Hi friends! Special treat for you today – Kristy from Gastronomical Sovereignty is here to share a festive recipe. Kristy is one of my favorites. Check out more of her blog after this post and you’ll see why. Bonus: She’s a fellow Canadian. Cheers to that!
Good morning Amanda’s darling readers!
Anyone who knows me knows I love me some Christmas. The tree, the music, the presents, company, that glowing feeling that starts deep in your stomach and radiates through your every pore – that could be the wine. But still, I love me some Christmas! And best of all, at this time of year, I love a good, filling, rough & rustic stuffing.
There are lots of things you can stuff right now. Stockings. Packages. Feather down pillows. Your face. Random body parts that will remain un-named because not everyone appreciates me talking about vaginas on their blogs. Oops. Sorry Amanda! I said vagina. Oh no.
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But most importantly – at least while we’re in the presence of family – birds! This year it’s just me and the boyfriend so we aren’t roasting a full turkey. Instead we’re thinking about just 2 breasts. Turkey breasts. What’s wrong with me?
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You could stuff this stuffing inside a bird if you like but this recipe was simply baked in the oven all by itself. Is it still called stuffing if it isn’t stuffing something? Hm.
This was also less goopy than most stuffings I’ve had. You could add another 1 – 2 cups of liquid if you like your stuffing heavier but this is a nice light-feeling alternative to everything else we eat at Christmas dinner but still loaded with flavor to-boot! Boots are another thing you can stuff. With socks. Or presents. Or….
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Rough & Rustic Stuffing
(printable recipe) – Serves 6.
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Ingredients:
1 loaf of sourdough bread, roughly chopped into 1” pieces
1 cup onion, diced
1 cup carrot, skin on & diced
1 cup celery, sliced
1 cup mushrooms, sliced
2 cups apple, skin on, cored & diced
2 cups chicken, beef, or veggie stock
1 lb. chorizo sausage (approx. 3 large links), removed from casings
Handful of fresh parsley, roughly chopped
Handful of fresh sage, roughly chopped
2 TBSP. butter
2 pastured eggs, lightly beaten
Coarse sea salt & fresh cracked black pepper
1 cup onion, diced
1 cup carrot, skin on & diced
1 cup celery, sliced
1 cup mushrooms, sliced
2 cups apple, skin on, cored & diced
2 cups chicken, beef, or veggie stock
1 lb. chorizo sausage (approx. 3 large links), removed from casings
Handful of fresh parsley, roughly chopped
Handful of fresh sage, roughly chopped
2 TBSP. butter
2 pastured eggs, lightly beaten
Coarse sea salt & fresh cracked black pepper
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What to Do:
Pre-heat your oven to 300°F. Place chopped bread on a couple of baking sheets. Place in oven and toast until golden, approx 30 minutes. Remove from heat and set aside.Turn the heat up to 350°F and grease a casserole dish with Tbsp of butter and/or non-stick spray. Set aside.Place a large pan over medium heat with 1 TBSP. of butter. Once hot, add the sausage and break up into small pieces. Cook until almost all the pink is gone, stirring often.
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Add the onion, celery, carrot, mushroom and a good helping of salt and pepper. Allow for the veggies to soften, stirring regularly, until just barely fork tender, approx 10 minutes.
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Pour in the apples, stock and herbs. Bring to just a boil, scraping any bits off the bottom of the pan. Mmm flavor! Remove from heat.
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Toss the bread into the casserole dish and pour eggs over top. Mix well. Add the sausage/veggie/stock mixture. Make sure everything is combined.
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Cover and place in oven. Bake for 45 minutes, remove the cover, and cook a further 10 minutes. Remove from the heat and allow to sit for 10 minutes.
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Eat.
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Buen provecho!
Kristy
Pinterest: GastroSovereign
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