Garlic Sauteed Spinach

Cooking with Italian Sausage Episode 8: Stuffing

From: JohnsonvilleKitchens  | Oct 3, 2011  | 13,918 views

In this week's episode of Cooking with Italian Sausage, Janie talks about how making the Italian Sausage Calzones for her block party went. Then, with Thanksgiving approaching, Janie and Wini make some stuffing using Johnsonville Mild Italian Sausage. Is Wini finally ready to admit her love for sausage?
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Italian All Natural Ground Sausage Stuffing

WHAT YOU NEED
1 pkg. Johnsonville® Mild Italian Sausage (Ground or de-cased links)
1/4 cup olive oil, separated
2 loaves focaccia bread (12 oz. each), cut into 1-in. cubes
1 tsp coarse ground pepper
1 cup Parmesan cheese, shredded
1 small green pepper, diced
1/2 cup oil-packed sun-dried tomatoes, chopped
1/2 cup pimiento-stuffed olives, chopped
5 large leaves fresh basil, chopped
2 garlic cloves, minced
2 eggs
1 1/2 cups water or white wine
1/4 cup butter, cubed

PREPARATION
In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink; set aside. In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat. Transfer to a greased 15-in. x 10-in. baking pan. Bake at 350oF for 10 minutes or until crisp and a lightly browned, stirring once. Remove pan to a wire rack to cool slightly. In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and water; pour over bread mixture and toss to coat. Transfer to a buttered 13-in. x 9-in. baking dish. Dot with butter. Bake, uncovered, at 350˚F for 35-40 minutes or until hot.
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For more great recipes and tips, visit http://johnsonvillekitchens.com (less info)

How to Roast a Thanksgiving Turkey | Williams-Sonoma

Roasting a Thanksgiving turkey can sometimes be a difficult affair. In this video, Williams-Sonoma culinary expert Amanda shows you how to take the guess work out of roasting a Thanksgiving turkey.

Before you begin the roasting process, it is important to place the rinsed, dried and seasoned turkey at room temperature for about an hour. Once this has been done, place it on a roasting pan and put it in the oven. If you are stuffing your turkey, it is a good idea to cover the breast part of the turkey with an aluminum foil so that it roasts evenly. If you are not stuffing your Thanksgiving turkey, you should roast it breast side down.

Take out the turkey every 30 minutes for basting. It is important to close the oven door when you are basting the turkey, as an open oven door can considerably lower the oven temperature and prolong the cooking time. Continue basting at regular intervals till the turkey is roasted evenly.

You can use a probe thermometer or an instant read thermometer to monitor the roasting process. Alternately, you can use the knife and cut into the thickest portion near the thigh to check the quality of the roast. If the knife runs clear of all the juices, the roasting is done. Use turkey lifters to place the roasted turkey on a carving board and cover with an aluminum foil for 20 minutes to let the juices get evenly absorbed.

Your delicious turkey is now ready to be carved!

To explore further, visit our Williams-Sonoma website: http://www.williams-sonoma.com

Get a delicious turkey recipe at:
http://www.williams-sonoma.com/recipe/roasted-turkey-with--herb-butter.html

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