Bread and Pork Sausage Stuffing

Name: Bread and Pork Sausage Stuffing
Cuisine: France
Ingredients: ½ teaspoon salt; 1 tablespoon chopped fresh flat-leaf parsley; Pinch of freshly grated nutmeg; ¼ teaspoon Freshly ground pepper; 2 shallots, finely chopped; 1 egg, lightly beaten; 6 to 7 ounces Italian sweet pork sausage, skinned; 2 garlic cloves, crushed; ⅓ cup milk or cold stock; ⅓ cup milk or cold stock; 1½ packed cups cubed, stale, firm bread, crusts removed

Preparation info

Makes about
2
Cups

Difficulty
Easy

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

Ingredients

1½ packed cups cubed, stale, firm bread, crusts removed
⅓ cup milk or cold stock
6 to 7

Europe
France
Side dish

Method

Put the bread in a mixing bowl. Pour the milk over the bread and let stand for 2 minutes to soften. Press out and discard the milk.
With a fork, work in the sausage meat, garlic, and shallots, breaking up any large lumps of meat. Add the beaten egg, parsley, chives, salt, pepper, and nutmeg; blend well. Chill the stuffing to firm it up, about 30 minutes.