Monday, April 6, 2009

Lunch Week 4: Sausage and Sage Stuffing

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch next week. Yes, I brown bag. And I almost always do it, unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided. So my lunch for the week: Sausage and Sage Stuffing Every year I make this stuffing recipe for Thanksgiving. For this week, I was craving some comfort food. I didn't want to have something that's going to be a calorie bomb though. So, I adapted this recipe from Bobby Flay of Food Network for my needs. I like to add a ton of extra vegetables. Also, you don't need to add many spices because the sausage was preseasoned. For a leaner version, use chicken of turkey sausage. Most importantly, using a very flavorful stock really brings the flavors together. Nonetheless, the dish is very hearty and filling. It really hits the spot.
The Ingredients
Sauteing the pork sausage
Sauteing the vegetables in the browned pork bits, juice, and fat
Mix everything into a pan and bake!
Sausage and Sage Stuffing (with lots of vegetables)!
Country Bread and Sage Dressing Food Network recipe courtesy of Bobby Flay Ingredients 1 pound hot Italian sausage, removed from casings 2 tablespoons unsalted butter, plus more for greasing dish 1 large red onion, finely diced 2 stalks celery, finely diced 1 large carrot, finely diced 4 cloves garlic, finely chopped 6 fresh sage leaves, chopped 1 large egg, slightly beaten 4 cups stale country bread, cut into 1-inch dice Salt and freshly ground pepper 1 1/2 to 2 cups warm chicken stock Directions Heat large saute pan over high heat. Add the sausage and cook until golden brown. Remove the sausage with a slotted spoon to a plate lined with paper towels. Add butter to the rendered fat in the pan, and then add the onions, celery and carrots and cook until soft. Add the garlic and cook for 1 minute. Remove the mixture from the heat and fold in the sage. Scrape the mixture into a large bowl and let cool slightly. Preheat the oven to 425 degrees F. When the vegetable mixture has cooled slightly, add the sausage to the bowl. Add the egg and bread and mix to coat. Add the chicken stock until the mixture is moist. Season with salt and pepper, to taste. Butter a large baking dish and scrape the mixture into the dish. Bake for 25 to 30 minutes or until golden brown.

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