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Chesapeake Memories Sausage and Oyster Dressing with Red Quinoa and Crisp Apples

Ingredients

  • 1 bulk roll (16 oz) spicy pork sausage
  • 6 T. butter
  • 1 1/2 T. fresh sage, finely chopped
  • 1 T. fresh rosemary, de-stemmed, finely chopped
  • 1/3 c. red pearl quinoa, rinsed and drained (white is fine if red is not available—quinoa is a barley-type seed found in larger supermarkets )
  • 1 medium sweet yellow onion, diced
  • 2 celery stalks, ribbed and diced
  • 1 bay leaf
  • 1 3/4 c. to 2 1/2 c. chicken stock, or to suit desired moistness
  • 1 8-oz container fresh oysters, including their liquor (found in the seafood department)
  • 2 t. fresh lemon juice plus 1/2 t. grated zest
  • Salt and pepper, to taste
  • 8 English muffins
  • 1/2 c. chopped sun-dried tomatoes (dry packaged is best)
  • 1 large crisp sweet red apple, such as Cortland or Empire, unpeeled, cored and finely diced
  • 1/3 c. fresh parsley, finely chopped
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Chesapeake Memories Sausage and Oyster Dressing with Red Quinoa and Crisp Apples

Time: 20 minutes prep, 30 minutes cook
Servings: 8-12
 

Directions

  1. In a large oven-proof chicken-fryer, saucepan or deep skillet with lid over medium-high heat, brown the sausage, uncovered, stirring occasionally, about 5 minutes. Remove sausage from pan and set aside; reserve 1 T. fat and drippings. Reduce heat to medium; add 2 T. butter and scrape drippings loose from pan. Add herbs, pearl quinoa, onion, celery and bay leaf; sauté until quinoa starts to crackle and onion and celery begin to sweat, about 3 minutes. Return sausage to pan; add 1 3/4 c. chicken stock. Drain oyster liquor from oysters into pan with sausage mixture, and chop oysters into 1/2” pieces; add oysters to pan. Add lemon juice and zest; cover and simmer 15 minutes or until quinoa is tender but firm. Remove bay leaf; check cooking liquid for seasoning.
  2. Meanwhile, toast English muffins until golden, then butter each half with equal portions remaining 4 T. butter, and cut muffins into 1/2” cubes; add muffins to liquid. Add sun-dried tomatoes. Stir mixture to moisten, adding more warm stock if needed; replace lid, turn heat to lowest setting and allow to warm for 5 minutes.
  3. Remove lid from dressing, add additional warm stock to moisten, if desired, and toss with diced apple and parsley. Check seasoning. Serve immediately or cover and place in a warm oven until ready to use.
  4. If stuffing a bird with dressing, proceed according to bird roasting instructions, placing leftover dressing in a greased casserole dish to pass. Bake casserole, covered, for at least 30 minutes at 350 degrees if raw poultry was in contact with dressing.
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Summary

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65 votes | 17003 views

This recipe takes me back to my Maryland Thanksgiving memories. Growing up on the Chesapeake, oysters were a big part of our celebration. This dish combines my family's traditional oyster dressing with spicy pork sausage and healthy red pearl quinoa, which gives the dressing a nutty texture--and beautiful color. Red apples provide color and a sweet, crisp finish. Omit the oysters, if you prefer, for a delicious sausage stuffing.

Reviews

  • Patricia Harmon
    October 27, 2008
    Sounds wonderful!
    • Ruth Townson
      October 27, 2008
      This looks so good! Can't wait to try it.
      • michelle hepting
        October 27, 2008
        I love the flavors of the Chesapeake! This was a fantastic hit w/ my entire family. KUDOS!
        • Wilma Miller
          October 27, 2008
          This combination looks really tasty. I'm looking forward to trying it for our Thanksgiving feast
          • David Hagel
            October 28, 2008
            This recipe looks amazing. I like the combination of spicy sausage with the oysters and apples. Can't wait to try it!
            • dawnie don
              October 28, 2008
              excellent choice of ingredients!
              I've cooked/tasted this recipe!
              • Jen PArish
                October 28, 2008
                Great recipe!!
                • Mike PArish
                  October 28, 2008
                  I can't wait to try this recipe! It looks amazing!!
                  • Jenny Martinez
                    October 28, 2008
                    Sounds delish! Everything you make is incredible!
                    • Diane Saxton
                      October 28, 2008
                      Julie, this recipe looks FABULOUS!! Can't wait to try it!!!!!!!!
                      • Shelley Lolis
                        October 28, 2008
                        Cool recipe!
                        • jason
                          October 28, 2008
                          Tasted great, Julie! Looking forward to many staff lunches with fresh pasta!!!
                          • Edith Byington
                            October 28, 2008
                            Love it!!
                            • Pam Buchholz
                              October 28, 2008
                              mmm mmmm goooood!!!!!!
                              • nicole waite
                                October 29, 2008
                                I love oysters, cant wait to use it this thanksgiving!! thank you for the great idea!!
                                • michelle rowlands
                                  October 29, 2008
                                  Without a doubt, an unquestionably delectable, delightfully scrumptious dish.
                                  • jen moore
                                    October 29, 2008
                                    Looks awesome! Can't wait to try it.
                                    • Carole Resnick
                                      October 30, 2008
                                      This will be on my Thanksgiving menu. LOVE QUIONA. May add some chopped, dried apricots.
                                      This is a variation
                                      • Jenny Harrington
                                        October 30, 2008
                                        This looks delicious!
                                        • Allison Loesch
                                          October 31, 2008
                                          Great sounding recipe can't wait to try it! BEst of luck to you!!
                                          • Judy Hickman Armstrong
                                            November 6, 2008
                                            This recipe is one I will definitely try. It many of our favorite ingredients
                                            • ryan
                                              November 30, 2009
                                              good stuff!
                                              I've cooked/tasted this recipe!

                                              Comments

                                              • Teresa Rodgers
                                                October 28, 2008
                                                Looks yummy! I'm coming for dinner :-)
                                                • Susan Donovan
                                                  October 27, 2008
                                                  Sounds like a true Chesapeake dish...only better!
                                                  • Doug DeMille
                                                    October 27, 2008
                                                    Wow, looks like the best of everything. Some of my favorite flavors, too.