Escarole Sausage And Mushroom Stuffing Recipes

ESCAROLE WITH WHITE BEANS & SAUSAGE

Steps:

• Heat oil in heavy large pot over medium-high heat in a large skillet.
• Working in batches, sauté sausage meat until cooked through, breaking up with two forks.
• Using slotted spoon, transfer sausage to bowl, leaving drippings in pot.
• Reduce heat to medium; then add onion to pot and sauté until translucent, about 5 minutes.
• Add garlic and escarole and sauté until wilted, about 4 minutes.
• Add wine and cook 4 minutes until slightly reduced.
• Add beans, stock, chili paste, and sausage and simmer 10 minutes to blend flavors.
• Season to taste with salt and pepper then transfer to large bowl.
• Top with grated Parmesan, if desired.

SAUSAGE AND MUSHROOM STUFFING

Steps:

• Heat the broth, black pepper, celery and onion in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Stir in the mushrooms. Cover and cook for 5 minutes or until the vegetables are tender.
• Add the stuffing and sausage to the saucepan and mix lightly.

MAKE AHEAD THANKSGIVING MUSHROOM SAUSAGE STUFFING

Steps:

• Brush a 9x13-inch glass baking dish with 1 Tbsp. olive oil. Set aside.
• Heat 1 Tbsp. oil in large skillet over medium-high heat. Add celery and onions; sprinkle with salt and pepper. Sauté until vegetables are soft, about 5-7 minutes. Scrape into very large bowl.
• Add 1 Tbsp. oil to same skillet. Add mushrooms; sprinkle with salt and pepper. Sauté until mushrooms brown and liquid evaporates, about 4-5 minutes. Scrape mushrooms into bowl with celery.
• Add remaining 1 Tbsp. oil and sausage to same skillet. Sauté until brown and cooked through, about 8 minutes; add to bowl with vegetables.
• Add the broth and brandy to the same skillet. Bring to simmer, scraping up browned bits. Pour broth mixture into same bowl. Add in the herbs, salt, and pepper and combine.
• Mix in bread. Spoon stuffing into prepared dish. Cover with plastic wrap and refrigerate overnight or for at leas 6 hours.
• Preheat oven to 375°F. Remove plastic wrap; cover stuffing with foil. Bake 30 minutes. Uncover; bake until top begins to brown, about 25 minutes longer. Or if you don't have time to wait 25 minutes, broil and watch carefully so tops don't brown.

MUSHROOM AND SAUSAGE STUFFING

Steps:

• Preheat the oven to 375 degrees F.
• Coat a large wide pot with olive oil and toss in the celery and onions. Season with salt and cook the veggies over medium-high heat until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes. Add the mushrooms and cook for 3 to 4 minutes.
• Add the sausage and cook, breaking it into really small pieces with a metal spoon or spatula, until it's really brown and yummy, 12 to 15 minutes.
• Add the white wine and cook until it has evaporated by half. (The mix will be pretty soupy, and that's okay.)
• Combine the bread with the sausage mixture in a large bowl. Toss in the walnuts and sage and pour about half the chicken stock into the bowl. Using your hands, work to combine everything well -- really get in there and squish it up; it's fun! Add the remaining stock as needed to create a really moist mix. Taste and season with salt, if needed.
• Transfer the mixture to a 9-by-13-inch baking dish and cover with foil. Bake until the stuffing is hot all the way through, about 30 minutes, then remove the foil and bake to brown the top, another 15 minutes.

MUSHROOM/SAUSAGE STUFFING

Steps:

• Brown sausage, add ½ butter, celery, onions, and mushrooms.
• Sauté over low - med heat.
• add remainder of butter, and ½ can of chicken broth.
• Add in a separate bowl, or pan, the breadcrumbs.
• Season with salt, pepper, and sage.
• When vegetables are tender, add to breadcrumbs, and mix well, add remaining broth as needed to sufficiently moisten stuffing.

ESCAROLE, SAUSAGE AND MUSHROOM STUFFING

Steps:

• The night before place cubed bread on cookie sheet to dry out. The next day, preheat oven to 425 degrees. Toss portobello mushrooms with garlica and 3 T oil in a shallow glass or ceramic baking dish. Roast in middle of oven, stirring twice, until mushrooms are just tender, about 20 inutes. Cool to room temperature. While mushrooms are roasting, cook escarole in a large pot of boing salted water, uncovered, 4-5 minutes. Drain and rinse under cold water to stop cooking. Squeeze gently to remove excess water. In small bowl, soak porcini in stock for 20 minutes. Remove mushrooms and chop. Strain stock thru a fine sieve to remove sediment; reserve. Cook onions in remianing 3 T oil in 12" heavy skillet over moderate heat, stirring frquently, until softened, 6 to 8 minutes. Stir in 1/2 tsp salt and 1/4 tsp pepper. Set aside onions in bowl. In same skillet, cook sausage over medium heat until cooked thru. Set aside. Whisk together eggs, cream, stock and remaining salt and pepper in large bowl. Add mushrooms, escarole, onions, sausage and bread; toss well. Spread in buttered baking dish and bake, covered with foil, in upper third of oven 20 minutes. Remove foil and bake until edges of bread are crisp, about 10 minutes more.

PASTA WITH SAUSAGE AND ESCAROLE

Steps:

• Bring a large pot of water to a boil. Add salt and pasta; cook 2 to 3 minutes less than package instructions. Drain pasta.
• Meanwhile, in a Dutch oven, heat oil over medium heat. Add garlic; cook, stirring, until fragrant, about 1 minute. Add sausage; cook, stirring, until cooked through, about 6 minutes. Pour in wine; stir to deglaze pan. Add cream, parsley, rosemary, and red-pepper flakes; season with salt and pepper. Bring to a simmer. Add escarole; cook, stirring occasionally, until just wilted, 8 to 10 minutes.
• Stir pasta into skillet; cook until cream has started to thicken and pasta is al dente, about 3 minutes. Garnish with cheese, and serve.

ESCAROLE, BEANS, SAUSAGE AND PEPPERS CHEAT SHEET

Steps:

• Preheat the oven or grill to 425 degrees F.
• Put the oil in a sheet tray, then tear off big clumps of the sausage and arrange in the oil in a single layer. Arrange the garlic, onion and red peppers around the sausage. Sprinkle with salt and pepper. Roast until the sausage is browned on the bottom, 8 to 10 minutes. Remove from the oven and add the beans, chicken stock, smoked paprika, escarole, juice from 1/2 lemon and salt. Gently toss together and place back in the oven for another 5 to 8 minutes, stirring halfway through.
• Remove from the oven and stir again. The escarole should be half the size now and easier to mix in with the rest of the ingredients. Serve over the ditalini or rice. Garnish with some juice from the remaining lemon half and grated Parmesan. This would also be wonderful in a fresh hoagie roll.