Chard stuffing

Very tasty stuffing that is also part vegetable side-dish. Can be done in the oven with the turkey.

  • 3/4 lb French bread, sliced (loaf style or baguette)
  • 1 1/2 c low-fat milk

Place slices of bread in a large bowl and add milk. Mix gently to saturate with milk. Let stand about 30 minutes.

  • 2 lbs Italian sausage, mild, hot, or combo depending on how much heat you like
  • …
  • 1 c chopped parsley
  • 2 cloves garlic, finely minced
  • 1 med onion, chopped
  • 1/2 c chopped celery
  • …
  • 1 1/2 lb Swiss chard, trimmed and coarsely chopped

Squeeze sausage from casings into large pot or sautee pan. Cook until lightly brown, stirring to crumble. About 10-15 minutes.

Add herbs and vegetables and cook until lightly browned. Another 5-8 minutes.

Add the chard and water. Cook until wilted. About 5 minutes.

  • Sausage/chard mixture
  • Milk-soaked bread
  • 1 1/2 c grated Parmesan cheese
  • 1 1/2 tsp dried basil
  • 1/4 tsp rubbed sage
  • 1/4 tsp dried rosemary, crumbled

With hands, squeeze bread slices to break into small pieces.

Add the meat mixture, cheese, and herbs. Combine well.

Spoon stuffing into a 9x13in cassserole. Cover with foil.

Can be done ahead to here and chilled.

Bake until hot (at least 150° in center) at 325° or 350°F. for about 30 minutes. (1 hr if done ahead and stuffing is chilled). Remove foil for last 15–20 minutes to brown and crisp.

Servings: 16

Credits: Sunset magazine, November 2008.