Best Protein Powder for PCOS: Fueling Your Health
Discover the top protein powders for managing PCOS. Learn about their benefits, how to choose the right one, and tips for incorporating them into your diet.
Recipe by Dawn Perry Torn croissants make this stuffing rich and amazingly buttery.
1 tbsp. extra-virgin olive oil
12 oz. breakfast sausage, casings removed if necessary
6 tbsp. unsalted butter, plus more for baking dish
4 stalks celery
4 medium leeks, finely chopped
1 sweet-tart apple, such as pink lady or granny smith, cored and chopped
kosher salt
Freshly ground black pepper
1/2 c. dry white wine
10 c. torn croissants (about 8 croissants), dried overnight
2 tbsp. chopped fresh sage
2 tbsp. chopped fresh thyme
2 large eggs
3 c. low-sodium chicken or vegetable broth
Preheat oven to 350 degrees F. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking up with a wooden spoon, until browned, 5 minutes. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons butter to skillet along with celery, leeks, and apple. Season with 1 teaspoon salt and 1/4 teaspoon black pepper and cook, stirring often, until tender, 6 to 8 minutes. Add wine and cook, stirring, until almost all evaporated, 2 minutes. Transfer vegetable mixture to bowl with sausage and add croissant pieces, sage, and thyme and toss to combine.
In a separate medium bowl, whisk together eggs and 2 cups broth. Pour over croissant mixture and toss until evenly moistened, adding more broth 1/4 cup at a time until croissant pieces seem hydrated (you might not use it all).
Butter a 3-quart baking dish and add stuffing. Dot with remaining 4 tablespoons butter and cover dish with foil. Bake until a knife inserted in the center of the stuffing comes out warm, 30 to 35 minutes. Increase heat to 425 degrees F and continue to bake until top is deeply golden, 10 to 15 minutes more. Let rest 10 minutes before serving.
Serving Size: 8
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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