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Feeling


The holidays always open up a debate--in the bird or not. Many prefer to bake their “bready” goodness in a casserole to reduce the chances of making loved ones and guests sick with a food-borne illness. The other side of the argument boasts the fl avor is not the same without fi lling the cavity of an 18-pound bird. This Rus c Bread “Stuffi ng” off ers the best of both worlds by providing a fl avorful and safe side dish. Those ready for a slight break from tradi on might like to try the Italian Style Dressing. It’s familiar, but packs a new fl avor punch.


Rus c Bread “Stuffi ng”


2 pounds hearty white bread, cut into ½-inch cubes 3 pounds turkey wings, separate joints (chicken wings may be used) 2 teaspoons vegetable oil 1 pound pork sausage 4 tablespoons unsalted bu er, plus extra for baking dish 1 large onion, chopped fi ne 3 celery ribs, chopped fi ne 2 teaspoons salt 2 tablespoons minced fresh thyme leaves 2 tablespoons minced fresh sage leaves 1 teaspoon ground black pepper 2½ cups low-sodium chicken broth 3 large eggs


1 cup dried cherries 1 cup pecan halves, toasted and chopped fi ne


Heat oven to 250 degrees. Spread bread cubes in even layer on rimmed baking sheets. Bake un l edges have dried but centers are slightly moist, approximately 45 minutes, s rring several  mes during baking. Transfer cubes to large bowl and increase oven temperature to 375 degrees.


Pierce wings in several places. Heat oil in large skillet over medi- um-high. Add wings in single layer and cook un l golden brown, 4 to 6 minutes. Flip wings and con nue to cook un l golden brown on second side. Transfer wings to medium bowl and set aside.


Return skillet to medium-high heat and add sausage; brown, breaking sausage into ½-inch pieces. Transfer sausage to paper towel–lined plate, leaving rendered fat in skillet.


Add bu er to rendered fat in skillet over medium heat. Add onion, celery, and ½ teaspoon salt. Cook, s rring occasionally, un l vegeta- bles are so ened but not browned. Add thyme, sage, and pepper; cook un l fragrant, about 30 seconds. Add 1 cup broth and bring to simmer, using spoon to scrape browned bits from bo om of pan. Add vegetable mixture to bowl with dried bread and toss to combine.


Use bu er to grease 13 x 9 baking dish. In medium bowl, whisk eggs, remaining 1½ cups broth, remaining 1½ teaspoons salt, and any ac- cumulated juices from wings un l combined. Add egg/broth mixture, cherries, pecans, and sausage to bread mixture and gently toss to combine; transfer to greased baking dish. Arrange wings on top of


stuffi ng, cover  ghtly with aluminum foil. Dish will be full, so it is a good idea to place baking dish on a rimmed baking sheet to avoid spillover and more clean up.


Bake on lower-middle rack un l thickest part of wings registers 175 degrees on instant-read thermometer, approximately one hour. Remove foil and remove wings; reserve for another use, such as soup. Using fork, gently fl uff stuffi ng. Let rest 5 minutes before serving.


Italian Style Dressing


1 loaf crusty white bread, cut into 3/4-inch pieces 3 tablespoons unsalted bu er 1 medium yellow onion, diced 2 large celery ribs, diced 4 garlic cloves, roughly chopped 1 cup halved grape tomatoes 1 cup roughly chopped pi ed Kalamata olives 2 tablespoons chopped fresh rosemary leaves 1/2 teaspoon red-pepper fl akes Coarse salt and ground pepper 1/2 cup roughly chopped fresh parsley leaves 3 large eggs, lightly beaten 3 cups low-sodium chicken broth


Preheat oven to 400 degrees. On rimmed baking sheets, arrange bread in a single layer. Toast un l dry and pale golden brown, 10 to 12 minutes. Let cool.


Lightly bu er a 13 x 9 baking dish. In a large skillet, melt bu er and add onion and celery. Cook, s rring frequently, un l onion and celery are so ened. Add tomatoes, olives, rosemary and red-pepper fl akes and cook, s rring, 1 minute. Transfer to a large bowl and season with salt and pepper.


Add parsley, eggs, and bread; s r to combine. Add broth in two addi-  ons, s rring un l absorbed a er each addi on. Season generously with salt and pepper and transfer stuffi ng to dish. Bake on middle rack un l deep golden brown on top, 25 to 30 minutes. Let sit 5 min- utes before serving.


December 2014 - December 2014


15


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