My husband's favorite
- Carbohydrate 7.79575 g
- Cholesterol 319.905 mg
- Fat 63.4097 g
- Fiber 2.02200004577637 g
- Protein 41.0381 g
- Saturated Fat 20.947485 g
- Serving Size 1 1 Serving (510g)
- Sodium 1753.38 mg
- Sugar 5.77374995422363 g
- Trans Fat 5.945705 g
- Calories 776 calories
Step-by-step
- Fry sausage, break into small pieces, add celery and onion while frying sausage.
- Break bread into small pieces (or cut into cubes), add cooked sausage, celery and onion, egggs and chicken broth.
- Mix well.
Most cooks add liquid indiscriminately to dry bread, resulting in a dense, heavy texture rather than a cohesive bake. Managing moisture requires understanding the absorption rate of the bread and the rendered fat from the meat.
Adapting for Dietary Restrictions
Replacing standard Italian pork sausage with a plant-based alternative alters the fat content significantly. Pork fat renders heavily at 130 degrees Fahrenheit, coating the bread cubes and protecting them from sogginess. When using lean meats or vegetarian substitutes, add two tablespoons of olive oil or melted unsalted butter to compensate for the missing lipids. For gluten-free modifications, select a dense, commercial gluten-free loaf that holds structure when cubed, rather than crumbly sandwich bread. Toast those cubes in a 350-degree oven for 12 minutes to drive out internal moisture before mixing.Execution and Timing
Brown the sausage completely and drain excess grease if the pan exceeds four tablespoons of pooled fat. Celery and onions sweat down alongside the meat in 8 to 10 minutes, softening their cell walls without burning. Incorporate the beaten eggs last, tempering them slightly with warm chicken broth to prevent premature coagulation. Bake the assembled mixture uncovered in a greased 9x13-inch glass dish at 375 degrees Fahrenheit until the internal temperature reaches 165 degrees and the top forms a golden crust.
