Stuffed Potato Bread with Kale and Andouille Sausage (side dish)
Votes: 1
Time: 1 hour 25 minutes
Delicious bread stuffing, or stuffing, is traditionally prepared in the United States as a side dish for holiday turkey. But you can make it with any bird or even eat it on its own, as it's very filling. In addition to potato bread, it contains andouille pork sausage, plenty of onions, celery, and aromatic herbs, while kale adds richness and healthy fiber. Use dried or stale bread for a more appetizing filling after baking. Blanching tough kale leaves in boiling water beforehand will make them more tender.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Potato bread
- 110 g + 2 tbsp unsalted butter
- 2 cups chopped onion, green onion, or leek
- 2 cups diced celery
- 1 tbsp. chopped fresh sage
- 1 tbsp chopped fresh thyme
- 3 cups low-sodium chicken broth or turkey broth
- 1 bunch of kale
- 2 large eggs
- 1/4 cup chopped parsley
- 450 g andouille sausage (without casings), fried and crumbled
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Recipes with similar ingredients: white bread, kale, celery, leeks, andouille sausage, sage, thyme
Cooking the dish according to the recipe:
- Cut the potato bread into 1-cm cubes to make 16 cups. Stale bread works best for the filling. If you're using fresh bread, spread the cubes on a baking sheet and toast in the oven at 150°C for 15-20 minutes.
- In a large skillet over medium heat, melt 110g of butter. Add the onion, celery, sage, thyme, and salt and black pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Pour in the chicken broth, bring to a simmer, and remove from heat.
- Meanwhile, trim the kale stems, chop the leaves, and blanch for 2 minutes. Whisk the eggs and parsley in a large bowl, then add the bread cubes, vegetable mixture, and prepared kale. Stir in the meat.
- Transfer the mixture to a greased 3-4 quart baking dish and scatter the remaining 2 tablespoons of butter on top. Cover with foil and bake at 190°C (375°F) for 30 minutes. Remove the foil and bake until golden brown, about 20 minutes more.
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