White House Stuffing Food

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GRANDMA'S SAUSAGE AND RICE STUFFING



Grandma's Sausage and Rice Stuffing image

"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

2 tablespoons extra-virgin olive oil
1/2 pound Italian sausage, casings removed
1 small onion, chopped
1/2 pound ground beef
1/2 pound ground veal
Kosher salt
2 1/2 cups rice (uncooked)
3/4 pound mozzarella cheese, diced
1/2 cup grated Parmesan cheese
1/4 cup chicken broth

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



Grandmom Jacobs' Savory Stuffing image

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

1 1/2 loaves day-old Italian bread (24 ounces), cut into 1-inch cubes (about 10 cups)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, plus more to grease your baking dish
3 medium carrots, preferably rainbow, peeled and diced (about 1 cup)
3 stalks celery, diced
1 large sweet onion, diced
1 tablespoon fresh thyme leaves
2 cups lightly crumbled saltine crackers (1 sleeve or about 40 crackers)
About 4 cups vegetable stock, chicken stock or turkey pan juices

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



White House Stuffing image

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

2 teaspoons olive oil
1 garlic clove, minced
1/2 cup butternut squash, diced
1/4 cup carrot, diced
1/4 cup sun-dried tomato, diced
1/4 cup chorizo sausage, cooked, drained and crumbled
2 teaspoons ground cumin
2 tablespoons white breadcrumbs
1/2 cup stale cornbread, crumbled (stale cornbread muffins are a good choice)
1 egg, beaten
2 ounces chicken stock
salt and pepper

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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