Harvest Dressing Food

MICHAEL MECH

Steps:

• 1 Using a large skillet, sauté the pork breakfast sausage until well done, and break it into tiny morsels, by using the back of a wooden spoon. 2 When done, remove sausage from pan and reserve. 3 Remove all but 3 tablespoons of drippings from the pan then add olive oil to the same pan. 4 Add the onions and celery and sauté over medium heat until translucent, add the apples, and continue to cook for a few minutes. 5 Add the sage, poultry seasoning and salt and pepper. 6 Add the chicken stock and simmer until the mixture is well heated through. 7 In a bowl, whisk the eggs with the milk with the parsley. 8 In a large bowl, place the bread cubes and top with the cooked vegetables and stock mixture, mix well, then add the egg, milk and parsley mixture. 9 Toss in the crumbled cooked pork sausage. 10 Add the mixture into a buttered 4-quart casserole, or large roasting pan, dot with remaining butter. 11 Cover and bake at 350 degrees for 45 minutes, then remove the cover and bake for an additional 15 minutes until slightly brown and crispy. 12 Internal temperature should reach 165 degrees before serving.

VEGETARIAN DRESSING

Steps:

• Place bread cubes in an ungreased 15x10x1-in. baking pan. Bake at 350° for 15 minutes, stirring twice. Set aside., Meanwhile, in a large skillet, cook celery and onion in butter over medium heat until tender. Stir in the cranberries, salt, rosemary, thyme, sage, poultry seasoning and pepper; cook 2 minutes longer., In a large bowl, combine bread cubes and celery mixture. Add broth and combine., Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

HARVEST DRESSING

Steps:

• Saute apples and raisins in butter, add nuts, brown sugar and bread cubes.
• Add enough juice to moisten to desired texture.
• Bake in 2-quart casserole for 20-30 minutes at 400 degrees.

BROWN RICE HARVEST DRESSING / STUFFING

Steps:

• Preheat the oven to 350°F.
• Melt the butter in a medium pan and cook the onion and apple over medium heat until the onion is translucent and soft.
• Mix the rice, raisins, pecans, and seasonings together in a large bowl.
• Pour the butter, onion, and apple over the rice mixture and fold together.
• Beat the egg and apple cider (or chicken broth) and pour over the dressing mixture. Fold until well combined, adding additional apple cider or chicken broth if the mixture is too dry.
• Put dressing into a greased 2 1/2 quart casserole dish and bake for 1 hour.

FALL SALAD

Steps:

• To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
• Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.
• Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.

HARVEST STUFFING

Steps:

• Brown the sausage in a pan, breaking up clumps; remove to a large bowl. Add the oil to the pan; stir in the onions, celery, garlic, thyme, and sage and cook over medium-low heat for 15 minutes. Add to the sausage along with the bread, apples and dried fruits. Toss well. Drizzle the broth over the mixture to moisten as desired and season with salt and pepper. Cool before stuffing the turkey.

BETTY CROCKER'S CLASSIC BREAD TURKEY STUFFING

Steps:

• In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally.
• Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
• Place the bread cubes into a large, deep bowl.
• Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
• Toss the cubes thoroughly to coat.
• (Regarding the optional chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and use as stuffing for the turkey.
• We've made this stuffing in the crockpot, as well, adding the chicken broth for moistness.
• Adapted from Betty Crocker's Picture Cook Book, circa 1950.
• Note: regardling the amount of salt - yes, the amount listed above is correct and is what is listed in the original Betty Crocker recipe. When the butter mixture is first added to the bread, if you taste it at this point it might seem salty (because it is sitting right on the surface of the bread) but remember that the liquid and butter soaks into the bread and redistributes evenly. Also, this recipe, being from the 1950s, is specifically for cooking *inside* the turkey, which a lot of people no longer do, and again the salt will redistribute from the juices in the meat. If you use a crockpot for cooking your stuffing, I'd recommend reducing the amount of salt.
• Note #2: again, regarding the salt. You're going to have to decide for yourself about the salt. Having eaten this recipe for every year of my life I know it tastes wonderful as it's written. But that's just me.