Focaccia Grape and Sausage Stuffing

 This recipe came from Food And Drink Holiday 2016 and I thought it worked really well.  The Focaccia Bread can be switched up with any of your favourite breads, but the texture of focaccia is a nice addition to this recipe.  If you are not a fan of grapes, try cranberries or apricots. 

500 g red grapes, halved (about 3 cups)

5 tbsp olive oil, divided

3/4 tsp salt, divided

2 tbsp unsalted butter

1 large onion, thinly sliced

500 g mild Italian sausage, removed from casings

1 loaf (390g) day old rosemary focaccia, cut into 1 inch cubes

2 tsp dried rosemary

1 tsp freshly ground black pepper

2 eggs

1 1/2 cups chicken stock

1.  Preheat oven to 275F

2.  Toss grapes with 2 tbsp olive oil and 1/4 tsp salt.  Turn out onto a parchment lined baking sheet and slow roast for 2 hours; cool, cover and refrigerate until ready to bake stuffing.

3.  While grapes are roasting, melt butter and 2 tbsp olive oil in a large skillet over medium low.  Once foaming, add onion, 1/4 tsp salt, stir and cover for 5 minutes to wilt onion.  Remove lid and continue to cook, stirring every 3 to 4 minutes, for 25 minutes longer or until onions are deeply caramelized.  Cover and refrigerate until ready to proceed.

4.  When ready to finish stuffing, heat remaining 1 tbsp olive oil in a large skillet over medium heat; fry sausage, breaking apart with a fork until no longer pink.  Add to a large bowl along with grapes, onions and the focaccia.  Sprinkle rosemary, remaining 1/2 tsp salt and the black pepper on top.

5.  In a separate bowl, whisk together eggs and stock; pour over bread mixture and toss to combine.  Turn out into a 12 cup oven proof dish and bake in a 350 F oven for 30 minutes or until top is golden and stuffing is hot.

Mushroom, Walnut and Chicken Stuffing

This has such a great variety of flavours!  Try it for your next holiday dinner    

1/2 cup unsalted butter, divided
1 leek, white and light green part only, cleaned and thinly sliced
8 oz mushrooms, thinly sliced
4 cloves garlic, finely chopped

500 g ground chicken

1 1/2 tsp salt, divided

1 tbsp dried savoury

1 tbsp plus 2 tsp finely chopped fresh thyme

2 tsp dried rubbed sage

1/2 cup dry white wine

1 baguette, whole grain, cut into 1 inch cubes

1/2 cup toasted walnuts finely chopped

3 eggs

2 cups chicken stock

1 tsp freshly ground pepper

1 1/2 cups coarsely grated medium cheddar

1.  Heat up 1/4 cup butter in large skillet over medium low heat.  Cook leeks and mushrooms until mushrooms have given up their moisture and leeks are tender, about 10 minutes, turn out into a large bowl.

2.  Return skillet to stove, increase heat to medium and melt remaining 1/4 cup butter.  Add garlic and ground chicken to pan, sprinkle with 1 tsp salt, savoury, 1 tbsp thyme and sage.  Break up with a fork and cook until no longer pink, about 4 minutes.  Pour white wine over and reduce until virtually no liquid remains, combine with leek mixture in bowl.  Add bread, walnuts and toss to combine.  

3.  Preheat oven to 350F.

4.  In a separate bowl, whisk together eggs, stock, pepper and remaining 1/2 tsp salt,. pour over bread mixture and combine.  Turn mixture out into a 9 x 13 inch baking dish.  Top with cheese and remaining 2 tsp thyme and bake on lower rack for 30 - 35 minutes or until cheese is golden and stuffing is hot.

Serves 12

Cheddar Cranberry Stuffing Topped Turkey Breast

I substituted chicken breast for the turkey in this recipe as I couldn't find any Turkey breast….it still turned out great.

3 tbsp salted butter
1 each small onion and celery stalk
2 tsp dried sage leaves
1 tsp dried thyme leaves
1/2 cup dried cranberries
2 eggs
1/2 cup sodium reduced chicken broth
4 cups cubed, crusty Italian bread
1 1/2 cups shredded cheddar cheese, divided
1/2 tsp each salt and pepper
1 tbsp Dijon Mustard

1. Melt butter in a skillet set over medium heat.  Add onion, celery, sage and thyme, saute for 4 to 5 minutes or until fragrant and tender.  Stir in dried cranberries, then let cool to room temperature.
2. Meanwhile preheat oven to 350F.  Toast bread cubes on a rimmed baking sheet for 8 minutes.  Cool to room temperature.  Whisk eggs with broth.  Stir bread, 1 cup cheese and the egg mixutre into vegetables until combined.
3. Place turkey breasts on a rack on a rimmed baking sheet.  SEason all over with salt and pepper.  Brush mustard evenly over turkey.  Tuck tenderloin portions underneath to create a uniform thickness.
4. Lightly press stuffing mixture over turkey, making an even crust.  Cover loosley with greased foil.  Roast for 80 minutes.  Uncover and roast for 15 minutes or until stuffing is browned and turkey breasts register 160F on a meat thermometer.  Sprinkle with remaining cheese.  Tent loosely with foil; let turkey rest for 10 minutes before slicing.  

Cranberry Hazelnut Stuffing

Something for your next big dinner

1/2 cup dried cranberries
1/4 cup orange liqueur or orange juice
1 1/4 cups chopped celery
1 1/4 cups chopped onion
1/4 cup butter
1 tsp poultry seasoning
1 8 oz pkg herb seasoned stuffing mix 2 cups
2 cups peeled, chopped apple (2 apples)
1/2 lb turkey sausage
1 cup cooked wild rice
1/2 cup shopped hazelnuts or slivered almonds
1/2 cup snipped parsley
3/4 to 1 cup chicken broth
Salt and pepper to taste

• In a small saucepan bring cranberries and orange liqueur or juice to boiling.  Remove from heat and set aside.
• In a large skillet cook celery and onion in hot butter till tender.  Stir in poultry seasoning; set aside.  In a large bowl combine stuffing mix, apple, cooked sausage, wild rice, hazelnuts or almonds, and parsley.  Stir in the cranberry mixture and celery and onion mixture.  Drizzle with enough chicken broth to moisten, tossing lightly.  Season with salt and pepper.  Use to stuff one 8 to 10 lb turkey, or bake covered, in an ungreased 3 quart casserole in a 325 oven for 40 to 60 minutes or till heated through.  Makes 8 to 10 servings.