Recipe: Off Topic (2)

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11-07-99 Chicken and Turkey Recipes: Off Topic

KellyWA (06:59:39) : Apple and Sausage Stuffing

This savory stuffing recipe, which makes enough to fill a 14- to 16-pound bird, is a crowd pleaser and a kid pleaser. You can double the recipe and cook what's left in a separate dish. And the good news is, with the low-fat turkey sausage, this is a healthy and complete meal in itself.

1 lb. sweet Italian turkey or pork sausage, casing removed
2 tbsp. butter
1 large onion, chopped
4 celery stalks, diced
2 Granny Smith or Delicious apples, cored and chopped
2 garlic cloves, minced
2 to 3 tsp. poultry seasoning
12 cups cubed country-style stuffing mix or 12 cups multigrain bread (24-oz. loaf), cubed and dried in an uncovered bowl overnight
2 cups (or more) low-sodium chicken broth
Salt and pepper to taste

1. Spray a large skillet with cooking spray. Brown the sausage until cooked through. Remove from heat, transfer to a large mixing bowl and crumble sausage. Melt the butter in the skillet and sautT the onion for 2 to 3 minutes, or until translucent. Add the celery, apples, garlic and poultry seasoning, and cook for 3 to 5 minutes, stirring often.

2. Add the apple-vegetable mixture to the bowl of sausage, along with the stuffing mix or bread; mix well. Moisten with the chicken broth and season with salt and pepper. Cool completely before stuffing the turkey. Makes 20 cups.

3. Tester's tip: Stuffing can be cooked separately in a large glass casserole dish, but more stock may be needed to replace the moisture that usually comes from the turkey cavity.

Burgundy.in.LA (10:26:16) : Trout Meuneire

6 brook trout (3/4 lb.), or speckled trout
flour
2 teaspoons salt
1/4 teaspoon pepper
6 tablespoons butter
2 tablespoons minced parsley
juice of 1 lemon

Wipe trout and roll lightly in flour seasoned with salt, pepper; saute in hot butter. After 5 minutes, trun and saute on other side for about 3 minutes. Put trout in a warm serving dish. Sprinkle with parsley. Add sprinkling of salt and pepper. Put lemon juice into the brown butter in the pan; when it is foamy, pour over the fish.