Page 32 - AAA Every Day – AAA Hudson Valley – November/December 2022

DISCOUNT DIGEST
Holiday Dinner Recipes
WILD MUSHROOM & SAGE STUFFING
Yields: 6-8 servings
Prep Time: 15 minutes
Cook Time: 85 minutes
Total Time: 1 hour, 45 minutes
INGREDIENTS
5 tablespoons Oliva! Wild Mushroom & Sage Olive Oil, divided
3 tablespoons butter, divided 1 large loaf of Italian bread
1 pound sausage
1 pound bacon
1 yellow onion
4-5 stalks of celery
5-7 baby bella mushrooms
1 apple
2-3 cups chicken or turkey stock
1 1/2 tablespoons poultry seasoning salt and pepper
Our friends at Oliva! have given us a couple of delicious recipes that we’re pretty thankful for!
DIRECTIONS
Preheat your oven to 200°F. Tear bread into small pieces, roughly 1⁄2-inch in size. Arrange evenly on a large baking sheet and drizzle with 2 tablespoons of Wild Mushroom & Sage Olive Oil. Season lightly with salt and bake until completely dried, about 30 minutes.
Chop the onion, celery, mushrooms and apple into small 1⁄4-inch pieces and slice the bacon into small strips.
In a large pot, sauté the bacon and sausage for 2-3 minutes, just to get it going. Add 2 tablespoons Wild Mushroom & Sage Olive Oil and 1 tablespoon butter. Add the onions, celery, mushrooms and apples. You’ll want to cook this down over low-medium heat until the bacon is fully rendered and crispy, and the veggies are caramelized. This will take longer than you might think, 35-40 minutes. Taste and season accordingly.
Using a slotted spoon, transfer the sausage mixture to a separate bowl leaving the fat in the pot, be sure to get all the little crispy bits. Deglaze the pot with 1 cup of stock and the remaining
2 tablespoons of butter. Cook on a simmer for 5-7 minutes, scraping the brown bits from the bottom of the pot. Allow to slightly cool.
In a large mixing bowl, combine the breadcrumbs, poultry seasoning, salt and pepper. Add the sausage mixture and toss. Add the hot stock from the pot into the dry mixture. Continue adding the remaining stock 1/2 cup at a time until the right consistency is achieved. The stuffing should have no dry bread pieces or crumbs. You want it wet, but not soppy. We ended up using about 2 cups plus 2 tablespoons.
Drizzle the last remaining tablespoons of Wild Mushroom & Sage Olive Oil into a 9x9 square baking dish and brush along all sides. Cover the dish with foil and bake for 25 minutes. Remove the foil and continue to bake for an additional 25 minutes. Enjoy!
32 I NOVEMBER/DECEMBER 2022
from Oliva!