Stuffing made with bread, celery, kale, and Andouille sausage
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Stuffing with bread, celery, kale and Andouille sausage - a detailed recipe.
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:
- 230 grams of French Andouille sausages, cut into cubes
- 6 tbsp (90 g) butter, plus more as needed
- Salt and freshly ground pepper
- 1 onion, chopped
- 3 stalks celery, sliced
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh sage
- 4 cups sliced kale
- 3 cups chicken broth
- 2 large eggs
- 8 cups toasted wheat bread, diced
- 6 cups crumbled cornbread
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Cooking the dish according to the recipe:
- In a large skillet, fry the sausage in butter, covered, for 3 minutes; season with salt and pepper. Add the onion, celery, thyme, and sage and fry for 5 minutes, then stir in the kale and cook until tender.
- Bring chicken broth to a boil in a saucepan.
- In a large bowl, beat the eggs. Add the wheat and cornbread, then pour in the hot chicken broth.
- Preheat oven to 180°C. Grease a 20 x 30 cm baking dish with butter. Spread the filling in an even layer and pour in the broth mixture. Top with pieces of butter. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake until golden brown, another 20 minutes.
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