turkey tips home | sweet potato bundles | new potatoes|
spinach salad | hubbard squash soup |
persimmon and apple "pot pie"

Michael Smith & Debbie Gold
Co-Executive Chefs, The American Restaurant

Kansas City, Missouri

Polenta and Andouille Sausage "Stuffing"
Adapted from Michael Smith and Debbie Gold

Yield: 6 servings

Tip: The best way to get a nice tight roll is to sprinkle a small amount of water on the counter top, then put the plastic wrap down. The plastic wrap will "stick" to the counter and give some resistance, so a tight roll can be achieved.

1 cup instant polenta
3 cups chicken stock, homemade or low-sodium canned
3 Tablespoons extra virgin olive oil
2 teaspoons butter
2 garlic cloves, chopped
1 cup cooked Swiss chard, finely chopped
1 cup andouille sausage, small dice

For the polenta, heat a medium saucepot. Add olive oil and garlic. Lightly cook garlic, then add
chicken stock and bring to a boil. Add butter and, stirring continuously, slowly sprinkle polenta into
the stock. Lower heat and continue to stir letting polenta thicken. Season with salt and pepper.
Continue to cook polenta over low heat until it is creamy, approximately 15-20 minutes. Keep
warm and set aside.

For the filling, heat a medium skillet and cook andouille sausage for 3-4 minutes. Remove sausage
from the pan and set aside.

To roll the stuffing, spread a 12 x 8 inch sheet of plastic wrap on a work surface. Spoon 2 to 3 large
scoops of polenta on the plastic wrap. With the back of a spoon, make indents along the polenta.
Fill indents with Swiss chard and sausage. Roll the plastic wrap into a log (folding the chard and
sausage into the middle of the polenta). Secure and tighten the polenta log with a second sheet
of plastic wrap if necessary. Repeat steps until polenta, sausage and chard are gone. Refrigerate
to chill for 1 hour.

To serve, cut polenta into thick slices. Arrange on an ovenproof serving platter. Warm in the oven
just before serving.

turkey tips home | sweet potato and bacon swiss chard bundles | new potatoes with
black peppercorn butter
spinach salad with bacon and winter squashes |
hubbard squash soup
| warm persimmon and apple "pot pie"

more turkey tips:
2001 | 2000 | 1999 | 1998 | 1997 | 1996