Recipe #85: Stuffings

Two stuffing recipes here. The second is called "Italian Style Stuffing" and the first has no name.

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1 package frozen spinach   
½ cup chicken broth
1 lb sausage    
½ cup brandy
¼ lb chicken/turkey livers   
1 t brandy
1 cup dripping/butter   
1 t salt
1 cup chopped onions   
½ t rosemary, crumbled
½ cup bread crumbs    
½ cup blanched almonds
½ t mint flakes    
1/3 cup grated Parmesan cheese
½ t nutmeg     

Drain spinach.

Brown sausage, cut into small pieces, add to skillet when sausage is ½ cooked. Remove meats, set aside.

Add butter to drippings to make 1 cup. Add onions, rosemary, mint flakes & nutmeg. Cook slowly until onion is soft but not browned.

Add chicken broth, brandy, salt, pepper & spinach. Heat until simmering, then pour over bread crumbs. Toss to moisten evenly. Stir in almonds & cheese.

Bake in casserole (325F) for 1 hour. Yields 2 1/3 cups.

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Italian Style Stuffing

1 large yellow onion chopped  
4 ribs celery chopped
1 bulb fennel thinly sliced   
1½ lb Italian sausage
1 can black pitted olives chopped  
½ cup butter
2 T olive oil    
2 T fresh oregano chopped
2 T fresh basil chopped   
8-10 cup crusty Italian/French bread cubes
1 cup chicken broth    
Salt and pepper to taste

Sauté onion, celery & fennel in butter until softened, add herbs then set aside. Crumble and brown sausage in olive oil and set aside.

Mix all other ingredients together with the broth, season with salt and pepper. Stuff turkey, if there is any extra bake the leftover stuffing in a small casserole covered with foil for 1 hour.

Uncover and baste the casserole with pan drippings and cook for an additional 15 minutes.