The Pembrooke’s Thanksgiving Stuffing
I plant a sage plant in a large pot on my deck each summer. By late July, its soft gentle green leaves grow tall and peak inside my kitchen window reminding me of its presence and offering itself to pair with marsala wine and prosciutto in veal saltimbocca. But truly, the unique flavor of sage shines in autumn’s dishes and Thanksgiving recipes like browned butter with sage over pumpkin ravioli or butternut squash soup. This wonderful herb takes center stage in my Thanksgiving turkey stuffed with sausage, leek and sage stuffing. I’ve made this stuffing since I held my first Thanksgiving dinner when I was a newlywed; I can make in my sleep. I used to make the breading, but one year, while perusing at Williams Sonoma, I thought their focaccia stuffing looked good enough to try, and I’ve never made my own since. Yes, it is THAT good, and besides, who doesn’t love a shortcut when preparing Thanksgiving dinner?
Each year, hors’ doeuvres, appetizers, potatoes and vegetable side dishes come and go at my whim, yet this stuffing remains. I shall especially relish its comforting familiar taste in this year of draconian change as I find myself often longing for what was.
The Pembrooke’s Thanksgiving Stuffing
Serves 12
2 pounds Italian sausage
4 tbsp olive oil plus more for drizzling
4 tbsp unsalted butter
1 teaspoon good quality fennel seeds
1 1/2 cups white onion, diced
2 cups leeks, finally sliced
1 1/2 cups celery, diced
1 box Williams Sonoma Focaccia stuffing or any type of breading of your choice
1 cup chicken stock
1/2 cup chopped sage
Kosher salt
Freshly ground pepper
Remove casings from sausage. Heat olive oil and butter in a very large pot, add sausage and fennel seeds and sauté while breaking up the sausage meat with a spoon so it crumbles, about 8-10 minutes. Drizzle more olive oil on the sausage. Add onions, leeks and celery and cook until vegetables are soft and sausage browns, stirring constantly. Season with salt and pepper. Remove the pot from the stove and add the stuffing mix and sage and stir. Add the chicken stock until breading is slightly moist, but not wet. Season again with salt and pepper.
Williams Sonoma Focaccia Stuffing
Autumn Banana Bread
