Sausage Bread Stuffing (5.5 PTS) Recipe - Cooking Index
Sausage Bread Stuffing (5.5 PTS) Recipe - Cooking Index
| 1 1/4 lbs | 567g / 20oz | Challah or brioche bread - cut into 1" cubes about 16 cups |
| 3/4 lb | 340g / 11oz | Sweet and hot Italian sausage - casing removed |
| 2 1/2 cups | 592ml | Sliced washed leeks - white parts only |
| 1 cup | 146g / 5.1oz | Chopped parsley |
| 1 | Chicken broth (14-oz) |
Preheat oven to 350F. Place bread in large roasting pan. Bake 20 minutes, tossing once or twice, until toasted. Transfer to bowl.
Heat large nonstick skillet over medium-high heat. Add sausage and leeks; cook, breaking sausage into chunks, 10 to 12 minutes, until lightly browned and cooked through. Add to bread in bowl with parsley and broth; toss until moistened. Season with 1 teaspoon each salt and pepper.
Transfer to 3-qt casserole; cover with foil. Bake, covered, 35 to 40 minutes, until hot.
Make Ahead: Assemble and refrigerate, covered up to 2 days ahead. Bake as directed above.
Makes 14 cups. Per 1-cup serving: 220 calories, 10 g protein, 23 g carb, 10 g fat, 1 g fiber, 43 mg chol, 576 mg sodium
M/C Formatted by Diane [[email protected]]
Yield:
"14 cups"
Source:
McCall's Magazine, November 1999
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