12 light rye bread slices (about 1 pound)
1 pound smoked kielbasa (not low fat)
2 onions
2 celery ribs
1 large garlic clove
1 stick (1/2 cup) unsalted butter
2 Granny Smith apples
1 cup packed fresh flat leafed parsley leaves
2 cups chicken broth

Directions:
Preheat oven to 375°:F and butter a 3 to 4 quart shallow baking dish. Cut bread into 1/2 inch cubes. In 2 shallow baking pans arrange bread in one layer and toast in upper and lower thirds of oven until golden, 10 to 15 minutes.

Quarter kielbasa lengthwise and cut crosswise into 1/4 inch thick pieces. Chop onions and celery and mince garlic. In a large heavy skillet brown kielbasa over moderate heat, stirring occasionally, and transfer with a slotted spoon to paper towels to drain.

To skillet add 6 tablespoons butter (do not discard any fat in skillet) and cook onions, celery, and garlic over moderately low heat, stirring, until celery is crisp tender. Finely chop apples. Stir apples into vegetable mixture and cook, stirring occasionally, until apple is softened.

Mince parsley. In a large bowl, toss together bread, kielbasa, vegetable mixture, parsley, broth, and salt and pepper to taste and transfer to baking dish. Stuffing may be made 1 day ahead and cooled completely before being chilled, covered.

Dot stuffing with remaining 2 tablespoons butter and bake, uncovered, in middle of oven until golden, about 30 minutes.

Serves 8.

home      main index      category      recipe list