts

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)

Sesame Green Beans with Mushrooms and Chestnuts

Sesame Green Beans with Mushrooms and Chestnuts

by Pam on November 28, 2012

I wanted something light and simple to serve with an Asian inspired meal I was making for dinner.  I found this recipe on Taste of Home[1] that I adapted to suit my tastes.  It was a very quick side dish to make and it was so delicious.  I loved the combination of flavors and textures and we all thought the sauce was delicious.

Preheat the olive oil and sesame oil in a large skillet over medium high heat. Add the mushrooms to the HOT pan and let them sit for 2 minutes before flipping them to brown on the other side for 2 minutes. Add the minced garlic, green beans, and water chestnuts; season with sea salt and freshly cracked pepper. Cook, stirring constantly, for 1 minute. Combine the water, soy sauce, sugar, sea salt and freshly cracked pepper, to taste; mix well.  Pour the sauce into the pan and cook the green bean mixture for 3-4 minutes, or until the green beans and tender-crisp.  Remove from the heat and serve with sesame seeds sprinkled on top. Enjoy.



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Sesame Green Beans with Mushrooms and Chestnuts




Yield: 4

Prep Time: 10 min.

Cook Time: 10 min.

Total Time: 20 min.



Ingredients:

5 oz button mushrooms, sliced
2 tsp canola oil
2 tsp sesame oil
3/4 lb of green beans, ends trimmed
1 small can of sliced water chestnuts (liquid drained)
2 small cloves of garlic, minced
2 tbsp water
4 tsp soy sauce
2 tsp sugar
Sea salt and freshly cracked pepper, to taste
Sesame seeds

Directions:

Preheat the olive oil and sesame oil in a large skillet over medium high heat. Add the mushrooms to the HOT pan and let them sit for 2 minutes before flipping them to brown on the other side for 2 minutes Add the green beans and water chestnuts; season with sea salt and freshly cracked pepper. Combine the water, soy sauce, sugar, sea salt and freshly cracked pepper, to taste; mix well. Pour the sauce into the pan and cook the green bean mixture for 3-4 minutes, or until the green beans and tender-crisp. Remove from the heat and serve with sesame seeds sprinkled on top. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Taste of Home

References

  1. ^ Taste of Home (www.tasteofhome.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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