Sour­dough Dress­ing with Tur­key Sausage, Wal­nuts & Pome­gran­ate

Clean Eating - - SALADS & SIDES -

SERVES 10.

HANDS-ON TIME: 40 MIN­UTES. TO­TAL TIME: 3 HOUR, 40 MIN­UTES.

This rich sausage and wal­nut dress­ing freezes well and it can be cooked in a slow cooker, free­ing up oven and stove­top space. The slow, even heat of a slow cooker yields moist stuff­ing with crispy edges.

12 oz whole-wheat sour­dough bread 2 tbsp olive oil, di­vided 1 lb raw sage tur­key or chicken sausages, cas­ings re­moved 1 yel­low onion, chopped 3 stalks cel­ery, thinly sliced 2 tsp poul­try sea­son­ing or ground sage

1 to

1½ cups home­made tur­key broth (see page 46) or low-sodium chicken broth, or as needed 1/3 cup un­salted wal­nuts, toasted and roughly chopped 1/4 cup chopped fresh pars­ley 1/4 cup pome­gran­ate ar­ils 1. Up to 1 month in ad­vance, make stuff­ing and re­frig­er­ate (or freeze). Tear bread into ¾-inch pieces (you should have about 12 cups) and ar­range in a sin­gle layer on a bak­ing sheet. Let stand un­cov­ered at room tem­per­a­ture for 2 days.

2. In a large sauté pan on medium, heat 1 tbsp oil. Add sausage and cook, break­ing up meat with a spat­ula, un­til browned and cooked through, 8 min­utes. Place in a large bowl and add stale bread.

3. Heat re­main­ing 1 tbsp oil in same pan on medium. Add onion, cel­ery and poul­try sea­son­ing and sauté un­til onion is translu­cent, about 6 min­utes. Add 1 cup broth and bring to a sim­mer, scrap­ing up browned bits on bot­tom of pan. Pour veg­etable mix­ture over bread and sausage. Add wal­nuts and pars­ley and mix well. Add ad­di­tional broth, if needed, to moisten stuff­ing.

4. Cool com­pletely and trans­fer to a large air­tight con­tainer or zip-top freezer bags. Re­frig­er­ate for up to 3 days, or freeze for up to 1 month. (If the dress­ing is frozen, 2 days be­fore bak­ing, place it in the re­frig­er­a­tor to thaw, stir­ring oc­ca­sion­ally so it thaws evenly.)

5. 3 to 4 hours be­fore serv­ing, cook stuff­ing: Mist a slow cooker with cook­ing spray and add stuff­ing. Cover and cook on low for 3 to 4 hours. (Al­ter­na­tively, place stuff­ing in an oven-safe bak­ing dish 35 min­utes be­fore serv­ing. Bake in a 425°F oven, cov­ered with foil, for 20 min­utes. Re­move foil and con­tinue bak­ing un­til crispy on top, 15 min­utes.) Sprin­kle with pome­gran­ate ar­ils be­fore serv­ing.

PER SERV­ING (1/2 cup): Calo­ries: 231, To­tal Fat: 11 g, Sat. Fat: 2 g, Mo­noun­sat­u­rated Fat: 4 g, Polyun­sat­u­rated Fat: 4 g, Carbs: 22 g, Fiber: 3 g, Sug­ars: 3 g, Pro­tein: 13 g, Sodium: 410 mg, Choles­terol: 34 mg

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