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Bread pumpernickel bread smoky kielbasa unsalted butter onion garlic red cabbage red wine vinegar thyme turkey stock kosher salt eggs
Viewed: 82 - Published at: 4 years agoIngredients
- 3/4 pound loaf rye bread with caraway seeds, cut into 3/4-inch dice (8 cups)
- 3/4 pound loaf pumpernickel bread, cut into 3/4-inch dice (8 cups)
- 1 pound smoky kielbasa, quartered lengthwise and sliced 1/2 inch thick
- 4 tablespoons unsalted butter, melted
- 1 medium onion, halved and thinly sliced
- 2 garlic cloves, minced
- 1 pound red cabbage, finely shredded (6 cups)
- 1 large Granny Smith applepeeled, cored and thinly sliced
- 2 tablespoons red wine vinegar
- 2 teaspoons chopped thyme
- 4 cups Turkey Stock
- Kosher salt and freshly ground pepper
- 2 large eggs, beaten
Method
- Preheat the oven to 350.
- Butter a shallow 9-by-13-inch baking dish.
- Spread the bread on 2 large baking sheets and bake until slightly dry, about 20 minutes.
- Meanwhile, in a large, deep skillet, cook the kielbasa over moderately high heat, stirring occasionally, until browned, about 5 minutes.
- Transfer the kielbasa to a large bowl.
- Add 2 tablespoons of the melted butter to the skillet along with the onion and garlic and cook over moderate heat for 4 minutes.
- Add the red cabbage, apple, vinegar and thyme and cook, stirring occasionally, until the cabbage is wilted, about 6 minutes.
- Add the cabbage mixture to the kielbasa.
- Stir in the toasted bread and Turkey Stock.
- Season with salt and pepper, then stir in the eggs.
- Spread the stuffing in the prepared baking dish and brush with the remaining 2 tablespoons of melted butter.
- Cover the stuffing with foil and bake until set, about 45 minutes.
- Uncover and bake until the top is crisp, about 40 minutes longer.
- Let rest 15 minutes before serving.
