Bread stuffing with mashed potatoes and sausage (side dish)

Votes: 1

Time: 1 hour 50 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 381, total fat 22 G., saturated fats 11 G., proteins 12 G., carbohydrates 35 G., fiber 3 G., cholesterol 93 mg, sodium 605 mg, sugar 5 G.

This recipe is inspired by traditional Pennsylvania Dutch cuisine. The dish combines mashed potatoes and turkey stuffing, creating a homey, cozy, and delicious dish. The choice of bread is crucial for this casserole. White country bread with some texture is best. Light and airy bread won't work; it should be moderately dense and slightly stale.

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.

Ingredients for the recipe:

140g unsalted butter, plus extra for greasing the pan
3 large Russet Burbank potatoes (about 1 kg), peeled and quartered
350 g of yesterday's village bread, torn into 1 cm pieces.
200g raw pork breakfast sausages, casings removed
1 large onion, chopped
3 stalks celery, chopped
1 tbsp chopped fresh thyme
1 tbsp chopped fresh sage
1 teaspoon chicken seasoning
1 cup lightly salted chicken broth
1 cup of cream with 10% fat content
2 large eggs

Ingredient Substitution Suggestions

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Recipes with similar ingredients: minced sausage, mashed potatoes, white bread, celery, eggs, cream, sage, thyme, poultry seasoning

Cooking the dish according to the recipe:

Preheat the oven to 375°F (190°C) and grease a 9 x 13-inch (22 x 32 cm) baking dish or other 3-quart (3-liter) baking dish. Place the potatoes in a large saucepan, cover with water, and season with salt. Bring to a boil; simmer until the potatoes are tender, 12 to 15 minutes. Drain and keep warm.
Meanwhile, place the bread on a baking sheet and bake until lightly toasted around the edges, about 5 minutes.

Combine 1 tablespoon butter and sausage in a large skillet and heat over medium heat. Cook, breaking up the sausage with a wooden spoon, until browned, about 4 minutes. Add 7 tablespoons butter, onion, and celery; season with 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add thyme, sage, and poultry seasoning, then add chicken broth and bring to a simmer. Remove from heat and set aside.
In a large bowl, combine the cream with the eggs, 1/2 teaspoon of salt, and black pepper. Add the warm potatoes and mash, seasoning them with salt to taste. Add the bread and sausage mixture. Melt the remaining 2 tablespoons of butter in the microwave. Transfer the filling to a baking dish, then drizzle with melted butter. Cover with foil and bake for 30 minutes, then remove the foil and continue baking until golden brown, another 20-25 minutes.

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