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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Sausage and Herb Dressing

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Sausage and Herb Dressing Empty Sausage and Herb Dressing

    Post by Lobo Sat 16 Jan 2016, 10:16 pm

    Sausage and Herb Dressing Img89l
    Sausage and Herb Dressing
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    Prep Time: 20 minutes
    Cook Time: 80 minutes
    Servings: 10
    An ovenproof braiser does double duty in this recipe. First it is used to cook the onion, celery and sausage on the stovetop. Then the dressing is baked in the same pan in the oven.






    • 232

    Ingredients:


    • 1 1/2 lb.-loaf French bread, crusts removed,
        cut into 1/2-inch pieces
    • 2 1/2 Tbs. unsalted butter
    • 1 small yellow onion, chopped
    • 1 celery stalk, chopped
    • 1/2 lb. well-seasoned fresh bulk pork sausage
    • 3 Tbs. chopped fresh flat-leaf parsley
    • 2 tsp. chopped fresh thyme
    • 3/4 cup chicken stock
    • Salt and freshly ground pepper, to taste

    Sausage and Herb Dressing Wine-pairing-icon-red

    Wine Pairing

    This pairs well with juicy, medium-bodied red wines like the Al-Cantàra Muddichi di Suli, Terre Siciliane from our Wine Club.

    Directions:

    Spread the bread out on a baking sheet and let dry overnight. Alternatively, place the baking sheet in a 350°F oven and bake until the bread is dried out, about 20 minutes. Set aside.

    Preheat an oven to 375°F.

    In a 10-inch ovenproof braiser or sauté pan over medium heat, melt 2 Tbs. of the butter. Add the onion and celery and sauté, stirring occasionally, until tender and translucent, about 5 minutes. Using a slotted spoon, transfer to a large bowl.

    In the same pan over medium heat, cook the sausage, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using the slotted spoon, transfer the sausage to the bowl with the onion mixture. Let the pan cool.

    Using a paper towel, wipe out the pan and grease it with the remaining 1/2 Tbs. butter.

    Add the bread, parsley and thyme to the bowl with the sausage-onion mixture and stir to combine. Add the stock and stir to evenly coat the bread. The bread will still be partially dry. Season with salt and pepper and stir to mix well.

    Transfer the dressing to the prepared pan and bake for 30 minutes. Using a wooden spoon, gently stir the dressing. Continue baking until golden and crispy, 20 to 30 minutes more. Serve immediately.
    Williams-Sonoma Kitchen.
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