Studio 5 - Weekdays at 11am on KSL 5

Chef Shamy Gourmet Foods

By Chef Shamy - Chef Shamy Gourmet Foods

Sausage Pinenut Turkey Stuffing

Ingredients:

  • Unseasoned Bread Croutons
  • 1 lb sage sausage
  • 1 lg. onion (diced)
  • 2 cups diced celery, 1 bunch parsley
  • 1/2 cup (shelled, roasted) pinenuts
  • 8 oz Chef Shamy Garlic Herb Saute Butter
  • 1/4 cup wine vinegar (optional sliced mushrooms to add to onion saute)
  • 1 cup whole milk

Method:

Place croutons or dried bread in a large mixing bowl with milk and toss to coat and soften bread. Saute sausage while mincing in fry pan, drain grease as thoroughly as possible and add to bread. Saute onions (mushrooms) in half of Chef Shamy Butter till clear, add celery, pinenuts, vinegar and remaining butter to skillet and completely coat in melted butter. Add butter and vegetable saute to bread along with chopped parsley and thoroughly mix. Stuff your holiday turkey prior to cooking and serve with Turkey. For a leaner serving, place in casserole dish, cover and bake at 300 for 1 hour.

Sausage Rice Dressing

Ingredients:

  • Two Cups Uncle Ben's Rice
  • 2 TBL beef base
  • 1 lb sage sausage
  • 1 lg onion (diced)
  • 2 cups diced celery
  • 1 bunch parsley (optional-1/2 cup (shelled, roasted) pinenuts)
  • 8 oz Chef Shamy Garlic Herb Saute Butter.

Method:

This recipe has similar ingredients and flavors to the Sausage Pinenut Turkey Stuffing, but without the gluten (bread). It makes a nice alternative to the bread version traditionally serviced with Turkey.

Cook Rice according to directions, replacing butter and salt with 2.5 oz (1/2 tub) Chef Shamy Butter & beef base added to water. Saute sausage while mincing in fry pan, drain grease as thoroughly as possible and set aside. Saute onions in half of 2.5 oz (1/2 tub) Chef Shamy Butter till clear, add celery, pinenuts, and remaining butter to skillet and completely coat in melted butter. Add butter and vegetable saute to rice along with chopped parsley and thoroughly mix. Add all cooked ingredients and ready to serve. Or keep warm in rice cooker or casserole dish in oven till ready to serve.

Shamy Candied Yams

Ingredients:

  • 1 or 2 large yams
  • 8oz Chef Shamy Cinnamon Brown Sugar Honey Butter
  • small can Pineapple rings
  • 6 to 8 maraschino cherries
  • 1/2 cup chopped pecans (optional-1/2 cup miniature marsh mellows)

Method:

Peel, quarter and boil yams till tender. Add 8oz honey butter and a dash of salt to hot yams and mash. Mix in pecans. Spread evenly into casserole dish and decorate with pineapple, cherries and marsh mellows. Cover and keep warm until dinner. If warming for more than 15 minutes, add marsh mellows just prior to serving. Good enough to serve for desert

For more information visit www.chefshamy.com.

Leave your comments...

comments powered by Disqus