Look for lean sausage with lots of taste. If your sausage has fennel seeds, reduce or omit them from the dressing.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2003
Ingredients
Method
Spread bread on rimmed baking sheet; toast in 450°F (230°C) oven, tossing once, until golden, about 8 minutes. Set aside in large bowl.With fork, pierce each sausage a few times. Place in skillet and pour in enough water to come œ inch (5 mm) up side of pan; cover and bring to boil over medium heat. Boil until no water remains, about 7 minutes. Uncover and brown all over. Remove from pan; let cool. Slice very thinly; add to bread.
Pour off fat in pan. Add oil, onion, celery, garlic and fennel seeds; fry, stirring often, until vegetables are softened, about 5 minutes. Add mushrooms, and liver (if using); cook, stirring occasionally, until mushrooms are softened, about 7 minutes. Add to bread cubes along with red peppers, parsley, oregano, salt and pepper. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours.)
In bowl, whisk together stock, wine and egg; stir into dressing. Place in greased 13- x 9-inch (3 L) glass baking dish or casserole; cover with foil. Bake in 400°F (200°C) oven for 20 minutes. Uncover and bake until top is crusty, about 10 minutes.
Nutritional facts Per serving: about
- Sodium 688 mg
- Protein 12 g
- Calories 208.0
- Total fat 12 g
- Cholesterol 38 mg
- Saturated fat 3 g
- Total carbohydrate 14 g
%RDI
- Iron 12.0
- Folate 14.0
- Calcium 4.0
- Vitamin A 9.0
- Vitamin C 58.0
