If we could have only one other dish besides turkey for Thanksgiving, this would be it: Hunks of juicy sausage, fresh parsley, good bread, and lots of chard—a stuffing that works as a side dish too. Former Sunset food editor Jerry Anne Di Vecchio got it from her mother-in-law, and it's just as appealing now as it was 42 years ago.
Cut bread into 1/2-in. slices. Place slices in a large bowl and add milk. Mix gently with a spoon to saturate with milk and let stand about 30 minutes. Stir occasionally.
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. Add parsley, garlic, onion, and celery. Cook, stirring often, until vegetables are lightly browned, 5 to 8 minutes. Add chard and 1/2 cup water and cook, stirring often, until wilted, about 5 minutes.
With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture, parmesan, basil, sage, and rosemary. Season with salt to taste.
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. Bake until hot (at least 150° in center) or lightly browned, at least 30 minutes.
Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.
Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350°; for turkeys 14 lbs. and over, oven/bbq temperature should be 325°.
Note: Nutritional analysis is per 3/4-cup serving.
Fantastic. A huge hit yesterday. We hosted a bunch of foodies and everyone asked for the recipe. Made a day ahead of time and followed the recipe as written except had to add more milk to bread and used fresh rosemary in place of dried (about 3/4 of tablespoon). I will definitely make again!
This is amazing. I used spinich instead of chard, and mixed sweet and hot sausage. I covered the dish for the first 30 minutes of baking and took it off the last 25 in order to brown. I highly recommend this recipe.
Good recipe, but 1.5 cups of parm cheese would have been way too much. I only added 1/2 cup of cheese and it was more than enough. I also added tarragon instead of rosemary as I like that herb better. Next time I will add cooked rice and chopped walnuts to it. Solid recipe, though.
I love all the herbs and spices in this recipe. I've never cooked with chards before, but now I have the perfect dish for the colorful veggie! The only thing I changed up was the meat because the butcher had a special for spicy Italian sausage. The extra spice gave this dish an extra kick.
I love this stuffing! It has been a great hit for 3 Thanksgivings in a row. I changed one things to make it my own, and that was to add Argentinian sausage, which gives it extra flavor! I will be using it again this year!
We loved, loved, loved this recipe and intend to use it as a dinner casserole and not just a holiday stuffing recipe. We eat dairy free and so I swapped chicken broth for the milk and skipped the parmesan. I also used poultry seasoning instead of sage. Next time, I will add mushrooms too!
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