Chef Wolfgang Puck’s Sausage, Onion and Exotic Mushroom Dressing
The winter months are here, and Thanksgiving is around the corner. To accompany the traditional turkey, below is my easy recipe for a dressing that I hope your family and guests will enjoy. (Please remember for right now to limit the number of diners and to keep social distancing).
• Find more of GAYOT’s gourmet recipes for Thanksgiving dinner at home.
1 – Custard:
3 whole large eggs
3 large egg yolks
2 cups half-and-half
2 – Filling:
8 ounces sweet Italian sausage, cooked and crumbled
½ cup onions, diced and cooked
2 cups assorted mushrooms, sliced, including portobello, trumpet, oyster, shiitake, shimeji (all these are available in the produce section of your local market)
1 cup turkey broth (can use vegetable or chicken broth instead)
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon nutmeg, freshly grated
3 cups bread, cubed and staled
Pomegranate syrup (for serving)
1 – To make custard: Combine eggs and egg yolks in a blender and pulse to combine. Add half-and-half and continue pulsing until frothy. Refrigerate until ready to use.
2 – To make filling: In a large oven-proof skillet or casserole, add sausage meat and cook over medium heat until sizzling. Break sausage apart with a wooden spoon and continue cooking until there’s no pink. Add onions and continue cooking until they’re soft and aromatic. Add mushroom pieces and stir, then add broth as needed until the mushrooms are soft and aromatic. Season with salt, pepper and nutmeg.
Add the stale bread cubes, pour over any remaining broth and stir to soften bread. Pour custard over the sausage and bread mixture, pressing down firmly with a spoon to ensure all the bread is covered with custard.
3 – To bake: Place skillet or casserole in a preheated 350º oven and bake for 30 to 45 minutes, or until the custard is set. Remove from the oven, allow to cool for a few minutes and drizzle with pomegranate syrup.