Ok, this is what I did
Jun. 20, 2011 9:57 pm
Updated: Jun. 23, 2011 8:39 am
I just have to write this down while it's still fresh in my mind. I sincerely doubt anyone will be able to replicate this recipe but close will likely count here.
It all started last night. We have this meat place in the next town that sells a sausage they call Applewood smoked Chicken sausages. They are to die for so when I'm feeling flush ( they're expensive) I'll go buy 2 or 3 Kilos ( 10 lbs). So last night, I thawed
out a pack of sausages. I had picked up some fresh Morels so I thought I'd do my mashed potatoes, some sweet nutmeg carrots and a morel cream gravy to go with the Applewood sausages. I did and it was good. The gravy was sensational. My stepson was not feeling
well so there was even leftover sausages!
So today, at work, I'm thinking about this. My usual modus operandi following leftover mashed potatoes is to do a Shepherds pie but I didn't want to use beef, I wanted to use up the leftover Applewood Chicken sausages so all day I gradually put this together
in my wee head and I decided to build a Chicken Shepherds Pie.
I made the gravy using the fat that rendered out of the sausages, did a roux and added in a couple cups of chicken broth, a little white wine and a 1/2 cup of cream, seasoned with salt, pepper and the sauted morel mushrooms with green onions.
So today, I defrosted a couple of chicken breasts, sliced them, then braised them with a small onion in a little olive oil and seasoned then with S&P and a wee bit of Cavenders. Once cooked, I added the cut up left over sausage and the left over gravy, brought
that to a simmer. Once fully warmed, I put the lot in a casseole and topped that with the leftover carrots along with some frozen green beans and peas. The leftover mashed potatoes went over that. I baked it at 350 for 1/2 hour, then I added a cup of shredded
Colby cheese along with a 1/2 cup of grated Parmagiano Reggiano (sp?) and back into the oven at 400 for another 20 minutes.
The result is astoundingly good. I will try to add a photo to this blog tomorrow. I forgot my flash drive at work so I can't do the photo thing ( long story) til tomorrow.
Anyhow, there it is. Got great sausages? Morels? You could make this, and you will not regret it. I could sell this. In my future life as a restauranteur I see this baked up in small individual servings with a nice spring salad and warm crispy breads.