Thursday, November 17, 2011
Friday, November 11, 2011
Thanksgiving stuffing with local chestnuts, winter apples, kale and sausage.
This dish is made from local ingredients. Chestnuts provided by Sunset Farms of Amherst, MA and apples and cider were grown and made at Bashista Farms in Southampton, MA. Bread from Berkshire Bakery.
1- 7" length of sausage
1- onion, diced
2- C crusty bread, cut into pieces and toasted individually
1- bunch kale, remove stems and slice thinly. If kale is very tough, blanch for 5 minutes to tenderize
1- Baldwin Apple (a tart, heritage variety, propagated in Lowell MA by Colonel Baldwin in 1740) cored, peeled and cut into small cubes
2- C chestnuts, roasted (to roast, score with “X” on flat side of nut, roast on baking sheet cut side up in 425 oven for 20 min and peel immediately) peeled and roughly chopped
1/2 to 1 C apple cider
In generous frying pan or cast iron stockpot, brown sausage, (in butter if necessary) remove, quarter length-wise and slice thin.
Add chopped onion to sausage fat. If additional fat is required to season pan, add butter.
Cook onion until translucent.
Add cubes of bread, chestnuts and slowly brown.
Add sage and apple browning slowly to meld flavors.
Add remainder of cider and cook down until stuffing is moist but not soggy.
If cooking stuffing inside of bird, add only 1/2C cider and remove from heat.
Finish with 1T of chopped sage and stir over low heat until incorporated.
Vegan Thanksgiving Stuffing: Eliminate sausage or replace with 3 C Chanterelle or oyster mushrooms.
Gluten Intolerant Stuffing: Substitute bread with rice cakes.