ATK Sausage dressing for turkey
When roasting a turkey over the stuffing the way ATK likes to do it, prepare the stuffing (but don't bake it!) one day ahead while the turkey is brining.
Use a heavy-bottomed 12-inch skillet for sausage prep.
Use a disposable 12" x 16" roasting pan for the stuffing.
Unless you have an oversized bowl, use a stockpot for mixing the stuffing. It will make things much easier!
For a full recipe (below), sauté the onions and celery in two batches, as described. Otherwise, sauté in one batch in butter (see steps 7-9).
Here's ATK/Cook's Illustrated's recipe for its classic bread stuffing, minus the bird.
INGREDIENTS
12 cups cornbread broken into 1-inch pieces (include crumbs); or 18 cups 1-inch challah or Italian bread cubes (from about 1-1/2 loaves)
1-1/4 cups chicken stock or low-sodium chicken broth
1 cup half-and-half
2 large eggs, beaten lightly
12 oz. bulk pork sausage, broken into 1-inch pieces
3 med onions, chopped fine (about 3 cups)
3 celery ribs, chopped fine (about 1-1/2 cups)
2 Tbl unsalted butter
2 Tbl minced fresh thyme
2 Tbl minced fresh sage
3 med garlic cloves, minced
1-1/2 tsp salt
2 tsp ground pepper
PREPARATION
1. Adjust one oven rack to upper-middle position and second rack to lower-middle position. Preheat oven to 250.
2. Cut or tear bread accordingly (see INGREDIENTS) and spread bread in even layers on 2 rimmed baking sheets. For challah or hearty white bread, dry in oven for 40-50 min; for cornbread, dry for 50-60 min.
3. Place dried bread into oversized bowl or into stockpot. Set aside.
4. In medium bowl, whisk together the chicken stock, half-and-half, and eggs. Pour over bread and toss very gently to coat. Set aside.
5. Heat skillet on med-high until hot, about 1-1/2 min. Add sausage and cook, stirring occasionally, about 5-7 min.
6. Use slotted spoon to place sausage to another medium bowl. Set aside.
7. In the hot skillet with remaining fat, add about half the onion and half the celery, stirring occasionally over med-high heat until softened, about 5 min. Transfer onion mixture to bowl with the sausage. Set aside.
8. Return skillet to heat and add 2 Tbl butter. When foam subsides, add remaining celery and onion and sauté, stirring occasionally until softened, about 5 min.
9. Stir in thyme, sage, and garlic; cook until fragrant, about 30 sec. Then add salt and pepper.
10. Add this mixture to the sausage mixture and stir to combine. Add the mixture to the bread and stir gently to combine.
11. Spray disposable roasting pan with nonstick cooking spray. Transfer dressing to roasting pan and spread in even layer. Cover pan with foil and refrigerate until turkey is ready for roasting.
Use a heavy-bottomed 12-inch skillet for sausage prep.
Use a disposable 12" x 16" roasting pan for the stuffing.
Unless you have an oversized bowl, use a stockpot for mixing the stuffing. It will make things much easier!
For a full recipe (below), sauté the onions and celery in two batches, as described. Otherwise, sauté in one batch in butter (see steps 7-9).
Here's ATK/Cook's Illustrated's recipe for its classic bread stuffing, minus the bird.
INGREDIENTS
12 cups cornbread broken into 1-inch pieces (include crumbs); or 18 cups 1-inch challah or Italian bread cubes (from about 1-1/2 loaves)
1-1/4 cups chicken stock or low-sodium chicken broth
1 cup half-and-half
2 large eggs, beaten lightly
12 oz. bulk pork sausage, broken into 1-inch pieces
3 med onions, chopped fine (about 3 cups)
3 celery ribs, chopped fine (about 1-1/2 cups)
2 Tbl unsalted butter
2 Tbl minced fresh thyme
2 Tbl minced fresh sage
3 med garlic cloves, minced
1-1/2 tsp salt
2 tsp ground pepper
PREPARATION
1. Adjust one oven rack to upper-middle position and second rack to lower-middle position. Preheat oven to 250.
2. Cut or tear bread accordingly (see INGREDIENTS) and spread bread in even layers on 2 rimmed baking sheets. For challah or hearty white bread, dry in oven for 40-50 min; for cornbread, dry for 50-60 min.
3. Place dried bread into oversized bowl or into stockpot. Set aside.
4. In medium bowl, whisk together the chicken stock, half-and-half, and eggs. Pour over bread and toss very gently to coat. Set aside.
5. Heat skillet on med-high until hot, about 1-1/2 min. Add sausage and cook, stirring occasionally, about 5-7 min.
6. Use slotted spoon to place sausage to another medium bowl. Set aside.
7. In the hot skillet with remaining fat, add about half the onion and half the celery, stirring occasionally over med-high heat until softened, about 5 min. Transfer onion mixture to bowl with the sausage. Set aside.
8. Return skillet to heat and add 2 Tbl butter. When foam subsides, add remaining celery and onion and sauté, stirring occasionally until softened, about 5 min.
9. Stir in thyme, sage, and garlic; cook until fragrant, about 30 sec. Then add salt and pepper.
10. Add this mixture to the sausage mixture and stir to combine. Add the mixture to the bread and stir gently to combine.
11. Spray disposable roasting pan with nonstick cooking spray. Transfer dressing to roasting pan and spread in even layer. Cover pan with foil and refrigerate until turkey is ready for roasting.
Comments