{"id":550,"date":"2007-11-22T12:23:59","date_gmt":"2007-11-22T12:23:59","guid":{"rendered":"http:\/\/scientopia.org\/blogs\/goodmath\/2007\/11\/22\/almost-friday-recipe-carmelized-onions-mushroom-and-sausage-stuffing\/"},"modified":"2007-11-22T12:23:59","modified_gmt":"2007-11-22T12:23:59","slug":"almost-friday-recipe-carmelized-onions-mushroom-and-sausage-stuffing","status":"publish","type":"post","link":"http:\/\/www.goodmath.org\/blog\/2007\/11\/22\/almost-friday-recipe-carmelized-onions-mushroom-and-sausage-stuffing\/","title":{"rendered":"Almost Friday Recipe: Carmelized Onions, Mushroom, and Sausage Stuffing"},"content":{"rendered":"<p> Because of the holiday, I&#8217;m posting my recipe early this week. It&#8217;s actually too late, but I don&#8217;t let little things like <em>reality<\/em> worry me.<\/p>\n<p> This is my thanksgiving turkey stuffing. The origins of this stuffing date back to my discovery of the &#8220;black turkey&#8221; recipe. I tried it one year, and the stuffing was really good, but the whole thing was just insanely overdone &#8211; everything about it was overcomplicated, and there were so many spices muddled up in the stuffing that I just didn&#8217;t believe that there was any way that you could taste all of them. So over the next few years, I experimented, and eventually came up with this recipe, which makes the best stuffing I&#8217;ve ever tasted. I actually prefer to cook this outside of the bird &#8211; it develops a nice crust baked on its own. But to give it that &#8220;roasted in the turkey flavor&#8221;, I usually take a basting bulb, and give it a few good squirts of turkey drippings while it&#8217;s cooking.<\/p>\n<p><b>Ingredients<\/b><\/p>\n<ul>\n<li> 3 loaves of bread, preferably a bit stale.<\/li>\n<li> 3 lbs sweet yellow onions, sliced thin.<\/li>\n<li> 6 cloves garlic, minced.<\/li>\n<li> 2 lbs portabello mushrooms, diced into 1\/2 inch cubes<\/li>\n<li> 1 lb miscellaneous mushrooms, sliced.<\/li>\n<li> 1\/2 head fennel, sliced thin.<\/li>\n<li> 2 stalks celery, diced.<\/li>\n<li> 3 carrots, diced.<\/li>\n<li> 2 lbs sweet italian sausage. (I use turkey sausage, but real pork sausage would probably be even better.)<\/li>\n<li> Salt and pepper.<\/li>\n<li> 1 tsp each marjoram and thyme.<\/li>\n<li> 1\/2 tsp dry mustard.<\/li>\n<li> Olive oil.<\/li>\n<li> 4 cups chicken stock.<\/li>\n<li> 1\/2 cup brandy.<\/li>\n<\/ul>\n<p><b>Instructions<\/b><\/p>\n<ol>\n<li> Heat about 4 tablespoons olive oil on medium high heat. Add all of the onions, and cook them until they&#8217;re well carmelized. This will probably take between a half hour and 45 minutes. If the onions start to stick to the bottom of the pan, add some water to get them to unstick. <\/li>\n<li> Reduce the heat to medium, add a bit more oil, then add the garlic, fennel, carrots, and celery,<br \/>\nand cook until the vegetables are soft.<\/li>\n<li> Add the mushrooms, and let them cook through.<\/li>\n<li> Add the spices, and salt and pepper to taste.<\/li>\n<li> Add the brandy and about 2 cups of the chicken stock, and stir. When it comes to a boil, turn off the heat.<\/li>\n<li> Throw the bread into a food processor, and grind it into coarse crumbs. Pour the crumbs over the cooked stuffing base. Press the crumbs down until some of the liquid from the base comes<br \/>\nthrough the crumbs. Add enough stock to make the bread moist. Then let it sit for 15 minutes<br \/>\nor so.<\/li>\n<li> Stir the bread crumbs into the stuffing base. Cover it, and set it aside to cool. It needs<br \/>\nto be cooled to room temperature, which will take at least an hour.<\/li>\n<li> Get the sausage, and remove it from its casings. Fold the meat into the stuffing mixture until<br \/>\nit&#8217;s well blended. Add more stock if you need to to keep everything moist.<\/li>\n<li> Take a large roasting pan, and oil it liberally with olive oil. Then put the stuffing into<br \/>\nit, pressing it in so that it&#8217;s packed tightly. Brush to top lightly with olive oil.<\/li>\n<li> Bake in a 350 degree oven until the inside of the stuffing reaches 170 degrees. Baste<br \/>\nwith turkey drippings once or twice while it&#8217;s baking. Depending on the depth of your roasting<br \/>\npan, this will take between one and two hours.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Because of the holiday, I&#8217;m posting my recipe early this week. It&#8217;s actually too late, but I don&#8217;t let little things like reality worry me. This is my thanksgiving turkey stuffing. The origins of this stuffing date back to my discovery of the &#8220;black turkey&#8221; recipe. I tried it one year, and the stuffing was [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[55],"tags":[],"class_list":["post-550","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4lzZS-8S","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/550","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/comments?post=550"}],"version-history":[{"count":0,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/550\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/media?parent=550"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/categories?post=550"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/tags?post=550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}