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Thanksgiving | |
| ~ 8 C Herb Seasoned Croutons made from1 loaf of sliced whole wheat or multi grain bread, cube cut for croutons OR one 14 oz bag of seasoned bread stuffing, NOT fine bread crumbs. I chose our local Panorama Bakery Multi Grain bread. 2-3 TBS of Cook�s Spices Italian Blend seasoning Canola or olive oil spray. ~2 C. Corn Bread Crumbs, made in advance or from store bought corn muffins. 1 pound Sausage, browned and crumbled. 2 large stalks celery chopped 1 large or 2 medium carrots fine diced 1 large yellow onion diced 1 bunch fresh parsley chopped. 4-5 green onions chopped (scallions) 8-10 cloves of Garlic slivered. 1 �-2 C Home made turkey or chicken stock or store bought broth. (Store bought broth might need a tiny bit of low sodium turkey/chicken bouillon to intensify the flavor) 1/3 C melted butter. I use unsalted but salted is fine so long as you taste as you go and do not accidentally over salt `the stiffing. Gravy will have added salt too. 2-3 TBS Cook�s Spices Sage Rub Fresh Cracked Black Pepper and a little sea salt. 2 eggs | |
| Croutons. Can be made a couple days in advance. Cube cut the sliced loaf of bread. Spread out on a sheet pan, spray with olive or canola oil, sprinkle on Cook�s Spices Italian Blend, using your hands toss the bread to expose un sprayed bread sides, repeat with spray and seasoning. Bake at 350 degrees for ~ 20 minutes, checking often and turning the croutons to toast evenly. Remove from oven when golden brown and evenly toasted. Let cool and store in a zip lock bag until ready to use. Dice the onion, carrots, celery, and green onions. Chop the parsley. Peel and cut the garlic cloves in half, and arrange flat side down on your cutting board. Using a sharp paring knife, thin slice the garlic into slivers and then cut in half or thirds to double or triple the number of garlic slivers. Brown the sausage and break into even small crumble. I use scissors to do this. Don�t bother draining. Put the ground sausage in a bowl. Set aside. Deglaze the pan with a bit of stock to capture the intensely flavored fond and add to the stock you will use later in the recipe. In a large mixing bowl combine the croutons, corn bread crumbs, all the veggies, garlic, the sausage crumbles and sage rub. This mixture can be refrigerated over night to allow all the moisture from the veggies to absorb into the croutons. When you have space in the oven to bake the stuffing, when the Turkey is resting for example assemble the final stuffing mixture. Warm the 2 C stock with 1/3 C butter until melted. In a large mixing bowl mix all of the bread and veggies with stock and butter. Combine using your hands. Scramble the eggs in a separate bowl and pour into the stuffing mixture and again combine using your hands. Transfer the stuffing to suitable sized rectangular roasting pan. Dot with butter, cover with foil and bake at 375 degrees for 40-45 minutes. Increase heat to 400 degrees, remove foil and let brown slightly on top if you like a bit of crunch! | |
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