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Recipe
Chesapeake Memories Sausage and Oyster Dressing with Red Quinoa and Crisp Apples Recipe
This recipe takes me back to my Maryland Thanksgiving memories. Growing up on the Chesapeake, oysters were a big part of our celebration. This dish combines my family's traditional oyster dressing with spicy pork sausage and healthy red pearl quinoa, which gives the dressing a nutty texture--and beautiful color. Red apples provide color and a sweet, crisp finish. Omit the oysters, if you prefer, for a delicious sausage stuffing.
| Prep time: 20 Minutes |
American
|
| Cook time: 30 Minutes | Servings: 8-12 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 8 servings | |
| Calories 262 | |
| Calories from Fat 91 | 35% |
| Total Fat 10.41g | 13% |
| Saturated Fat 5.84g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 451mg | 19% |
| Potassium 326mg | 9% |
| Total Carbs 35.88g | 10% |
| Dietary Fiber 2.9g | 10% |
| Sugars 5.32g | 4% |
| Protein 6.85g | 11% |
Ingredients Convert Measures
- 1 bulk roll (16 oz) spicy pork sausage
- 6 T. butter
- 1 1/2 T. fresh sage, finely chopped
- 1 T. fresh rosemary, de-stemmed, finely chopped
- 1/3 c. red pearl quinoa, rinsed and drained (white is fine if red is not available—quinoa is a barley-type seed found in larger supermarkets )
- 1 medium sweet yellow onion, diced
- 2 celery stalks, ribbed and diced
- 1 bay leaf
- 1 3/4 c. to 2 1/2 c. chicken stock, or to suit desired moistness
- 1 8-oz container fresh oysters, including their liquor (found in the seafood department)
- 2 t. fresh lemon juice plus 1/2 t. grated zest
- Salt and pepper, to taste
- 8 English muffins
- 1/2 c. chopped sun-dried tomatoes (dry packaged is best)
- 1 large crisp sweet red apple, such as Cortland or Empire, unpeeled, cored and finely diced
- 1/3 c. fresh parsley, finely chopped
Directions
- In a large oven-proof chicken-fryer, saucepan or deep skillet with lid over medium-high heat, brown the sausage, uncovered, stirring occasionally, about 5 minutes. Remove sausage from pan and set aside; reserve 1 T. fat and drippings. Reduce heat to medium; add 2 T. butter and scrape drippings loose from pan. Add herbs, pearl quinoa, onion, celery and bay leaf; sauté until quinoa starts to crackle and onion and celery begin to sweat, about 3 minutes. Return sausage to pan; add 1 3/4 c. chicken stock. Drain oyster liquor from oysters into pan with sausage mixture, and chop oysters into 1/2” pieces; add oysters to pan. Add lemon juice and zest; cover and simmer 15 minutes or until quinoa is tender but firm. Remove bay leaf; check cooking liquid for seasoning.
- Meanwhile, toast English muffins until golden, then butter each half with equal portions remaining 4 T. butter, and cut muffins into 1/2” cubes; add muffins to liquid. Add sun-dried tomatoes. Stir mixture to moisten, adding more warm stock if needed; replace lid, turn heat to lowest setting and allow to warm for 5 minutes.
- Remove lid from dressing, add additional warm stock to moisten, if desired, and toss with diced apple and parsley. Check seasoning. Serve immediately or cover and place in a warm oven until ready to use.
- If stuffing a bird with dressing, proceed according to bird roasting instructions, placing leftover dressing in a greased casserole dish to pass. Bake casserole, covered, for at least 30 minutes at 350 degrees if raw poultry was in contact with dressing.
October 27, 2008 21:54