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
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