ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS
Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.
Categories Soup/Stew Bean Leafy Green Sauté Sausage White Wine Winter Prosciutto Escarole Simmer Bon Appétit Dinner
Yield 12 servings as a side-dish or 6 as main-course
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Working in batches, sauté sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and sauté until translucent, about 5 minutes. Add prosciutto and sauté 1 minute. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and sausage and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.
MUSHROOM AND SAUSAGE STUFFING
Provided by Anne Burrell
Categories side-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Coat a large wide pot with olive oil and toss in the celery and onions. Season with salt and cook the veggies over medium-high heat until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes. Add the mushrooms and cook for 3 to 4 minutes.
- Add the sausage and cook, breaking it into really small pieces with a metal spoon or spatula, until it's really brown and yummy, 12 to 15 minutes.
- Add the white wine and cook until it has evaporated by half. (The mix will be pretty soupy, and that's okay.)
- Combine the bread with the sausage mixture in a large bowl. Toss in the walnuts and sage and pour about half the chicken stock into the bowl. Using your hands, work to combine everything well -- really get in there and squish it up; it's fun! Add the remaining stock as needed to create a really moist mix. Taste and season with salt, if needed.
- Transfer the mixture to a 9-by-13-inch baking dish and cover with foil. Bake until the stuffing is hot all the way through, about 30 minutes, then remove the foil and bake to brown the top, another 15 minutes.
SAUSAGE MUSHROOM DRESSING
To go with your turkey entree, how about serving Sausage Mushroom Dressing? The recipe comes from Mary Coleman of Norwood, Massachusetts. "My children and guests almost pass over the turkey in favor of this savory dressing each holiday," Mary notes.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 2 casseroles (12-16 servings each).
Number Of Ingredients 12
Steps:
- In a large skillet, cook bacon until crisp. Remove to paper towels to drain. Reserve 2 tablespoons drippings. Saute the mushrooms, onion, celery and garlic in the drippings and butter until tender. Stir in the sage, salt and pepper., In several large bowls, combine the mushroom mixture, bread cubes, sausage, broth and bacon; toss to coat. , Transfer to two greased 13-in. x 9-in. baking dishes. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
Nutrition Facts : Calories 222 calories, Fat 12g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 517mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
ESCAROLE AND MUSHROOM DRESSING
Make and share this Escarole and Mushroom Dressing recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 1h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F
- Toss mushrooms with garlic and 3 tablespoons oil in a 3- to 4-quart shallow glass or ceramic baking dish and roast in middle of oven, stirring twice, until mushrooms are just tender, about 20 minutes. Cool to room temperature.
- While mushrooms are roasting, cook escarole in a large pot of boiling salted water, uncovered, until just tender, 4 to 5 minutes.
- Drain in a colander and rinse under cold water to stop cooking. Squeeze gently to remove excess water.
- Cook onions in remaining 3 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until softened, 6 to 8 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Whisk together eggs, cream, stock, and remaining 1/4 teaspoon each of salt and pepper in a large bowl, then add mushrooms, escarole, onions, and bread and toss well.
- Spread in buttered cleaned baking dish and bake, covered with foil, in upper third of oven until heated through, about 20 minutes.
- Remove foil and bake until edges of bread are crisp, about 10 minutes more.
Nutrition Facts : Calories 256.1, Fat 13.8, SaturatedFat 3.7, Cholesterol 74.3, Sodium 425.5, Carbohydrate 26.9, Fiber 4.5, Sugar 2.8, Protein 7.7
ESCAROLE AND MUSHROOM DRESSING
Categories Leafy Green Mushroom Side Bake Thanksgiving Vegetarian Fall Escarole Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Toss mushrooms with garlic and 3 tablespoons oil in a 3- to 4-quart shallow glass or ceramic baking dish and roast in middle of oven, stirring twice, until mushrooms are just tender, about 20 minutes. Cool to room temperature.
- While mushrooms are roasting, cook escarole in a large pot of boiling salted water, uncovered, until just tender, 4 to 5 minutes. Drain in a colander and rinse under cold water to stop cooking. Squeeze gently to remove excess water.
- Cook onions in remaining 3 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until softened, 6 to 8 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Whisk together eggs, cream, stock, and remaining 1/4 teaspoon each of salt and pepper in a large bowl, then add mushrooms, escarole, onions, and bread and toss well. Spread in buttered cleaned baking dish and bake, covered with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until edges of bread are crisp, about 10 minutes more.
ESCAROLE, SAUSAGE AND MUSHROOM DRESSING
From 2007 San Jose Mercury News. This can be prepared up until the baking step the night before. Note: I made this for Thanksgiving 2007 and it was a lot of trouble and not too great. If anyone has suggestions to improve it, please share them.
Provided by CaliforniaJan
Categories < 4 Hours
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- The night before, place cubed bread on cookie sheet to dry out. The next day, preheat oven to 425 degrees. Toss protobello mushrooms with garlic and 3 T. oil in a 3- to 4-quart shallow glass or ceramic baking dish. Roast in middle of oven, stirring twice, until mushrooms are just tender, about 20 minute Cool to room temperature.
- While mushrooms are roasting, cook escarole in a large pot of boiling, salted water, uncovered, 4 to 5 minutes. Drain and rinse under cold water to stop cooking. Squeeze gently to remove excess water.
- In small bowl, soak porcini in stock for 20 minute Remove mushrooms and chop. Strain stock through a fine sieve to remove sediment; reserve.
- Cook onions in remaining 3T oil in 12-inch heavy skillet over moderate heat, stirring frequently, until softened, 6 to 8 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside onions in bowl. In same skillet, cook sausage over medium heat until cooked through. Set aside.
- Whisk together eggs, cream, stock and remaining salt and pepper in a large bowl./ Add mushrooms, escarole, onions, sausage, and bread; toss well. Spread in buttered baking dish and bake, covered with foil, in upper third of oven about 20 minutes. Remove foil and bake until edges of bread are crisp, about 10 minutes more.
- Note: Dressing can be made 1 day ahead. Store covered in refrigerator. Bring to room temperature before placing in oven to bake, 20 - 30 minutes covered, another 10 minutes uncovered.
Nutrition Facts : Calories 420.8, Fat 26.5, SaturatedFat 8.1, Cholesterol 100.9, Sodium 1007.6, Carbohydrate 29.6, Fiber 4.5, Sugar 3.6, Protein 17
ESCAROLE SALAD WITH PARMESAN DRESSING
If the head of escarole is large, use half for the salad and store half in a resealable bag in the refrigerator for another recipe.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Combine the escarole and radicchio in a large salad bowl. Toss in the dates.
- In a jar with a tight-fitting lid, combine the lemon juice, mustard, grated Parmesan cheese, olive oil, and black pepper. Shake well to combine. Pour over the salad and toss.
- Grate more Parmesan on top and serve.
ESCAROLE, SAUSAGE AND MUSHROOM STUFFING
Categories Mushroom Side Bake Thanksgiving Stuffing/Dressing
Yield serves 10
Number Of Ingredients 13
Steps:
- The night before place cubed bread on cookie sheet to dry out. The next day, preheat oven to 425 degrees. Toss portobello mushrooms with garlica and 3 T oil in a shallow glass or ceramic baking dish. Roast in middle of oven, stirring twice, until mushrooms are just tender, about 20 inutes. Cool to room temperature. While mushrooms are roasting, cook escarole in a large pot of boing salted water, uncovered, 4-5 minutes. Drain and rinse under cold water to stop cooking. Squeeze gently to remove excess water. In small bowl, soak porcini in stock for 20 minutes. Remove mushrooms and chop. Strain stock thru a fine sieve to remove sediment; reserve. Cook onions in remianing 3 T oil in 12" heavy skillet over moderate heat, stirring frquently, until softened, 6 to 8 minutes. Stir in 1/2 tsp salt and 1/4 tsp pepper. Set aside onions in bowl. In same skillet, cook sausage over medium heat until cooked thru. Set aside. Whisk together eggs, cream, stock and remaining salt and pepper in large bowl. Add mushrooms, escarole, onions, sausage and bread; toss well. Spread in buttered baking dish and bake, covered with foil, in upper third of oven 20 minutes. Remove foil and bake until edges of bread are crisp, about 10 minutes more.
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