High horse for just a minute...
Stuffing a turkey is bad. There is a risk of killing your family with food poisoning. While selectively, on the surface, not a bad idea, but food poisoning is not selective. Everyone goes. BTW, the risk is small, but it is there. But, more important (well, not really important, but more likely), you run the more real risk of overcooking your turkey in order to get the stuffing hot enough. Your bird will cook faster and more evenly if you leave the cavity empty. Or better yet, stuff a lemon into the cavity so the steaming juices will help moisten and flavor the bird...
And of course if you are going to Grill or Smoke (or Fry) a turkey, stuffing is not even an option.
So, why not a cast iron skillet recipe.
One pot (well skillet), cook, mix and serve all in the same skillet.
By cooking in a large skillet, you get the benefits of a big amount of crispy top, covering an equal amount of the creamy melt in your mouth savory bread pudding custard base. Everyone gets that wonderful contrasting texture in each spoon full.
And a side benefit, it adds a beautiful color to your buffet table. the Chorizo sausage has a beautiful red color that will infuse into the other ingredients, adding a golden amber color to the dish. And a perfect way to serve the turkey, resting on a bed of Dressing!
Now really... Isn't that better looking than a brown mushy stuffing.
Oh, one more thing to consider... OMG taste!!!
Chorizo sausage is a spicy Spanish mix of pork, peppers, paprika (lots of paprika) and other spices. It adds a just spicy enough taste to the dressing without being overpowering. Since it is nicely spiced, no need to add a lot of other spices to the dish. It does not have that sage taste that is in most stuffing, but then again, most stuffings do not have the Chorizo taste you find in this
dressing! But if you really think you will miss it, you have my permission to add some sage to the recipe. I also did not use celery. Personal preference only, feel free.
OK, here's what I did...
Dressing - Chorizo Sausage and Apple Stuffing
Ingredients
1 loaf of bread cut into 1 inch cubes (or a bag of bread cubes)
8 TBS butter, divided
1 pound fresh Chorizo sausage
1 medium onion, chopped
2 Granny Smith apples cored, and sliced
1/2 tsp kosher salt
3 cups chicken broth
1 cup Buttermilk
1/4 cup chopped fresh flat-leaf parsley
1/2 cup walnut pieces
4 eggs, beaten
Cooking Directions
- Preheat the oven to 325 degrees.
- Break out the large heavy cast iron skillet. You will be cooking on the stove top as well as baking in the oven. Or, when it comes time to mix, you can transfer into a baking dish.
- Melt 4 TBS butter
- Brown the sausage in the butter. DO NOT over cook the sausage. You just want to take the chill out and slightly color the outside.
- Add the onion to the sausage and sautee for about 10 minutes
- Add the apple slices and sautee for another 5 minutes. If you like celery, add now as well.
- Add the broth and bring everything to a boil.
- Remove from the heat and allow to cool for 10 minutes.
- Top with bread cubes, add 1/2 of the parsley and sprinkle with 1/2 the walnuts (do not mix yet)
- Drizzle the buttermilk and 4 beaten eggs over the bread, as evenly as possible
- And finally, fold the bread mixture into the sausage mixture and mix gently. You want an even mix, but you do not want to over mix the bread cubes into bread crumbs.
- Move the skillet to the oven, 325 degrees for 40 minutes. You will see the bread cubes just start to brown. Now, drizzle evenly the remaining 4 TBS of butter over the top and add the final bits of parsley and walnuts.
- Return to the oven and finish browning the bread, about 20 minutes more.
Here are a few photos to give you an idea about what I am talking about...
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My good Blogging buddy Larry has been RVing around the country and stopped by our little corner of the Universe. I used the occasion of his visit to throw a Bobby Flay style BBQ Addiction Whoop de Doo with...
Fish, Fowl, Hoof, Larry, Snout and Fish!
Third is Larry hisself!
These Sweet Cherry Baby Back ribs are second from the right
But even Larry does not travel 4,000 miles in a rolling Studio Apartment on Meat alone... Come back all this next week for my side dishes, desserts to go along with all that meat.
I started with a spectacular presentation of a simple Jell-o salad (Dessert???). Just a little extra effort and I had
Stained Glass Jell-O, worthy of any Church PotLuck.
And then I whipped up a quick and easy
faux Succotash (no Lima Beans) of corn and tomato relish (salsa, or... well, why not go ahead and call it a Succotash!) that added bright colors and a unique combination of tastes (and only takes about 10 minutes to make)!
I did serve two kinds of potatoes, not only these, but I also WHIPPED up what I consider the world's BEST Garlic Mashed Potatoes. These have it all... BACON, Garlic, A secret ingredient that leaves them with a hint of natural sweetness. They are creamy yet still have a little bit of texture lumps. I like a few skin on potatoes so there are bits of red potato skins for color, texture and health. Making mashed potatoes for any group is always tough as people like what they like and question why anyone would make something new. But for me at least...
BEST EVER GARLIC MASHED POTATOES!
For that second potato dish ( Mostly I like the look of the presentation of a big beef roast resting on a bed of)...
Garlic Green Beans, Red Potato warm Potato Salad! Makes a beautiful presentation and loaded with flavors (and adds another vegetable to the table.
We are getting close to the end of my "Feeding Larry" series.
But I did want to remind you all of the AMAZING Mac and Cheese... Flavored with a package of Hidden Valley Ranch Dressing seasoning packet, this is about my very favorite.
Fast and Easy Ranch Mac and Cheese, can be made a day in advance, served warm or cold... A PERFECT Side Dish for any occasion!
Now we are into the side dishes (and haven't even started the pies yet)... 10 Dishes and still rolling along. See you tomorrow!
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So, I am pleased to list this as one of my Growing list of "
52 Grilling Time Secret Extras" or "
52 Ways to Cook BBQ and Grilling Recipes"!!!
Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!
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PINTEREST**************************
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