Sausage-Based > Stuffing

Kochwurst and Apple Stuffing Recipe

Ingredients with Measurements:
- 1 lb Kochwurst sausage, diced
- 1 cup diced onion
- 1 cup diced celery
- 2 cups diced apple
- 1/2 cup unsalted butter
- 8 cups cubed bread
- 2 cups chicken broth
- 1 tbsp dried sage
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper

Special equipment needed:
- Large skillet
- Large mixing bowl
- 9x13 inch baking dish

Step-by-step instructions:

1. Preheat oven to 350°F.

2. In a large skillet, melt butter over medium heat. Add onion and celery and cook until softened, about 5 minutes.

3. Add diced Kochwurst sausage and cook until browned, about 8 minutes.

4. Add diced apple and cook for an additional 5 minutes.

5. In a large mixing bowl, combine cubed bread, dried sage, dried thyme, salt, and black pepper.

6. Add the cooked sausage mixture to the bowl and mix well.

7. Pour chicken broth over the mixture and stir until everything is evenly coated.

8. Transfer the mixture to a 9x13 inch baking dish.

9. Cover the dish with foil and bake for 30 minutes.

10. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and crispy.


Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
350°F
Serving size:
8 servings

Nutritional information:
Calories: 410
Fat: 22g
Carbohydrates: 39g
Protein: 14g
Sodium: 1020mg
Sugar: 10g

Substitutions for ingredients:
- Kochwurst sausage can be substituted with any other cooked sausage, such as bratwurst or kielbasa.
- Chicken broth can be substituted with vegetable broth or water.

Variations:
- Add dried cranberries or raisins for a sweeter stuffing.
- Use sourdough bread instead of white bread for a tangier flavor.
- Add chopped walnuts or pecans for a crunchy texture.

Tips and tricks:
- To make the stuffing ahead of time, prepare the mixture and store it in the refrigerator for up to 24 hours. Bake as directed when ready to serve.
- If the stuffing is too dry, add more chicken broth until it reaches the desired consistency.
- For a vegetarian version, omit the Kochwurst sausage and use vegetable broth instead of chicken broth.

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, garnished with fresh herbs such as parsley or thyme.

Garnishes:
Fresh herbs such as parsley or thyme.

Pairings:
This stuffing pairs well with roasted chicken or turkey.

Suggested side dishes:
Mashed potatoes, green beans, roasted carrots.

Troubleshooting advice:
- If the stuffing is too dry, add more chicken broth until it reaches the desired consistency.
- If the stuffing is too wet, bake for an additional 10-15 minutes, or until the top is golden brown and crispy.

Food safety advice:
- Make sure the stuffing reaches an internal temperature of 165°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Kochwurst sausage is a traditional German sausage made with beef and pork.

Flavor profiles:
This stuffing has a savory and slightly sweet flavor, with a crispy top and soft and moist interior.

Serving suggestions:
Serve this stuffing as a side dish for a holiday meal or as a main dish for a cozy weeknight dinner.

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Region: German

Taste: Savory, Tangy, Sweet, Spicy, Aromatic