Apple Sausage Stuffing

I decided to try out a “new” stuffing – one that was made from fresh bread, herbs and bright flavors like apples and cranberries.  It’s a nice change-up from the old faithful. 

INGREDIENTS

  • 2 French baguettes, chopped into small cubes
  • 3/4 lb. of sausage (approximately 2 large  links), removed from the casing (I like to use one spicy and one mild)
  • 1 large onion, finely chopped
  • 3 large stalks of celery, finely chopped
  • 2 Granny Smith apples (with skins), chopped small
  • 2 oz. dried cranberries
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh sage, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1/2 cup butter (1 stick)
  • 2 eggs, beaten
  • 1 1/2 cups chicken broth
  • 2 tsp salt
  • 1/2 tsp pepper

HOW TO MAKE IT

  • Place your bread cubes onto a baking sheet and bake at 300°F for 7-8 minutes
  • Melt 1 stick of butter in a large saute pan and add in the chopped onions, celery and apples
  • Add in the loose sausage meat and saute with the vegetables
  • Saute the vegetables and sausage until the meat is cooked and the vegetables are tender
  • In a large bowl, mix the bread cubes with the beaten eggs
  • Fold in the sauteed vegetables and sausage
  • Pour in 1 cup of chicken broth
    • You basically want to get this mixture to a very moist consistency, but not too wet, if it needs more moisture add in more chicken stock
  • Butter the glass dish you’re going to bake it in and pack the stuffing into the dish
  • Pour some chicken broth on top or put small chunks of melted butter on top
  • Bake at 350° F for 45 mins covered – uncover and broil on low for an additional 5 minutes or until the top is golden and crispy

Classic Stuffing

This stuffing recipe is savory and delicious.  I’m going to be testing out some new stuffing recipes leading up to Thanksgiving, but this one is an old favorite.

INGREDIENTS

  • 2 links of sausage, removed from the casing
  • 2 – 8 oz. containers of mushrooms (porcini, cremini or shitake), finely chopped
  • 1 bunch of scallions, finely chopped
  • 1 bunch of celery, finely chopped
  • 1 stick of butter (Optional: 1 more stick for mixing with the stuffing)
  • 2 eggs, beaten
  • 4 cups chicken broth (1 store-bought carton)
  • 1 bag of Pepperidge Farm Cornbread Stuffing
  • 1 bag of Pepperidge Farm Herbed Stuffing

HOW TO MAKE IT

  • Melt 1 stick of butter in a large saute pan and add in the chopped mushrooms, scallions, celery
  • Add in the loose sausage meat and saute with the vegetables
  • Saute the vegetables and sausage until the meat is cooked and the vegetables are tender
  • In a large bowl, mix the two bags of stuffing with the two eggs
  • Fold in the sauteed vegetables and sausage
  • Pour in 2 – 3 cups of chicken broth (Optional: 1 stick of melted butter in place of some broth)
    • You basically want to get this mixture to a very moist consistency, but not too wet
  • Butter the glass dish you’re going to bake it in and pack the stuffing into the dish
  • Pour some chicken broth on top or put small chunks of melted butter on top
  • Bake at 350° F for 45 mins covered – uncover and broil on low for an additional 5 minutes or until the top is golden and crispy
    • This dish freezes really well – so you can make it ahead of time (don’t bake it) and defrost it when you need it!

Chickpea Salad

This hearty salad is a perfect healthy lunch because it’s got enough protein to keep you feeling full.  I’ve even had this “salad” over mixed greens to make it feel even more filling.

INGREDIENTS

  • 1 can chickpeas, rinsed
  • 2 peppers (1 red, one green), chopped
  • 1 small can sliced black olives
  • 1/2 cup onion (red or vidalia), finely chopped
  • 1 tsp died parsley
  • Red wine vinaigrette (store bought or homemade*)
*RED WINE VINAIGRETTE
    • Red wine vinegar
    • Olive oil
    • Garlic powder to taste
    • Pinch of sugar
    • Salt and pepper to taste

HOW TO MAKE IT

  • Combine the chick peas, chopped peppers, olives, celery and onion in a medium bowl
  • Prepare the red wine vinaigrette in a separate bowl
  • Pour the vinaigrette over the salad and mix well
*RED WINE VINAIGRETTE
    • Combine the vinegar and oil at a 1:2 ratio in a small bowl (for ex. 1/3 cup vinegar + 2/3 cup olive oil)
    • Add in the garlic powder, pinch of sugar, salt and pepper to taste
    • Whisk well

Rosemary Chicken Salad

This chicken salad is fresh and full of so many different flavors that blend together perfectly.  What’s better is that it’s the perfect solution for leftover roasted chicken.

INGREDIENTS

  • 3 cups chicken breast, roughly chopped (this can be oven-roasted, which is more flavorful, or poached)
  • 2 stalks of celery, chopped
  • 2 scallion chutes, diced
  • 1 sprig of fresh rosemary, chopped (or 1 tsp dried chopped rosemary)
  • 1/3 cup mayonnaise
  • 1 tbsp dijon mustard
  • 1/2 tsp garlic powder
  • Salt to taste
  • Pepper to taste

HOW TO MAKE IT

  • Combine the chopped chicken breast, celery, scallions and rosemary in a medium bowl
  • In a separate bowl, mix together  the mayonnaise, mustard, garlic powder and salt and pepper
  • Combine the mayonnaise mixture with the “dry” ingredients
  • Serve on fresh bread with lettuce for extra crunch