Ingredients with Measurements:
- 1 pound Banat sausage, casings removed
- 1 large onion, chopped
- 3 celery stalks, chopped
- 2 Granny Smith apples, peeled and chopped
- 1/2 cup unsalted butter
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1 loaf of day-old bread, cut into cubes (about 8 cups)
- 1/2 cup chopped fresh parsley
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, cook the Banat sausage over medium heat until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the onion, celery, and apples and cook until softened, about 5-7 minutes.
4. Add the thyme, sage, rosemary, salt, and pepper and stir to combine.
5. Pour in the chicken broth and stir to combine.
6. In a large mixing bowl, combine the cooked Banat sausage, vegetable mixture, bread cubes, and chopped parsley. Toss to combine.
7. Transfer the mixture to a 9x13 inch baking dish.
8. Cover the dish with foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
10. Let the stuffing cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 20g
Saturated Fat: 9g
Cholesterol: 70mg
Sodium: 800mg
Carbohydrates: 30g
Fiber: 2g
Sugar: 6g
Protein: 12g
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as Italian or breakfast sausage.
- If you don't have Banat sausage, you can use any type of smoked sausage.
- You can use any type of bread you prefer, such as sourdough or French bread.
Variations:
- Add chopped nuts, such as pecans or walnuts, for extra crunch.
- Add dried cranberries or raisins for a touch of sweetness.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- Make sure to use day-old bread, as fresh bread will become too mushy when mixed with the other ingredients.
- You can prepare the stuffing ahead of time and refrigerate it until ready to bake.
- If the top of the stuffing is not crispy enough, broil it for a few minutes before serving.
Storage instructions:
Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the stuffing, place it in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffing in a large serving dish or individual ramekins.
Garnishes:
Garnish with chopped fresh parsley or thyme.
Pairings:
This stuffing goes well with roasted turkey or chicken.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Green beans
Troubleshooting advice:
- If the stuffing is too dry, add more chicken broth.
- If the stuffing is too wet, add more bread cubes.
Food safety advice:
- Make sure to cook the Banat sausage thoroughly.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stuffing has been a staple of Thanksgiving dinners since the 1800s.
Flavor profiles:
This stuffing is savory and slightly sweet, with a hint of herbs and spices.
Serving suggestions:
Serve the stuffing as a side dish for Thanksgiving or Christmas dinner.
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