Challah Sausage And Dried Cherry Stuffing Recipes

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CHALLAH, SAUSAGE, AND DRIED CHERRY STUFFING



Challah, Sausage, and Dried Cherry Stuffing image

Provided by Gina Marie Miraglia Eriquez

Categories     Side     Bake     Thanksgiving     Stuffing/Dressing     Cherry     Sausage     Gourmet     Peanut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 18

1 cup (4 ounces) pecans
1 (1-pound) challah loaf (or other egg bread), cut into 1-inch cubes (about 12 cups)
1 tablespoon olive oil
1 pound bulk sausage meat (usually sold in a tube)
1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces
3 medium onions, chopped
4 large celery ribs, chopped
3 garlic cloves, minced
1/2 teaspoon allspice
Salt
Freshly ground black pepper
3/4 cup dried tart (Morello) cherries (4 ounces; see Cooks' note:s)
4 large eggs
1 1/2 cups turkey stock or reduced-sodium chicken broth
1 cup heavy cream
3/4 cup coarsely chopped flat-leaf parsley
Special Equipment
3 1/2- to 4-quart shallow ceramic or glass baking dish (or two 2-quart shallow baking dishes)

Steps:

  • Heat oven to 350°F with rack in middle. Generously butter baking dish.
  • Roast pecans in a pie or cake pan until fragrant and insides are pale golden, 8 to 10 minutes. Let cool, then coarsely chop.
  • Divide bread between 2 large baking sheets and bake, switching position of sheets halfway through baking, until golden, 15 to 25 minutes.
  • Meanwhile, heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook sausage, stirring and breaking up lumps, until browned, about 5 minutes. Transfer sausage to a very large bowl.
  • Add butter to skillet and heat over medium heat until foam subsides. Add onions, celery, garlic, allspice, and 1/2 teaspoon each of salt and pepper, and cook, stirring occasionally, until beginning to brown lightly, 12 to 15 minutes. Add vegetables to sausage with bread, cherries, and pecans, and toss to mix well.
  • In a medium bowl, whisk eggs, then whisk in stock, cream, and parsley, and pour over stuffing. Stir stuffing well, then spread it out in baking dish. Chill if turkey is more than 1 hour from being done.
  • When turkey is done, increase oven temperature to 425°F. Cover stuffing tightly with foil and bake until hot throughout, 20 to 25 minutes. Remove foil and bake until top is golden brown and crisp, about 10 minutes more.

MIDWEST SAUSAGE AND DRIED CHERRY STUFFING



Midwest Sausage and Dried Cherry Stuffing image

Make and share this Midwest Sausage and Dried Cherry Stuffing recipe from Food.com.

Provided by Jo in Arlington

Categories     Christmas

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 11

6 cups unseasoned cubed bread (stuffing)
1 lb bulk pork sausage
1/2 cup butter
2 chopped onions
4 stalks of chopped celery
2 1/2 tablespoons of crumbled sage leaves
1 1/2 teaspoons crumbled thyme leaves
1 cup dried cherries (purchase them dried...I couldn't find them so I used Craisins (dried cranberries cherry flavored)
1 cup toasted and chopped walnuts
1 cup chicken broth
salt and pepper

Steps:

  • In skillet, sauté the sausage, until brown.
  • Drain grease and transfer to bread bowl.
  • In same skillet, melt stick of butter, sauté all of the vegetables for 10 minutes until soft.
  • Remove vegetables and place in bowl.
  • Combine the sausage, vegetables, cherries, bread cubes and rest of ingredients EXCEPT the chicken broth.
  • Add just enough chicken broth to moisten the bread mixture.
  • You do not want it soaking wet.
  • If packing the turkey, stuff the neck and cavity loosely with stuffing, folding the neck skin under and fastening with skewer.
  • If not, lightly pack stuffing into a large, shallow baking dish.
  • If you bake the stuffing inside the bird, roast the bird at 325 degrees for 15 minutes per pound or until the temperature of the bird reaches 170 degrees and the juices run clear when the thigh is pierced with fork.
  • Let turkey rest at least 20 minutes before carving.
  • If you bake in separate dish, drizzle the stuffing with alittle bit of stock.
  • Cover and bake at 325° for 20 to 30 minutes.
  • Uncover and back for an additional 10 minutes.

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