On Tuesday, November 19^th, The Regency’s Award Winning Executive Chef, Pat Marone, cooked up something special for The Woman’s Club of Glen Cove at the beautiful Swan Club in Roslyn Harbor.
The Woman’s Club of Glen Cove, a not-for-profit 501 (c) (3) organization, was originally organized in 1936, then reorganized as a Woman’s Club in May 1938.  In September of that year, the club was admitted to membership in the Long Island Federation of Women’s Clubs.  The Club’s mission “is to promote Charitable Activities, Sociability and the General Welfare of the Community”. Members are able to socialize and enjoy entertaining programs and activities while supporting the Club’s charitable endeavors.  The Woman’s Club has 2 major fundraising events annually, a Christmas Party and a Fashion Show Luncheon in the spring.  This year’s charitable recipients are The North Shore Historical Museum, Glen Cove Boys and Girls Club, Glen Cove Sage Foundation and Momma’s House.
Chef Pat, who is also The Regency’s Food Services Director, and Jennifer Barrett, Community Relations Director, were invited by First Vice President, Mercedes Morales, to do a cooking demonstration for the women.  Chef Pat decided to make his mouthwatering 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! The recipe was distributed and a huge tray of the stuffing was raffled off to one lucky lady.  Regency residents, staff and guests are looking forward to tasting Chef Pat’s stuffing at the big Thanksgiving Day feast Chef Pat is hosting at The Regency Thanksgiving Day.  Please visit our website at www.theregencyatglencove.com for his recipe, and make sure to see more of Chef Pat’s delicious recipes on idealchef.com and youtube.com.  The Regency family wishes you and yours a very Happy Thanksgiving!
Chef Pat Marone's Sausage Stuffing with Apples and Cranberries
Just in time for Thanksgiving... A Stuffing the whole family will enjoy!
Ingredients:
1/4 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
1/4 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
1. Remove Sausage from casings.
2. In a hot saute pan, add Olive Oil and heat on medium high.
3. Add Butter. Once it is melted, add Sausage to pan and break up.
4. Let brown in pan for about 2 minutes.
5. Once browned, add Onion and Celery.
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!