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Italian Chard Stuffing

Total Time
1 hr 30 mins

If we could have only one other dish besides turkey for Thanksgiving, this would be it: Hunks of juicy sausage, fresh parsley, good bread, and lots of chard—a stuffing that works as a side dish too. Former Sunset food editor Jerry Anne Di Vecchio got it from her mother-in-law, and it’s just as appealing now as it was 42 years ago.

Parlsey: Italian Chard Stuffing (0413)

Photo by Leigh Beisch
 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
Step 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.

Step 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.

Step 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.

Step 4

Preheat oven to 325° or 350° (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 150° in center) or lightly browned, at least 30 minutes.

Step 5

Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.

Step 6

Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350°; for turkeys 14 lbs. and over, oven/bbq temperature should be 325°.

Step 7

Note: Nutritional analysis is per 3/4-cup serving.

Nutrition Facts

Amount Per Serving
Calories 318Calories from Fat 59
% Daily Value *
Total Fat 21g33%

Saturated Fat 8.3g42%
Cholesterol 51mg17%
Sodium 815mg34%
Total Carbohydrate 16g6%

Dietary Fiber 1.6g7%
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.