Sunday, November 28, 2010

Cornbread Dressing with Sausage and Apples

32 ounces white button or crimini mushrooms1 cup white wine (or chicken broth)
4 Tbsp Canola oil1/2 tsp kosher salt
1/2 tsp kosher salt32 ounces chicken broth
4 cups cornbread, cut in 1" cubes1 tsp ground thyme
4 cups french bread, cut into 1" cubes1/2 tsp turmeric
4 cups artisan/crusty bread, cut into 1" cubes2 tsp rosemary, minced
1/2 lbs Italian sausage1/2 tsp kosher salt
2 cups diced onionblack pepper
5 whole granny smith apples, large dice
5 Tbsp brown sugar

1. Allow diced bread to sit out on cookie sheets for several hours or overnight, until dried out. (I used about 15 cups of various dried, diced bread and seasoned dressing I had on hand.)
2.  Preheat oven to 500 degrees.
3.  Wash mushrooms thoroughly and pat dry with paper towels.  Toss in a bowl with canola oil and sprinkle with 1/2 tsp salt.  Mushrooms will be very coated, but that's good!  Divide mushrooms between two sheet pans and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting.  Remove from oven when mushrooms are deep brown.  Set aside.
4.  In a large skillet, crumble and brown sausage over medium high heat.  Remove from skillet and set aside.
5.  Add diced onions to skillet and brown for 5 minutes.  Increase heat to high and add diced apples, brown sugar, and 1/2 tsp salt.  Cook for 3-5 minutes or until deep golden brown.
6.  Decrease heat to medium and pour in wine (be careful if you're using an open flame).  Stir and cook to reduce liquid by half, about 2 or 3 minutes.  Pour apple/onion mixture over bread cubes.
7.  Return skillet to medium heat; combine chicken stock, thyme, turmeric, rosemary, 1/2 tsp salt, and pepper.  Heat for a few minutes, then add some to bread cubes.  Stir in sausage and mushrooms.  Use enough liquid to desired moistness. 
8.  Pour dressing into a large baking dish and bake at 375 degrees for 20-25 minutes, until golden brown on top.
I made and served this for Thanksgiving 2010 and it was the best dressing ever!  Another winner from The Pioneer Woman.

Corn with Wild Rice

1 1/3 cups wild rice6 Tbsp butter
4 cups chicken broth2 whole eggs, beaten
3-4 cups frozen corn1 tsp kosher salt
1 cup heavy cream cayenne pepper to taste
1/2 milk, for thinning

1.  Cook the wild rice in chicken broth until almost done (30-45 min).  Drain rice and allow to cool.  This part of the recipe can be done the night before.
2.  Stir together corn, cream, softened butter, beaten eggs, salt and cayenne pepper.    Add in cooled wild rice.  Add 1/2 cup of milk so mixture is stir-able, but not overly juicy.
3.  Bake for 30-45 min, or until just turning golden brown on top and the mixture is somewhat set.
(*This recipe is from The Pioneer Woman.  I first served it at Thanksgiving 2010 and it was a big hit.)