LastStuffer

Last use for that sausage, mushroom stuffing. I promise. Made a meatloaf tonight with 1 1/2 lbs. freshly ground hamburger meat, a few tablespoons of the stuffing, 3-4 sliced small hot peppers, 1/4 cup chunky salsa, 1 scrambled egg, 2 tsps. Worcestershire sauce, 1/4 cup barbecue sauce. Mush together and place in loaf pan. Bake at 375 degrees for an hour until browned all around.

PostStuffingtonFrittata

In an omelette pan, brown up a little leftover sausage mushroom stuffing in butter. Scramble 4 eggs with milk and pour over the stuffing and cook until set on the bottom. Pop under a low broiler to finish cooking through, brown and crispy on top. Serve with salsa, tabasco, and English muffins with Strawberry jam. Yeah, it’s a bread holiday. Hangover brunch.

StuffingtonSide-TwiceCookedTurnip

Chop a large peeled turnip into small chunks and cover with water in a saucepan. Boil until chunks are tender. Drain. Hand mash with a little butter and skim milk, salt & pepper to taste. Cool. Add 1 cup plain Stonyfield Farm yogurt, a pinch of cayenne. With a hand mixer, blend until smooth and creamy. Put in a casserole dish and bake at 400 degrees until brown on top.

StuffingtonPost-CornbreadCeleryApple

My favorite. Make 2 bags Pepperidge Farm Cornbread stuffing as directed. Separately, in a large skillet, in a little olive oil, brown one sweet onion, coarsely chopped. Add 2 cups peeled, cored, chopped tart green apples, 2 cups thickly sliced celery stalks until lightly browned. Add ground black pepper, garlic powder to taste. Blend into cornbread stuffing. Put in a baking dish in 375o oven covered until heated through, uncover ’til crispy on top.

StuffingtonPost-SausageMushroom

Thanksgiving already? My traditional Colitti sausage mushroom stuffing assigned by this year’s hostess Catherine Jean. She is deconstructing her 24 lb. turkey in the Jacques and Julia way. So, I will divide this stuffing into 2 aluminum disposable pans for easy heating as needed.

In a large skillet, heat olive oil over medium high heat. Add one large sweet onion, coarsely chopped, and a bunch of scallions, thickly sliced. Sauté until translucent. Add crumbled Italian sausage meat, taken out of casings; from 3 large sweet, 3 large spicy. Homemade from your local Eataly. Brown. Add 4 cups Crimini mushroom caps, quartered. Brown. Deglaze with 1/2 cup dry red wine. Stir. Season with oregano, basil, garlic powder to taste. Stir and remove from heat. Let stand to room temp.

Make your favorite bread stuffing as directed. I use PepperidgeFarm, 4 bags. When cooled, add the sausage, mushroom mixture and gently blend together. Put half in each pan. Refrigerate until ready to eat. Pop in the oven, covered to heat through, then uncover until crispy on top. Happy Thanksgiving!