Sunday, November 30, 2014

Mushroom and Olive Dressing

Seems like everyone really likes a good dressing at Thanksgiving. That is it in the middle at the top of the plate. Here's how it is made.

1 lb fresh sausage meat
2 cups minced onions
Turkey liver, minced (if available)
1 lb fresh mushrooms – trimmed, washed and diced
1 cup pitted black olives – diced
2 anchovies – diced
2 Tablespoons capers, squeezed dry and minced
2 large eggs – slightly beaten
3 cloves garlic – puréed through a press
1/2 teaspoon thyme
1 bay leaf, crushed/pulverized
4 cups croutons
Salt and pepper

1.      Break up the sausage meat and sauté until lightly browned. Remove to a big (the biggest ya got!) mixing bowl.
2.      Sauté onions about eight minutes in the pan with the sausage fat. Add oil if needed. They should be tender and lightly browned.
3.      Add the turkey liver to the onions in the pan and continue to sauté for another minute or two to stiffen the liver.
4.      Scrape the onions and liver into the big mixing bowl.
5.      A handful at a time, twist mushrooms in the corner of a linen towel. Add any collected juices to the turkey stock.
6.      Sauté the mushrooms in 2 Tablespoons of oil until pieces begin to separate from each other. Then, scrape into the big mixing bowl.
7.      Mix in the olives, anchovies, capers, eggs, garlic and herbs.
8.      Fold in the croutons, add salt and pepper to taste.
9.      Scrape mixture into a large, buttered, casserole dish.
10.   Bake in 350 F oven for an hour or more. Every 20 minutes or so, pour 1/4 cup of turkey stock (or chicken stock) over the dressing. If it browns, cover it with foil until you are ready to serve.

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