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Chesapeake Memories Sausage and Oyster Dressing with Red Quinoa and Crisp Apples Recipe (by Julie Hagel)

Ingredients

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

1. 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.
2. 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.
3. 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.
4. 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.

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