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CHEF'S CORNER

 
Black Break Stuffing
By Ahamefula Amachi
 

So here we are closing in on another year's end. The crisp fall air and the vibrant reds, yellows, and oranges of the turning leaves all setting the stage for one of my favorite gathering holidays, Thanksgiving. We all have our favorite foods of Thanksgiving, which range from the traditional turkey, honey glazed ham, whole roasted duck, cranberry sauce, collard greens, mashed potatoes, sweet potatoes, or my favorite, stuffing. As far as stuffing goes, there are a myriad of different combinations that can be tried, from different types breads and herbs to flavored sausages or even oysters. This variation of the Thanksgiving standard is one I think you will all enjoy.
 
Ingredients:
 

  • 1 loaf pumpernickel med cubed

  •  
  • 1/2 loaf baguette med cubed

  •  
  • 8 oz. Andouille sausage remove from casing

  •  
  • 8 oz. Chorizo sausage remove from casing

  •  
  • 1/2 hd. Celery small dice

  •  
  • 1 lg onion small dice

  •  
  • 1 lg carrot small dice

  •  
  • 2 cloves garlic minced

  •  
  • 4 leaves sage minced

  •  
  • 6 sprigs thyme stripped and minced

  •  
  • 1 bunch parsley minced

  •  
  • 1/2 cup vegetable oil

  •  
  • 2 quarts + 3cups chicken stock

  •  
  • 4 whole eggs

  •  
  • Salt & pepper to taste

  •  
    Preparations:
     

    1) Place a large saute pan on stovetop over medium heat. Add 1/4 cup of the oil the saute pan. Place both the Andouille and the chorizo sausage into the hot pan and let brown.
     
    2) Remove sausage from the pan and place on paper towels to help remove excess fat.
     
    3) Place stock in a medium saucepan and bring to a boil and remove from heat.
     
    4) In a medium saute pan sweat the onions, carrots, celery and garlic over medium heat until they become translucent and tender. Remove from the heat and let cool.
     
    5) In a large mixing bowl add the cubed bread, the sauteed vegetables, both sausages and the herbs and combine thoroughly using your hands.
     
    6) Incorporate the eggs into the bowl and mix then add 4 cups of the warm stock into the mixture and combine.
     
    7) Add another 3 cups of stock until stuffing is thoroughly moistened. If the stuffing seems to dry add more stock a cup at a time.
     
    8) Season with salt and pepper.
     
    9) Place the stuffing in a deep baking pan and cover with aluminum foil and place in an oven that has been pre-heated to 350°. Bake for approximately 45 minutes.
     
    10) Use a toothpick or a skewer to test the center of the stuffing. If the skewer comes out "dry" then remove the stuffing from the oven. If the stuffing is still a little moist let it bake for another 5-10 minutes.
     

    Aham is a graduate of The Restaurant School in Philadelphia. He has worked as cook at Cuvee Notre Dame in Philadelphia and Sous Chef at the former 'Stazi Milano' in Jenkintown. Currently, he is the Manager of Operations for The Philadelphia Catering Company.
     
     
     
     

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    2019 South 26th Street, Philadelphia, PA 19145 · Phone: 215.468.0518 · Fax: 215.468.0818 · E-mail:
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