Difference between revisions of "Merguez, Caramelized Leek, and Chestnut Stuffing/Dressing"
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| − | [[category:Thanksgiving]][[category:Side Dish]] | + | [[category:Holiday]][[category:Thanksgiving]][[category:Side Dish]][[category: Gravity84's Recipes]] |
Recipe by [[:category:Gravity84's Recipes|Gravity84]] | Recipe by [[:category:Gravity84's Recipes|Gravity84]] | ||
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===Ingredients=== | ===Ingredients=== | ||
| − | 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. | ||
| + | |||
| + | ===Merguez=== | ||
| + | If you don't have access to fresh merguez, you can fake it by mixing together the following: | ||
| + | |||
| + | *1 lb ground lamb | ||
| + | *2 cloves minced garlic | ||
| + | *1 tbsp sweet paprika | ||
| + | *2 tsp oregano | ||
| + | *splash of dry red wine | ||
| + | *2 tsp fennel seed, ground | ||
| + | *big pinch of sugar | ||
| + | *salt | ||
| + | *big pinch red pepper flakes | ||
| + | |||
| + | Mix thoroughly, be sure to not let the mixture get too warm. | ||
Latest revision as of 06:19, 29 November 2011
Recipe by Gravity84
Ingredients[edit]
- 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[edit]
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.
Merguez[edit]
If you don't have access to fresh merguez, you can fake it by mixing together the following:
- 1 lb ground lamb
- 2 cloves minced garlic
- 1 tbsp sweet paprika
- 2 tsp oregano
- splash of dry red wine
- 2 tsp fennel seed, ground
- big pinch of sugar
- salt
- big pinch red pepper flakes
Mix thoroughly, be sure to not let the mixture get too warm.
