thanksgiving
Roasted Garlic, Mushroom, and Sausage Stuffing
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tempo totalIngredientes
8 cups of stale sourdough, torn into 1.5" pieces
2 small leeks, pale green and white parts only, thinly sliced
1 large yellow onion, chopped
16 oz mushrooms, sliced
1 lb maple breakfast sausage
1 head of garlic
3 celery stalks, thinly sliced
1/2 head of fennel, thinly sliced
3 eggs
2 tbsp parm
3-4 cups of broth
1 stick unsalted butter
1.5 tbsp fresh sage, finely chopped
1 tbsp fresh tarragon, finely chopped
1 tsp ground coriander
1/2 tsp fennel seed
1/4 cup fresh parsley, finely chopped
2 tsp worcestershire
squeeze of lemon
Instruções
Bread:
Add bread cubes to a large baking sheet.
Cut the top of a head of garlic to expose all cloves. Drizzle with olive oil and wrap in tin foil. Place garlic in the middle of the sheet pan.
Bake at 300F for 45 minutes or so, giving it a shake every so often. This time varies on the type of bread, so keep a close eye on it. The bread should feel dry, but does not need to be golden brown.
Once the bread is done, continue roasting the garlic. Raise temp to 400 and place foil directly on oven rack for another 30 minutes or so. Roast until aromatic and golden brown. Let cool.
Stuffing:
Heat large dutch oven over medium high heat. Add sausage and cook until golden brown, about 10 minutes. Remove and add mushrooms to the pot. Cook until moisture has evaporated and they begin to caramelize and brown, about 10-12 minutes. Add butter, herbs, and spices (except parsley) and cook for 1-2 minutes until melted and fragrant. Add leek, fennel, onion, and celery. Season with salt and pepper.
Once onions are fully softened, add sausage back to pot with parsley and lemon. Add bread and mix everything evenly.
Pour broth over bread in increments and stop when everything is evenly moist.
Mix eggs with parm and squeeze in head of garlic. Pour into bread and mix.
Transfer stuffing to casserole dish. Cover and let sit for 30 minutes.
Bake at 375F for 45 minutes, increasing heat to 450F for a few minutes to get the top crispy. Garnish with chives and/or parsley.
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