GAZELLE STL NOVEMBER 2017 - Page 74

CUISINE CHEF PAOLO PITTIA’S BAKED STUFFING WITH ITALIAN SAUSAGE 1 1/2 sticks unsalted butter, plus a tablespoon for baking dish 1 pound brioche (sweet bread), torn into 1-inch pieces 2 1/2 cups chopped onions 1 1/2 cups diced celery 2 tablespoons chopped fresh sage 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme leaves 2 teaspoons kosher salt 1 teaspoon fresh ground black pepper 2 1/2 cups chicken stock, divided 8 ounces Italian sausage, cooked and finely chopped Preheat oven to 250 F. Butter a 13- x 9-inch baking dish and set aside. Scatter bread in a single layer on a baking sheet. Bake until dried out, about 45 minutes. Let cool to room temperature; transfer to a very large bowl. DIERBERGS BREAD DRESSING THREE WAYS (Classic Herb & Onion, Apple & Sage, or Sausage-Fennel) Melt butter in medium skillet. Add onion and celery, and cook until veggies soften, 7 to 10 minutes. Stir in herbs, salt and pepper. Place stuffing mix in large bowl, and toss with onion mixture. Add egg, stirring to combine. Add chicken broth and stir until entire mixture is moistened. Place dressing in 13- x 9-inch baking dish that has been sprayed with non-stick cooking spray. Bake for 30 minutes in 350 degree oven. (For a crisp topping, leave dressing uncovered. If a softer texture is desired, cover with foil before baking.) Apple and Sage Variation: Peel, core and dice two sweet-tart apples (Fuji or Gala work well), and sauté with onion and celery as directed. Omit dried thyme and rosemary, adding an additional teaspoon of dried sage. If desired, use cornbread stuffing cubes or mix in place of herb-seasoned variety. Prepare and bake as directed. Sausage-Fennel Variation: Reduce butter to 2 tablespoons. Melt in skillet and add 1 bulb diced fennel, 1 pound mild pork sausage, and onion and celery as directed. Omit dried herbs, and season with 1 teaspoon pepper and 1/2 teaspoon salt. Continue preparation and bake as directed. Courtesy of Jennifer Kassel Classic Herb & Onion 1/2 cup butter 1 cup diced onion 1 cup diced celery 1 teaspoon each: dried rubbed sage, dried thyme leaves, dried rosemary, black pepper 1/2 teaspoon salt 1 bag (12 ounces) herb-seasoned stuffing mix 1 can (15 ounces) chicken broth 2 eggs, lightly beaten 72 GAZELLE STL Melt butter in a large skillet over medium-high heat, add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups stock and toss gently. Let cool. Preheat oven to 350 F. Whisk 1 1/4 cups stock and eggs in a small bowl. Add to bread mixture, fold until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 150 degrees, about 35 minutes. Then remove foil and brown top until 165 degrees.