Italian Chard Dressing
Notes: Up to 1 day ahead, make dressing, put in casserole, cover and chill.
How to Make It
Step 1
1
Cut bread into 1/2-inch slices. Place slices in a bowl and add milk. Mix gently with a spoon to saturate with milk and let stand about 30 minutes. Stir occasionally.
Step 2
2
Meanwhile, place a 10- to 12-inch frying pan over high heat. Squeeze sausages from casings into pan. Discard casings. Stir meat often to crumble and lightly brown, 10 to 15 minutes; discard fat. Add parsley, garlic, onion, and celery. Stir often until vegetables are lightly browned, 5 to 8 minutes.
Step 3
3
With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture, cheese, basil, sage, and rosemary.
Step 4
4
Squeeze moisture from chard and add to bowl. Mix dressing and add salt to taste.
Step 5
5
Spoon into a shallow 3-quart (9- by 13-in.) casserole. For moist dressing, cover with foil; for crusty dressing, do not cover. Bake in a 325° to 350° oven (use temperature turkey requires) until hot (at least 150° in center) or lightly browned, about 50 minutes (1 hour if dressing is chilled).
Ingredients
3/4 loaf (3/4 lb.) French bread
2 cups nonfat milk
2 pounds Italian sausages
1 cup chopped parsley
1 garlic clove, minced or pressed
1 onion (about 6 oz.), peeled and chopped
1/2 cup finely chopped celery
1 1/2 cups grated parmesan cheese
1 1/2 teaspoons dried basil
1/4 teaspoon dried rubbed sage
1/4 teaspoon dried rosemary
2 packages (10 oz. each) thawed frozen Swiss chard
Salt
Directions
Step 1
1
Cut bread into 1/2-inch slices. Place slices in a bowl and add milk. Mix gently with a spoon to saturate with milk and let stand about 30 minutes. Stir occasionally.
Step 2
2
Meanwhile, place a 10- to 12-inch frying pan over high heat. Squeeze sausages from casings into pan. Discard casings. Stir meat often to crumble and lightly brown, 10 to 15 minutes; discard fat. Add parsley, garlic, onion, and celery. Stir often until vegetables are lightly browned, 5 to 8 minutes.
Step 3
3
With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture, cheese, basil, sage, and rosemary.
Step 4
4
Squeeze moisture from chard and add to bowl. Mix dressing and add salt to taste.
Step 5
5
Spoon into a shallow 3-quart (9- by 13-in.) casserole. For moist dressing, cover with foil; for crusty dressing, do not cover. Bake in a 325° to 350° oven (use temperature turkey requires) until hot (at least 150° in center) or lightly browned, about 50 minutes (1 hour if dressing is chilled).
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