I know I waxed on about choosing just the right spot for Thanksgiving dinner out with my Mom, but after seeing that huge, fabulous side dish recipe spread in today's NYT, I'm tempted to bag the reservation and start up the stove!
Think I'll be forced to find some other excuse to make Tom Colicchio's Sausage Stuffing with Carmelized Onions:
Recipe: Adapted from Tom Colicchio of Gramercy Tavern and Craft
Time: 30 minutes
2 10-ounce packages breakfast sausage
1 fennel bulb, trimmed and in 1/2-inch dice (1 cup)
1 carrot in 1/4-inch dice ( 1/2 cup)
1 celery stalk in 1/4-inch dice ( 1/2 cup)
1 leek, white part only, washed and finely chopped ( 1/2 cup)
1 small onion, minced ( 1/2 cup)
2 cloves garlic, minced (2 teaspoons)
Salt and freshly ground black pepper
2 tablespoons fennel seeds
6 large eggs, lightly beaten
2 to 3 cups chicken broth
2 pounds crusty French bread, cubed and dried overnight
1 cup golden raisins, soaked in hot water and drained
1 tablespoon chopped thyme
1 tablespoon chopped sage.
1. Place sausage in a large skillet over medium heat and cook until browned, turning frequently, 10 minutes. Remove pan from heat and transfer sausage to paper-towel-lined plate. Reserve fat in pan. Cool sausage, then chop. Return pan to stove. Add fennel, carrot, celery, leek, onion and garlic, sprinkle with salt and pepper. Saut
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