Text 29439, 89 rader
Skriven 2015-07-27 05:06:50 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1673
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Challah, Sausage & Dried Cherry Stuffing
 Categories: Breads, Fruits, Nuts, Herbs, Stuffing
      Yield: 9 servings

      4 oz Pecans
      1 lb Challah loaf; in 1" cubes
      1 tb Olive oil
      1 lb Bulk sausage meat
    1/2 c  Unsalted butter; in tb
           - pieces
      3 md Onions; chopped
      4 lg Celery ribs; chopped
      3 cl Garlic; minced
    1/2 ts Allspice
           Salt & fresh ground pepper
    3/4 c  Dried tart (Morello)
           - cherries *
      4 lg Eggs
  1 1/2 c  Turkey stock or chicken
           - broth
      1 c  Heavy cream
    3/4 c  Coarse chopped flat-leaf
           - parsley

  EQUIPMENT: 3 1/2 to 4 quart shallow ceramic or glass
  baking dish (or two 2 quart shallow baking dishes)

  Heat oven to 350+.F/175+.C with rack in middle. Generously
  butter baking dish.

  Roast pecans in a pie or cake pan until fragrant and
  insides are pale golden, 8 to 10 minutes. Let cool, then
  coarsely chop.

  Divide bread between 2 large baking sheets and bake,
  switching position of sheets halfway through baking, until
  golden, 15 to 25 minutes.

  Meanwhile, heat oil in a 12" heavy skillet over
  medium-high heat until it shimmers, then cook sausage,
  stirring and breaking up lumps, until browned, about 5
  minutes. Transfer sausage to a very large bowl.

  Add butter to skillet and heat over medium heat until foam
  subsides. Add onions, celery, garlic, allspice, and 1/2
  teaspoon each of salt and pepper, and cook, stirring
  occasionally, until beginning to brown lightly, 12 to 15
  minutes. Add vegetables to sausage with bread, cherries,
  and pecans, and toss to mix well.

  In a medium bowl, whisk eggs, then whisk in stock, cream,
  and parsley, and pour over stuffing. Stir stuffing well,
  then spread it out in baking dish. Chill if turkey is more
  than 1 hour from being done.

  When turkey is done, increase oven temperature to 425+#F.
  Cover stuffing tightly with foil and bake until hot
  throughout, 20 to 25 minutes. Remove foil and bake until
  top is golden brown and crisp, about 10 minutes more.

  COOKS' NOTES: Bread can be toasted 3 days ahead and kept
  (once cool) in a sealed bag at room temperature.

  * Sunsweet now sells 5-ounce packages of dried tart
  cherries, labeled as sweet and tart Morello cherries, that
  are moist and retain a good, dark-red color.

  Stuffing can be prepared (but not baked) 4 hours before
  roasting turkey. Chill, covered.

  Stuffing recipe can be halved and baked in a 2-quart glass
  or ceramic baking dish.

  Recipe by Gina Marie Miraglia Eriquez

  Makes 8 to 10 servings

  MM Format by Dave Drum - 21 November 2013

  Uncle Dirty Dave's Archives

MMMMM

... A fusion of peanut butter gooeyness, a cracker crunch, and squid!

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)