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It’s easier to make the transition from summer to fall if I hold onto some summer in my cooking, while transitioning into fall. This recipe is still light and  usually, I still use my grill to prepare the sausages. I have provided an indoor option for preparing the sausages just in case it’s too cold, windy or rainy. This dish is definitely a feast for the eyes . The lovely crimson pomegranate seeds, accented with the warm pink hues of the pickled red onions really celebrate fall flavors. But don’t misunderstand, this dish may look like it’s all about visual pleasure but it’s really about the rich and luscious combination of flavors: slightly salty in contrast to the sweet and sour. Easy to prepare this can become a quick weekday meal.

From by the wishing you pomegranate food memories!

Maryann

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Sausage with Pomegranate Salad with Pickled Red Onions

Serves 4 to 6

Ingredients

  • 8 sweet Italian  sausage
  • 4 cups baby arugula
  • 1/4 cup fresh pomegranate seeds
  • 1/4 cup toasted almond slivers
  • 2 tablespoons pickled red onions ( see recipe below)
  • 1/2 cup pomegranate molasses dressing ( see recipe below)

Directions

Light a grill and oil the grate, Grill the sausage over moderate heat, turning until lightly charred and cooked through 10 to 12 minutes. ( Alternately, you can cook the sausage in the a 425 degree F oven arrange sausage on a baking rack set into a baking sheet and bake for 18 to 20 minutes until sausage are cooked through). Transfer to a cutting board and let rest for 5 minutes, then thinly slice on the bias. On a large platter arrange arugula, add sliced sausage . Drizzle with pomegranate molasses dressing. Sprinkle with red onion, pomegranate seeds and almond slivers. Serve at once.

Pickled Red Onion

Ingredients

  • 1 small red onion, peeled and sliced
  • 1/2 cup red wine vinegar
  • 3 tablespoons molasses
  • 1/2 cup water
  • 2 teaspoons fine sea salt

Directions

In a quart mason jar add all ingredients, shake well. Let stand for at least one hour. Place in refrigerator until ready to use. Will keep for one week.

Pomegranate Molasses Dressing

Ingredients

  • 3 tablespoons red wine vinegar
  • 2 tablespoon pomegranate molasses
  • 1/2 cup olive oil
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon fresh ground black pepper

Directions

Place all ingredients in a covered jar. Shake well before using .

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You’ll love this southern inspired dressing for your Thanksgiving table!  Buttery brioche is the base of this dressing mixed with italian sausage, leeks, collard greens and lots of fresh herbs. It’s super easy to toast your own bread for this dressing and layer your flavors. I love using leeks in place of the onions for a more subtle onion taste. Just be sure to clean them well before using them, they can have some dirt. I suggest soaking them a  little in water before cutting. When cooking with leeks use the white parts only and discard the green tops.
From by the bay, wishing you collard green food memories!
Maryann

Sausage, Collard Greens and Brioche Dressing

Serves 12

16 cups brioche bread, cut into ½ inch cubes with crust

2 ½ pounds Italian sausage meat

4 tablespoons unsalted butter

1 bunch leeks, sliced in rings approximately 2 cups chopped

1 bunch collard greens

3 stalks celery, minced ( include the leaves)

1 tablespoon fresh thyme, minced

1 tablespoon fresh sage, chopped

2 teaspoons rubbed sage

1 teaspoon fine sea salt

4 to 5 cups low sodium chicken stock

½ cup parsley, chopped

1 teaspoon fresh ground black pepper

Directions

Preheat oven to 400 degree F. Place bread cubes in a single layer on two rimmed large baking sheets. Bake until toasted about 10-12 minutes. Set aside to cool. In a large skillet cook sausage meat, crumbling the meat with a fork until fully cooked, about 10 minutes. Remove meat with a slotted spoon and place into a large mixing bowl. Add butter to the same skillet, melt butter and then add leeks, celery, thyme and sage. Saute together until softened about 10 minutes, separating the leek rings. Remove from heat and add to the bowl with the cooked sausage meat. Use the same skillet to add the collard greens and wilt about 5 minutes. Add 2 cups chicken stock and let simmer for another 10 minutes. Add collard greens and stock to the bowl.. Add the toasted bread cube, rubbed sage and parsley to the bowl. Add 2 cups of chicken stock. Mix the ingredients together and season with salt and pepper. If dressing is not moist add the additional cup of stock. Mix well. The dressing can be made up to this point one day in advance and refrigerate until ready to bake. To bake the dressing, remove from the refrigerator and let it come to room temperature. Bake in a 350 degree F oven for 30 minutes, until dressing is heated through the top is golden brown. Remove from oven and serve warm.

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I became charged with the Thanksgiving meal in my family many years ago when my niece was just a tiny little thing. Over the years, i have loved how much she appreciated the traditions of the holiday and meal. As happens with traditions – you never want to disappoint – so tweaking and changing a recipe everyone tells you not to touch always has some risk associated with it. My stuffing recipe is one such recipe so I was thrilled when I changed it up last Thanksgiving and the family loved the new stuffing! TThe key for my family is ensuring that I use lots of delicious sausage meat.  In addition to the sausage meat, this recipe calls for brioche bread, leeks, parmesan cheese and herbs. I definitely loved this stuffing, it’s hard to resist eating before it even goes into the oven. I have to stop myself from taking spoonfuls of the stuffing the night before the big feast. This year I might make a little extra so I can sneak a few bits of stuffing along the way to the holiday table!

From by the bay, wishing you savory stuffing food memories!

Maryann

 

 

 

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Sausage, Brioche and Leek Dressing

Serves 12

16 cups brioche bread, cut into ½ inch cubes with crust

2 ½ pounds Italian sausage meat

4 tablespoons unsalted butter

1 bunch leeks, sliced in rings

1 tablespoon fresh thyme, minced

1 tablespoon fresh sage, chopped

1 cup grated parmesan cheese

1 teaspoon rubbed sage

½ teaspoon fine sea salt

4 to 5 cups low sodium chicken stock

½ cup parsley, chopped

1 teaspoon fresh ground black pepper

Directions

Preheat oven to 400 degree F. Place bread cubes in a single layer on two rimmed large baking sheets. Bake until toasted about 10-12 minutes. Set aside to cool. In a large skillet cook sausage meat, crumbling the meat with a fork until fully cooked, about 10 minutes. Remove meat with a slotted spoon and place into a large mixing bowl. Add butter to the same skillet, melt butter and then add leeks, thyme and sage. Saute together until softened about 10 minutes, separating the leek rings. Remove from heat and add to the bowl with the cooked sausage meat. Add the toasted bread cube, cheese, rubbed sage and parsley to the bowl. Add 4 cups of chicken stock. Mix the ingredients together and season with salt and pepper. If dressing is not moist add the additional cup of stock. Mix well. The dressing can be made up to this point one day in advance and refrigerate until ready to bake. To bake the dressing, remove from the refrigerator and let it come to room temperature. Bake in a 350 degree F oven for 30 minutes, until dressing is heated through the top is golden brown. Remove from oven and serve warm.