To quote Pia: “oh. em. jiggity geeeee!” I just have to let you know that if you happen to pick up a December/January issue of House Beautiful in the next month, just humor me and flip to page 48 and check out the TABLESCAPE column (my personal favorite!). IT’S MINE!!! AHHHHHH!!! I am so freaking excited- it is really quite a moment for me. Ok. I’m done.
Now, onto the food. Ok guys, this is the last “Thanksgiving” Recipe I am posting this year. I have tons more coming your way, but this will be the last one for next weeks Holiday Dinner Table. So it’s a good one. Sourdough Stuffing cooked and baked in a skillet is as good a dish as I can imagine scarfing down Thanksgiving Day.
Stuffing is one of those things I grew to love late in life, much like cranberry sauce. But no it is hands down my favorite dish. And to beat out mashed potatoes and homemade rolls- that is really saying something. I love this version which is packed with my favorite: sourdough bread. I also added sausage, tons of mushrooms, dried fruit, fresh crispy apples and hearty walnuts too.
I love that the sausage and onions are cooked in the same skillet that the stuffing is baked in so that you are sure not to lose any of the flavor. And I make sure to keep the stuffing nice and moist and full of flavor with some white wine and plenty of chicken stock. But I also love the crispy edges, so I am sure to take the foil off the top for the last part of baking so that the top gets a little golden. Hope you like this variation!
So now I am off to go take care of little Wilbur who had some vaccines today. I have never had a little dog, only big huge enormous dogs that resemble wild moose, so I had no idea that these vaccines can actually cause the little dogs quite a bit of pain. Long story short, I took him back to the vet and got him some pain management meds just for tonight. He initially passed out cold, but now he is running around like a wild man. Well a slightly wobbly wild man.
It’s quite a sight to see a kind of doped up 9 pound puppy running laps around the kitchen and humping his toys and chasing tennis balls – only crooked. I might take advantage of his slightly altered mind set and give him a bath and then put him in the reindeer sweater I just bought him. It has antlers. Yeah, I’m that lady.
Recipe: Sourdough Skillet Stuffing
- 1 lb chicken sausage, casing removed
- 1 yellow onion, small diced
- 10 ounces crimini mushrooms small diced
- 10 ounces chantrelle mushrooms small diced
- 1 cup white wine
- 1 green apple, peeled and small diced
- 1 cup dried fruit (I used cherries, cranberries and golden raisins)
- 1 cup walnut pieces
- 6 cups sourdough bread, cut into cubes
- ½ cup finely minced flat leaf parsley
- 2 teaspoons fresh thyme
- 1 cup chicken broth
- Kosher salt and black pepper to taste
- Preheat the oven to 350 degrees.
- In a large heavy skillet set over medium heat, add the sausage in bite sized pieces. Cook it for 2-3 minutes until it is starting to brown. Add the onions and stir with the sausage. Cook another 3 minutes until the onions are starting to soften.
- Add the mushrooms and a sprinkle of salt and cook enough another 3-5 minutes.
- Add the wine and deglaze the pan, scraping up any browned bits. Turn the heat off.
- Add the apples, dried fruits and walnuts and stir well. Add the sourdough bread and the parsley and thyme and gently fold it into the rest of the ingredients. Pour the chicken broth over the stuffing and continue to fold the ingredients together until the bread is softened by the broth. Season generously with salt and pepper.
- Cover the stuffing with a sheet of foil and bake for 20 minutes, then, for the last 10 minutes take the foil off so that the top gets a little crispy. Bake 30 minutes total. Serve hot.
Preparation time: 20 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 12