Buttermilk Cornbread Dressing with Italian Sausage

I loved that this recipe used buttermilk to moisten the stuffing- in addition to the more typical stock and butter. The sausage was not overpowering in the finished dish but added great flavor. I used locally made sweet Italian sausage with fennel seeds- perfect.

This recipe was adapted from the New York Times, contributed by Yewande Komolafe. The sausage could be omitted for a vegetarian version. The original recipe notes that if store-bought or boxed mix cornbread is used, it should be crumbled and and spread out on a sheet pan to dry for 4 to 12 hours prior to assembling the dish. I made the accompanying cornbread recipe, which does not require drying time, two days prior to making the dish.

Yield: 8 to 10 servings

For the Cornbread:

  • 8 T/115 grams/1 stick unsalted butter, melted, plus more for brushing the pan
  • 1 1/2 cups/250 g medium-coarse yellow cornmeal
  • 3/4 cup/114 g all-purpose flour
  • 1/4 cup/55 g granulated sugar
  • 3 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/4 tsp baking soda
  • 2 cups/470 milliliters buttermilk, preferably full-fat (I used low-fat)
  • 2 large eggs, lightly beaten

For the Dressing:

  • 3 T unsalted butter, melted, plus more for the pan
  • 1 T neutral oil, such as grapeseed or canola, plus more if needed
  • 1 pound loose pork sausage (I used sweet Italian sausage)
  • 1 large yellow onion, very finely chopped (2 cups)
  • 4 celery ribs, very finely chopped (2 cups)
  • 8 garlic cloves, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp fennel seeds
  • 2 T chopped fresh sage (from 10 large leaves)
  • coarse salt and freshly ground black pepper
  • 1 recipe cornbread for dressing, broken into 1-inch pieces, or 10 cups loosely packed cornbread
  • 1 1/2 cups chicken, turkey or vegetable stock
  • 1 cup buttermilk, preferably full-fat (I used low-fat)

To Make the Cornbread:

  1. Heat oven to 400 degrees, preferably on convection.
  2. Butter the bottom and sides of a 10-inch skillet, preferably cast-iron, and set aside.
  3. In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, salt and baking soda. (I weighed the dry ingredients when possible.)
  4. Make a well in the center and pour in the buttermilk and eggs. Use a wooden spoon or spatula to stir until incorporated.
  5. Fold in the melted butter.
  6. Pour the batter into the prepared skillet and smooth the top.
  7. Bake until the top is lightly browned and the sides pull away cleanly from the skillet, about 25 to 30 minutes.
  8. Cool completely and serve warm or room temperature, or reserve to make cornbread dressing.

To Assemble & Bake the Dressing:

  1. Heat oven to 375 degrees, preferably on convection. Butter a 9-by-13-inch baking dish.
  2. Heat a large skillet over medium and pour in the oil.
  3. Add the sausage and cook, using a wooden spoon to break it into small pieces, until the meat is cooked through and no longer pink, about 8 minutes.
  4. Transfer the cooked sausage to a plate, keeping any fat in the skillet. Add a few additional tablespoons oil if needed to evenly coat the bottom.
  5. Add the onion and celery to the skillet. Cook over medium heat, stirring occasionally, until softened, about 6 minutes.
  6. Add the garlic, thyme, oregano, fennel seeds and sage, and cook until fragrant, about 1 minute.
  7. Return the cooked sausage to the skillet and stir to incorporate. Season to taste with salt and pepper.
  8. Transfer the mixture to a large bowl, add the cornbread pieces and toss to combine.
  9. Pour in the stock and buttermilk, and stir until well mixed. Taste and adjust seasoning with salt and pepper if necessary.
  10. Transfer the cornbread mixture to your prepared dish and spread evenly.
  11. Drizzle the melted butter over the top.
  12. Cover the dish with foil and bake until heated through, 30 to 35 minutes.
  13. Raise the oven temperature to 400 degrees, remove the foil and bake until the surface is golden brown in spots, 15 to 20 minutes.
  14. Cool for at least 10 minutes before serving warm.

One-Pot Chicken & Farro with Caramelized Leeks

This is another weeknight one-pot chicken dinner. I loved the colorful and fresh topping- I would add even more next time! This dish also incorporated farro which is one of my absolute favorites. It could appropriately be served any time of year.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I used sherry vinegar in the topping and modified the proportions and method. Great.

Yield: Serves 4 to 6

  • 2 1/2 to 3 pounds bone-in, skin-on chicken thighs (about 6) or use whole legs
  • coarse salt and freshly ground black pepper
  • 2 large or 3 medium leeks
  • 2 tablespoons extra-virgin olive oil
  • 2 to 4 large garlic cloves, thinly sliced
  • 1 teaspoon fennel or coriander seeds, cracked with a mortar and pestle or the side of a chef’s knife
  • 1 teaspoon cumin seeds, cracked with a mortar and pestle or the side of a chef’s knife
  • 4 thyme sprigs
  • 1 tablespoon tomato paste
  • 3 cups chicken or vegetable stock
  • 1 1/2 cups pearled or semi-pearled farro (I used Trader Joe’s 10-minute farro)
  • 1+ cup quartered or halved cherry or grape tomatoes or diced tomato
  • 1/2 cup fresh parsley leaves and tender stems, roughly chopped
  • fresh lime or lemon juice, or vinegar, to taste, such as cider vinegar or sherry vinegar (I used 1-2 T sherry vinegar)
  1. Pat chicken dry with paper towels. Season all over with salt and pepper, and set aside while preparing the leeks.
  2. Trim roots from leeks, then cut away any wilted, yellowing or browned parts from the greens. Slice leeks in half lengthwise. Wash well under cold running water to remove any soil, then shake dry. (I soak them in a bowl of water.)
  3. Thinly slice the leeks (including the greens) into half-moons. You should have about 6 cups. Measure out about 2 tablespoons of sliced leek whites and set them aside for garnish.
  4. In a large skillet with a lid, heat 1 tablespoon oil over medium-high heat. (I used a wide and low enameled cast iron skillet.)
  5. When the oil thins and coats the bottom of the pan, add half the chicken and cook until browned on both sides, 4 to 6 minutes on the first side ad 3 to 5 minutes on the second side. Transfer the chicken to a plate and repeat with remaining chicken.
  6. Reduce the heat to medium-low and add the remaining 1 tablespoon oil to the skillet. Stir in the leeks and a pinch of salt. Sauté until tender and golden brown, 9 to 10 minutes.
  7. Add the garlic and cook until golden, 1 to 2 minutes.
  8. Stir in crushed spices, thyme sprigs and tomato paste, and cook until tomato paste darkens and caramelizes, 2 to 3 minutes.
  9. Pour in chicken stock and bring to a simmer, scraping up the browned bits on the bottom of the pan.
  10. Stir in farro and 1 teaspoon salt. When the liquid comes to a simmer, nestle in the browned chicken, skin-side up; pour in any juices from the plate. Cover pan and let cook until the farro is tender and the chicken is cooked through, 25 to 30 minutes.
  11. Meanwhile, in a small bowl, toss together the reserved leek whites, chopped tomatoes and parsley. Season to taste with salt, pepper and an acid like lemon or lime juice or vinegar. (I used sherry vinegar.) The mixture should taste tangy and bright.
  12. Discard the thyme sprigs, and serve chicken and farro topped with the tomato mixture.

Skillet Chicken Thighs with Lemon, Broccoli & Orzo

My husband and I enjoyed this skillet dinner. The kids had mixed reviews! My son thought that it was over-seasoned and my daughter declared that she wouldn’t eat bone-in chicken thighs. (We are quite used to boneless, skinless chicken thighs in my house.) It’s clearly hard to please the two teenagers in my house. 😉

This recipe was adapted from The New York Times, contributed by Aaron Hutcherson. I modified the method and proportions, incorporated red onion, used a Meyer lemon, and substituted chicken stock for broth.

Yield: Serves 6

  • 6 bone-in, skin-on chicken thighs (about 3 pounds), patted dry
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 T extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 Meyer lemon or 1/2 large lemon, thinly sliced and seeds removed
  • 1/2 large red onion, cut into wedges
  • approximately 1 pound broccoli florets, cut into smaller pieces if large (about 6+ cups)
  • 8 ounces dried orzo (about 1 1/4 cups)
  • 1 tsp fresh thyme leaves
  • 2 to 4 garlic cloves, minced
  • 1/2 cup dry white wine
  • 2 cups chicken stock
  • freshly grated Parmesan, for serving, optional
  1. Season chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
  2. In a large, heavy skillet (preferably cast-iron or stainless steel), heat olive oil over medium-high. (I used a large, shallow, enameled cast iron pot.)
  3. Cook the chicken, skin-side down, until golden brown, about 7 minutes. Flip and cook until golden on the other side, about 5 minutes more. Transfer chicken to a plate and set aside.
  4. Remove the pot from the heat and add butter and lemon slices; cook until the lemons release their juices and start to brown, 1 to 2 minutes. Transfer to the plate with the chicken.
  5. Return the pan to medium heat. Add the red onion wedges and cook for 2 to 3 minutes.
  6. Add the broccoli, orzo, thyme, garlic and remaining 1/2 teaspoon salt to the onions in the pan and stir to coat.
  7. Cook, stirring occasionally, until the orzo is lightly toasted and the broccoli is bright green, about 3 to 5 minutes.
  8. Deglaze with the wine and cook until the liquid is mostly absorbed, 1 to 2 minutes.
  9. Add the stock and lemon slices to the skillet, then add the chicken thighs, skin-side up, along with any liquid from the plate.
  10. Cover the skillet and continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through (165 degrees F internal temperature), 13 to 15 minutes.
  11. Serve warm garnished with grated Parmesan, if desired.

Note: If you want to add a little texture and crunch to the dish, uncover and continue to cook until browned and crisp on the bottom, 3 to 5 additional minutes (after Step 10).

Italian Piadina with Ricotta, Prosciutto & Arugula Topping

According to the original recipe, in Romagna, in Northern Italy, piadine are often served with cured meats, greens and fresh cheeses that soften in the warmth of the freshly cooked bread. They are folded in half and eaten like a sandwich. This version is based on the classic presentation. Yum.

The recipe was adapted from MilkStreetTV.com, contributed by Erica Bruce. I bought lard for the first time in my life to make this flatbread! Christopher Kimball convinced me that lard was the secret to both the optimal texture and flavor in this wonderful bread. In the article, they found that when using lard “the piadine were tender with just the right chew and (had) a deeper, richer background flavor. (They) also tested vegetable shortening, which gave the same supple dough but lacked a bit of flavor. Lard was the clear winner.” The flatbread was perfect.

This special sandwich was a fabulous and fast summer dinner. We hope to try piadine with all sorts of other toppings in the near future. It was dangerously easy to make. 🙂

Yield: 4 flatbread sandwiches (4 servings)

For the Piadina:

  • 1/2 cup water, divided
  • 1/4 cup (4 T) plain whole-milk yogurt (I used Greek yogurt)
  • 311 grams (2 cups) bread flour
  • 1 tsp fine sea salt or table salt
  • 1 1/2 tsp baking powder
  • 63 grams (5 T or 1/3 cup) lard, at room temperature
  1. In a liquid measuring cup, whisk together 1/4 cup of the water and the yogurt.
  2. In a food processor, combine the flour, salt and baking powder. Process 5 seconds.
  3. Add the lard and process until combined, about 10 seconds.
  4. With the processor running, add the yogurt mixture.
  5. With the processor still running, add the remaining water 1 tablespoon at a time until the dough forms a smooth ball, about 1 minute. If the dough doesn’t ball up in the processor, gather it together and briefly knead it by hand.
  6. Divide the dough into 4 pieces. (I used a kitchen scale.)
  7. Roll each into a ball, then cover with plastic wrap. Let rest for 15 minutes. Meanwhile, prepare the topping.
  8. Using a rolling pin, form each dough ball into a 10-inch round. (The round will be approximately 1/16-inch thick.) Poke the surfaces all over with a fork.
  9. Heat a 12-inch cast-iron skillet over medium until a drop of water sizzles immediately, 4 to 6 minutes.
  10. One at a time, place a dough round in the skillet and cook until the bottom is charred in spots, 1 to 2 minutes. (I cooked mine for a little less than 1 minute.)
  11. Using tongs, flip and cook for about 30 to 40 seconds. Transfer to a plate and cover loosely with foil. Repeat.

For the Topping:

  • 3/4 to 1 cup whole-milk ricotta cheese
  • finely grated lemon zest from 1/2 a lemon (about 1/2 tsp), or more, to taste
  • 2 T freshly squeezed lemon juice (from 1/2 a lemon)
  • coarse salt and freshly ground black pepper
  • 8 slices prosciutto, at room temperature
  • baby arugula (about 1 cup per person) (we also used baby spinach)
  • extra-virgin olive oil, for drizzling, optional
  1. In a medium bowl, stir together the ricotta and lemon zest. Taste and season with salt and pepper. Add the lemon juice to the ricotta, or reserve to toss with the arugula (or spinach).
  2. Spread the ricotta mixture evenly over half of each piadina, then top with 2 slices of prosciutto.
  3. In a medium bowl, toss the arugula with the lemon juice (if not in the ricotta mixture) and a pinch of salt. Mound on top of the prosciutto.
  4. Drizzle with oil, if desired, and fold. (I omitted the oil.)

One-Pot Crispy Gnocchi with Burst Tomatoes & Fresh Mozzarella

This is a variation of one of my favorite quick dishes that also uses store-bought gnocchi as a shortcut. It is less spicy which pleased my husband. 😉 The cheesiness of this version definitely made it a crowd-pleaser.

The recipe was adapted from The New York Times, contributed by Ali Slagle. It was the perfect dinner to make and serve after making cupcakes all afternoon with my daughter. Fast and fabulous.

Yield: 4 to 6 servings

  • 2 tablespoons extra-virgin olive oil, plus more as needed
  • 2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi (I used Trader Joe’s)
  • 1/4 cup (4 T) unsalted butter (1/2 stick)
  • 8 to 10 garlic cloves, thinly sliced
  • 1/4 teaspoon red-pepper flakes, plus more, to taste
  • Kosher salt and freshly ground black pepper
  • 4 cups (2 pints) small tomatoes, such as cherry, grape or Sungold
  • 4 to 6 T thinly sliced (chiffonade) or torn basil leaves, plus more for serving
  • 8 to 9 ounces (8 slices) fresh mozzarella, cut or torn into 1/2-inch pieces
  1. Heat the broiler with a rack about 6 inches from the heat source.
  2. In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. (I used a 12-inch cast iron skillet.)
  3. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl.
  4. Repeat with the remaining gnocchi and olive oil.
  5. Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes.
  6. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching.
  7. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
  8. Add the seared gnocchi and basil, stir to coat, then shake into an even layer.
  9. Top with the mozzarella and drizzle lightly with olive oil.
  10. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. (I set my oven to 500 degrees Broil+Max.)
  11. Top with more basil, red-pepper flakes, and black pepper as desired.

Samin Nosrat’s Buttermilk-Brined Roast Chicken

Recently, we were able to take a trip to visit our COVID-vaccinated parents/grandparents. Yay! My mother-in-law made us a delicious buttermilk-brined roasted turkey breast. I had already bookmarked this recipe, so I had to make it myself after we returned home. Yum.

This recipe is from The New York Times, contributed by Samin Nosrat. Using this simple brine, the meat was incredibly moist and tender. The skin also browned beautifully. I marinated the chicken for 24 hours, used a 10-inch cast iron skillet for roasting, and served the chicken with broccoli, gold potatoes, and sweet potatoes that I roasted simultaneously in the same oven. Easy and absolutely perfect.

Yield: Serves 4

  • 1 chicken (3 1/2 to 4 pounds)
  • Kosher salt
  • 2 cups buttermilk (I used low-fat)
  1. The day before you plan to cook the chicken, remove the wing tips by cutting through the first wing joint with poultry shears or a sharp knife.
  2. Season chicken generously with salt and let it sit for 30 minutes.
  3. In a glass measuring cup, stir 2 tablespoons of kosher salt into the buttermilk to dissolve.
  4. Place the seasoned chicken in a gallon-size (or 2 gallon-size) resealable plastic bag and pour in the buttermilk.
  5. Seal the bag, removing as much air as possible, place in a rimmed dish or plate, and refrigerate for 12 to 24 hours. If you’re so inclined, you can turn the bag periodically so every part of the chicken gets marinated, but it’s not essential. (I turned it upside down after 12 hours.)
  6. Remove the chicken from the fridge an hour before you plan to cook it.
  7. Heat the oven to 425 degrees with a rack set in the center position. (I set my oven to convection roast.)
  8. Remove the chicken from the plastic bag and scrape off as much buttermilk as you can. (I just let it drip off.)
  9. Tightly tie together the legs with a piece of butcher’s twine.
  10. Place the chicken in a 10-inch cast iron skillet or a shallow roasting pan.
  11. Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven. (The back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done.)
  12. After about 20 minutes, when the chicken starts to brown, reduce the heat to 400 degrees and continue roasting for 10 minutes.
  13. Rotate the pan so the legs are facing the rear right corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh, and/or the internal temperature reaches 165 degrees F on an instant read thermometer. If the skin is getting too brown before it is cooked through, use a foil tent. (I tented the chicken in this step after 20 minutes.)
  14. Remove from the oven and let it rest for 10 minutes before carving and serving.

Crusty Parmesan Roast Chicken with Lemon & Rosemary

I have made this wonderful roasted chicken twice recently. The grated Parmesan forms a crispy and delicious topping on the skin and the meat is very nicely seasoned with fresh rosemary and lemon zest. I served it with roasted potatoes and vegetables on both occasions.

The recipe was adapted from The New York Times, contributed by Melissa Clark. If roasting vegetables with a short cooking time, such as asparagus, it would be amazing to roast them in some of the pan juices while the chicken is resting. I drizzled my roasted potatoes and other vegetables with the lemony pan juices after they were cooked. Great.

Yield: Serves 4 to 6

  • zest and juice from 1 lemon, divided
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon chopped rosemary, plus 3 to 4 sprigs
  • large pinch of red-pepper flakes, plus more for serving, optional
  • 1 (3 1/2- to 4-pound) whole chicken, patted dry
  • extra-virgin olive oil, for drizzling
  • 1/3 cup finely grated Parmesan (I used Parmigiano-Reggiano)
  • parsley, for garnish, optional
  1. Finely grate the zest from the lemon and place it in a small bowl. (Save the zested lemon for the drippings.)
  2. Stir in 2 teaspoons salt, pepper, chopped rosemary and red-pepper flakes, if using.
  3. Season the chicken inside and out with salt mixture. Let sit at room temperature for 20 minutes or refrigerate uncovered for up to overnight.
  4. Heat oven to 425 degrees. I set my oven to convection roast.
  5. Place chicken, breast-side up, in a large skillet, sheet pan or roasting pan. (I used a 12-inch cast iron skillet.)
  6. Stuff cavity of chicken with rosemary sprigs. Drizzle breast with a little olive oil.
  7. Roast chicken for 30 minutes.
  8. Remove from the oven and sprinkle chicken all over with Parmesan.
  9. Return pan to the oven and continue roasting until bird’s juices run clear when skin is pierced with a knife and the skin is golden, 25 to 30 minutes longer. (I used an oven probe and cooked the chicken until the breast reached 165 degrees.)
  10. Let chicken rest for 10 minutes. (I tented it with aluminum foil.)
  11. Squeeze juice from the zested lemon, to taste, into the pan drippings and season with more salt and red-pepper flakes if you like.
  12. Carve and serve with drippings spooned over the meat. Garnish with chopped parsley, if desired. (I also had extra drippings available at the table.)

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