Sausage-Oyster Stuffing

Sweet, salty oysters and spicy sausage are the stars of this classic American stuffing. This is great for Thanksgiving and awesome with most meat or poultry dishes.

Sausage-Oyster Stuffing
Serves 4 to 6 as a side dish

12 ounces artisanal sourdough bread (about 1 medium loaf)
12 ounces mild Italian Chicken or Pork Sausage, casings removed
2 tablespoons unsalted butter
1/2 large yellow onion, chopped
1 1/2 large celery ribs, chopped
2 garlic cloves, minced
2 1/4 teaspoons fresh thyme
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh marjoram
1/8 teaspoon cayenne pepper
1 10 ounce jar oysters or 5 fresh oysters, liquor reserved
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
2 ounces semihard cheese (preferably Flagship), shredded (about 1/2 cup)
1 to 2 cups of Turkey Stock, Chicken Stock, or store bought low-sodium chicken broth

Preheat the oven to 325°F

Cut the bread into 1/2-inch cubes and spread them on two baking sheets. Bake for about 30 minutes, stirring occasionally, or until the cubes are dry and light brown. Set aside to cool.

Sauté the sausage in a medium skillet over medium heat, breaking up the meat into 1-inch pieces, for 10 minutes, or until lightly browned and cooked through. Set aside.

In the same skillet, reduce the heat to medium-low and melt the butter. Add the onion, celery, garlic, thyme, sage, marjoram, and cayenne and cook until the onion mixture begins to soften but not brown, about 4 minutes. Remove from heat.

Increase the oven temperature to 375°F and butter an 8-inch baking dish.

Put the bread in a large bowl. Drain the oysters over the bread. On a cutting board, chop the oysters into 1-inch pieces. Add the oysters to the bread along with the onion mixture, sausage, salt, pepper, and half of the cheese. Drizzle half of the stock over the mixture and toss gently. Let sit for 5 minutes to absorb the stock. Add enough additional stock to make the bread moist but not soggy (you might not use all of the stock).

Pour the mixture into the baking dish and pat it down. Sprinkle with the remaining cheese and cover with foil. Bake for 30 minutes, uncover, and bake for another 10 to 15 minutes, or until the cheese is melted and the top is beginning to brown. Serve warm.


Make ahead tip: The cooked stuffing will keep up to 3 days ahead in the refrigerator or in the freezer for up to 1 month. Reheat it in a covered baking dish at 375 for 30 minutes.

Pasta & Co Cranberry Sauce with Sour Cherries and Rum

Pasta & Co Cranberry Sauce with Sour Cherries and Rum

I'm counting down by sharing some of my favorite Thanksgiving recipes, starting with this cranberry sauce. Every year Pasta & Co makes this sauce from early November until late December, and is available in their prepared Thanksgiving meal. And the best part: you can make this sauce up to three months in advance (not that you'd need that long to prep for your Thanksgiving meal).

Pasta & Co Cranberry Sauce with Sour Cherries and Rum
(makes about 3 1/2 cups)

1 (12 oz) bag raw cranberries, washed, dried, and picked over
3/4 cup dried sour cherries
1/3 cup sugar
2/3 cup Red Currant jelly
2/3 cup water
1/4 cup dark rum

  In a large saucepan, combine cranberries, sour cherries, sugar, jelly, and water. Over low heat, bring to a low simmer and cook, stirring occasionally, about 5 minutes, or until cranberries begin to pop. Cranberries should be tender, but not mushy. You may cook the sauce to your taste, from firm whole cranberries to softer ones that give off more pectin and make a thicker sauce.

Remove sauce from heat, and stir in rum. Refrigerate at least overnight to thicken sauce. Return to room temperature to serve.

Thanksgiving Countdown

My favorite day of the year is of course Thanksgiving Day. And who wouldn't love a day that is all about the food? 

Hanging with friends and family watching football and obsessing about food is my idea of heaven. I have very particular thoughts on how the meal should be done. 

Over the next two weeks I'll be sharing some of the recipes that will make it to my table. Stay tuned!

Roasted Cauliflower Purée

Last week at Bennett’s, Ryan put together a scallop special with a bright blood orange salad and an amazing roasted cauliflower purée. I like sharing these component recipes, ones that you can take and adapt to your own dishes. I love the idea of them being tweaked or combined with things I would have never expected. 

Roasted Cauliflower Purée

Makes 3 cups

1 cup cauliflower florets
1/4 cup sliced yellow onion
4-5 whole garlic cloves, peeled
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 tablespoon Maximus/Minimus Seasoning Blend

3/4 cup chicken stock (home-made or low-sodium)

1/4 cup heavy cream
1/2 tablespoon unsalted butter
salt and pepper to taste

Preheat the oven to 450 degrees. In a large mixing bowl, mix together cauliflower, onions, garlic, spices, and oil. Transfer to a baking sheet and roast until the cauliflower is golden brown (about 10 minutes).

Transfer the vegetables into a small sauce pot and add the chicken stock. Bring to a simmer over medium heat and cook until the cauliflower is very soft and falling apart (about 20 minutes). Add cream and butter, then salt and pepper to taste. Cook on stovetop for 2 more minutes.

Purée the mixture in a blender in batches until smooth. The mixture should be the consistency of a thick sauce.

Note: For a thinner sauce, return the sauce to the stove and add more stock or cream. For a thicker sauce, start the recipe with less stock and add less cream on the final step.

This is a recipe that would be a great alternative to mashed potatoes or a great sauce for chicken. Post in the comments about other ideas you have!

Piri Piri Pepper Sauce

What the heck is a piri piri pepper? No, it’s not Peter Piper’s worst nightmare (well, okay, maybe it would be). Also known as the African Bird's Eye pepper, it’s a chile of Portuguese origin that’s most famously prevalent in Africa. I came across it in a little shop in Pike Place Market and knew I had to try it out. With my recipe for the Bennett’s special already partially formed in my head, I figured that a sauce would be the perfect way to include this exotic little pepper in my plans.

After some tweaking, the sauce was spicy, sweet, and tangy. It had complexity and a heat that just kept you coming back for more, and it was super easy to make. And here’s a hint: it might be REALLY good on smoked meat…

The piri piri pepper sauce, ready to serve!

Piri Piri Pepper Sauce

(makes about 3 1/2 cups)

3 cups distilled vinegar

4 teaspoons chopped dried piri piri peppers

2 tablespoons Kosher salt

2 1/2 teaspoons garlic clove, chopped

1 teaspoon honey

1 kaffir lime leaf, crushed

Combine all ingredients in a blender or food processor and blend together. Reserve and let rest for at least two hours.

Let me know what you think in the comments!

This was the Bennett's special: Grilled chicken on a strata made with roma tomatoes, kale, Grand Central Bakery bread, and Georgetown Brewing's Roger's Pilsner, all topped with a thin gravy and roasted yellow & purple cauliflower florets. That's the piri piri sauce in the ramekin on the side!

Sweet Onion and Fresno Pepper Gremolata

Last week’s Bennett’s special was a pair of soups with a bright winter green salad. One of the soups, a baked potato chowder, needed a little extra kick, but just some more salt and pepper wasn’t going to do it. No, this needed to be something a little more complex, with sweetness and spiciness, a nice tang and plenty of seasoning. So I set to making just that. Although I used the resulting gremolata recipe to top the potato chowder, it would go great as a garnish or condiment on lots of other things, too.

Sweet Onion Fresno Pepper Gremolata

Makes about 3 cups

1/3 cup extra-virgin olive oil

4 small Fresno peppers, seeded and roughly chopped

2 cups roughly chopped sweet onions (about 2 medium onions)

1/8 cup Sushi Su vinegar

1/2 tablespoon Maximus/Minimus Seasoning Blend

1 teaspoon kosher salt

1 teaspoon black pepper

1 teaspoon dried oregano

 

In a medium skillet, heat the oil over high heat until smoking. Add the peppers and cook for one minute without stirring. Add the onions and cook, tossing occasionally. When the onions and pepper have some color on the edges (about two to three minutes), add the vinegar and seasonings, stir and let cook until vinegar is reduced, about two to three more minutes. Chill immediately.

What are your ideas to serve with this? Share in the comments!