Italian Chard Stuffing

Name: Italian Chard Stuffing
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters finely chopped celery; 2 teaspoons dried basil; 0 teaspoons dried rosemary; 0 teaspoons dried rubbed sage; 340 grams 3/4 loaf French bread; 1 garlic clove, minced or pressed; 907 grams Italian sausages; 355 milliliters nonfat milk; 1 medium onion, chopped; 355 milliliters freshly grated parmesan cheese; 237 milliliters chopped parsley; 16 servings Salt; 680 grams green Swiss chard, stem ends trimmed, coarsely chopped

The recipe Italian Chard Stuffing could satisfy your Mediterranean craving in roughly 1 hour and 30 minutes. This recipe covers 20% of your daily requirements of vitamins and minerals. This side dish has 315 calories, 16g of protein, and 21g of fat per serving. This recipe serves 16. Only Head to the store and pick up parmesan cheese, garlic clove, rosemary, and a few other things to make it today. It is perfect for Thanksgiving.

Instructions

Cut bread into 1/2-in. slices.

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Bread

Place slices in a large bowl and add milk.

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Milk

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Bowl

Mix gently with a spoon to saturate with milk and let stand about 30 minutes. Stir occasionally.

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Milk

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.

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Sausage

Meat

Equipment you will use

Pot

Add parsley, garlic, onion, and celery. Cook, stirring often, until vegetables are lightly browned, 5 to 8 minutes.

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Vegetable

Parsley

Celery

Garlic

Onion

Add chard and 1/2 cup water and cook, stirring often, until wilted, about 5 minutes.

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Swiss Chard

Water

With your hands, squeeze bread slices to break them into tiny pieces.

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Bread

Add cooked meat mixture, parmesan, basil, sage, and rosemary. Season with salt to taste.

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Parmesan

Rosemary

Basil

Meat

Sage

Salt

Preheat oven to 325 or 350 (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.

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Stuffing

Whole Turkey

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Aluminum Foil

Oven

Bake until hot (at least 150 in center) or lightly browned, at least 30 minutes.

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Oven

Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.

Ingredients you will need

Stuffing

Equipment you will use

Oven

Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350; for turkeys 14 lbs. and over, oven/bbq temperature should be 32

Equipment you will use

Oven

Equipment

Ingredients

Servings:

118milliliters

finely chopped celery 2teaspoons

dried basil 0teaspoons

dried rosemary 0teaspoons

dried rubbed sage 340grams

3/4 loaf French bread 1

garlic clove, minced or pressed 907grams

Italian sausages 355milliliters

nonfat milk 1medium

onion, chopped 355milliliters

freshly grated parmesan cheese 237milliliters

chopped parsley 16servings

Salt 680grams

green Swiss chard, stem ends trimmed, coarsely chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castellani Chianti Annata. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 14 dollars per bottle.