Sausage Walnut Stuffing Loaf
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 217 |
| pro | 9 g |
| total fat | 13 g |
| sat. fat | 2 g |
| carb | 17 g |
| fibre | 2 g |
| chol | 57 mg |
| sodium | 356 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 12 |
| vit A | 4 |
| vit C | 7 |
| folate | 15 |
You can assemble this savoury sliceable loaf a day ahead, then pop it into the oven while the turkey is on the barbecue.
Ingredients
- 3 mild Italian sausages or hot Italian sausages
- 2 chopped onions
- 2 chopped celery stalks
- 4 minced cloves of garlic
- 1 cup chopped walnuts
- 1/4 tsp salt
- 1/4 tsp pepper
- 2/3 cup chicken stock
- 1/2 cup chopped fresh parsley
- 2 tbsp chopped fresh sage
- 8 cups cubed day-old egg bread or country-style white bread
- 2 lightly beaten eggs
Preparation
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.
- Keywords : Sides; Bake; Make-Ahead; Onions; Sausages; Bread; Eggs; Walnuts; Thanksgiving;
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