Monday, October 11, 2010

Sausage, mushroom and apple stuffing

This was our Thanksgiving table this year :-)

I made this stuffing (in the boat-shaped container on the left), which I baked outside the turkey. I find that that gives me better control of how cooked I want the stuffing and the bird to be. Plus I like my stuffing with some crisp parts, which you can't get if you cook it inside the bird. Don't forget the gravy and cranberry sauce!

500g package mild Italian sausage, casing removed
2 apples, chopped into half inch cubes
2 cups chopped mushrooms (I used cremini)
1 onion, chopped
2 cloves garlic, mined
2 celery stalks, chopped
1 cup milk
1 cup chicken broth
3 eggs, beaten
1/2 tsp dried thyme
1 tsp. dried fennel
1 whole baguette, cut into 1 inch cubes (about 7-8 cups of bread cubes)

1. Saute the sausage and break up the meat as it cooks.
2. When the sausage is no longer pink, add the onion and garlic.
3. When the onionis soft, add the celery. Saute for a few minutes until the celery softens.
4. Add the apples and mushrooms, season with salt, pepper, thyme and fennel.
5. Saute until everything is cooked and the flavors meld together.
6. In a large bowl, put the bread and pour in the sausage mixture.
7. Pour in the milk, broth and eggs.
8. Mix everything well until the bread has soaked up all the liquid.
9. Bake in a 9x13 pan at 350 for 50-60 minutes.

Pecan Tarts

Happy Thanksgiving, Canada!

Yesterday, I made this...a yummy, gooey, nutty version of pecan tarts. I like my pecan tarts with LOTS of pecans and not too sweet. This tart fit that bill perfectly :-) And yes, I cheated. I used premade tart crusts. But one has got to prioritize when making a full on Thanksgiving dinner, right?

24 tart crusts
3/4 cup white sugar
3 tbsp. brown sugar
1 cup corn syrup
3/4 tsp. vanilla
1/3 cup melted butter
3 eggs, beaten
1 tsp. salt
1 1/2 cups chopped pecans

1. Mix sugars, corn syrup, vanilla, butter, eggs and salt.
2. Fill tarts with chopped pecans (about halfway full)
3. Slowly fill the tarts with the gooey mixture.
4. Bake at 350 for 25-30 minutes.
5. Serve with ice cream or whipped cream or nothing!

So good!!!