Fresh Ideas - November 14- Savory Sausage Stuffing

Savory Sausage Stuffing

Ingredients

• 1 Loaf Rhodes™ White or Wheat Bread Dough, baked and cubed
• 1 pound ground sausage
• 1 medium yellow onion, chopped
• 2-3 celery ribs, chopped
• 1 cup sliced fresh mushrooms
• 1 cup grated carrots
• 1/2 cup slivered almonds, toasted
• 1/2 cup chicken broth
• 1/4 cup melted butter
• 1/4 cup minced fresh parsley
• 1 egg, beaten
• 2 teaspoons rubbed sage
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation

1. Place cubed bread in large bowl.
2. Brown sausage over medium heat until no longer pink. Add onion, celery, mushrooms and carrots and cook an additional 5 minutes.
3. Add sausage mixture to bread cubes and toss to mix.
4. Add all remaining ingredients and toss until well blended.
5. Place in sprayed 2-quart baking dish. Cover with foil and bake at 350°F for 30 minutes. Uncover and bake an additional 10-15 minutes or until nicely browned.

Serves
8-10

 One of the most memorable moments at any holiday dinner is when a moist, delicious turkey is brought to the table. Everyone grabs their forks at the sight of a perfectly brown bird glistening with juicy flavor.

Make sure your holiday meal is a special one by following these simple tips for making the perfect holiday dinner:

Thawing the Turkey

• Thaw your turkey in the refrigerator for 24 hours per 5 pounds in weight. For example, a 20-pound bird takes four days to thaw. Thaw it faster by covering with cold water in the sink and changing the water every half hour per pound of turkey.
• Don’t unwrap a frozen turkey before thawing.
• Refrigerate the turkey as soon as it has thawed or cook it immediately.
• For best eating quality, do not refreeze uncooked turkey.

Roasting the Bird

• Buy a turkey with a pop-up timer, which ensures proper cooking time.
• Baste the turkey with extra virgin olive oil.
• Place turkey breast-side-up on a rack in a shallow roasting pan. Cook in an oven preheated to 325°F.
• For an unstuffed turkey, place a stalk or two of celery, seasonings, a cut-up onion and a handful of parsley in the cavity to keep it moist.
• Lay a “tent” of foil loosely over the turkey to prevent over-browning.
• During the last half hour of cooking, remove the foil and baste.
• The turkey is done when the meat thermometer is 180°F and the stuffing is 165°F. If you don’t have a meat thermometer, look for the red stem to go up on the pop-up timer, press a thumb and forefinger into the thick part of the drumstick to see if it feels soft or wiggle a drumstick to see if it moves easily.
• Never partially cook a turkey. Always cook it completely once started.
• For easier carving, let the turkey stand at room temperature for at least 20 minutes.

Stuffing a Turkey

• Follow the easy directions on the stuffing package, and add a few of your own ingredients. The ingredients for a tasty stuffing are endless. Just be creative.
• For a traditional stuffing, add onion, celery, shredded carrot and parsley. Add orange juice, wine, orange zest, diced apple and raisins for a fruitier dressing. Make it savory with onions, celery, ginger, raisins and orange. Other additions can include mushrooms, water chestnuts, fresh or dried cranberries, almonds or walnuts and more.
• Prepare the stuffing just before you cook the bird. Stuff and cook it immediately.
• Loosely pack the neck and main cavity with prepared stuffing. Do not pack tightly or the stuffing can’t expand and the inside of the turkey will not properly cook.
• When the turkey and stuffing are cooked, remove all of the stuffing, place it in a serving bowl, fluff it with a fork and serve.

Baking Stuffing in Pans

• Put dressing in a greased 2 1/2- or 3-quart casserole dish; cover and bake 30 minutes at 350°F. Bake uncovered 5 to 10 minutes longer for a crispier top.
• Mold stuffing into a muffin pan and bake into “stuffing muffins.”
• You can also stuff large vegetables, such as tomatoes, onions, eggplant or bell peppers. Cooking time may be 5 or 10 minutes shorter.

Preparing Homemade Rolls

• Purchase Rhodes Frozen Rolls, which are just like grandma used to make. They are easy to bake and contain no preservatives.
• Coat a baking pan and large sheet of plastic wrap with non-stick cooking spray. Place frozen dough on the pan and cover with oiled plastic wrap so it won’t stick to the rolls as they rise.
• Let rolls rise for 3 to 5 hours, until they double in size. Actual time depends on the temperature of your kitchen. Carefully remove the plastic wrap.
• While you are carving your turkey, put rolls in the oven at 350°F and bake for 15 to 20 minutes, until golden brown.
• Brush tops with butter or olive oil, if desired.

Serve a Sweet, Light Treat

• While the usual pies, cakes and cookies are always on hand at holiday celebrations, you can give your guests an unexpected delight with ice cold watermelon slices or cubes. 
• A welcomed treat at the end of a heavy meal, watermelon is cold, refreshing and only 40 calories, which will still let them enjoy other heavy desserts, too. 
• Watermelon is very healthy – loaded with antioxidants and vitamins, and has more lycopene than any other fruit or vegetable.

Planning for Leftovers

Save all of the delicious leftover turkey in a sealable container and store it in the refrigerator. There are many great recipes that feature turkey, such as stir-fry with vegetables, turkey wraps, burritos, turkey hash, turkey loaf and, of course, good, old-fashioned turkey sandwiches.

For more delicious recipe ideas for your holiday gathering, visit www.rhodesbread.com.