Really Real Housewives of America and, unless things change, I think this might the my last post of the holiday season.
You know, I'm getting too old for Christmas. Tuesday I spent the morning making a chocolate cake, crumbing bread to make fresh breadcrumbs and cutting up more bread for a stuffing. Then lunch, after which we went to do our weekly shopping, the majority of which was for Christmas anyway. I then came home and made the stuffing/dressing I will be serving at the weekend. I think it tastes delicious, Matt says it wants more seasoning, but he is a bit of a salt and pepper freak, especially pepper, Later supper, but that was simple, cauliflower cheese. I have two stuffings to serve now, one chestnut which I like and this new one I have never made before. I think it tastes great too and I generally do not like stuffing. It was touted as Gluten Free Stuffing, I took no notice of that but... I used regular bread, but obviously if you are concerned about gluten you should follow the recipe.
3 Tbs unsalted butter, melted, plus more for greasing
12 oz gluten-free bread, cut into 1-inch pieces
5 Tbs extra-virgin olive oil
8 oz pork sausage, casings removed
2 leeks, white and light green parts only, thinly sliced (3 cups)
5 garlic cloves, finely chopped
2 lbs mixed mushrooms, coarsely chopped (12 cups)
2 cups low-sodium chicken broth
4 large eggs, beaten
1/2 cup finely chopped parsley, plus more for garnish
1. Preheat the oven to 425°. Grease a 4-quart baking dish. Spread the bread on a baking sheet and toast for about 10 minutes, until golden and crisp.
2. In a large nonstick skillet, heat 1 tablespoon of the olive oil. Add the sausage and cook over moderate heat, stirring occasionally, until browned, about 5 minutes. Add the leeks and garlic and cook until softened, about 5 minutes. Scrape the sausage mixture into a large bowl; wipe out the skillet.
3. In the skillet, heat 2 tablespoons of the oil. Add half of the mushrooms, season with salt and pepper and cook over moderately high heat, stirring occasionally, until deep golden, about 8 minutes. Transfer to the large bowl. Repeat with the remaining oil and mushrooms, seasoning with salt and pepper and transferring to the bowl. Add the bread, broth, eggs and the 1/2 cup of chopped parsley and mix well. Let stand for 5 minutes, allowing the bread to absorb the liquid.
4. Scrape the stuffing into the prepared dish and drizzle with the 3 tablespoons of melted butter. Cover and bake for 30 minutes. Uncover and bake for 30 minutes longer, until golden and cooked through. Serve the stuffing hot, garnished with parsley.
The cooked stuffing can be refrigerated overnight. Cover and reheat at 325? until warmed through.
Source: Food & Wine
Have a great day