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SAUSAGE AND KALE STUFFING

11/24/2014

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Sausage & Kale Stuffing (serves 10-14)

Ingredients:
  • 1 loaf whole wheat or white hearth {gluten-free multigrain or white} bread (20 ounces), cut into 1/2-inch cubes (about 11 cups)
  • 1 tablespoon extra-virgin olive oil
  • 3/4 pound fresh breakfast sausage, removed from casings
  • 1 bunch kale, tough stems removed, leaves very thinly sliced, divided
  • 1 red onion, diced
  • 4 cloves garlic, chopped
  • 3 stalks celery, thinly sliced
  • 3 tablespoons unsalted butter
  • 3 Honeycrisp, Fuji, or other crisp apples, diced
  • 2 1/2 cups low-sodium chicken broth
  • 2 tablespoons chopped fresh thyme leaves
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper



Instructions:
  1. Heat oven to 300°F. Spread bread cubes out on a large baking sheets and bake, stirring once, until dried but not browned, 15 to 20 minutes. Transfer to a large bowl.
  2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add sausage and cook, breaking up chunks with the side of a spoon, until browned, about 6 minutes. Transfer sausage to bowl with bread with a slotted spoon. Return skillet to medium heat and add half the kale and 1/4 cup water. Cook, stirring, until kale is wilted; stir in remaining kale. Continue to cook, stirring frequently, until kale is tender, about 8 minutes, adding more water by tablespoons if necessary. Add onion, garlic, celery and butter and cook until vegetables are tender, about 6 minutes. Stir in apples and cook 3 minutes. Scrape vegetable mixture into bowl with bread and toss. Add broth, thyme, salt and pepper and toss again.
  3. If using to stuff a turkey, cool completely before stuffing. If baking separately, heat oven to 350°F; bake in a buttered casserole dish until lightly browned and crisp on top, 50 to 60 minutes.
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TIPSY TURKEY MARINADE: FOR A JUCY THANKSGIVING TURKEY

11/26/2013

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We all want to end up with a nice juicy plump turkey right?


Well here is a quick and simple marinade that will work every time!!!


Tipsy Turkey Marinade

Ingredients:
  • 1 bottle of white wine (any non-sweet)
  • 1 medium white onion (quartered)
  • 6 cloves of garlic 
  • 1 branch fresh rosemary (about 2 tbsp)
  • 1 branch fresh thyme (about 2 tbsp)


Instructions
:
  1. Remove leaves from branches of rosemary and thyme. Place all the remaining ingredients into a blender with leaves. Blend until it all becomes foamy. 
  2. Pour all over the top and bottom of turkey making sure that you are constantly pouring some inside the cavities at the neck and stomach.   Place the turkey BREAST SIDE DOWN 18 - 24 hrs before cooking.  If you plan ahead you can marinade for 48 hours for a more penetrating affect and flavoring. {This amount of mixture is recommended for a 25 - 30 lbs turkey}.


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Cover with aluminum foil and refrigerate till cooking time. Drain and discard marinade. You are now ready to stuff and roast your turkey!!

HAPPY THANKSGIVING EVERYONE!!!

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