Holiday Recipe: Sausage Stuffing and Cranberry Chutney
Chef Marco Shaw, 41, lives in Durham with his wife, Julie, and daughters Naomi, 6, and Beatrice, 2. They spend the holidays either in Washington D.C. with Marco’s family, or in Durham with a large group of friends who are invited to their house for a long Christmas Eve dinner and open house. Marco’s most prized holiday recipe is Sausage Stuffing, and his family also enjoys Cranberry Chutney.
(Not stuffed inside of any bird.)
2 tablespoons olive oil
3 pounds of your favorite bulk sausage, the spicier the better
4 cups medium diced onion
2 cups medium diced celery
2 cups medium diced carrots
4 tablespoons minced garlic
6 tablespoons each chopped thyme, sage, parsley
3 tablespoons kosher or sea salt
3 tablespoons fresh ground black pepper
12 cups ½-inch diced bread cubes (fresh is preferred, but day-old bread or dried bread works, you just need a little more stock)
6-8 cups chicken stock
Crumble the sausage into small pieces, like little meatballs.
In a large sauté pan or wide-bottomed saucepot, sauté the sausage, onions, celery, carrots, garlic and herbs until the sausage has cooked through.
Add the herbs and continue to cook, while stirring for another 2 minutes.
Transfer to a mesh strainer and strain the grease/oil from the sausage mixture.
Transfer to a large bowl. Add salt, pepper and all the bread cubes and toss until thoroughly mixed.
Place all ingredients into a large baking pan, cover with chicken stock until it appears wet.
Let that sit for a minute or two until the bread has soaked up the stock.
Cover with foil and bake at 350 degrees for about an hour. Serve hot.
This can be made a day or two before and actually reheats well and taste better the following days.
2 pounds fresh cranberries
2 large oranges, zested and juiced
3 cups of fine-diced onion
1 tablespoon minced garlic
4 tablespoons minced sage
1 tart apple, peeled, cored and diced
½ cup golden raisins (black if you can’t find golden)
1 cup (packed) light brown sugar
2 cups apple cider vinegar
1 cinnamon stick
2 tablespoons ground allspice
2 teaspoons ground nutmeg
2 teaspoons ground cloves
Put all ingredients into a heavy-bottomed pot.
Add cold water to cover 1 inch above the mixture.
Bring to a boil; simmer for an hour or so, until the mixture becomes thick.
Taste and adjust sugar level to your desired sweetness (cranberries have different levels of tartness and the final dish should reflect what you actually prefer).