CHEESY SAUSAGE AND SAGE STUFFING
This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.
Provided by Claire Saffitz
Categories Bon Appétit Thanksgiving Stuffing/Dressing Side Cheese Cheddar Celery Sage Sourdough Sausage Milk/Cream White Wine
Yield Serves 12
Number Of Ingredients 13
Steps:
- Preheat oven to 300°F. Butter a shallow 13x9" baking dish and a large piece of foil. Place 9 cups bread in a large bowl.
- Heat oil in a large skillet over medium-high. Cook sausage, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 7-10 minutes. Transfer to bowl with bread.
- Place onions, celery, sage, and 2 Tbsp. butter in same skillet; season with salt and pepper. Cook, stirring often, until onions are golden brown and soft, 10-12 minutes. Add wine and cook, stirring occasionally, until almost completely evaporated, about 5 minutes; scrape into bowl with bread and sausage.
- Whisk eggs and broth in a medium bowl until smooth, then pour over bread mixture. Pour in half-and-half and add 3 cups cheese; toss to combine. Season with salt and pepper. Transfer to prepared baking dish and cover with foil, buttered side down. Bake until a paring knife inserted into the center comes out hot, 40-50 minutes .
- Heat broiler. Uncover stuffing and top with remaining cheese. Broil until top is golden and bubbling, about 4 minutes. Let sit at least 10 minutes and up to 30 before serving.
- Do Ahead
- Stuffing can be assembled 1 day ahead; cover with foil and chill. Stuffing can be baked (but not broiled) 3 hours ahead. Store tightly wrapped at room temperature until ready to broil.
SAUSAGE & MUSHROOM STUFFED SQUASH
Familiar ingredients make this dish comforting for me. The cheddar cheese is the same kind my family has used for years to make grilled cheese sandwiches. And the croutons remind me of Thanksgiving dinners. -Eliane Oneyear, River Forest, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cut squash in half; discard seeds. Place cut side down in an ungreased 15x10x1-in. baking pan. Add water. Cover and bake at 350° for 40-50 minutes or until tender., Meanwhile, in a large skillet, cook the sausage, mushrooms, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add wine. Bring to a boil; cook until liquid is reduced by half. Stir in the soup, croutons, milk, Parmesan and 3/4 cup cheddar cheese., Drain water from squash. Turn squash over; stuff with sausage mixture. Sprinkle with remaining cheddar cheese. Bake, uncovered, for 20-25 minutes or until heated through.
Nutrition Facts : Calories 463 calories, Fat 25g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 977mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 6g fiber), Protein 16g protein.
KABOCHA SQUASH MASH
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Peel and roughly chop 1 large kabocha squash (about 3 pounds), discarding the seeds. Cook in boiling salted water until soft, about 20 minutes; reserve 1/2 cup of the cooking liquid, then drain. Puree the squash and the reserved liquid with 1/4 cup heavy cream; season with salt and pepper. Top with toasted pepitas.
- Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
Nutrition Facts : Calories 126, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 14 milligrams, Sodium 75 milligrams, Carbohydrate 20 grams, Fiber 4 grams, Protein 3 grams, Sugar 5 grams
TURKISH BUTTERNUT SQUASH (KABAK TATLISI)
This was a dessert that I had when I was traveling around Turkey. I was on a trip with the Culinary Diplomacy Project representing America as a culinary diplomat. It was a dessert that inspired me.
Provided by Marc Murphy
Categories dessert
Time 12h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Peel and cut butternut squash into 1-inch-thick rounds or the size of a hockey puck.
- Mix together in a bowl the sugar, cinnamon, black pepper, lemon zest and salt. Mix with the butternut squash. Cover with plastic wrap placed in the refrigerator overnight.
- Preheat the oven at 350 degrees F.
- Take the plastic wrap off the squash and cover with foil. Bake for 45 minutes. Remove from the oven, flip the butternut squash, place the foil back on and cook for another 45 minutes.
- Remove from the oven and let sit on the counter in its juices to get to room temperature. Once at room temperature, cover with plastic wrap and refrigerate for about 2 hours.
- Whip the heavy cream until soft peaks form and add half of the tahini to the whipped cream. Reserve the other 2 tablespoons tahini to drizzle on top for garnish. Put the cooked butternut squash on a large platter and ladle over some of the cooking juices. Top with a few large dollops of whipped cream and garnish with drizzled tahini and the crushed pistachio nuts.
ROASTED KABOCHA HUMMUS WITH SPICY CRUNCHY SEEDS
Provided by Food Network
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the squash: Preheat the oven to 350 degrees F.
- Remove the skin from the squash and cut open down the middle. Scoop out the seeds and reserve for later. Cut each half into eighths. Spread out on a roasting pan and drizzle lightly with olive oil. Sprinkle with salt and pepper.
- For the spicy seeds: Pour the pepitas on a baking sheet and drizzle with olive oil. In a small bowl, combine the granulated garlic, paprika, cayenne and cumin. Mix well and sprinkle over the pepitas. Season with salt and pepper.
- Place both the squash and seeds in the oven. Roast the squash until tender and caramelized around the edges, 25 to 30 minutes. Remove and allow to cool. Roast the seeds until toasted and crunchy, 12 to 15 minutes. Remove and allow to cool on the baking sheet so they get extra crispy.
- For the hummus: In a blender, combine the chickpeas with an equal amount (by volume) of the roasted squash pieces. Add the tahini, olive oil, paprika, cumin and garlic. Start the blender on low, then increase the speed, using the blender tamper to push down the ingredients into the blades to get a smooth consistency without having to water down the mixture too much. If you need to, stop and scrape down the sides occasionally. Season with salt and pepper and continue to blend until you have a smooth puree. Add a little water if needed to get the mixture moving.
- Scrape out the hummus and place into a wide serving bowl. Drizzle with olive oil, sprinkle with paprika and fresh parsley and scatter the spicy seeds around the edge. Serve with pita chips or toast points.
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