Fogo de Chao Dressing

dressing fogo (550x360)

In New York City last week, we tasted a series of new fall items at our favoritre Brazilian steakhouse, Fogo de Chao. Those wonderful flavors made us wonder what they were cooking for Thanksgiving and how we could beg, borrow or steal the recipe. As it turned out, they figured we’d probably rather eat there for Thanksgiving than whip up their dressing of Brazilian sausage and Granny Smith apples. Actually, we can’t wait to try this recipe at home. It says it serves about 24 but, well, not if we’re around.

1/2 cup corn oil

20 ounces Brazilian Sausage

1 quart celery, 1/4” diced

1½ quart onions, 1/4” diced

1/2 cup chopped garlic

1 quart green apples, peeled, cored and cut into 1/2”cubes

2 quarts chicken broth

1 tablespoon poultry seasoning

2 tablespoons kosher salt

1 gallon seasoned croutons

2 cups chopped fresh parsley

Preheat oven to 350 degrees. Place large pot on a burner on medium heat. Add oil and heat. Remove the casing of the sausage and break into small pieces. Add to pan and sauté until just cooked, about 3 minutes. Measure and add celery, onions, and garlic to the pot and sauté until onions are soft. Place apples in into the pot. Add chicken broth, poultry seasoning and salt. Mix well and remove from heat. Add croutons and mix until they are soft. Add parsley and mix well. Spray a large baking with vegetable spray and fill with stuffing mix. Cover with foil and bake for about 35 minutes, until the top is golden brown. Serves about 24.

 

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