Ingredients with Measurements:
- 1 pound Azaruja sausage, casings removed
- 1 cup unsalted butter
- 2 cups chopped onions
- 2 cups chopped celery
- 3 cups chopped apples
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 cups cubed day-old bread
- 2 cups chicken broth
- 2 large eggs, beaten
Special equipment needed:
- Large skillet
- Large mixing bowl
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet over medium heat, cook the sausage until browned and cooked through. Remove from skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the onions, celery, and apples and cook until softened, about 10 minutes.
4. Add the sage, thyme, rosemary, salt, and pepper to the skillet and stir to combine.
5. In a large mixing bowl, combine the bread cubes, sausage, and onion mixture.
6. In a separate bowl, whisk together the chicken broth and eggs. Pour over the bread mixture and stir until well combined.
7. Transfer the stuffing mixture to a 9x13 inch baking dish and cover with foil.
8. Bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 40g
Protein: 15g
Substitutions for ingredients:
- Any type of sausage can be substituted for Azaruja sausage.
- Salted butter can be used instead of unsalted butter.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add chopped nuts, such as pecans or walnuts, for added crunch.
- Use different types of bread, such as cornbread or sourdough.
- Add dried cranberries or raisins for a touch of sweetness.
Tips and tricks:
- Use day-old bread for best results.
- Make sure to whisk the eggs and chicken broth together before adding to the stuffing mixture.
- If the stuffing is too dry, add more chicken broth as needed.
Storage instructions:
Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffing in a baking dish and cover with foil. Bake at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffing in a large serving dish or on individual plates.
Garnishes:
Garnish with fresh herbs, such as parsley or thyme.
Pairings:
This stuffing pairs well with roasted turkey or chicken.
Suggested side dishes:
- Mashed potatoes
- Green beans
- Cranberry sauce
Troubleshooting advice:
- If the stuffing is too dry, add more chicken broth as needed.
- If the stuffing is too wet, add more bread cubes.
Food safety advice:
- Make sure the sausage is cooked through before adding to the stuffing mixture.
- Store leftover stuffing in the refrigerator for up to 3 days.
Food history:
Azaruja sausage is a traditional Portuguese sausage made with pork, garlic, and paprika.
Flavor profiles:
This stuffing is savory and slightly sweet, with a hint of spice from the sausage and herbs.
Serving suggestions:
Serve this stuffing as a side dish for Thanksgiving or Christmas dinner.
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Region: Portuguese