Italian Chard Stuffing

13 ingredients
1 steps

Ingredients

  • 3/4 loaf (3/4 lb.) French bread $
  • 1 1/2 cups nonfat milk $
  • 2 pounds Italian sausages $
  • 1 cup chopped parsley
  • 1 garlic clove, minced or pressed
  • 1 medium onion, chopped $
  • 1/2 cup finely chopped celery $
  • 1 1/2 pounds green Swiss chard, stem ends trimmed, coarsely chopped
  • 1 1/2 cups freshly grated parmesan cheese $
  • 1 1/2 teaspoons dried basil
  • 1/4 teaspoon dried rubbed sage
  • 1/4 teaspoon dried rosemary
  • Salt $

Directions

  1. 1
    {"0":"1. Cut bread into 1\/2-in. slices. Place slices in a large bowl and add milk. Mix gently with a spoon to saturate with milk and let stand about 30 minutes. Stir occasionally.","2":"2. Meanwhile, place a 6- to 8-qt. pot over high heat. Squeeze sausages from casings into pot. Discard casings. Cook meat, stirring often to crumble, until lightly browned, 10 to 15 minutes; discard fat. Add parsley, garlic, onion, and celery. Cook, stirring often, until vegetables are lightly browned, 5 to 8 minutes. Add chard and 1\/2 cup water and cook, stirring often, until wilted, about 5 minutes.","4":"3. With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture, parmesan, basil, sage, and rosemary. Season with salt to taste.","6":"4. Preheat oven to 325\u00b0 or 350\u00b0 (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150\u00b0 in center) or lightly browned, at least 30 minutes.","8":"Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.","10":"Note: For turkeys 10-13 lbs., oven\/bbq temperature should be 350\u00b0; for turkeys 14 lbs. and over, oven\/bbq temperature should be 325\u00b0."}

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