As much as I love turkey around the holidays, it’s the dressing and gravy that I love the most. Dressing (specially this ciabatta and sausage dressing) has so many different flavors and textures and colors. Turkey? Meh… not so much. Not that the turkey is a bad thing, it’s just that I much prefer a plate with a lot of dressing and just a bit of turkey.
I had never had a dressing that contained sausage until this one. I was blown away by just how much flavor the sage sausage adds. The ciabatta adds such wonderful texture and flavor too. There’s no question, this ciabatta and sausage dressing is just fantastic.
Also try my more traditional Thanksgiving Day dressing.
Ciabatta and Sausage Stuffing
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 -10 servings
- 3 tablespoons. unsalted butter divided
- 1 1 pound roll bulk sage breakfast sausage
- 1 medium carrot diced
- 1 small yellow onion diced
- 1 stalk celery diced
- 2 cups turkey stock chicken stock can be substituted
- 1/3 cup olive oil
- 2 tablespoons freshly chopped parsley plus more for garnish
- 2 teaspoons dried rosemary
- 2 teaspoons dried rubbed sage
- 1 12 ounce loaf ciabatta bread, cut into 1" pieces
- Kosher salt and freshly ground black pepper to taste
Preheat oven to 375 F.
Melt 1 tablespoon of the butter in a large skillet over medium-high heat.
Crumble in the sausage and cook until browned. Remove to a paper towel-lined plate to drain.
Add remaining butter to the skillet and melt.
Add the carrot, onion and celery and saute until starting to soften.
Place the sausage, cooked vegetables, stock, oil, parsley, rosemary sage and bread into a large bowl and stir.
Season with salt and pepper.
Pour mixture into a 9" x 13" baking dish and spread out evenly.
Bake 30-35 minutes or until golden brown and hot.
Serve garnished with more parsley if desired.
Nothing is easier than smoking nuts. I use my Weber Smokey Mountain Smoker, but you can also smoke them on your gas or charcoal grill using a couple of added wood chunks. Smoking raw nuts only takes 20-25 minutes, so why not make a batch or smoked rosemary today for the big game?
These smoked rosemary nuts have a fantastic light rosemary taste (and aroma). They are a wonderful variation on your ‘usual’ smoked hot nuts. Also try my spicy smoked nuts. They have a bit more kick than these rosemary-infused nuts.
If you’d rather order some crazy good nuts, head over to The Peanut Shop of Williamsburg.
Smoked Rosemary Nuts
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 1 pound raw nuts I used a mix of peanuts, pecans, almonds and cashews
- 1/2 teaspoon powdered rosemary if unavailable, grind some dried rosemary with a mortar and pestle
- 3 teaspoons dark brown sugar
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 3 tablespoons unsalted butter
Fire up your smoker for 325 F cooking over a mild wood (I used cherry). (If you are using a Weber Smoky Mountain smoker, do not add water to the water pan).
Place the nuts in a medium bowl.
Combine the remaining ingredients in another bowl and pour over the nuts. Toss to coat completely.
Pour nuts into a disposable aluminum foil half sheet pan or pie pan.
Place onto smoker (top rack if using a Weber Smoky Mountain) and smoke for 20-25 minutes, stirring once.
Spread nuts out on a foil-lined baking sheet to cool and dry completely.
Store in an airtight container.
These rosemary chicken wings with a herb dipping sauce wings were a fantastic change from traditional Buffalo-like wings. The flavor is just like that of a whole roasted chicken, but served as easy finger food. The herb dipping sauce really compliments the herby flavor of the chicken. I served them with Ranch dressing too, but honestly, you won’t need it.
I made the wings on my Char Broil Big Easy, using the Wingin’ator 3000 modification. You can make them in the oven or on your grill instead.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook
that is full of my favorite wing recipes.
Rosemary Chicken Wings with Herb Dipping Sauce
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4 -8 servings
- 3-4 pounds chicken wings separated
- 8 cloves garlic minced
- 2 tablespoons dried rosemary crushed
- 1 tablespoon ground black pepper
- 1 tablespoon kosher salt
- 2 cups apple juice
- Teaspoon or more red pepper flake
- Lemon if desired
- Herb dipping sauce
Place chicken into a large resealable baggie or container.
Add the rosemary, garlic, pepper, salt and apple juice. Seal and toss
Let marinate for 1 hour, flipping occasionally.
Serve with fresh lemon for drizzling and herb dipping sauce.
Arrange the chicken wings on the half of grill without coals. Cover grill and let smoke for about 25 minutes with the cover on. Turn the wings over and let smoke for 15 minutes. Remove from grill, squeeze on fresh lemon juice, and enjoy.