Stuffing for stuffing from bread, celery, kale and Anduy sausages – a detailed recipe for cooking. Share with friends: 
Photo of the dish: Karl Huengel Time: 25 min. Difficulty: Easy Servings: 8 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 230 gr. french sausages andui cut into cubes
- 6 tbsp. l (90 gr.) Butter, and even if necessary
- Salt and Freshly Ground Peppers
- 1 onion, chop
- 3 stalks of celery, cut into slices
- 1 tbsp. l chopped fresh thyme
- 1 tbsp. l chopped fresh sage
- 4 tbsp. sliced kale
- 3 tbsp. chicken broth
- 2 large eggs
- 8 tbsp. diced toasted wheat bread
- 6 tbsp. crumbled corn bread
Recipes with similar ingredients: anduy sausage, onion, celery, thyme, sage, cabbage, eggs, white bread, bread corn
Recipe preparation:
- In a large pan, saute the sausage in butter with covered with a lid, for 3 minutes; salt and season with pepper. Add onion, celery, thyme and sage, fry for 5 min., then mix kale and cook until soft.
- Bring the chicken stock to a boil in a saucepan.
- Shake the eggs in a large bowl. Add wheat and corn bread, pour in hot chicken stock.
- Preheat the oven to 180 ° C. Lubricate the mold with butter for baking size of 20 by 30 cm. Lay the filling in an even layer, and pour in the broth mixture. Top with pieces of butter. Cover the mold with foil and place in the oven for 30 minutes. Take off foil and bake until golden brown, another 20 min.
