Sourdough Stuffing Wkale Dates And Turkey Sausage Recipes

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SOURDOUGH STUFFING WITH KALE AND DATES

This stuffing from the chef Suzanne Goin, a Los Angeles native, pays tribute to California, with nods to the sourdough that you associate with fog-strewn San Francisco and to the almonds and dates of the Central Valley. Turkey sausage, kale and sliced chiles are also tossed into the mix. As Ms. Goin explained, "There is no egg and no real attempt to emulsify it like your mom's stuffing - it's loose, laid-back and doing its own thing, California-style."

Provided by Jeff Gordinier

Categories     dinner, stuffing and dressing, side dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 15



Sourdough Stuffing With Kale and Dates image

Steps:

  • Heat oven to 400 degrees. Cut the crust off the bread and tear remaining loaf into 1-inch croutons. Place torn bread on a rimmed baking sheet and drizzle with 4 tablespoons olive oil, squeezing and tossing bread with your hands to help it absorb the oil. Transfer to oven and toast, tossing once or twice, until croutons are golden brown and crispy on the outside but still a little soft and tender inside, 12 to 15 minutes. When croutons have cooled, place them in a large bowl.
  • Heat a large pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil and crumble sausage into pan. Sauté, breaking up sausage with a wooden spoon, until browned and just cooked through, 5 to 7 minutes. Transfer sausage to the bowl with the croutons using a slotted spoon.
  • Return the pot to medium heat and add 2 more tablespoons olive oil, the onions, the rosemary sprig, the thyme and the chile. Season with 1/2 teaspoon salt and a few grinds of black pepper. Continue cooking another 3 to 4 minutes, stirring often, until onion is soft and starting to color slightly.
  • Add half the kale and the remaining 2 tablespoons olive oil to the pan. Use tongs to turn the greens to coat them in oil and help them wilt and cook down. When there is room in the pan (from the greens wilting), add the rest of the kale and season with another 1/2 teaspoon salt and a few grinds of pepper. As soon as all the kale has wilted, transfer mixture to the bowl with the croutons and sausage. Remove rosemary. Add dates and stir well to combine.
  • Return pot to stove over high heat and carefully pour in sherry. Boil until sherry is reduced by three-quarters, then add stock. Boil until mixture is reduced by half, then swirl in butter until melted.
  • Pour hot liquid over crouton-kale mixture. Add almonds and toss well to combine; using tongs or your hands, squeeze and massage the stuffing to integrate the flavors and make sure bread has really soaked in all the liquid.
  • Transfer stuffing to a ceramic baking dish or casserole. Cover and bake 15 minutes in the 400-degree oven. Uncover and bake 10 to 15 more minutes, or until top is golden and crisp.

Nutrition Facts : @context http, Calories 634, UnsaturatedFat 25 grams, Carbohydrate 55 grams, Fat 36 grams, Fiber 7 grams, Protein 24 grams, SaturatedFat 8 grams, Sodium 796 milligrams, Sugar 15 grams, TransFat 0 grams

1 (1-pound) loaf sourdough bread
10 tablespoons extra-virgin olive oil
1 pound turkey sausage, casing removed
2 cups diced onions
1/2 sprig rosemary
2 teaspoons thyme leaves
2 sliced chile de árbol
1 teaspoon kosher salt, plus more to taste
Black pepper, to taste
1 pound lacinato kale (also known as Tuscan kale or cavolo nero), about 2 large or 3 small bunches, tough rib stems removed and roughly chopped
3 ounces deglet noor dates (about 16), cut in half lengthwise
1 cup dry sherry
2 cups chicken or turkey stock
4 tablespoons unsalted butter
3/4 cup roughly chopped toasted almonds

SOURDOUGH BREAD STUFFING

Try the recipe for Sourdough Bread Stuffing, from Food Network's Good Deal with Dave Lieberman.

Provided by Dave Lieberman

Categories     side-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10



Sourdough Bread Stuffing image

Steps:

  • Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
  • Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
  • Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
  • Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

1-pound loaf sourdough bread
8 tablespoons butter
10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions
Salt and freshly ground pepper
2 to 4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 12 fresh sage leaves, chopped
3 1/2 cups low-sodium chicken broth
3 tablespoons chopped Italian parsley leaves

SOURDOUGH AND SAUSAGE STUFFING

Provided by Food Network

Categories     side-dish

Yield 10 Servings

Number Of Ingredients 12



Sourdough and Sausage Stuffing image

Steps:

  • Preheat oven to 350 degrees F. In a large saute pan or dutch oven, heat the olive oil over medium heat. Brown the sausage until cooked through and reserve on the side.
  • Add the butter, apples, celery and onions and saute until tender, add the thyme leaves and return the sausage to the pan and stir thoroughly.
  • Transfer the mixture to a large bowl if there's not enough room in your pan to mix in the bread and the broth.
  • Thoroughly whisk the egg into the broth and combine the bread, broth mixture and sausage/vegetable mixture, season with salt and pepper. Put into a 9 x 13 baking pan. Cover with foil and bake about an hour, removing foil the last 10 minutes to ensure a brown and crunchy top.

8 cups stale Sourdough bread, cut into 1-inch cubes
1/2 pound bulk Italian sausage
2 apples, peeled and diced
1 small onion, minced
2 ribs of celery, diced
1/2 cup pecans, chopped and toasted
1 quart chicken broth
1 egg, beaten
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons fresh thyme leaves, chopped
Kosher salt and Pepper

FESTIVE SOURDOUGH TURKEY STUFFING

This is a dynamic and tangy tasting poultry stuffing that is easy to make. The sour dough bread combines beautifully with the simple ingredients and herbs.

Provided by Fuller Cooking

Categories     Grains

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 11



Festive Sourdough Turkey Stuffing image

Steps:

  • Cut the loaf of sliced sour dough bread into 2 inch cubes and dry in 250 degree oven until stale (Crusts maybe removed but not essential).
  • Heat a small skillet, add the butter, margarine, or olive oil and sauté the diced onion and celery until soft.
  • Stir in 4 teaspoons Fuller's Sage Blend, ¼ cup chopped parsley, and the fresh sage leaves. Put dried bread into a large bowl. Add onion mixture and stir. Add the salt and pepper.
  • Lightly beat the eggs and pour over bread.
  • Add heated turkey or chicken broth and mix to thoroughly combine. More liquid may be added if the bread cubes appear to be dry inside. Add just enough to make the mixture moist but not soggy!
  • Stuff the cavity of the turkey loosely just before roasting or butter a large casserole pan and bake the stuffing for about 45 minutes at 350 degrees. Roast the stuffed turkey according to roasting directions for a stuffed turkey.

Nutrition Facts : Calories 228, Fat 6.6, SaturatedFat 3.4, Cholesterol 58, Sodium 502.1, Carbohydrate 33.9, Fiber 1.8, Sugar 2.3, Protein 8.6

1 lb loaf sourdough bread, sliced
1 medium onion, diced
2 stalks celery, diced
3 tablespoons butter, margarine or 3 tablespoons olive oil
4 teaspoons fuller's sage herb seasoning mix
1/4 cup chopped fresh parsley
1 tablespoon fresh sage leaf, chopped (optional)
2 large eggs, lightly beaten
2 cups heated turkey broth (approximate) or 2 cups chicken broth (approximate)
1/2 teaspoon salt
1 dash pepper, to taste

SAUSAGE AND SOURDOUGH STUFFING

Savory stuffing, a classic, and enough for an 8- to 12-pound turkey. Can also be doubled. Also excellent to make in advance and refrigerate until it's time to bake/roast. This recipe came about when I decided to marinate a turkey in salt brine. Most packaged stuffings are too salty to put in a brined turkey. This stuffing is outstanding. Simply scrumptious. My husband, who hates stuffing, loves it.

Provided by CookieMonkey

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h40m

Yield 8

Number Of Ingredients 11



Sausage and Sourdough Stuffing image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a baking dish.
  • Heat 1/2 cup water in a Dutch oven over medium heat. Add sausage and cook, breaking it up into 1-inch pieces until no longer pink and most of the water has evaporated. Drain and discard any grease.
  • Add butter and increase heat. As sausage starts to sizzle, add onion, celery, and garlic. Cook to a light to medium brown, 5 to 7 minutes. Add 1 1/2 cups chicken broth and bring to a gentle boil. Add parsley, sage, and rosemary; cook for 2 to 4 minutes.
  • Add bread cubes and turn gently to moisten, being careful not to break them. Add more chicken broth in 1/4-cup increments, if needed. Taste and season with salt and pepper, being careful not to burn yourself. Transfer stuffing to the prepared baking dish and cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and bake until golden brown, another 30 minutes.

Nutrition Facts : Calories 242.2 calories, Carbohydrate 23.1 g, Cholesterol 32.2 mg, Fat 12.7 g, Fiber 1.7 g, Protein 9.2 g, SaturatedFat 6 g, Sodium 575.2 mg, Sugar 2.3 g

½ pound bulk breakfast sausage
4 tablespoons sweet butter
1 medium onion, diced
8 stalks celery, diced
3 cloves garlic, diced
1 ½ cups low-sodium chicken broth, or more if needed
2 tablespoons chopped fresh parsley, or to taste
4 leaves fresh sage, leaves finely chopped
2 sprigs rosemary, leaves stripped and finely chopped
4 cups stale sourdough bread cubes
salt and ground black pepper to taste

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