Recipes are the backbone to delicious meals, whether it’s your own special recipe or a family recipe that has been handed down through the years. Yamo’s Homemade Italian sausage can take any recipe to the next level.
thanksgiving stuffing with Yamo’s homemade italian sausage
This old-fashioned Italian sausage stuffing is a classic Thanksgiving side dish but would make an amazing part of your dinner all winter long. Featuring Yamo’s Italian Sausage, Toasted Italian bread croutons, savory onions and celery.
INGREDIENTS
. 1 2-pound loaf of Italian bread
1 lb bulk Yamo’s Italian sausage (spicy or sweet)
¾ cup white wine
1 onion
3 stalks of celery
8 tablespoon (1 stick) salted butter plus more for greasing the baking dish
1 tablespoon poultry seasoning
1 teaspoon salt
Sprinkle of black pepper
3 eggs
2 cups chicken stock
Prepare the Bread:
Preheat the oven to 250°F.
Slice the entire loaf of bread, discard the two end pieces. Tear all the slices into bite-sized pieces and spread in a single layer on a baking sheet. You may need two pans to fit the bread without overcrowding.
Bake the bread pieces for 5 minutes. Gently toss them, spread into an even layer, and bake again for another 3 minutes or until the bread is very dry and crispy to the touch but not browned.
Set aside to cool.
Prepare the Yamo’s Sausage Filling:
In a large saute pan over medium-high heat, brown the sausage, breaking it up into crumbles as it cooks. Stir the crumbles but then let them cook for several minutes before stirring again. This lets the meat get toasted and golden brown.
Cook the sausage until it is brown and slightly toasted on all sides, about 10 - 15 minutes. If it isn't fully toasted, it will be rubbery in your stuffing so it is better to be patient with this step.
While the sausage cooks, chop the onion and celery stalks.
Remove the cooked sausage from the pan to a plate or bowl with a slotted spoon and set it near your workspace.
Turn the heat down to low and add ¾ cup white wine to the pan. Deglaze the skillet by scraping up all the browned bits with a spoon and cook until the wine has come to a boil and reduced by half.
Scrape the reduced wine and brown bits from the pan into a measuring cup and set aside. Add the stick of butter to the pan and melt it.
Add the chopped onion and celery to the melted butter and stir. Add the poultry seasoning, salt, and pepper to the pan and stir to combine. Cook until the onions start to soften and are just barely translucent. Pour the reserved reduced wine into the pan and stir to combine.
Scrape the cooked onion mixture into a very large mixing bowl.
Assemble the Stuffing & Bake:
Rub one tablespoon of softened butter around the inside of a 9 x 13-inch baking dish and set aside.
Add the reserved sausage to the large mixing bowl with the onion mixture. Stir to combine.
Add HALF of the toasted bread to the bowl and gently fold in the sausage mixture with a large spatula. Be sure to scrape the bottom of the bowl with each stir to bring up the sausage at the bottom.
Crack the eggs into a small bowl and gently whisk them with a fork. Drizzle them over the stuffing mix.
Pour about ½ cup of chicken stock over the stuffing mix. Gently stir to combine the egg and chicken stock with the mix.
Continue to add handfuls of the remaining bread pieces and drizzles of chicken stock to the stuffing mix until everything has been mixed together. It will be easier to do as the bread in the mixing bowl absorbs the stock and starts to shrink down in size.
Do not overmix the stuffing, you want the bread to retain it's shape as much as possible. You may find it easier to use your hands along with a flat spatula.
Pour the stuffing mix into the prepared baking dish. Spread into an even layer. Bake at 350° F for 35 - 40 minutes or until the center is hot and the top is golden brown.
RECIPE NOTES
Make Ahead Tips:
Assemble the stuffing and store it covered in aluminum foil in the fridge overnight. Set on the counter for one hour before putting it in the oven so it loses the chill from the fridge and bakes more evenly.
ORECCHIETTE WITH Yamo’s homemade ITALIAN SAUSAGE AND BROCCOLI RABE
This Italian pasta recipe is one of our favorites, simply made by combining Orecchiette with Yamo’s Italian Sausage and Broccoli Rabe.
INGREDIENTS
2 bunches broccoli rabe approximately 1½-2 pounds, trimmed and washed
1 pound orecchiette pasta 1 package (454 grams)
1 tablespoon olive oil extra virgin
½ pound of Yamo’s Italian sausage (spicy or sweet)
1 french shallot finely chopped
4-6 garlic cloves roughly chopped
¼ teaspoon chili flakes or to taste
¼ cup white wine
reserved pasta water
¼ cup Parmigiano-Reggiano Cheese grated
¼ cup Pecorino Romano Cheese grated
salt and pepper to taste
grated cheese to garnish top optional
Instructions
Over high heat, bring a large pot of salted water to a rolling boil.
Add the broccoli rabe. Return to a boil and cook for an additional 3 minutes or until the stalks are tender.
With a slotted spoon, remove from boiling water and place in a colander to drain. Gently squeeze out excess moisture. Coarsely chop into 1-inch bite-sized pieces. Set aside.
In the same large pot of boiling water, slowly add 1 pound of orecchiette pasta and stir continuously for one minute. Cook according to package directions until almost al dente.
While the pasta is cooking, heat 1 tablespoon of olive oil in a very large saucepan, over medium-high heat. Swirl to coat the entire pan.
Add the chopped shallots and saute until beginning to soften about 2-3 minutes. Stir often.
Add ½ pound of Yamo’s crumbled Italian sausage (spicy or sweet). With a wooden spoon, break up the meat into small pieces, about ¼- ½ inch pieces, until lightly browned. This should take about 5 minutes. If necessary, adjust the heat.
Add the chopped garlic and ¼ teaspoon of chili flakes (or to taste) and sauté for 30-45 seconds.
Add the white wine and deglaze the pan.
Lower heat to medium-low and add the cooked chopped broccoli rabe. Combine properly together. If too dry, add a little of the pasta water. Adjust seasonings.
At this time, the pasta should be almost al dente. Reserve a cup of the pasta water. Drain and add to the saucepan. Combine gently together.
Turn the heat off. Add a little of the hot pasta water and the grated cheese and toss to combine.
Toss and shake the pan back and forth for 1-2 minutes, until a sauce forms.
If necessary, adjust the consistency of the sauce with the rest of the cooking liquid.
Taste and adjust seasonings with salt and pepper.
Plate and garnish with more grated cheese, if desired.
Serve immediately.
Notes
Placing a lid on a pot makes the water boil faster.
Use high-quality ingredients for the best results.
Cook the pasta in the same water as the broccoli rabe.
Use an 11 or 12-inch skillet (or larger!)
Adjust the total amount of fresh garlic to your preference. Do not be tempted to use garlic powder.
Undercook the pasta slightly as it continues cooking in the pan.
Orecchiette can be replaced with any short pasta such as cavatelli, small pasta shells, etc.
Preventing orecchiette from sticking together: When these pasta shells stick together, they are almost impossible to separate. This makes it harder for them to cook properly and prevents them from catching all the sauce.
In order to prevent this, make sure you use a very large pot of salted water and slowly add the pasta when the water is at a rolling boil. Maintain the rolling boil throughout the cooking time. Also, stir continuously for the first minute. Pay particular attention to the bottom of the pot. If this fails, consider buying another brand of pasta, preferably one with ridges.