Bread stuffing with sausage and herbs (side dish)
Votes: 1
Time: 1 hour 22 minutes
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
This side dish is traditionally prepared for a holiday turkey, but despite the word "stuffing," it's baked separately from the bird. The main ingredient in the stuffing is cubed bread. If you don't toast it in the oven, the stuffing will turn out mushy and unappetizing. The toasted bread is mixed with fried ground sausage, apples, onions, and celery for juiciness, dried cranberries for a contrasting flavor, and chopped herbs for flavor. Bake the stuffing just before serving.
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:
- 16 cups bread (white or sourdough), cut into 2cm cubes (700g)
- 110 g unsalted butter
- 2 cups onion, diced into medium cubes (2 pcs.)
- 1 cup celery, diced into medium cubes (2 stalks)
- 2 Granny Smith apples, peeled and cored, cut into large cubes
- 2 tbsp. l. chopped parsley
- 1 tbsp coarse salt
- 1 teaspoon freshly ground black pepper
- 350 g raw sweet or spicy Italian sausage, casing removed
- 1 cup chicken broth
- 1 cup dried cranberries
We recommend
Recipes with similar ingredients: sourdough bread, apples, celery, onions, minced sausage, dried cranberries
Cooking the dish according to the recipe:
- Preheat oven to 150°C. Place the bread cubes on a baking sheet, spread them in a single layer, and bake for 7 minutes.
Raise the oven temperature to 175°C and transfer the bread cubes to a very large bowl. - Meanwhile, melt the butter in a large skillet and add the onion, celery, apples, parsley, salt, and black pepper. Cook over medium heat for 10 minutes, until the vegetables are tender.
Transfer to bread cubes. - In the same skillet, cook the sausage over medium heat, breaking up the clumps with a fork, for about 10 minutes, until browned and cooked through. Add to the bread and vegetables.
- Add the chicken broth and cranberries to the mixture in the bowl, stir well, and pour into a 22x30cm baking dish. Bake for 30 minutes, until the filling is golden brown on top and warmed through. Serve hot.
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