Sausage Walnut Stuffing Loaf
You can assemble this savoury sliceable loaf a day ahead, then pop it into the oven while the turkey is on the barbecue.
Servings: 8 to 10
Ingredients:
| 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% |
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3 mild or hot Italian sausages (6 oz/175 g total)
2 onions, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 cup (250 mL) chopped walnuts
1/4 tsp (1 mL) each salt and pepper
2/3 cup (150 mL) chicken stock
1/2 cup (125 mL) chopped fresh parsley
2 tbsp (25 mL) chopped fresh sage (or 3/4 tsp/
4 mL crumbled dried)
8 cups (2 L) cubed day-old egg bread or country-style bread
2 eggs, lightly beaten
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.
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