Today’s Eat Beat: Smoked sausage stuffing
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Today’s ‘Eat Beat’ recipe demonstration continues our Thanksgiving countdown, with Food editor Russ Parsons demonstrating his recipe for sausage stuffing. For the recipe, follow the jump below.
Catch our televised recipe demonstrations, which normally air on KTLA Channel 5 every Wednesday and Friday toward the end of the 1 p.m. news hour; you can also watch the videos on the Food section’s home page.
Coming tomorrow: Mac ‘n’ cheese.
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-- Noelle Carter
Twitter/noellecarter
Video credit: KTLA
Sausage stuffing 2 tablespoons oil (preferably bacon grease)
1 onion, coarsely chopped
2 stalks celery, sliced 1/4-inch thick
1 bell pepper, diced
1 pound smoked sausage, sliced 1/2-inch thick
2 bay leaves
3/4 pound mustard greens, chopped
1 pound unseasoned dried bread cubes
3 eggs
1 1/2 cups water
2 teaspoons salt
Black pepper
Heat oil in large skillet or baking dish over medium-high heat. Add onion and celery and cook until celery softens, about 5 minutes.
Add bell pepper and cook until pepper softens, about 5 minutes.
Add smoked sausage and bay leaves and cook 5 minutes, stirring frequently.
Add mustard greens and cook until barely wilted, about 5 minutes.
Remove pan from heat and add bread cubes, eggs and water and stir gently to combine thoroughly. Add salt and pepper to taste and stir again.
If using skillet, transfer contents to large, covered baking dish. Press aluminum foil closely over surface of stuffing, pressing to edges to seal. Cover and put in cold oven. Turn on oven to 350 degrees and bake to internal temperature of 155 degrees, about 30 minutes. Remove from oven, but don’t remove aluminum foil until ready to serve.
10 to 12 servings. Each of 12 servings: 169 calories; 732 mg sodium; 74 mg cholesterol; 13 grams fat; 7 grams carbohydrates; 7 grams protein; 0.45 gram fiber.
