Sourdough, Italian Sausage, and Chestnut Stuffing - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Choose a country-style sourdough, preferably not too tangy, and if you prefer hot Italian links, go for it.
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, divided, plus more
- 10 cups coarsely torn sourdough bread, dried out overnight
- 2 tablespoons plus 1/4 cup olive oil
- 1/2 cup chopped roasted chestnuts
- Kosher salt, freshly ground pepper
- 1 pound sweet Italian sausage, casings removed
- 2 medium onions, chopped
- 4 celery stalks, chopped
- 2 chiles de árbol
- 1 large Pink Lady apple, thinly sliced
- 2 garlic cloves, finely chopped
- 1/4 cup finely chopped fresh sage
- 1/2 cup very dry Sherry
- 2 large eggs
- 3 cups chicken stock or low-sodium chicken broth, divided
Instructions
- Preheat oven to 350 °. Butter a shallow 3-quart baking dish and a sheet of foil. Place bread in a very large bowl.
- Heat 2 tablespoons oil in a small saucepan over medium heat. Add chestnuts, season with salt and pepper, and cook, stirring often, until chestnuts are golden and crisp, about 5 minutes. Transfer to bowl with bread with a slotted spoon.
- Heat remaining 1/4 cup oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 8 –10 minutes. Transfer to bowl with slotted spoon.
- Add onions, celery, and chiles to skillet, season with salt and pepper, and cook, stirring often, until onions are translucent and soft, 5 –7 minutes. Add apple, garlic, and sage and cook, stirring occasionally, until onions are golden brown and apple is soft, about 5 minutes. Discard chiles. Add onion mixture to bowl.
- Add onions, celery, and chiles to skillet, season with salt and pepper, and cook, stirring often, until onions are translucent and soft, 5 –7 minutes. Add apple, garlic, and sage and cook, stirring occasionally, until onions are golden brown and apple is soft, about 5 minutes. Discard chiles. Add onion mixture to bowl.
- Reduce heat to medium and cook Sherry in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add 1/2 cup butter; cook, stirring, until melted. Drizzle over bread mixture.
- Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Season with salt and pepper and toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and dot with remaining 1/4 cup butter.
- Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30 –35 minutes. Increase oven temperature to 450 °. Uncover and bake until top is golden brown and crisp, 20 –25 minutes. Let sit 10 minutes before serving.
- Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Nuts.
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