Ina Gartens Sausage Herb Stuffing Food

INA GARTEN'S SAUSAGE & HERB STUFFING

Steps:

• Slice the bread into cubes. Allow to dry overnight. If you don't have time you can skip this step.
• Preheat the oven to 300 degrees.
• Place the cubes on a sheet pan and bake for 7 minutes. Remove and place the cubes into a large mixing bowl.
• Raise the oven temperature to 350 degrees.
• In a saute or frying pan over medium heat, add the butter. Once melted add in the onions celery, parsley, and apples. Cook until softened about 10 minutes. Dump all the ingredients on top of the bread cubes in the mixing bowl.
• Place the pan back over medium heat and add in the sausage. Break it apart as it cooks into smaller pieces. Once browned remove from the heat and add it to the bowl with the other ingredients.
• Add the dried cranberries and chicken stock. Add salt and pepper to taste. The recommended amount of salt is a tablespoon. Mix well to combine.
• Dump the contents of the bowl into a 9 x 13 baking dish. Smooth out to create an even layer. Bake at 350 degrees for 30 minutes or until the top is starting to brown and it's warm in the center.
• Serve warm

SAUSAGE-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 325 degrees F.
• Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
• Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
• Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.