Escarole Sausage And Mushroom Dressing Food

ESCAROLE, SAUSAGE AND MUSHROOM STUFFING

Steps:

• The night before place cubed bread on cookie sheet to dry out. The next day, preheat oven to 425 degrees. Toss portobello mushrooms with garlica and 3 T oil in a shallow glass or ceramic baking dish. Roast in middle of oven, stirring twice, until mushrooms are just tender, about 20 inutes. Cool to room temperature. While mushrooms are roasting, cook escarole in a large pot of boing salted water, uncovered, 4-5 minutes. Drain and rinse under cold water to stop cooking. Squeeze gently to remove excess water. In small bowl, soak porcini in stock for 20 minutes. Remove mushrooms and chop. Strain stock thru a fine sieve to remove sediment; reserve. Cook onions in remianing 3 T oil in 12" heavy skillet over moderate heat, stirring frquently, until softened, 6 to 8 minutes. Stir in 1/2 tsp salt and 1/4 tsp pepper. Set aside onions in bowl. In same skillet, cook sausage over medium heat until cooked thru. Set aside. Whisk together eggs, cream, stock and remaining salt and pepper in large bowl. Add mushrooms, escarole, onions, sausage and bread; toss well. Spread in buttered baking dish and bake, covered with foil, in upper third of oven 20 minutes. Remove foil and bake until edges of bread are crisp, about 10 minutes more.

MUSHROOM AND SAUSAGE STUFFING

Steps:

• Preheat the oven to 375 degrees F.
• Coat a large wide pot with olive oil and toss in the celery and onions. Season with salt and cook the veggies over medium-high heat until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes. Add the mushrooms and cook for 3 to 4 minutes.
• Add the sausage and cook, breaking it into really small pieces with a metal spoon or spatula, until it's really brown and yummy, 12 to 15 minutes.
• Add the white wine and cook until it has evaporated by half. (The mix will be pretty soupy, and that's okay.)
• Combine the bread with the sausage mixture in a large bowl. Toss in the walnuts and sage and pour about half the chicken stock into the bowl. Using your hands, work to combine everything well -- really get in there and squish it up; it's fun! Add the remaining stock as needed to create a really moist mix. Taste and season with salt, if needed.
• Transfer the mixture to a 9-by-13-inch baking dish and cover with foil. Bake until the stuffing is hot all the way through, about 30 minutes, then remove the foil and bake to brown the top, another 15 minutes.

SAUSAGE MUSHROOM DRESSING

Steps:

• In a large skillet, cook bacon until crisp. Remove to paper towels to drain. Reserve 2 tablespoons drippings. Saute the mushrooms, onion, celery and garlic in the drippings and butter until tender. Stir in the sage, salt and pepper., In several large bowls, combine the mushroom mixture, bread cubes, sausage, broth and bacon; toss to coat. , Transfer to two greased 13-in. x 9-in. baking dishes. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

PASTA WITH SAUSAGE AND ESCAROLE

Steps:

• Bring a large pot of water to a boil. Add salt and pasta; cook 2 to 3 minutes less than package instructions. Drain pasta.
• Meanwhile, in a Dutch oven, heat oil over medium heat. Add garlic; cook, stirring, until fragrant, about 1 minute. Add sausage; cook, stirring, until cooked through, about 6 minutes. Pour in wine; stir to deglaze pan. Add cream, parsley, rosemary, and red-pepper flakes; season with salt and pepper. Bring to a simmer. Add escarole; cook, stirring occasionally, until just wilted, 8 to 10 minutes.
• Stir pasta into skillet; cook until cream has started to thicken and pasta is al dente, about 3 minutes. Garnish with cheese, and serve.

MUSHROOM/SAUSAGE STUFFING

Steps:

• Brown sausage, add ½ butter, celery, onions, and mushrooms.
• Sauté over low - med heat.
• add remainder of butter, and ½ can of chicken broth.
• Add in a separate bowl, or pan, the breadcrumbs.
• Season with salt, pepper, and sage.
• When vegetables are tender, add to breadcrumbs, and mix well, add remaining broth as needed to sufficiently moisten stuffing.

ESCAROLE AND MUSHROOM DRESSING

Steps:

• Preheat oven to 425°F.
• Toss mushrooms with garlic and 3 tablespoons oil in a 3- to 4-quart shallow glass or ceramic baking dish and roast in middle of oven, stirring twice, until mushrooms are just tender, about 20 minutes. Cool to room temperature.
• While mushrooms are roasting, cook escarole in a large pot of boiling salted water, uncovered, until just tender, 4 to 5 minutes. Drain in a colander and rinse under cold water to stop cooking. Squeeze gently to remove excess water.
• Cook onions in remaining 3 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until softened, 6 to 8 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Whisk together eggs, cream, stock, and remaining 1/4 teaspoon each of salt and pepper in a large bowl, then add mushrooms, escarole, onions, and bread and toss well. Spread in buttered cleaned baking dish and bake, covered with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until edges of bread are crisp, about 10 minutes more.

ESCAROLE AND MUSHROOM DRESSING

Steps:

• Preheat oven to 425°F
• Toss mushrooms with garlic and 3 tablespoons oil in a 3- to 4-quart shallow glass or ceramic baking dish and roast in middle of oven, stirring twice, until mushrooms are just tender, about 20 minutes. Cool to room temperature.
• While mushrooms are roasting, cook escarole in a large pot of boiling salted water, uncovered, until just tender, 4 to 5 minutes.
• Drain in a colander and rinse under cold water to stop cooking. Squeeze gently to remove excess water.
• Cook onions in remaining 3 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until softened, 6 to 8 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Whisk together eggs, cream, stock, and remaining 1/4 teaspoon each of salt and pepper in a large bowl, then add mushrooms, escarole, onions, and bread and toss well.
• Spread in buttered cleaned baking dish and bake, covered with foil, in upper third of oven until heated through, about 20 minutes.
• Remove foil and bake until edges of bread are crisp, about 10 minutes more.

TRADITIONAL SAUSAGE-MUSHROOM TURKEY STUFFING

Steps:

• Pan fry sausage over medium-high heat until crumbled and cooked well. Set aside.
• In large fry pan, melt butter. Add celery, onion, and mushrooms. Saute until soft. Add chicken broth and bring to a boil. Cook down until about 1/3 of the liquid remains.
• In large bowl, toss bread cubes with poultry seasoning, thyme, salt, and pepper. Add sausage and drippings to bowl and stir. Add vegetables and broth mixture to bowl and stir. Add egg and mix until fully combined. Mixture should be moist and bind together easily. (If not, add more chicken broth.).
• Stuff neck and body cavities of turkey, or spoon into a greased 2-quart casserole and cover with foil. Truss turkey and roast as usual or, if baking, add casserole to oven about 30 minutes end of turkey roasting time and let bake for 45 minutes. I have also successfully made stuffing balls with this recipe, rolling the stuffing mixture into balls (I got about 15 of them), placing them on a greased, foil-lined baking sheet and baking in a 350-degree oven for about 25 minutes. They were moist and delicious!

ITALIAN SAUSAGE-ESCAROLE STUFFING

Steps:

• Brown sausage in large skillet sprayed with cooking spray, stirring occasionally; drain. Return to skillet; add escarole and garlic. Cook and stir until escarole softens, about 2 min. Remove sausage mixture from skillet; set aside.
• Use same skillet to prepare stuffing mix as directed on package. Stir in sausage, escarole and nuts.

ESCAROLE, SAUSAGE AND MUSHROOM DRESSING

Steps:

• The night before, place cubed bread on cookie sheet to dry out. The next day, preheat oven to 425 degrees. Toss protobello mushrooms with garlic and 3 T. oil in a 3- to 4-quart shallow glass or ceramic baking dish. Roast in middle of oven, stirring twice, until mushrooms are just tender, about 20 minute Cool to room temperature.
• While mushrooms are roasting, cook escarole in a large pot of boiling, salted water, uncovered, 4 to 5 minutes. Drain and rinse under cold water to stop cooking. Squeeze gently to remove excess water.
• In small bowl, soak porcini in stock for 20 minute Remove mushrooms and chop. Strain stock through a fine sieve to remove sediment; reserve.
• Cook onions in remaining 3T oil in 12-inch heavy skillet over moderate heat, stirring frequently, until softened, 6 to 8 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside onions in bowl. In same skillet, cook sausage over medium heat until cooked through. Set aside.
• Whisk together eggs, cream, stock and remaining salt and pepper in a large bowl./ Add mushrooms, escarole, onions, sausage, and bread; toss well. Spread in buttered baking dish and bake, covered with foil, in upper third of oven about 20 minutes. Remove foil and bake until edges of bread are crisp, about 10 minutes more.
• Note: Dressing can be made 1 day ahead. Store covered in refrigerator. Bring to room temperature before placing in oven to bake, 20 - 30 minutes covered, another 10 minutes uncovered.