Sausage Chard Stuffing

a nice bowl full

Let me tell you that the Sausage Chard stuffing recipe in last month's issue of Sunset Magazine made me SALIVATE hardcore. Oh yeah baby...look at the picture (if you have the issue) and you'll see what I mean. I ripped it out immediately...and slept with it under my pillow so I could continuing dreaming of it late into the night.

I wanted something hearty for our Sunday late afternoon lunch (I didn't make a special breakfast this past week because we stayed in bed as LONG as we possibly could). I didn't have a turkey or a chicken to accompany this recipe, but I figured what the hell- It has meat, veggies & carbs. How can a girl go wrong?

And let me tell was SCRUMPTIOUS! If only they could make a candle that smelled like that yummy stuffing- I would light it all day long.....

soaking the bread


after a few helpings...

Anyways- here's the recipe!

Sausage Chard Stuffing

serves 6

(adapted from a Sunset Magazine recipe)

-1 1lb. Italian Sausage (remove from casings)
-1 large bunch Swiss Chard (chopped, stems removed)
-1 clove garlic minced
-1 heaping tablespoon olive oil
-1 medium onion chopped
-3 stalks of celery finely chopped
-1 1/2 cup nonfat milk
-3/4 loaf of french bread
-1 cup chopped parsley
-3/4 cup grated Parmesan cheese
-1 teaspoon dried basil
-1 teaspoon dried rosemary
-dash of red pepper
-salt & pepper to taste

Preheat Oven to 350 degrees

1. Cut pieces of bread into 1 inch slices. Put slices in a large bowl and pour the milk all over it. Let sit in bowl for 30 minutes; stirring occasionally.

2. Meanwhile, place a 6-8 quart pot over high heat. Add sausage (without the casings) stirring often to crumble. Cook until lightly browned, 10 to 15 minutes; discard fat. Add parsley, garlic, onion, red pepper flakes and celery. Cook, stirring often, until veggies are lightly browned, 5 to 8 minutes. Add chard and 1/2 cup of water and cook, stirring often until wilted, about 5 minutes.

3. With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture, Parmesan, basil & rosemary. Season with salt & pepper to taste.

4. Spoon stuffing into a shallow 3 quart casserole dish. For moist stuff, cover with foil. For crusty stuffing, do not cover. Bake until hot or lightly brown (at least 30 minutes).

I got a request from Casey last night to make it again. He was reading my mind!
Who needs Thanksgiving as an excuse to make stuffing. Just do it!


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  • Val
    December 11, 2008

    My mouth just watered...: )

  • December 11, 2008

    omg, this looks so yummy. i'm gonna have to make this soon! thanks for the recipe :)

  • December 12, 2008

    tee! hope you make it and enjoy it ladies! i know i did :)

  • December 13, 2008

    This looks really, really good! Who needs a chicken? You've got a great blog, by the way :)

    • December 14, 2008

      thanks tim! so glad you stopped by!

  • February 1, 2009

    This looks SO GOOD. Can't wait to try it!

  • Jenny
    February 24, 2009

    Looks great -- any recommendations for a chard substitute?

    • February 24, 2009


      I think you could use spinach but I worry about the water content in it. It cooks a lot faster, you would have to add a TON and you'd have to drain out a lot of water before you mixed it with the stuffing.

      would you consider kale?

  • Kim
    November 17, 2009

    This recipe is the best! I have made it SEVERAL times! I love it!

    • November 19, 2009

      oooh! i am so glad kim! i am gearing up to make some soon too. :)

  • Andria Sheridan
    September 8, 2012

    Okay I know you wrote this recipe eons ago. But I got some chard in my farmers basket and had zero idea what to do with it. Chard seemed like one of those complicated vegetables that required precise measurements and possibly a specially designed chef hat to deal with. NOT SO as it turns out. And can I tell you? Delicious! So thanks a million for this recipe. I know you write these recipes and send them off. But just know that even months and actually years later you are changing lives.

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