Eat Beat: Sausage Stuffing

Cooking

2 tablespoons oil (preferably bacon grease)

1 onion, coarsely chopped

2 stalks celery, sliced 1/4-inch thick

1 bell pepper, diced

1 pound smoked sausage, sliced 1/2-inch thick

2 bay leaves

3/4 pound mustard greens, chopped

1 pound unseasoned dried bread cubes

3 eggs

1 1/2 cups water

2 teaspoons salt

Black pepper

Heat oil in large skillet or baking dish over medium-high heat. Add onion and celery and cook until celery softens, about 5 minutes.

Add bell pepper and cook until pepper softens, about 5 minutes.

Add smoked sausage and bay leaves and cook 5 minutes, stirring frequently.

Add mustard greens and cook until barely wilted, about 5 minutes.

Remove pan from heat and add bread cubes, eggs and water and stir gently to combine thoroughly. Add salt and pepper to taste and stir again.

If using skillet, transfer contents to large, covered baking dish. Press aluminum foil closely over surface of stuffing, pressing to edges to seal. Cover and put in cold oven. Turn oven on to 350 degrees and bake to internal temperature of 155 degrees, about 30 minutes. Remove from oven, but don't remove aluminum foil until ready to serve.

10 to 12 servings. Each of 12 servings: 169 calories; 732 mg sodium; 74 mg cholesterol; 13 grams fat; 7 grams carbohydrates;7 grams protein; 0.45 gram fiber.

Copyright © 2014, Los Angeles Times
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