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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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CELERY ROOT AND POTATO GRATIN

11/24/2014

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Celery Root & Potato Gratin (serves 12)

Ingredients:
  • 1/2 tablespoon butter
  • 1 1/2 cup reduced fat (2%) milk 
  • 2 cups half-and-half
  • 2 teaspoons chopped garlic
  • 2 tablespoons gluten-free flour
  • Salt and pepper, to taste
  • 2 pounds celery root, peeled and thinly sliced
  • 1 3/4 pound Yukon gold potatoes, unpeeled and thinly sliced
  • 1 1/2 cup gluten-free regular bread crumbs
  • 1 cup grated Swiss cheese, such as Emmentaler or Jarlsberg
  • 2 tablespoons chopped flat-leaf parsley


Instructions:
  1. Preheat oven to 350°F. Butter a 13-x9-inch casserole dish and set aside.
  2. Whisk together milk, half-and-half, garlic, flour, salt and pepper in a large pot over medium heat. Gently stir in celery root and potatoes and bring mixture to a boil. Reduce heat to medium low and simmer, stirring frequently and gently, until thickened slightly, about 10 minutes. 
  3. Transfer contents of pot to prepared dish and spread out evenly. Scatter breadcrumbs and cheese over the top and bake until tender, bubbly and golden brown, 45 to 50 minutes. 
  4. Set aside to let rest for 15 minutes. Garnish with parsley and serve.
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