DISH RESEARCH · Side dish
Stuffing
Also known as: Bread, stuffing, dry mix, Bread, stuffing, dry mix, prepared
Nagi Maehashi’s selected separately baked sausage stuffing combines toasted crust-on white bread, supplied pork sausage and its retained cooking fat with onion, celery, Granny Smith apple, pecans, chicken stock, heavy cream, fresh sage and thyme.
About Stuffing
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Nagi Maehashi credits Kathleen of Hapa Nom for the recipe behind her adapted sausage stuffing. This selected preparation bakes in its own dish, separate from stuffing cooked inside a bird.
Crust-on white-bread cubes are lightly toasted. A small portion of the measured unsalted butter cooks the pork sausage, which is broken up and transferred to the bread with all its cooking fat.
The remaining butter softens onion, celery and skin-on Granny Smith apple. Pecans, supplied low-sodium chicken stock, the selected heavy cream, fresh sage, fresh thyme, cooking salt and unqualified pepper simmer briefly before joining the bread and sausage.
The bread is thoroughly coated, with more of the same salt added if needed. The covered bake is followed by the selected optional extra melted-butter brushing and a brief grill or broil to brown the surface.
The stuffing is served warm with the selected optional parsley garnish. The source describes a crunchy golden top over moist, custardy bread, with sausage, tart apple, pecan crunch and subtle fresh-herb flavour.
Ingredients in Stuffing
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.