At work we are having a pot luck for Thanksgiving. Yes, as a nurse I do have to work many holidays and weekends. This Thanksgiving is no exception. I decided this year I wanted Christmas off so I put that as my first choice to have off this year. I frequently work Christmas because I have no children.
Anyway for this potluck this year I signed up for STUFFING. My facility supplies the meat for the meal and we supply the sides. Not a bad deal, right? I was seriously going to just throw together two boxes of stove top stuffing when hubby brought home a recipe booklet from Publix our grocery store we most frequently shop at. Perhaps you have heard of this southern grocery store. I saw the recipe for Marbled Bread Stuffing in the booklet and decided to make that.
I am posing the recipe and it is not mine but it belongs to Publix Aprons meal recipes. I post it here and will link to the original recipe at the end. I will be doubling this recipe for all my co-workers
Servings: 8
Total Time: 55 minutes
Active Time: 20 minutes
Ingredients
1/2 loaf marble rye bread
1 tablespoon canola oil
8 oz trinity mix (fresh diced onions, bell peppers, celery)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
8 oz mild Italian (or breakfast) sausage, casing removed
1 tablespoon white balsamic vinegar
2 cups chicken stock (or broth)
1 teaspoon poultry seasoning
1 1/4 cups shredded Swiss cheese (5 oz)
Directions
- Preheat oven to 350°F. Cut bread into bite-size pieces (6 cups) and place in single layer on baking sheet; bake 8–10 minutes or until toasted.
- Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add trinity mix, salt, and pepper; cook and stir 3–4 minutes or until tender.
- Add sausage; brown 6–7 minutes, stirring to crumble meat, and until no pink remains. Stir in vinegar, stock, and poultry seasoning; bring to a simmer. Remove pan from heat and let stand 2 minutes to cool.
- Combine bread, cheese, and sausage mixture until evenly coated; transfer to 13- x 9-inch baking dish. Bake 30–35 minutes or until center is set and meat is 160°F. Serve.
I”ll let you all know how it turns out and how people liked it!
