Ingredients

  • 450 grams rye bread 1 cm cubes
  • 450 grams kielbasa smoked, 1/2 cm cubes
  • 2 onions chopped
  • 2 celery ribs chopped
  • 1 garlic clove minced
  • 110 grams butter, unsalted
  • 2 green apples finely chopped
  • 60 grams parsley minced
  • 475 milliliters chicken stock

Directions

1. Toast bread until golden. Brown kielbasa then drain. Add 85 grams butter to pan and sauté onions and celery until celery is crisp-tender. Add garlic. Stir in apples and cook until apple is softened.
2. Preheat oven to 350*F/175*C/GM4.
3. In large bowl toss together bread, keilbasa, vegetable mixture, parsley, stock and season with salt and pepper. Transfer to a baking dish. Stuffing may be made 1 day ahead and cooled completely before being chilled, covered.
4. Dot stuffing with remaining 30 grams butter and bake, uncovered, until golden, about 30 minutes. (Stuffing may be baked while making gravy for roast goose.)

Notes
Serving Ideas:Original recipe serves 8.


Categories
Stuffings
Keywords
Stuffings
MacGourmet downloadSausage, apple and rye bread stuffing. To import, drag image to your MacGourmet recipe box.