Smoked Kielbasa Stuffing

Name: Smoked Kielbasa Stuffing
Ingredients: 1/4 cup butter, unsalted; 2 cups onions, chopped; 2 cups celery, chopped; 1 bunch fresh fennel, chopped; 1 pound smoked pork Kielbasa sausage, diced; 6 garlic cloves, minced; 1 1/2 teaspoons salt; 1 1/2 teaspoons dried thyme; 1 teaspoon black pepper; 4 dried bay leaves, crumbled; 1 pound loaf challah bread, torn (or Polish Babka); 1 1/2 cups chicken broth

12 ingredients

4 steps

Ingredients

1/4 cup butter, unsalted
2 cups onions, chopped
2 cups celery, chopped
1 bunch fresh fennel, chopped
1 pound smoked pork Kielbasa sausage, diced
6 garlic cloves, minced
1 1/2 teaspoons salt
1 1/2 teaspoons dried thyme
1 teaspoon black pepper
4 dried bay leaves, crumbled
1 pound loaf challah bread, torn (or Polish Babka)
1 1/2 cups chicken broth

Directions

1

Melt butter in heated large skillet over medium high heat; saute onions, celery and fennel until browned about 12 minutes. Add sausage and garlic; cook 5 minutes. Stir in salt, thyme, pepper and bay leaves and cook 3 minutes.
2

Meanwhile, if challah is not stale, spread out cubes in baking sheet and dry out in 250 oven about 30 minutes, stirring once.
3

Combine sausage vegetable mixture with bread and add chicken broth as needed to make a moist but not soggy mixture.
4

Fill a 16 lb prepared turkey with stuffing. Cook turkey as directed. Otherwise place stuffing in a roasting pan; cover and bake 350 about an hour until done. Uncover for last 10 minutes.