Ingredients with Measurements:
- 1 pound Pleşcoi sausage, casing removed and crumbled
- 1 large onion, chopped
- 3 celery stalks, chopped
- 2 apples, peeled and chopped
- 1/2 cup unsalted butter
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh sage
- 1/4 cup chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 loaf of bread, cubed and dried (about 8 cups)
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, cook the crumbled Pleşcoi sausage over medium heat until browned and cooked through. Remove from skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 5 minutes.
4. Add the chopped apples and cook for another 3 minutes.
5. Add the chicken broth, chopped parsley, sage, thyme, salt, and black pepper to the skillet. Stir to combine.
6. In a large mixing bowl, combine the dried bread cubes, cooked Pleşcoi sausage, and the onion-apple mixture from the skillet. Toss to combine.
7. Transfer the stuffing mixture to a 9x13 inch baking dish.
8. Cover the baking dish with aluminum 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.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 380
Fat per serving: 22g
Carbohydrates per serving: 32g
Protein per serving: 13g
Substitutions for ingredients:
- You can use any type of sausage instead of Pleşcoi sausage.
- You can use chicken or vegetable broth instead of chicken broth.
- You can use any type of bread for the stuffing.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the stuffing mixture.
- Add dried cranberries or raisins to the stuffing mixture.
- Use different herbs, such as rosemary or oregano, instead of parsley, sage, and thyme.
Tips and tricks:
- Make sure the bread cubes are completely dried before using them in the stuffing.
- You can prepare the stuffing mixture a day ahead and refrigerate it until ready to bake.
- If the stuffing is too dry, add more 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 the stuffing, place it in a baking dish and cover with aluminum foil. Bake in a preheated oven at 350°F for 20-25 minutes, or until heated through.
Presentation ideas:
Serve the stuffing in a large serving dish or individual bowls.
Garnishes:
Garnish with fresh herbs, such as parsley or thyme.
Pairings:
This stuffing pairs well with roasted turkey, chicken, or pork.
Suggested side dishes:
- Mashed potatoes
- Green beans
- Roasted carrots
Troubleshooting advice:
- If the stuffing is too dry, add more chicken broth.
- If the stuffing is too wet, bake it uncovered for an additional 10-15 minutes.
Food safety advice:
- Make sure the Pleşcoi sausage is cooked through before adding it to the stuffing.
- Store leftover stuffing in the refrigerator for up to 3 days.
Food history:
Pleşcoi sausage is a traditional Romanian sausage made from pork and spices. It is named after the village of Pleşcoi in Romania.
Flavor profiles:
This stuffing is savory and slightly sweet, with a hint of spice from the Pleşcoi sausage.
Serving suggestions:
Serve this stuffing as a side dish for Thanksgiving or Christmas dinner.
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Region: Romanian