I just located my stuffing recipe for tomorrow. I do a new one every year, but this made my tongue stand up wag and fall out of my mouth. My eyes were so glazed I didnt realize it had lobbed down my face until I heard the *thud thumpwamump* on the floor.
Linguiça Sausage Stuffing with Mushrooms and Caramelized Onions
Our culturally diverse nation may have strong Yankee roots that defined much of what we know as the traditional Thanksgiving meal, but recognizing and incorporating other wonderful ethnic foods into our harvest feast speaks to the spirit of the holiday. I couldn’t resist using Portuguese linguiça sausage in this stuffing. The smoky, zesty sausage is a great match for roast or grill roasted turkey. Ask your local butcher or specialty-foods shop about availability, or order online from www.gasparssausage.com, a fourth-generation family-owned business.
5 tablespoons unsalted butter at room temperature
10 cups unseasoned dried bread cubes
1 tablespoon olive oil
3/4 pound linguiça sausages
1 pound cremini mushrooms, wiped or brushed clean, stems trimmed, and quartered
1 bag (14 ounces) frozen pearl onions, thawed and blotted dry with paper towels
1 tablespoon sugar
2 large carrots, peeled and chopped
2 large ribs celery, chopped
1/2 cup minced fresh flat-leaf parsley
1 tablespoon fresh thyme leaves
1 tablespoon minced fresh sage
1 teaspoon kosher or sea salt
Freshly ground pepper
3 large eggs, lightly beaten
4 cups homemade chicken stock or canned low-sodium chicken broth
Preheat the oven to 350°F. Coat a deep, 9-by-13-inch baking pan with 1 tablespoon of the butter.
Place the bread cubes in a very large bowl. In 10-inch sauté pan, heat the olive oil over medium-high heat and swirl to coat the pan. Add the sausages and cook, turning as needed, until nicely browned on all sides. Transfer to a plate and let cool. Drain all but 3 tablespoons of fat from the pan. Add the mushrooms to the pan and sauté, stirring frequently, until lightly browned, about 4 minutes. Add to the bowl with the bread cubes.
Return the pan to medium-high heat and add 2 tablespoons of the butter. Add the onions to the pan and sauté, stirring frequently, for about 3 minutes until soft and lightly browned. Sprinkle the sugar over the onions and sauté, stirring constantly, for 3 to 5 minutes until the onions turn golden and the edges caramelize. Add to the bowl with the bread and mushrooms.
Add the remaining 2 tablespoons butter to the pan. Swirl to coat the pan and add the carrots and celery. Sauté, stirring frequently, until the vegetables are soft and lightly browned, about 5 minutes. Add the parsley, thyme, sage, salt, and a few grinds of pepper and sauté for 1 minute longer. Add the vegetable-herb mixture to the bowl and stir to combine.
Cut the sausages into 1/4-inch rounds and add to the stuffing. Add the eggs and stock and mix well. Scoop the stuffing into the prepared pan and bake, uncovered, for about 1 hour until the top is lightly browned and crusty.
If you have room in your oven, bake the stuffing while the turkey is roasting. Otherwise, bake it beforehand and reheat it once the turkey is out.
Do ahead: The bread cubes can be prepared up to 3 days in advance. Store in an airtight container at room temperature. The sausages can be browned up to 1 day in advance; let cool, place in a covered container, and refrigerate. The mushrooms, onions, and vegetables can be sautéed along with the herbs up to 1 day in advance. Let the mixture cool completely and refrigerate in a covered container. Remove the sausages and vegetables from the refrigerator 2 hours before assembling the stuffing.
Thanks to Diane Morgan and the good folks at Chronicle Books for this recipe. For more Check out The New Thanksgiving Table.