Chesapeake Memories Sausage and Oyster Dressing with Red Quinoa and Crisp Apples Recipe

1. 1

   In a large oven-proof chicken-fryer, saucepan or deep skillet with lid over medium-high heat, brown the sausage, uncovered, stirring occasionally, about 5 minutes.

2. 2

   Remove sausage from pan and set aside; reserve 1 T. fat and drippings.

3. 3

   Reduce heat to medium; add 2 T. butter and scrape drippings loose from pan.

4. 4

   Add herbs, pearl quinoa, onion, celery and bay leaf; sautA until quinoa starts to crackle and onion and celery begin to sweat, about 3 minutes.

5. 5

   Return sausage to pan; add 1 3/4 c. chicken stock.

6. 6

   Drain oyster liquor from oysters into pan with sausage mixture, and chop oysters into 1/2a pieces; add oysters to pan.

7. 7

   Add lemon juice and zest; cover and simmer 15 minutes or until quinoa is tender but firm.

8. 8

   Remove bay leaf; check cooking liquid for seasoning.

9. 9

   Meanwhile, toast English muffins until golden, then butter each half with equal portions remaining 4 T. butter, and cut muffins into 1/2a cubes; add muffins to liquid.

10. 10

    Add sun-dried tomatoes.

11. 11

    Stir mixture to moisten, adding more warm stock if needed; replace lid, turn heat to lowest setting and allow to warm for 5 minutes.

12. 12

    Remove lid from dressing, add additional warm stock to moisten, if desired, and toss with diced apple and parsley.

13. 13

    Check seasoning.

14. 14

    Serve immediately or cover and place in a warm oven until ready to use.

15. 15

    If stuffing a bird with dressing, proceed according to bird roasting instructions, placing leftover dressing in a greased casserole dish to pass.

16. 16

    Bake casserole, covered, for at least 30 minutes at 350 degrees if raw poultry was in contact with dressing.

No additional tips available.