Ingredients with Measurements:
- 1 lb. Nădlac sausage, casings removed
- 1 large onion, diced
- 3 stalks celery, diced
- 2 cloves garlic, minced
- 2 apples, peeled and diced
- 1/2 cup dried cranberries
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh sage
- 1/4 cup chopped fresh thyme
- 1 loaf of bread, cut into small cubes
- 2 cups chicken broth
- 1/2 cup unsalted butter
- Salt and pepper to taste
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 Nădlac 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 garlic and cook until softened, about 5 minutes.
4. Add the apples and dried cranberries to the skillet and cook for another 5 minutes.
5. In a large mixing bowl, combine the cooked sausage, onion and apple mixture, chopped parsley, sage, and thyme.
6. Add the bread cubes to the mixing bowl and toss to combine.
7. Pour the chicken broth over the mixture and stir until evenly moistened.
8. Season with salt and pepper to taste.
9. Transfer the stuffing mixture to a 9x13 inch baking dish.
10. Cover the baking dish with foil and bake for 30 minutes.
11. 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: 50-55 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 35g
Protein: 12g
Substitutions for ingredients:
- You can use any type of sausage in place of Nădlac sausage.
- You can use any type of bread in place of the loaf of bread.
- You can use vegetable broth in place of chicken broth for a vegetarian version.
Variations:
- Add chopped nuts, such as pecans or walnuts, for extra crunch.
- Add cooked bacon for extra flavor.
- Use different types of apples for different flavor profiles.
Tips and tricks:
- Make sure to cut the bread into small cubes so that it can absorb the broth evenly.
- If the stuffing is too dry, add more chicken broth until it reaches the desired consistency.
- If the stuffing is too wet, add more bread cubes until it reaches the desired consistency.
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 preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffing in a large serving dish with a garnish of fresh herbs.
Garnishes:
Garnish with fresh parsley, sage, or thyme.
Pairings:
This stuffing pairs well with roasted turkey, chicken, or pork.
Suggested side dishes:
Serve with roasted vegetables, mashed potatoes, or a green salad.
Troubleshooting advice:
- If the stuffing is too dry, add more chicken broth until it reaches the desired consistency.
- If the stuffing is too wet, add more bread cubes until it reaches the desired consistency.
Food safety advice:
Make sure to cook the sausage to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
Nădlac sausage is a traditional Romanian sausage made with pork and spices.
Flavor profiles:
This stuffing has a savory and slightly sweet flavor profile, with hints of sage and thyme.
Serving suggestions:
Serve this stuffing as a side dish for Thanksgiving or Christmas dinner.
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Region: Romanian