December 11, 2014

The Regency’s Executive Chef Pat Marone Gets Cooking at the Glen Cove Senior Center

Chef Pat cooking up a storm for the seniors at Glen Cove Senior Center

Chef Pat cooking up a storm for the seniors at Glen Cove Senior Center

On Monday, November 10th, The Regency’s Award Winning Executive Chef, Pat Marone, once again cooked up something mouthwatering and delicious for the seniors at the Glen Cove Senior Center.
The Regency’s Chef Pat is very well known locally because he often volunteers to do some of his much loved “Cooking Italian for Seniors” demonstrations for various senior groups and organizations in the area. Chef Pat, who is also The Regency’s Food Services Director, and Jennifer Barrett, Community Relations Director, were invited to do a cooking demonstration by the Senior Center’s Activities Coordinator, Jenny Weiss.
Chef Pat decided to make his Sausage Stuffing with Cranberries and Apples, a delicious dish that is perfect for the holidays. Everyone enjoyed learning how to make the stuffing by watching Chef Pat’s animated demonstration. And of course everyone really enjoyed the heaping portion they were served afterwards! Regency residents, staff and guests always look forward to tasting this delicious stuffing at the big Thanksgiving Day feast Chef Pat hosts at The Regency. Please visit our website at www.theregencyatglencove.com for his recipe, and make sure to look up more of Chef Pat’s delicious recipes on youtube.com.


Chef Pat Marone’s Sausage Stuffing with Apples and Cranberries
Just in time for the Holidays... A stuffing the whole family will enjoy!

Sausage Stuffing with Cranberries and Apples

Sausage Stuffing with Cranberries and Apples

Ingredients:
¼ cup Extra Virgin Olive Oil
1 cup Chopped Onions
1 cup Chopped Celery
1 pound Italian Sweet Sausage, taken out of casing
3 Apples, peeled and diced
1 cup Dried Cranberries
4 cups Chicken Stock
¼ stick of Butter
1 pound of 1 inch cubed White Bread lightly toasted in the oven
1 Tbsp. Thyme
1 Tbsp. Fresh Chopped Sage
Salt and Pepper to taste
Directions:
1. Heat large sauce pan on medium high heat and add Olive Oil
2. Add Celery and Onions and cook for 3 minutes
3. Add Sausage and break up with wooden spoon, cook for about 4 minutes
4. Add Apples and cook for about 3 minutes
5. Add Cranberries, stir in and cook for about 2 minutes
6. Add 1 cup of the Chicken Stock, cook for about a minute
7. Add Thyme, Sage, Salt and Pepper
8. Add the Cubed Bread and the rest of the Chicken Stock, mix together
9. Transfer to prepared baking dish, top with sliced butter and cover with foil
10. Place baking dish in a preheated 350 degree oven, cook for 20 minutes
11. Remove foil and cook for another 10 minutes
12. Enjoy!

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