LCBO Food & Drink Autumn 2015

SEASONAL  KALE 2.0

KALE & SAUSAGE DRESSING

4 Add bread and pine nuts to a 16-cup (4-L) capacity roasting pan or baking dish. Top with kale mixture and, using your hands, gen- tly toss to combine. In a separate bowl, whisk together desired amount of chicken stock and the egg; pour over dressing and once again, gently toss to combine. Melt remaining ¼ cup (60 mL) butter and drizzle over dressing. 5 Bake for 40 minutes or until top is golden and dressing is hot. Serves 6 to 10

12 cups (3 L) cubed day-old whole grain sourdough, crusts removed if very thick ¼ cup (60 mL) pine nuts 1 to 2 cups (250 to 500 mL) chicken stock 1 egg 1 Preheat oven to 375°F (190°C). 2 In a large sauté pan with a tight-fitting lid, melt ¼ cup (60 mL) butter over medium heat. Cook onion until light golden, about 6 min- utes. Stir in garlic, sausage (if using Berkshire sausages, remove meat from casings before adding to pan), sage and rosemary. Using a fork to break up sausage, fry until meat is no longer pink, about 5 minutes. 3 Stir in maple syrup and balsamic; top meat mixture with kale, cover and cook until wilted, about 3 minutes. Remove lid and continue to cook, stirring, for 3 minutes longer to con- centrate flavours. Season mixture generously with salt and freshly ground pepper.

Sausage so perfectly complements kale that you might find yourself seeking out the greens instead of avoiding them in this de- licious turkey dressing. One large loaf of whole grain sourdough will net you slightly more bread than you need. If you prefer to stuff your turkey, instead of baking the dressing on the side, use the lesser amount of chicken stock. ½ cup (125 mL) butter, divided 1 large onion, diced 5 cloves garlic, chopped 1 pkg (453 g) frozen pork sausage meat, thawed, or 3 Berkshire pork sausages ¼ cup (60 mL) chopped sage 1 tbsp (15 mL) chopped rosemary 1 tbsp (15 mL) maple syrup 1 tbsp (15 mL) balsamic vinegar 10 cups (2.5 L) chopped purple kale, tough centre rib removed, about 1 bunch Salt and freshly ground black pepper to taste

WHAT TO SERVE Thirty Bench Riesling VINTAGES ESSENTIALS 24133, $18.95 Gustave Lorentz Riesling Cuvée Améthyste LCBO 325159, $15.75

58  FOOD & DRI NK AUTUMN 2015