1 loaf sourdough bread, cut into ¾-inch cubes
¼ cup butter, melted
1 pound mild Italian sausage
1 medium onion, chopped
1 bunch Swiss chard, stem ends trimmed, coarsely chopped (about 8 cups)
2 teaspoons finely chopped fresh garlic
1¾ cups chicken broth
Salt and freshly ground pepper, to taste
Heat oven to 350°. Toss bread with melted butter in large bowl. Spread onto large baking sheet and bake until golden brown, about 15 minutes. Set aside.
Crumble sausage into large skillet and cook over medium-high heat until browned and cooked through, 3–5 minutes. Remove meat from skillet, leaving drippings. Add onion, chard, and garlic to skillet with drippings and season with salt and pepper. Cook until chard is wilted, 5–7 minutes, then stir in cooked sausage.
Toss sausage mixture with toasted bread cubes in large bowl. Pour chicken broth over bread mixture, stirring to coat. Spread stuffing into buttered 3-quart baking dish, pressing down slightly. Cover and bake for 40 minutes. Uncover and bake until bread cubes are browned and stuffing is heated through, 10–15 minutes.… Read More