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Monday, January 11, 2010

Pepperoni, Sausage and Mozzarella Stuffing

One of C's favorite meals we ever ate was at Butter in New York City. Imagine my surprise when I caught The Cooking Loft on the Food Network, hosted by Alex Guarnaschelli, executive chef at Butter. If anyone from the Food Network is reading this, bring it back, I like it so much better than her current show, but I am still thrilled she is on television. She did a Thanksgiving show featuring roast turkey with a pepperoni, sausage and mozzarella stuffing that looked unbelievable decadent and C had to have it. Every time I make a turkey, he requests it. He finally got his wish yesterday. I adpated her recipe a lot, so it was really an inspiration, not a go-by. I didn't stuff the turkey with it, because I selfishly wanted traditional stuffing, not a meaty-cheesey one.

Pepperoni, Sauasge and Mozzarella Stuffing
printable recipe

6 slices of white bread
1 tablespoon butter

½ pound breakfast sausage
30 pepperoni slices
2 ribs celery, sliced
½ onion, diced
2 sprigs fresh thyme
1 teaspoon dried sage
¼ cup white wine
½ pound mozzarella, cubed
½ to ¾ cup chicken broth

Toast the bread, butter each piece on both sides. Cut into ¼ to ½ inch squares and place in a large bowl.

In a large sauté pan (I prefer stainless to non-stick for this recipe), cook the breakfast sausage over medium heat, breaking it up as you cook through. Add the sausage to the bowl with the bread, keeping the fat in the pan. If the sausage didn’t produce a lot of fat, add a tablespoon of butter to the hot pan. Sauté the pepperoni, celery and onions until tender, for approximately 3 to 5 minutes. Deglaze the pan with the white wine, making sure to scrape all the brown bits from the bottom of the pan left by the sausage. Add the thyme and sage, simmer for a minute. Add the pepperoni, celery and onion mixture to the bowl with the bread an sausage, stir. Add the mozzarella and the chicken broth so that all the bread is moistened.

Add this mixture to a large covered casserole dish. Bake at 350 for 30 minutes to warm through or stuff a turkey with it.
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2 comments:

Donna Sullivan said...

Sounds interesting. Since it's not Thanksgiving, this stuffing might make a nice, spicy non-traditional compliment. I'm trying it tomorrow (without the cheese) and will let you know how it turns out.

Cecy - LA said...

I use this recipe every thanksgiving stuffed in my turkey(minus the wine and chicken broth) and I always get compliments. It is absolutely delicious!!!

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