STUFF­ING WITH LEEKS, MUSH­ROOMS AND BA­CON

The Columbus Dispatch - - Food&life -

Pour off all but about 7 ta­ble­spoons of tur­key fat from the roast­ing pan, and set the pan on the stove­top over medium heat. Sprin­kle the flour over the fat and cook, stir­ring con­stantly, un­til the mix­ture is golden, 8 to 10 min­utes.

In­crease heat to medium high and add a lit­tle white wine, whisk­ing as you go to let it re­duce. Slowly add stock, stir­ring con­stantly, un­til the mix­ture is smooth. Cook, con­tin­u­ing to stir, un­til the gravy has thick­ened, about 8 to 10 min­utes. Sea­son to taste with salt and pep­per. By Melissa Clark Makes 8 to 10 serv­ings Dis­cord swarms around the is­sue of stuff­ing. Should it be cooked in the tur­key or baked along­side, as dress­ing? Call this recipe the peace­maker, be­cause it’s adapt­able enough to make every­one happy. You can use white bread or corn­bread (and gluten-free corn­bread works per­fectly). The mush­rooms al­low vege­tar­i­ans to lose the ba­con with­out sac­ri­fic­ing all the fla­vor. We ad­vo­cate bak­ing it sep­a­rately (which tech­ni­cally makes it dress­ing), but if you want to stuff the tur­key, you can do that, too.

Heat oven to 250 de­grees. But­ter a 9-by-13-inch bak­ing pan.

Trim the crusts from the white bread and cut into 1-inch cubes; if us­ing corn­bread, coarsely crum­ble it. Spread the bread pieces out on one or two large bak­ing sheets. Toast in the oven, toss­ing oc­ca­sion­ally, un­til very dry, about 30 min­utes for white bread, 1 hour for corn­bread. Trans­fer to a large bowl to cool. In­crease the oven tem­per­a­ture to 375 de­grees.

In a large skil­let over medi­umhigh heat, cook the ba­con strips un­til crisp. Trans­fer to a pa­per-towel-lined plate to drain, leav­ing the fat in the pan. Add the leeks to the ba­con fat and cook, stir­ring oc­ca­sion­ally, un­til soft, 5 to 10 min­utes. Add the mush­rooms, 1 tea­spoon salt and ½ tea­spoon black pep­per. Cook, toss­ing fre­quently, un­til mush­rooms are ten­der and most of their juices have evap­o­rated, 10 to 15 min­utes. Stir in the sage and cook 1 minute. Add the wine and cook un­til it evap­o­rates, about 2 min­utes.

Spoon the mush­room mix­ture over the dried bread. Stir in stock. If us­ing white bread, stir in the cider. Add pars­ley, ½ tea­spoon salt and ¼ tea­spoon pep­per. The mix­ture should be moist and very soft. If you like your stuff­ing ex­tremely moist, add enough stock to make it seem slightly soggy but not wet. (Think pud­ding.) Crum­ble ba­con and stir it in.

Trans­fer the bread mix­ture to the pre­pared bak­ing pan. Driz­zle 3 ta­ble­spoons melted but­ter over the stuff­ing. Bake un­til golden, 35 to 45 min­utes.

Melt but­ter over medium heat in a large, deep skil­let, Dutch oven or casse­role dish. Add onion and cook, stir­ring, un­til it soft­ens, about 5 min­utes. Add nuts and cook, stir­ring al­most con­stantly, un­til they be­gin to brown, about 3 min­utes.

Add bread­crumbs and tar­ragon or sage and toss to mix. Turn heat to low. Add salt, pep­per and scal­lions. Toss again; taste and ad­just sea­son­ing if nec­es­sary. Add pars­ley and stir. Turn off heat. (You may pre­pare the recipe in ad­vance up to this point; re­frig­er­ate, well-wrapped or in a cov­ered con­tainer, for up to a day be­fore pro­ceed­ing.)

Pack into chicken or tur­key if you like be­fore roast­ing, or roast in an oven­proof glass or enam­eled casse­role dish for about 45 min­utes, at 350 to 400 de­grees; you can bake this dish next to the bird if you like. (Or you can cook it up to 3 days in ad­vance and warm it up right be­fore din­ner.)

Toss onion in vine­gar and sea­son with salt and pep­per. Mix thor­oughly and set aside.

Heat 1 ta­ble­spoon oil in a large skil­let (at least 12 inches) over medium-high heat. Add sausage, us­ing a wooden spoon or spat­ula to break it up into smaller pieces. Cook, stir­ring oc­ca­sion­ally, un­til sausage is cooked through, browned and crisp, 8 to 10 min­utes. Us­ing a slot­ted spoon, re­move sausage from skil­let, leav­ing any fat be­hind. Set aside.

Add re­main­ing 2 ta­ble­spoons olive oil to the skil­let along with Brus­sels sprouts. Sea­son with salt and pep­per and shake skil­let so that most of the sprouts land cut side down, turn­ing some over with a fork, if nec­es­sary. Cook, with­out stir­ring, un­til Brus­sels sprouts are well browned on one side, 5 to 8 min­utes. Shake skil­let to con­tinue to brown sprouts all over, an­other 5 to 8 min­utes. Add sausage back into skil­let and stir to com­bine.

Re­move from heat and add onions and any vine­gar left over, toss­ing to coat. Sea­son with salt and pep­per, add pars­ley and serve.

[KARSTEN MO­RAN/THE NEW YORK TIMES]

Sauteed Brus­sels sprouts with sausage and pick­led red onion 1 cup chopped onion ½ cup pine nuts or chopped wal­nuts 6 to 8 cups coarse fresh bread­crumbs 1 ta­ble­spoon minced fresh tar­ragon or sage leaves, or 1 tea­spoon dried tar­ragon or sage, crum­bled Salt and freshly ground black pep­per ½ cup chopped scal­lions ½ cup chopped fresh pars­ley leaves sweet), cas­ings re­moved 1½ pounds Brus­sels sprouts, trimmed and halved 1 cup flat-leaf Ital­ian pars­ley, ten­der leaves and stems (about ½ bunch), roughly chopped

[ANDREW SCRIVANI/THE NEW YORK TIMES]

7 ta­ble­spoons tur­key fat, left in roast­ing pan 6 ta­ble­spoons flour, prefer­ably in­stant or all-pur­pose ½ cup white wine 4 to 5 cups tur­key stock or chicken stock Kosher salt and black pep­per Tur­key gravy

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