Tuesday, November 26, 2013

Top Thanksgiving recipe for Stuffing!

Top requested recipe from sunset magazine

French bread ¾ loaf (¾ lb)
Nonfat milk 1 ½ cups
Sweet Italian sausages 2 lbs
Parsley, chopped 1 cup
Garlic, minced or pressed 1 clove
Medium onion, chopped 1
Celery, finely chopped ½ cup
Green Swiss chard, stem ends
trimmed, coarsely chopped
1 ½ lbs
Parmesan cheese, freshly grated 1 ½ cups
Basil, dried 1 ½ tsp
Sage, dried and rubbed ¼ tsp
Rosemary, dried and rubbed ¼ tsp
Salt To taste
1. Cut bread into ½-in. slices. Put slices in a large bowl and add milk. Mix gently with a spoon to
saturate with milk and let stand about 30 minutes. Stir occasionally.
2. Meanwhile, set a 6- to 8-qt pot over medium-high heat. Squeeze sausages from casings into
pot. Discard casings. Cook meat, stirring often to crumble, until lightly browned, 10 to 15
minutes; pour off any excess fat. Add parsley, garlic, onion, and celery. Cook, stirring often, until
vegetables are lightly browned, 5 to 8 minutes. Add chard and ½ cup water and cook, stirring
often, until wilted, about 5 minutes.
3. With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture,
parmesan, basil, sage, and rosemary. Season with salt to taste.
4. Preheat oven to 350°. Spoon stuffing into a shallow 3-qt (9 x 13-in.) casserole. For moist
stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, at least 30 minutes. Make ahead: Up to 1 day ahead, covered and chilled. Allow about 1 hour to bake.

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1 comment:

  1. This sounds very good. I usually make a fruit and sausage (ground breakfast type) stuffing for Thanksgiving dinner. But my real favorite is the oyster dressing like my mother makes. If I fix Thanksgiving dinner I always make a batch of oyster dressing for myself and anyone else who is willing to try it.

    An A to Z Co-Host
    Tossing It Out