Tortilla Stuffing with Sausage and Sage: David Rosengarten's Thanksgiving Dinner Menu
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Cook time:
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Yield: 12 servings
I love this stuffing! It's warm, moist, soft, meaty, profound in flavor - all the good things. Who knew that taco shells could crumble up to make such a great dish? I do like to cook it outside the turkey, instead of inside the bird, to better control its cooking time. If you want a better flavor mingle between stuffing and bird, don't hesitate to dribble some turkey pan juices over the stuffing.
From David Rosengarten's Thanksgiving Dinner Menu, November 2003
Ingredients
- 1 1/2 pounds fresh Italian sausage (sweet or hot)
- 9 crispy corn taco shells
- 6 large eggs, beaten
- Scant 1 cup bread crumbs
- 1 1/2 teaspoons rubbed sage
- 3/4 teaspoon pepper
- Dash of nutmeg
- 1 tablespoon butter
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Instructions
- 1. Preheat the oven to 325 degrees.
- 2. Remove the sausage meat from the casings. Discard casings. Break the meat into chunks and sauté them in a skillet for about 10 minutes over medium-high heat, or until the chunks are golden brown. Remove the sausage chunks and place in a mixing bowl.
- 3. Break up the taco shells with your fingers until they resemble oatmeal. Add the flakes to the sausage meat. Add eggs, bread crumbs, sage, pepper, and nutmeg. Mix thoroughly with your hands to form a slightly wet mass that holds its shape well.
- 4. Butter a casserole dish that just holds the stuffing in a fairly thick layer. Place the mixture in the dish, cover tightly with aluminum foil, and bake in the oven for 45 minutes. Serve hot.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
