The Chew: Antoinette’s Italian Sausage Stuffing Recipe
Antoinette went with a pretty classic Italian sausage stuffing, but cooked it up a little different than it normally would be cooked.
- 1 14-ounce bag of Cubed Bread Stuffing
- 3/4 tablespoon Poultry Seasoning
- 4 tablespoons Extra Virgin Olive Oil (divided)
- 1 1/2 pounds Sweet Italian Sausage with Fennel (crumbled)
- 2 1/2 cups chopped Fresh Celery
- 1 medium Onion (chopped)
- Salt and Pepper to taste
- 3 cups Cremini Mushrooms (chopped)
- 3 cups Chicken Stock
- 1 stick Unsalted Butter
Preheat the oven to 350 degrees F.
Add the cubed bread to a large bowl and sprinkle with the poultry seasoning. Toss to coat.
In a medium sized saute pan over medium-high heat add 1 tablespoon of olive oil and then add the crumbled sausage. Remove once browned and add to a bowl. Make sure to cook sausage first.
Saute separately the celery and onion until just translucent, about 3-4 minutes. Season with salt and pepper. Add to the bowl once cooked. Add more olive oil to the pan and cook off the cremini mushrooms. Season with salt and pepper, and once cooked, add to the bowl of stuffing ingredients. Cooking everything separate is the secret. Do not blend the flavors.
Heat the chicken stock and melt the butter inside. Pour the liquid over the stuffing and gently fold together.
Put the stuffing in a greased dutch oven. Bake for 35 minutes covered. If you desire a crispy top, take the lid off the last 10 minutes of cooking.
The Chew: Daisy’s Cornbread Stuffing Recipe
Daisy made a southern style cornbread stuffing for the judges. Get the recipe below.
- Combine ingredients in a medium sauce pot, water should just cover the mixture. Cook over medium heat until turkey meat is fork tender. Strain out turkey parts and vegetables keeping separate.
Remove meat from turkey neck and giblets and pulse with the liver in a food processor until pea-sized. Basically, everything but the bone is put in the food processor.
- In a skillet, melt butter over medium-low heat. Once melted whisk in flour and continue to stir and cook to achieve a nice golden color. Stir in soy sauce to season and darken the color. Slowly whisk in water until you reach your desired consistency. This should take a few minutes. Finish by whisking in salt, pepper and butter.
- Whisk together cornmeal, flour, baking powder and salt. Stir in milk, egg and oil until combined. Mixture should be the consistency of a loose drop biscuit.
Heat an 8-inch cast iron skillet over medium heat with olive oil. Once hot pour in batter and allow to cook on one side until golden around the edges, about 8 minutes. Using a spatula, loosen edges and flip to cook on second side. Continue to cook for another 10 minutes or until cooked a toothpick is inserted and comes out clean.
- Preheat oven to 350 degrees F. Prepared a 9×9 baking dish with cooking spray or lightly with butter.
Working in a large bowl, combine warm crumbled cornbread, crumbled stuffing bread and butter to melt together.
Add the pulsed turkey mixture and turkey stock vegetables, poultry seasoning, seasoning salt and garlic powder.
Slowly pour in half of the turkey stock and mix. Once combined start to slowly add more liquid until mixture is wet but not soggy.
Stir in beaten egg to combine. Transfer to a prepared baking dish and cover with aluminum foil.
Bake for 20 minutes, remove cover and continue to bake for an additional 10 minutes. Serve warm.
The Chew: Mama T’s Pancetta and Fennel Stuffing Recipe
Mama T took a risk and made a pancetta and fennel stuffing. Get the recipe below.
- 2 cups Pancetta (chopped small)
- 1 large Onion (small diced)
- 3 Garlic Cloves (minced)
- 1/2 pound Sweet Italian Sausage (crumbled)
- 1/2 cup Parsley (leaves picked)
- 1 tablespoon Dried Thyme
- 2 Fennel Bulbs (medium diced plus fennel fronds for garnish)
- 1/4 cup White Wine
- 1 stick Butter (sliced)
- 1-2 cups Chicken Broth
- 1 Seasoned Stuffing Mix
- 1 Egg (beaten)
Preheat the oven to 350 degrees F.
In a medium saute pan over medium heat, render the pancetta. Cook until browned and then remove it from the pan. Discard some of the fat, but leave enough to cook the onions and garlic in. Saute until soft.
Add the sausage meat, parsley, and thyme. Cook until the sausage browns. Add the fennel and cook until golden. Add back in the pancetta and pour in the wine. Bring to a simmer. Add the butter and stir until melted.
In a large bowl, add the stuffing mix, chicken stock, and the mixture in the saute pan. Toss to coat evenly and then add the egg.
Add the mixture to a buttered 9×13 baking dish. Cover with foil and cook for 25 minutes. Remove the foil and cook for a few more minutes until golden brown. Serve garnished with fennel.