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Marbled Bread Stuffing
Recipes
Marbled Bread Stuffing
8 servings
1 hour, 15 minutes total (Active 30 minutes)

Ingredients

  • ½ loaf marble rye bread
  • 1 tablespoon canola oil
  • 8 oz trinity mix (diced fresh onions, bell peppers, and celery)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 8 oz mild Italian (or breakfast) sausage
  • 1 tablespoon white balsamic (or white wine) vinegar
  • 2 cups chicken stock (or broth)
  • 1 teaspoon poultry seasoning
  • 1 ¼ cups shredded Swiss cheese (5 oz)

Steps

    1. Preheat oven to 350°F. Cut bread into bite-size pieces (6 cups) and spread in single layer on baking sheet; bake 8–10 minutes until toasted.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add trinity mix, salt, and pepper; cook and stir 3–4 minutes until tender.
    3. Remove casings from sausages (wash hands). Add sausage to pan; brown 6–7 minutes, stirring to crumble meat, until no pink remains and meat is 160°F. Stir in vinegar, stock, and poultry seasoning; bring to a simmer, then remove pan from heat and let stand 2 minutes to cool.
    4. Combine bread, cheese, and sausage mixture until evenly blended; transfer to 13- x 9-inch baking dish. Bake 30–35 minutes until center is set. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅛ recipe serving: Calories 250, Total Fat 15g, Sat Fat 6g, Trans Fat 0g, Chol 40mg, Sodium 680mg, Total Carb 16g, Fiber 1g, Total Sugar 3g, (Incl. 1g Added Sugars), Protein 15g, Vitamin D 0%, Calc 15%, Iron 6%, Potassium 4%