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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, Chestnut and Wild Mushroom Dressing

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

    Sausage, Chestnut and Wild Mushroom Dressing Empty Sausage, Chestnut and Wild Mushroom Dressing

    Post by Lobo Wed 20 Jan 2016, 11:04 pm

    Sausage, Chestnut and Wild Mushroom Dressing Img93l
    Sausage, Chestnut and Wild Mushroom Dressing
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    When it comes to dressing, there are as many variations on this savory side dish as there are cooks who prepare it. Our focaccia stuffing provides a delicious foundation for an array of added flavors and ingredients. Here, we enhance the all-natural mix with wild mushrooms, Italian sausage, steamed chestnuts and an assortment of fresh herbs.






    • 189

    Ingredients:


    • 4 Tbs. (1/2 stick) unsalted butter
    • 1 yellow onion, chopped
    • 8 oz. assorted fresh mushrooms, such as
        cremini, oyster and shiitake, brushed clean
        and sliced
    • 1 1/2 cups steamed chestnuts, halved
    • Salt and freshly ground pepper, to taste
    • 12 oz. mild Italian sausage, casings removed
    • 1 tsp. chopped fresh thyme
    • 1 tsp. chopped fresh sage
    • 3 Tbs. chopped fresh flat-leaf parsley
    • 1 box focaccia stuffing
    • 1 3/4 to 2 cups turkey or chicken stock

    Sausage, Chestnut and Wild Mushroom Dressing Wine-pairing-icon-red

    Wine Pairing

    This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.

    Directions:

    Preheat an oven to 375°F. Butter a 9-by-13-inch baking dish.

    In a large sauté pan over medium-high heat, melt the butter. Add the onion and sauté until soft, 3 to 5 minutes. Add the mushrooms and sauté until the mushrooms are soft and the onion is translucent, about 5 minutes. Add the chestnuts and sauté for 2 minutes. Season with salt and pepper. Using a slotted spoon, transfer the mushroom mixture to a large bowl.

    Return the pan to medium-high heat. Add the sausage and cook, stirring and crumbling with a fork, until cooked through, about 10 minutes. Stir in the thyme, sage and parsley and transfer to the bowl with the mushroom mixture.

    Add the focaccia stuffing to the bowl and stir to combine. Stir in 1 3/4 cups of the stock. The dressing should be moist but not soggy. Add more stock if needed.

    Spoon the dressing into the prepared baking dish and bake until the dressing is browned on top and heated through, about 1 hour. If the dressing begins to brown too quickly, cover the pan loosely with aluminum foil.
    Williams-Sonoma Kitchen.
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