Difference between revisions of "Merguez, Caramelized Leek, and Chestnut Stuffing/Dressing"
Jump to navigation
Jump to search
| Line 7: | Line 7: | ||
*1 lb merguez (basic recipe follows) | *1 lb merguez (basic recipe follows) | ||
*2 leeks, cleaned and diced | *2 leeks, cleaned and diced | ||
| − | 1 rib celery, minced | + | *1 rib celery, minced |
| − | 1 small onion, minced | + | *1 small onion, minced |
| − | 3 cloves garlic | + | *3 cloves garlic |
| − | 2 eggs, beaten | + | *2 eggs, beaten |
| − | Parmiggiano-Reggiano | + | *Parmiggiano-Reggiano |
| − | 1 tsp fresh thyme | + | *1 tsp fresh thyme |
| − | 1 tbsp fresh sage, minced | + | *1 tbsp fresh sage, minced |
| − | 1 tbsp fresh rosemary, minced | + | *1 tbsp fresh rosemary, minced |
| − | Crusty bread like a sourdough, chopped into cubes, drizzled with olive oil, and toasted in an oven | + | *Crusty bread like a sourdough, chopped into cubes, drizzled with olive oil, and toasted in an oven |
| − | 1 cup of roasted chestnuts, shelled and chopped | + | *1 cup of roasted chestnuts, shelled and chopped |
| − | 1 apple, peeled, cored, and chopped | + | *1 apple, peeled, cored, and chopped |
| − | chicken broth, preferably homemade | + | *chicken broth, preferably homemade |
| − | butter | + | *butter |
| − | olive oil | + | *olive oil |
| − | salt and pepper | + | *salt and pepper |
===Preparation=== | ===Preparation=== | ||
In a deep saute pan add a pat of butter and a tbsp of olive oil. Add the leeks, the celery, and the onion and saute on medium low heat until lightly caramelized (~30 minutes). Reserve. Turn heat to high and add crumbled merguez. Sear and break up the sausage into small pieces. Add reserved vegetables, garlic, herbs, chestnuts, apple, and toasted bread cubes. Stir to absorb drippings from sausage. Then add the two eggs and enough broth to moisten the bread. You don't want it soggy, but you also don't want it dry. Season with salt and pepper, stir, and transfer to a 9x13 pan. Top with grated Parmiggiano-Reggiano. Bake at 400 F until cooked through and top is caramelized. Alternatively, stuff into a deboned turkey and roast. | In a deep saute pan add a pat of butter and a tbsp of olive oil. Add the leeks, the celery, and the onion and saute on medium low heat until lightly caramelized (~30 minutes). Reserve. Turn heat to high and add crumbled merguez. Sear and break up the sausage into small pieces. Add reserved vegetables, garlic, herbs, chestnuts, apple, and toasted bread cubes. Stir to absorb drippings from sausage. Then add the two eggs and enough broth to moisten the bread. You don't want it soggy, but you also don't want it dry. Season with salt and pepper, stir, and transfer to a 9x13 pan. Top with grated Parmiggiano-Reggiano. Bake at 400 F until cooked through and top is caramelized. Alternatively, stuff into a deboned turkey and roast. | ||
Revision as of 19:46, 26 November 2011
Recipe by Gravity84
Ingredients
- 1 lb merguez (basic recipe follows)
- 2 leeks, cleaned and diced
- 1 rib celery, minced
- 1 small onion, minced
- 3 cloves garlic
- 2 eggs, beaten
- Parmiggiano-Reggiano
- 1 tsp fresh thyme
- 1 tbsp fresh sage, minced
- 1 tbsp fresh rosemary, minced
- Crusty bread like a sourdough, chopped into cubes, drizzled with olive oil, and toasted in an oven
- 1 cup of roasted chestnuts, shelled and chopped
- 1 apple, peeled, cored, and chopped
- chicken broth, preferably homemade
- butter
- olive oil
- salt and pepper
Preparation
In a deep saute pan add a pat of butter and a tbsp of olive oil. Add the leeks, the celery, and the onion and saute on medium low heat until lightly caramelized (~30 minutes). Reserve. Turn heat to high and add crumbled merguez. Sear and break up the sausage into small pieces. Add reserved vegetables, garlic, herbs, chestnuts, apple, and toasted bread cubes. Stir to absorb drippings from sausage. Then add the two eggs and enough broth to moisten the bread. You don't want it soggy, but you also don't want it dry. Season with salt and pepper, stir, and transfer to a 9x13 pan. Top with grated Parmiggiano-Reggiano. Bake at 400 F until cooked through and top is caramelized. Alternatively, stuff into a deboned turkey and roast.
