Thanksgiving Dinner Party - Part 2

Wild Mushroom and Potato Gratin
onion, chopped
garlic, chopped
thyme
wild mushroom mix - chantrelles, shitakes, portabellos
olive oil / butter
potatoes
salt / pepper / thyme
Milk / half and half
parmesan / romano / fresh mozzarella

Saute garlic and onion in olive oil until translucent on medium heat, seasoning with salt, pepper, and thyme.  Turn up the heat to medium high and add mushrooms, adding more oil if necessary.  Saute until the mushrooms have caramelized slightly.  Reseason with salt, pepper, and thyme.  Remove from heat and let cool. 

Peel and slice potatoes about 1/4 inch thick.  Mix potatoes with mushroom mixture.  The ratio should be about 3:1 (potatoes:mushrooms).  Season heavily with salt, pepper, and fresh thyme.  Add a generous hand full of each cheese.  Toss together.  Butter an oven safe dish and add the potato and mushroom mixture.  Add more half and half, scantly covering the potatoes.  Cover with foil.  Refrigerate until ready to bake - can be done a day in advance.
When ready to bake - preheat oven to 375 degrees, bake covered with foil for at least 1 hour.  Stir halfway though.  When potatoes are almost tender, remove the foil, top with a few hand fulls of cheese and bake until cheese had melted.  About an hour and a half to 2 hours total. 

Brioche and Chicken Andouille Sausage Stuffing
1 Brioche / Challah loaf
1 lb chicken andouille sausage
Red / yellow / Anaheim roasted peppers
onion, chopped
garlic, chopped
green onions
salt / pepper / thyme
Chicken stock
3 eggs

Preheat oven to 325 degrees Cut the bread into large cubes, spread on a cookie sheet, season with salt, pepper, thyme, rosemary, and olive oil.  Toss.  Bake, tossing occasionally for about 30 minutes, or until the bread has dried. 

Saute onions, garlic, and sausage together until cooked through, seasoning with salt, pepper, and thyme.  Add to the bread cube mixture in a bowl.

Chop green onions and roasted peppers - either fresh roasted or from a jar, add to the stuffing mixture. 

Beat eggs, add about 2 1/2 cups of chicken stock, season with salt and pepper.  Add to stuffing mixture.  Butter an oven safe dish, add the stuffing mixture. 

Drizzle with olive oil, season the top with salt and pepper.  Bake for 45minutes - 1 hour until stuffing has set and the top is browned.