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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 1lb Italian loaf, cut into 1-inch cubes (about 8 cups) 2 T. olive oil, divided 2lb sweet Italian sausage, casings removed 1 stick unsalted butter, cut into pieces 3 medium onions, chopped 4 large celery ribs, chopped 5 garlic cloves, minced 4 large eggs, lightly beaten ¾ cup heavy cream ½ cup turkey giblet stock (if you make/have it) or reduced-sodium chicken broth (easier) 1 cup Parmigiano-Reggiano cheese, grated ½ cup flat-leaf parsley, coarsely chopped Instructions: Preheat the oven to 350 degrees with rack in the middle. Generously butter a 4-qt shallow ceramic or glass baking dish (or two smaller ones). Put the bread cubes into 2 shallow baking pans and bake until just dried out, about 10 minutes. Heat 1 tablespoon oil in a large skillet over medium heat until the oil shimmers, then cook half the sausage, stirring and breaking it up into small pieces, until browned. Transfer with a slotted spoon to a large bowl (and I do mean large). Brown remaingin sausage in remaining oil; transfer to bowl. Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic and a little salt and pepper, stirring occasionally, until golden brown. Add vegetables and bread cubes to sausage in bowl. Whisk together eggs, ½ cup cream, turkey or chicken stock, cheese and parsley. Stir this mix into the stuffing and cool completely (remember to do this in the fridge, not out on the counter unless you enjoy botulism). If you stuff your turkey (and I don’t recommend it myself, too chancy) then reserve 5 cups of stuffing for that. Otherwise put all the mix into the baking dish (you may have some left over in this case) and drizzle with the remaining ¼ cup of cream. Cover with foil and chill. About 1 hour before the turkey is finished roasting, bring the dish of stuffing to room temperature. When the turkey is done, increase oven temperature to 425 degrees and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and bake until the top is golden and crisp, about another 15 to 20 minutes. Notes: The bread cubes can be prepared up to 3 days ahead and stored (once cool) in a sealed bag at room temperature. Stuffing can be prepared (but not baked) 4 hours before roasting turkey. If you are roasting potatoes at the same time as baking the s |
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