Recipes

Sourdough Stuffing with Kielbasa, Pine Nuts and Currants

Name: Sourdough Stuffing with Kielbasa, Pine Nuts and Currants
Prep time: 50 min
Cook time: 45 min
Total time: 95 min
Cuisine: American
Ingredients: 1 package Coleman Polish Kielbasa Uncured Sausage sliced 1/2-inch thick; 10 cups sourdough bread cut into small cubes; 2 medium onions, finely chopped; 1 cup finely chopped celery; 3 tablespoons chopped fresh thyme; 3 tablespoons chopped fresh sage; 3 tablespoons chopped flat-leaf parsley; 1/2 teaspoon black pepper; 2 cups chicken stock; 2 tablespoons butter; 1/2 cup shelled pine nuts; 1/2 cup dried currants

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Servings

10-12

Prep Time

50 min

Cook Time

45 min

Ingredients

1 package Coleman Polish Kielbasa Uncured Sausage sliced 1/2-inch thick
10 cups sourdough bread cut into small cubes
2 medium onions, finely chopped
1 cup finely chopped celery
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh sage
3 tablespoons chopped flat-leaf parsley
1/2 teaspoon black pepper
2 cups chicken stock
2 tablespoons butter
1/2 cup shelled pine nuts
1/2 cup dried currants

Instructions

Preheat oven to 350° F.

Arrange bread in single layers on 2 cookie sheets with sides. Bake for 20 minutes or until well toasted. Turn oven off and leave pans in oven for 30 minutes or until bread is dry and crisp.

Remove bread and turn oven back on to 350° F.

Generously butter the inside of an oven-proof, 4-6 quarter baking dish, large enough to hold all of the ingredients. Set aside.

In a large mixing bowl, add bread cubes, kielbasa, onion, celery, herbs, pine nuts, currants and a dash of pepper. Pour in chicken stock or milk (if using) and gently stir until well combined.

Transfer stuffing to buttered baking dish, cover with foil and bake at 350° for 25 minutes. Uncover and cook 20 minutes or until browned.

Serve hot.

Products in This Recipe

Uncured Smoked Polish Kielbasa

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