LIC Thanksgiving BY ANGELA MATUA Long Island City Long Island City chefs provide recipes for a tasty Thanksgiving Oro Sausage Stuffing By Executive Chef Scott Andriani 1 crusty baguette, cut into 1 inch cubes, lightly toasted 1 medium onion, diced small 1 large carrot, peeled, diced small 2 ribs celery, peeled, diced small 3 cloves garlic, minced 3 Tablespoons butter 1 Tablespoon fresh sage, chopped 2 Tablespoons fresh flat leaf parsley, chopped 1/2 teaspoon crushed red pepper 1/2 pound sausage, no casing 1 cup white chicken stock 1 cup pineapple juice Zest of 1 lemon 2 whole eggs In large pot: Sautee sausage in light coating of oil. Crumble the meat as it cooks with the back of a large spoon. Add vegetables, butter, herbs and seasonings and cook on medium heat until vegetables are translucent. While vegetables and meat cook: Combine eggs, pineapple juice, chicken stock, lemon zest and toasted baguette cubes. When meat/vegetable mix is ready, remove from heat and combine with bread mixture. Now this mix can be seasoned and either, cooled to stuff in bird or put into casserole dish and baked on it’s own at 350 degrees until golden. Oro is an Italian restaurant located at 41-71 Crescent St. in Long Island City. It opened in August 2016 and offers traditional Italian fare with a modern twist. For more information, visit orolicrestaurant. com.
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