Post by Tricia on Nov 25, 2008 15:44:53 GMT -5
got this from Shannon in an e-mail she sends out. She is the author of my favorite cookbook The Grassfed Gourmet and Farmer and the Grill. You really should own them!
I'm making this Thursday and I have NEVER made stuffing or dressing (unless StoveTop counts)
It sounds like a meal in itself.
Walnut Sausage Stuffing (serves 8)
1 whole baguette, chopped into ½ inch cubes and allowed to sit out overnight
2 Tablespoons fennel seeds
1 cup walnuts, mildly crushed
2 Tablespoons olive oil
1# Sweet Italian, Hot Italian, or Breakfast sausage
4 Tablespoons butter
4 onions, chopped
2 carrots, peeled and diced
1/2 cup dried cranberries
½ cup raisins
2 T rubbed sage
3 cloves garlic, minced
2 tablespoons brandy
6 eggs
3 cups chicken broth
1 teaspoons salt
1 teaspoon black pepper
Preheat the oven to 350 degrees.
Bring a mid-sized skillet up to a medium-hot temperature.
Add the fennel seeds and allow them to toast until fragrant.
Remove the seeds to a small dish, then add the walnuts to the same hot, dry skillet and allow them to toast 3-5 minutes, taking care to stir them constantly to prevent burning.
Pour the walnuts off into a large bowl.
Add olive oil to the same skillet, then fry the sausage until it is cooked through (about 8-10 minutes).
Remove the sausage to the same large bowl containing the walnuts.
Add the butter to the skillet, allowing it to melt and blend with the sausage drippings.
Add the onions and carrots, sauté 2 minutes, then add the cranberries and raisins and sauté two minutes longer.
Sprinkle the sage over the vegetables, sauté 1 minute, then add the garlic and toasted fennel seeds.
Sauté two minutes longer, then add the entire mixture into the large bowl with the walnuts and sausage.
To the same big bowl, add the bread, chicken broth, eggs, salt, pepper and brandy, and prepare to get messy.
Using your hands (or salad servers), thoroughly mix all the ingredients.
Butter a 13 x 9 inch baking pan, add the stuffing, then cover tightly with a piece of buttered aluminum foil.
Allow the stuffing to cook 35 minutes, the remove the foil and allow it to bake 30 minutes longer, until the top is nicely crisped and lightly browned.
Shannon Hayes is the host of grassfedcooking.com and the author of The Farmer and the Grill and The Grassfed Gourmet. She works with her family on Sap Bush Hollow Farm in Upstate New York. Her newest book, Radical Homemakers: Reclaiming Domesticity from a Consumer Culture, is due out in Spring 2010.
I'm making this Thursday and I have NEVER made stuffing or dressing (unless StoveTop counts)
It sounds like a meal in itself.
Walnut Sausage Stuffing (serves 8)
1 whole baguette, chopped into ½ inch cubes and allowed to sit out overnight
2 Tablespoons fennel seeds
1 cup walnuts, mildly crushed
2 Tablespoons olive oil
1# Sweet Italian, Hot Italian, or Breakfast sausage
4 Tablespoons butter
4 onions, chopped
2 carrots, peeled and diced
1/2 cup dried cranberries
½ cup raisins
2 T rubbed sage
3 cloves garlic, minced
2 tablespoons brandy
6 eggs
3 cups chicken broth
1 teaspoons salt
1 teaspoon black pepper
Preheat the oven to 350 degrees.
Bring a mid-sized skillet up to a medium-hot temperature.
Add the fennel seeds and allow them to toast until fragrant.
Remove the seeds to a small dish, then add the walnuts to the same hot, dry skillet and allow them to toast 3-5 minutes, taking care to stir them constantly to prevent burning.
Pour the walnuts off into a large bowl.
Add olive oil to the same skillet, then fry the sausage until it is cooked through (about 8-10 minutes).
Remove the sausage to the same large bowl containing the walnuts.
Add the butter to the skillet, allowing it to melt and blend with the sausage drippings.
Add the onions and carrots, sauté 2 minutes, then add the cranberries and raisins and sauté two minutes longer.
Sprinkle the sage over the vegetables, sauté 1 minute, then add the garlic and toasted fennel seeds.
Sauté two minutes longer, then add the entire mixture into the large bowl with the walnuts and sausage.
To the same big bowl, add the bread, chicken broth, eggs, salt, pepper and brandy, and prepare to get messy.
Using your hands (or salad servers), thoroughly mix all the ingredients.
Butter a 13 x 9 inch baking pan, add the stuffing, then cover tightly with a piece of buttered aluminum foil.
Allow the stuffing to cook 35 minutes, the remove the foil and allow it to bake 30 minutes longer, until the top is nicely crisped and lightly browned.
Shannon Hayes is the host of grassfedcooking.com and the author of The Farmer and the Grill and The Grassfed Gourmet. She works with her family on Sap Bush Hollow Farm in Upstate New York. Her newest book, Radical Homemakers: Reclaiming Domesticity from a Consumer Culture, is due out in Spring 2010.
