The Literate Chef

Posts Tagged ‘baby bella mushrooms’

Dorothea’s Italian Sausage and Mushroom Stuffing

In Recipes, Thanksgiving on December 4, 2011 at 4:02 PM

Preparation time: 1 hour with 2 people preparing the stuffing. Makes about 6 qts., which is enough for a 20 lb. turkey with several cups leftover.

Ingredients:
2 14oz. bags of Herb Seasoned Stuffing
3 lbs. of Italian sausages, casings removed and discarded, meat crumbled up*
4 large onions, coarsely chopped – about 6 cups
2 lbs. Crimini mushrooms, sliced – about 10 cups**
¾ cup of chopped fresh sage
¼ cup chopped fresh thyme, stems removed and discarded
½ lb. (2 sticks) unsalted butter
2 tbsps. Bell’s Poultry Seasoning
2 tbsps. ground black pepper
8 cups of boiled water

Preparation:

1.    In a large non-stick skillet, fry the crumbled sausage meat on medium heat until all of the pink color is gone.
2.    Empty stuffing bags into an 8 qt. bowl or pot.
3.    Add 5 cups of boiled water and mix well.
4.    Remove the cooked sausage meat with a slotted spoon, leaving the rendered fat behind in the skillet. Add the sausage meat to the stuffing and mix well.
5.    Melt 1 stick of the butter in the sausage fat and sauté the onions for about 5 minutes on medium low heat.
6.    Add the sage and thyme to the onions, stirring well and continue sautéing until onions are translucent. Transfer the onions to the stuffing and mix well.
7.    Melt the remaining stick of butter in the skillet, add the mushrooms and sauté on high for about 10 minutes until the mushrooms give off their liquid and it evaporates. Transfer the mushrooms to the stuffing and mix well.
8.    Add the remaining 3 cups of boiled water to the stuffing mixture, so that it is easily mixed.
9.    Add the Bell’s Seasoning and pepper and continue to mix well.
10.    Set the stuffing aside until ready to stuff the turkey.

Timesaving hints:
*If you can find it, buy loose sausage meat
**If you can find them, buy pre-sliced Baby Bella mushrooms

Please also see: The Turkey that Keeps Giving

Not Your Mother’s Meatloaf

In Meat, Recipes on November 4, 2011 at 12:38 PM

Dinner is served

(Serves 4 to 6. Preparation time – 30 minutes; cooking time – 75 minutes)

Ingredients:

For the Meatloaf:

2 tbsps. minced garlic
1 cup finely diced celery (2 stalks)
1 cup finely chopped yellow onion (1 medium sized onion)
2 tbsps. of unsalted butter
½ cup of chopped parsley
¼ cup chopped sage
1 tbsp. chopped thyme
½ cup of Italian seasoned bread crumbs
1 lb. ground sirloin
1 lb. ground veal
1 lb. ground pork
1/3 cup of sour cream
3 eggs, whisked
1 tablespoon Worcestershire Sauce
1 12 oz. bottle of Heinz Chili Sauce
Freshly ground pepper

For the Gravy:

Two 28 oz. packs (6 cups liquid) of Swanson Beef Cooking Stock (no sodium or less sodium variety).
1 lb. sliced cremini (also called Baby Bella) mushrooms.
2 tbsps. unsalted butter
¼ tsp. dried thyme
¼ cup dry red wine
¼ cup flour (Wondra, preferably, because it dissolves quickly)

Preparation for the Meatloaf:

1.    Pre-heat oven to 375 degrees.
2.    Lightly sauté garlic, celery and onion in butter until softened.
3.    Add the meat to a large mixing bowl.
4.    Add the sautéed vegetables, chopped fresh herbs and breadcrumbs, mix well by hand.
5.    Add the sour cream, eggs, Worcestershire and Chili Sauce and black pepper, mix well by hand.
6.    Grease a 3 lb. loaf pan and transfer the meat loaf mixture to the loaf pan, patting it down to remove any air pockets.
7.    Cook in oven for 75 minutes until internal temperature is 160 degrees.

In the meantime make the gravy:

1.    In a 3 qt. sauce pot bring the 6 cups of beef stock to a boil, and reduce by ½ from to 3 cups.
2.    Melt the butter in a non-stick pan, sauté the mushrooms until golden brown.
3.    Add the dried thyme and wine to the mushrooms and reduce the wine to about ½.
4.    Transfer the mushrooms and wine to the reduced beef stock.
5.    Bring stock to a boil and slowly whisk in the Wondra or flour, 1 tablespoon at a time.

When the meatloaf is ready, remove it from the pan and set aside, keeping warm. Pour the pan juices into a fat separator (there may be as much as 12 oz.) and let the fat separate. Add the de-fatted pan juices and any solids to the gravy.

We served this with mashed potatoes and LeSueur Baby Peas, real comfort food for a chilly night.

A great wine to make this meal even more special is a fruity and intense Amarone Della Valpolicella!

Please refer to: Meatloaf for Dinner! Again?

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