Sausage Walnut Stuffing Loaf

Author: Canadian Living

You can assemble this savoury sliceable loaf a day ahead, then pop it into the oven while the turkey is on the barbecue.

  • Portion size 10 servings

Ingredients

  • 3 mild Italian sausages
  • 3 hot Italian sausages
  • 2 onions
  • 2 celery stalks
  • 4 cloves of garlic
  • 1 cup chopped walnut
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cups chicken stock
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons chopped fresh sage
  • 8 cups cubed day-old egg bread
  • 8 cups cubed day-old country-style white bread
  • 2 eggs

Method

Remove sausages from casings. In large skillet, brown sausages over medium-high heat, breaking up with spoon, until no longer pink, about 6 minutes. With slotted spoon, transfer to paper towel-lined plate.

Drain all but 2 tsp (10 mL) fat from pan. Add onions, celery, garlic, walnuts, salt and pepper to pan; cook over medium heat until onions are softened, about 5 minutes. Add stock, parsley and sage; return sausages to pan. Remove from heat; let cool.

In large bowl, toss together bread, sausage mixture and eggs until combined. Scrape into parchment paper-lined 9- x 5-inch (2 L) loaf pan, pressing firmly; cover with foil. (Make-ahead: Refrigerate for up to 24 hours; add 25 minutes to covered baking time.)

Bake in 375°F (190°C) oven for 40 minutes. Uncover and bake until golden and crusty, about 20 minutes. Let stand for 10 minutes before slicing.

 

Nutritional facts <b>Per each of 10 servings:</b> about

  • Sodium 356 mg
  • Protein 9 g
  • Calories 217.0
  • Total fat 13 g
  • Cholesterol 57 mg
  • Saturated fat 2 g
  • Total carbohydrate 17 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sausage Walnut Stuffing Loaf

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