Italian Chard Stuffing Recipe

Name: Italian Chard Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 loaf (3/4 lb.) French bread $; 1 1/2 cups nonfat milk $; 2 pounds Italian sausages $; 1 cup chopped parsley; 1 garlic clove, minced or pressed; 1 medium onion, chopped $; 1/2 cup finely chopped celery $; 1 1/2 pounds green Swiss chard, stem ends trimmed, coarsely chopped; 1 1/2 cups freshly grated parmesan cheese $; 1 1/2 teaspoons dried basil; 1/4 teaspoon dried rubbed sage; 1/4 teaspoon dried rosemary; Salt $

Servings: persons

3/4 loaf (3/4 lb.) French bread $
1 1/2 cups nonfat milk $
2 pounds Italian sausages $
1 cup chopped parsley
1 garlic clove, minced or pressed
1 medium onion, chopped $
1/2 cup finely chopped celery $
1 1/2 pounds green Swiss chard, stem ends trimmed, coarsely chopped
1 1/2 cups freshly grated parmesan cheese $
1 1/2 teaspoons dried basil
1/4 teaspoon dried rubbed sage
1/4 teaspoon dried rosemary
Salt $

1
1. Cut bread into 1/2-in. slices. Place slices in a large bowl and add milk. Mix gently with a spoon to saturate with milk and let stand about 30 minutes. Stir occasionally.
2
2. Meanwhile, place a 6- to 8-qt. pot over high heat. Squeeze sausages from casings into pot. Discard casings. Cook meat, stirring often to crumble, until lightly browned, 10 to 15 minutes; discard fat. Add parsley, garlic, onion, and celery. Cook, stirring often, until vegetables are lightly browned, 5 to 8 minutes. Add chard and 1/2 cup water and cook, stirring often, until wilted, about 5 minutes.
3
3. With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture, parmesan, basil, sage, and rosemary. Season with salt to taste.
4
4. Preheat oven to 325u00b0 or 350u00b0 (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150u00b0 in center) or lightly browned, at least 30 minutes.
5
Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.
6
Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350u00b0; for turkeys 14 lbs. and over, oven/bbq temperature should be 325u00b0.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 loaf (3/4 lb.) French bread $, 1 1/2 cups nonfat milk $, 2 pounds Italian sausages $, 1 cup chopped parsley, and more.

Yes, Italian Chard Stuffing falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Chard Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions