Sausage Walnut Stuffing Loaf
3 mild or hot Italian sausages
2 onions, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 cup walnuts
1/4 tsp. each salt and pepper
2/3 cup chicken stock
1/2 cup chopped fresh parsley
2 tbsp. chopped fresh sage or 3/4 tsp. crumbled dried
8 cups day-old egg bread or country style bread
2 eggs, lightly beaten
Take casings off the sausage and brown over medium heat until no longer pink inside, breaking sausage up as it cooks.
Drain off fat, except for 2 tsp., then add the onions, celery, garlic, walnuts and salt and pepper. Cook for about 5 minutes until the onions have softened. Allow to cool.
Get out a large bowl, and mix together the bread, the sausage mixture and the eggs. Original recipe indicates to line a 9X5 inch loaf pan with parchment paper. Put the mixture into the loaf pan, and press firmly then cover with foil. At this point, you can refrigerate until needed, and simply add an additional 25 minutes to the covered baking time.
Bake at 375 degrees F. for 40 minutes. Uncover and bake until it's golden and crusty, about 20 minutes more. Let it sit for about 10 minutes before you slice it.
I found this to be a great make-ahead recipe. It was originally published in Canadian Living Magazine, October 2002.
3 mild or hot Italian sausages
2 onions, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 cup walnuts
1/4 tsp. each salt and pepper
2/3 cup chicken stock
1/2 cup chopped fresh parsley
2 tbsp. chopped fresh sage or 3/4 tsp. crumbled dried
8 cups day-old egg bread or country style bread
2 eggs, lightly beaten
Take casings off the sausage and brown over medium heat until no longer pink inside, breaking sausage up as it cooks.
Drain off fat, except for 2 tsp., then add the onions, celery, garlic, walnuts and salt and pepper. Cook for about 5 minutes until the onions have softened. Allow to cool.
Get out a large bowl, and mix together the bread, the sausage mixture and the eggs. Original recipe indicates to line a 9X5 inch loaf pan with parchment paper. Put the mixture into the loaf pan, and press firmly then cover with foil. At this point, you can refrigerate until needed, and simply add an additional 25 minutes to the covered baking time.
Bake at 375 degrees F. for 40 minutes. Uncover and bake until it's golden and crusty, about 20 minutes more. Let it sit for about 10 minutes before you slice it.
I found this to be a great make-ahead recipe. It was originally published in Canadian Living Magazine, October 2002.
