Bread filling with sausage in portioned forms
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Add a homemade flavor to store-bought turkey stuffing mix by adding diced chorizo or andouille sausage and aromatic herbs. To serve, bake the stuffing in individual ramekins or ramekins. It'll take less time than baking in a large ramekin, and individual portions look more appealing when served. Guests love it. This bread stuffing makes a great side dish for roast turkey or other poultry.
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:
- Bread filling
- Chorizo or andouille sausage
- A handful of herbs (such as rosemary or thyme)
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Recipes with similar ingredients: white bread, rosemary, thyme, chorizo sausage, andouille sausage
Cooking the dish according to the recipe:
- Prepare store-bought bread filling according to package directions, but substitute low-sodium chicken broth for the water. Add cubes of chorizo or andouille sausage and a handful of chopped herbs (rosemary or thyme).
- Spoon the mixture into individual ramekins and bake. If using a stovetop mixture, prepare the bread filling, then spoon it into the ramekins and bake in the oven at 150°C for a few minutes until a crust forms on the surface.
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