Ingredients with Measurements:
- 1 lb Kiełbasa Biała (Polish white sausage)
- 8 cups cubed bread (preferably stale)
- 2 cups diced apples
- 1 cup diced onion
- 1 cup diced celery
- 1/2 cup unsalted butter
- 2 cups chicken broth
- 2 eggs
- 1 tbsp dried sage
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large skillet, sauté the diced onion and celery in butter until softened.
3. Add the diced apples and continue to cook for 2-3 minutes until slightly softened.
4. Cut the Kiełbasa Biała into small pieces and add to the skillet. Cook for an additional 2-3 minutes until lightly browned.
5. In a large mixing bowl, combine the cubed bread, dried sage, dried thyme, salt, and pepper.
6. Add the Kiełbasa Biała mixture to the bowl and mix well.
7. In a separate bowl, whisk together the chicken broth and eggs.
8. Pour the broth mixture over the bread mixture and stir until well combined.
9. Transfer the mixture to a 9x13 inch baking dish and cover with aluminum foil.
10. Bake for 30 minutes covered, then remove the foil and bake for an additional 15-20 minutes until the top is golden brown and crispy.
11. Let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
5. Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 365
Fat: 22g
Saturated Fat: 10g
Cholesterol: 104mg
Sodium: 892mg
Carbohydrates: 29g
Fiber: 2g
Sugar: 7g
Protein: 12g
Substitutions for ingredients:
- Kiełbasa Biała can be substituted with any other type of sausage.
- Apples can be substituted with pears or dried cranberries.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add chopped walnuts or pecans for extra crunch.
- Use different herbs and spices such as rosemary or parsley.
- Add a splash of white wine to the skillet when cooking the Kiełbasa Biała mixture.
Tips and tricks:
- Use stale bread for best results.
- If the stuffing seems too dry, add more chicken broth.
- Let the stuffing cool for a few minutes before serving to allow it to set.
Storage instructions:
Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the stuffing in a large serving dish or in individual ramekins.
Garnishes:
Garnish with fresh herbs such as parsley or thyme.
Pairings:
Serve with roasted vegetables or a green salad.
Suggested side dishes:
Mashed potatoes, sweet potato casserole, or roasted Brussels sprouts.
Troubleshooting advice:
If the stuffing is too dry, add more chicken broth. If it is too wet, bake for an additional 5-10 minutes uncovered.
Food safety advice:
Make sure the Kiełbasa Biała is cooked through before adding it to the stuffing mixture.
Food history:
Kiełbasa Biała is a traditional Polish sausage made from pork, beef, or a combination of both. It is often flavored with garlic and marjoram.
Flavor profiles:
This stuffing has a savory and slightly sweet flavor from the Kiełbasa Biała and apples.
Serving suggestions:
Serve as a side dish for Thanksgiving or Christmas dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Polish