Let me tell you that the Sausage Chard stuffing recipe in last month’s issue of Sunset Magazine made me SALIVATE hardcore. Oh yeah baby…look at the picture (if you have the issue) and you’ll see what I mean. I ripped it out immediately…and slept with it under my pillow so I could continuing dreaming of it late into the night.
I wanted something hearty for our Sunday late afternoon lunch (I didn’t make a special breakfast this past week because we stayed in bed as LONG as we possibly could). I didn’t have a turkey or a chicken to accompany this recipe, but I figured what the hell- It has meat, veggies & carbs. How can a girl go wrong?
And let me tell you…it was SCRUMPTIOUS! If only they could make a candle that smelled like that yummy stuffing- I would light it all day long…..
Anyways- here’s the recipe!
Sausage Chard Stuffing
serves 6
(adapted from a Sunset Magazine recipe)
-1 1lb. Italian Sausage (remove from casings)
-1 large bunch Swiss Chard (chopped, stems removed)
-1 clove garlic minced
-1 heaping tablespoon olive oil
-1 medium onion chopped
-3 stalks of celery finely chopped
-1 1/2 cup nonfat milk
-3/4 loaf of french bread
-1 cup chopped parsley
-3/4 cup grated Parmesan cheese
-1 teaspoon dried basil
-1 teaspoon dried rosemary
-dash of red pepper
-salt & pepper to taste
Preheat Oven to 350 degrees
1. Cut pieces of bread into 1 inch slices. Put slices in a large bowl and pour the milk all over it. Let sit in bowl for 30 minutes; stirring occasionally.
2. Meanwhile, place a 6-8 quart pot over high heat. Add sausage (without the casings) stirring often to crumble. Cook until lightly browned, 10 to 15 minutes; discard fat. Add parsley, garlic, onion, red pepper flakes and celery. Cook, stirring often, until veggies are lightly browned, 5 to 8 minutes. Add chard and 1/2 cup of water and cook, stirring often until wilted, about 5 minutes.
3. With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture, Parmesan, basil & rosemary. Season with salt & pepper to taste.
4. Spoon stuffing into a shallow 3 quart casserole dish. For moist stuff, cover with foil. For crusty stuffing, do not cover. Bake until hot or lightly brown (at least 30 minutes).
I got a request from Casey last night to make it again. He was reading my mind!
Who needs Thanksgiving as an excuse to make stuffing. Just do it!
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