GRANDMA'S SAUSAGE AND RICE STUFFING
"Grandma's stuffing can be the scene-stealer of the whole dinner. Thanksgiving really boils down to basics - family, friends and food - and after the challenging year we have all experienced, we really appreciate every second and every morsel," says Rosanna.
Provided by Food Network
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350˚ F. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat, until browned; remove with a slotted spoon to a large bowl. Add the remaining 1 tablespoon olive oil, then add the onion, beef and veal, season with a big pinch of salt and cook, stirring, until browned, about 10 minutes; add to the bowl with the sausage.
- Meanwhile, cook the rice according to the package directions until al dente. Combine the rice, meat mixture, mozzarella, Parmesan and chicken broth in a large bowl.
- Place the mixture in a 9-by-13-inch baking dish. Bake until the cheese is melted, about 20 minutes.
GRANDMOM JACOBS' SAVORY STUFFING
My grandmom's secret ingredient to her stuffing was stale Italian bread to soak up the stock, and Trisha's grandmother used saltines for a nice crunch. On the show, we cooked up a combination of both of our family traditions!
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to broil.
- Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don't burn. Remove the cubes and switch the oven to 375 degrees F.
- Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl.
- Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.
WHITE HOUSE STUFFING
This is as prepared by White House Chefs, Walter Scheib III and Roland Mesnier. It is a highly flavorful stuffing with the chorizo and the sundried tomato sending it over the top.
Provided by tara portee
Categories Grains
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F degrees.
- Heat olive oil in pan. Saute garlic until soft. Add squash and carrots, sauteing until tender. Add cumin, salt and pepper. Add tomatoes and warm, but do not overcook. Set aside to cool.
- Combine cornbread, bread crumbs and chorizo in a bowl. Add vegetable mixture and using two forks, toss together. Add egg. Toss to mix. Add small amounts of stock, tossing to achieve stuffing consistency. Bake in a covered dish in 350F degree oven for 30 minutes.
Nutrition Facts : Calories 76.1, Fat 4.1, SaturatedFat 0.8, Cholesterol 53.3, Sodium 137.1, Carbohydrate 7.5, Fiber 1.2, Sugar 2.5, Protein 3.1
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