CastIron Stuffing Recipe with Ezekiel Bread Sage Sausage, Turkey

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Whisk briskly until the broth and eggs are thoroughly combined. Set aside. Preheat your oven to 350°F. Add the rest of the chicken broth, garlic, rosemary, parsley, sage, oregano, thyme, salt, pepper and paprika to the skillet with the onions and celery and stir to combine. Remove the skillet from the heat.

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Crack the eggs into a bowl and whisk with a fork. Add the toasted bread to the skillets. Then pour in the bone broth and eggs, dividing in half for each skillet. Sprinkle with fresh cracked pepper and the remaining herbs. Stir to combine. Place the cast iron skillets in the oven and bake for 15 minutes.

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1 tablespoon olive oil ; 1 pound smoked, fully cooked andouille or Polish sausage, sliced ; 1 tablespoon butter ; 1 medium diced onion ; 1 rib diced celery

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Preheat oven to 325 degrees. In a large skillet over medium/high heat, cook sausage until browned. About 5-8 minutes. Remove from skillet and put into large mixing bowl. In the same skillet, add the butter, onion, celery, and sauté until softened. About 3-5 minutes.

CastIron Stuffing Recipe with Ezekiel Bread

Simply place it on a sheet pan and toast in the oven at 300F for about 20 minutes. Remove from the oven and set into a large bowl. Sauté the vegetables. In the 12-inch skillet, melt the butter and add the celery, onion, garlic, fresh herbs, salt, and pepper. Add to the bowl with the toasted bread and give a toss.

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Instructions. Preheat the oven to 350 F. Heat an oven proof skillet over medium heat. Sprinkle the pork chops with salt and pepper. 4 thin bone in pork chops, salt and pepper to taste. Add the corn oil to the skillet and brown the pork chops for about 2 minutes on each side, until they are lightly brown. 1 tablespoon Cooking oil.

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Preheat oven to 350 degrees. Melt 3 tablespoons butter in a seasoned 13-inch cast-iron skillet over medium heat. Once butter is melted, add onion, carrot, celery, sage and garlic. Cook until onions are translucent, 8 to 12 minutes, stirring occasionally to avoid burning. Add pork sausage to skillet and cook until browned, 10 to 12 minutes.

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Pre-heat oven to 350°F. Heat the skillet over medium high heat. Crumble and cook the sausage completely through, about 5 minutes. Drain off any renderings and transfer to a bowl; set aside. Return the skillet to the heat, and add the butter. Once the butter has melted, add the celery, onions, herbs, and seaonings.

CastIron Stuffing Recipe with Ezekiel Bread Sage Sausage, Turkey

Instructions. Melt the butter over medium heat in your cast iron skillet. Add the onion, celery and carrots and cook until the vegetables are tender. 2 tbsp. butter, 1 large onion, 2 stalks celery, 2 carrots. Remove the pan from the heat and stir in the broth, walnuts, cranberries and stuffing mix until combined.

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Preheat the oven to 375 degrees Fahrenheit. Cut the bread into 1-inch pieces. Place them on a baking sheet and toast them in the oven until crisp, about 20 minutes. Remove the bread from the oven and let cool. Meanwhile, cook turkey sausage in a large cast-iron skillet over medium heat until cooked through, about 5 minutes.

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Transfer to the bowl with the sausage and bread. Add the eggs, stock, herbs, salt and pepper and stir gently until combined. (The uncooked stuffing mixture can be made up to 1 day ahead. Bring to room temperature before baking). Wipe the skillet clean. 4. Preheat the skillet in the oven for about 10 minutes.

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Crisp the Bread: Preheat oven to 450 degrees and place cubed bread onto a large rimmed baking sheet. Bake for 10-13 minutes, tossing halfway, until golden and crispy making sure not to burn. Remove from oven and let cool completely. Cook the onion, shallots, celery, herbs, and garlic: Melt 4 T butter in a large oven safe skillet over medium heat.

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Option #2: Day of bread cubes in the oven: Preheat the oven to 350 degrees F. Slice or tear the bread into 1/2-inch cubes. Set the cubes on a baking sheet, spreading them out in an even layer. Transfer to the oven to toast until dried out, 10-15 minutes. Set aside to cool before mixing the bread cubes in the stuffing.

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Special equipment: an oyster knife, optional. Preheat the oven to 375 degrees F. Melt 10 tablespoons of the butter in a 10-inch cast-iron skillet over medium heat. Add the ham and cook, infusing.

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Directions. Preheat oven to 375 degrees F (190 degrees C). Heat olive oil and 2 tablespoons butter in a large oven-safe skillet over medium heat. Add onions, celery, and leek. Cook and stir until softened, about 10 minutes. Stir in lemon zest, thyme, garlic, and red pepper flakes. Cook until flavors combine, about 5 minutes.

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Instructions. Brown sausage in skillet over medium high heat until cooked all the way through, about 5 minutes. Transfer to a paper towel-lined plate. Add butter, onions, celery, garlic, and herbs to skillet and cook till veggies are softened, about 5 minutes. Return sausage to pan along with bread cubes and gently toss.