Firstly I hope you all had a wonderful day with delicious food and great conversations with your family and friends
Talk about having a pretty traditional Thanksgiving here in NH we got hit with a heavy snow storm on Wednesday; I think the final total was 15 +/- inches. While that much snow is generally not a big deal for us, this one kind of kicked our butt. We lost power for 10 hours on Wednesday; which is always my prep day. I peel and cut up all the veggies, set the table, get out all the serving dishes and prep the dressing aka stuffing.
A few years ago I opted for cooking 2 smaller sized turkeys together versus the 16+lb bird I used to get. I find that they have a better chance of being super moist which pretty much is the main cooking goal for any cook. This year in particular it was an amazing choice. My gas Viking stove top works but my gas oven does not. My girlfriend who lives up the road did offer me hers and I was going to use it; however I was concerned about not being on site while it cooks, I like to keep an eye on it and I couldn’t be 2 places at once.
Thursday we lost power again at 8:30 am; it came back right after we finished dessert around 4:30 pm. While my guys were out plowing and shoveling; I cleared a path to the gas grill and cleaned it off at least a foot of fresh powder. I actually grabbed my roasting pan and put the birds; packaging an all into the pan to see if they would all fit on the grill. It was perfect. I make beer can chicken on the grill all the time; so I felt pretty confident it would work. I filled the bottom of the pan with water; stuffed both with apples, onions, and garlic and seasoned them well; covered them with foil and hoped for the best. The grill was a solid 450′ and they took approximately 2 hours.
They came out excellent and outside smelled awesome!!!
There were only 2 things that I couldn’t make as I wanted. I could not make the dinner rolls this year; which was fine and the dressing I made couldn’t be baked to get all the crust that everyone loves. But I was able to brown them with a little crust on the stove top. If you are in search of a great tasting dressing/stuffing I wholly suggest this one! Flavor galore and everyone loves it. My son had 4 helpings yup I said 4.
It is based off of a Mario Batali sausage stuffing
Sausage Ciabatta Dressing
Your favorite Olive Oil for the pan
1 lb of your favorite Italian sausage – casing removed crumbled and browned
1 medium onion – diced
1 bulb fennel also called anise – sliced thin, fronds reserved
1 cup of chestnuts – I found them already cooked and peeled – brilliant
2 apples – I used granny smiths – peeled and diced
5 cups ciabatta bread cubed and toasted – I toasted them in a pan on the stove top
¼ cup fresh parsley – chopped
2 ½ cups chicken stock
½ melted butter
Add oil to the pan, crumble the sausage and cook till the sausage starts to brown, add the onion, fennel, chestnuts, apples and cook. Stirring occasionally, until the sausage is cooked through
In a large bowl, place the cubed bread and pour the cooked sausage mixture over the top. Sprinkle with parsley, and pour the stock and melted butter; toss to combine.
In a 9×13 baking dish place all ingredients in and cover with foil. Bake for 30 minutes, uncover and bake until the top is golden browned and crisp. Serve garnished with some of the fennel fronds.