South Beach Turkey Sausage And Pear Stuffing Recipes

SOUTH BEACH TURKEY SAUSAGE AND PEAR STUFFING

Steps:

• Heat oven to 350°F Lightly oil with olive oil a 9 x 13 inch baking dish.
• Place bread cubes in a large bowl.
• Remove sausage from casings and break into 1/2-inch pieces. Heat 1 tsp of the oil in a large skillet over medium-high heat. Add sausage and cook until browned, around 3 minutes. Transfer to bowl with bread cubes.
• Return the skillet to the heat. Add 2 Tbsp of broth, and using a wooden spook, scrape any browned bits of sausage from the bottom of the skillet. Add the remaining 2 tsp oil, celery, and onion; cook until softened, about 6 minutes. Add pear and sage; cook about 2 minutes more.
• Transfer vegetable mixture to the bowl with bread and sausage. Add the beaten egg and stir to combine ingredients. Add remaining broth, parsley, salt, and pepper; mix well.
• Spread stuffing evenly in baking dish. Bake until top is crispy and stuffing is heated through, about 30 minutes.

CLASSIC STUFFING

Steps:

• Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
• Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

CHANTERELLE AND PEAR BREAD STUFFING

Steps:

• Tear bread into small pieces or dice; place in roasting pan or oven safe bowl.
• Cover with paper towels and leave out overnight to dry out (or lightly toast in oven, in batches).
• Slice half the mushrooms and chop the other half; set aside.
• Heat a large skillet over medium heat and cook pancetta until fat is rendered, about 7 minutes; remove to a large plate.
• Add 2 tablespoons butter to skillet and increase heat to medium high.
• Add onions and shallots, season with salt and pepper, cook, stirring occasionally, until softened; add to plate of pancetta.
• Add 3 tablespoons butter to skillet, add mushrooms, season with salt and pepper, saute until mushroom start to brown; add to pancetta and onions.
• Deglaze skillet with wine and reduce by half; pour over pancetta, onions, and mushrooms.
• Wipe out skillet, add remaining butter, pears, and sugar; season with salt and pepper and saute until the pears start to brown.
• Add all the cooked and sauteed ingredients to dried or toasted bread crumbs, tossing to combine; add herbs and chicken broth, toss again.
• Add more broth if you like a moist stuffing, and check for salt and pepper.
• If cooking in muffin tins, preheat oven to 375 degrees F and generously butter muffing tins.
• Press stuffing in each and top with 1 tablespoon stock.
• Bake 20 to 30 minutes, until a light crust forms on the bottom.
• If stuffing a turkey, or other meat, follow that recipes instructions.

SAUSAGE PEAR STUFFING

Steps:

• Preheat oven to 350 degrees. Spread bread cubes on a rimmed baking sheet and bake until crisped but not golden, about 10 minutes. Let cool. In a 14-inch straight-sided skillet (or 2 large skillets), melt butter over medium-high heat. Add onions, leeks, celery, fennel, and pears; season with salt and pepper. Cook, stirring occasionally, until vegetables and pears are softened and start to turn golden, about 15 minutes. Stir in rosemary and sage.
• Meanwhile, cook sausage in a skillet over medium heat, stirring occasionally and breaking into large crumbles, until browned and cooked through, about 10 minutes. Drain on paper towels. Stir into vegetable mixture, then transfer to a large bowl. Add bread cubes and toss well. Drizzle stock over mixture, add eggs and parsley, and toss to combine well. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Use 10 cups stuffing to fill bird; place remainder in a buttered 8-inch-square baking dish. After turkey is out of oven, bake at 350 degrees until heated through and top is browned, 40 to 45 minutes.