Chinese Sausage Stuffing
An Asian take on a stuffing recipe. Traditional stuffing flavors with the addition of Chinese sausage.
Servings: 8 people
- 1 baguette cut into small pieces
- 4 Chinese sausages minced
- 2 tbsp unsalted butter
- 1 yellow onion minced
- 1 ¼ cup celery minced
- 1 tsp salt
- 1 tsp pepper
- ½ cup parsley minced
- 1 tbsp thyme
- 1 tbsp sage minced
- 1 tbsp rosemary minced
- 1 cup low sodium chicken stock
- 2 eggs whisked
First toast your bread. Preheat the oven to 250 degrees F. Cut the baguette into small chunks and add to a baking sheet. Bake in the oven for 35-40 minutes. Set aside. Increase the temperature of the oven to 350 degrees F.
Next saute Chinese sausages in a large pan for 1-2 minutes until slightly brown and pour into a large mixing bowl. This will be the bowl you use to mix your stuffing.
In the same pan, add 2 tablespoons of butter. Add the onions and celery and cook until soft (~2-3 minutes). Pour the onions and celery into the mixing bowl with the Chinese sausage.
In the same bowl, add the salt, pepper, parsley, thyme, sage, rosemary, and chicken stock. Mix until well incorporated. Taste for seasoning and add more salt if it tastes bland. Lastly, add in the whisked eggs and mix.
Grease a large baking dish with butter. I used a 13x8 inch oval baking dish. Spoon the stuffing into the baking dish and cover with aluminum foil. Bake for 40 minutes covered.
Remove the cover and bake for another 30 minutes until golden brown on top. Check to see if the top is golden brown at the end of this time period. If it isn't brown enough for you, keep it in the oven for a few more minutes.
Serving: 45g | Calories: 315kcal | Carbohydrates: 19g | Protein: 14g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 89mg | Sodium: 882mg | Potassium: 302mg | Fiber: 2g | Sugar: 1g | Vitamin A: 627IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 2mg