Home > Asian, sides, Thai > Thai Curry Sausage Stuffing

Thai Curry Sausage Stuffing

Thai Curry Sausage Stuffing

I have been craving stuffing (many kinds: cornbread, oyster and my mom’s sticky rice), but we’re going to be in Argentina for Thanksgiving and will all the food. On Sunday, I decided to make stuffing to go along with our roast chicken and cauliflower. I picked up some Thai chicken curry sausage from the butcher and a loaf of Acme sourdough and found Ina Garten’s sausage stuffing recipe as a launchpad.

Because I started with Thai sausage, I added some Thai curry paste for some extra flavor (genius!). As is, the recipe is great! I used leftovers last night for a sort of bread salad (arugula, chicken and leftover stuffing with honey mustard vinaigrette).

Next time, maybe I’ll add a dash of coconut milk, some slivers of kaffir lime or a handful of crushed peanuts. For less of a bread salad type stuffing and more of a bound stuffing, I would add at 2 beaten eggs to bind it all together (which I’ve added to the recipe below).

Thai Curry Sausage Stuffing

This recipe fits perfectly into an 8×8 square pan. Double the recipe for a 9×13. You can also prepare this the day before and bake the following day.

  • 8 cups 1-inch bread cubes of crusty sourdough (~1 pound loaf)
  • 4 Tbsps unsalted butter
  • 1/2 large onion or 1 medium onion, diced
  • 2 stalks celery, diced
  • 1 Granny Smith apple, unpeeled, cored and diced
  • 2 Tbsps chopped parsley or cilantro
  • 1/2 Tbsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 pound Thai sausage (from the market or make it yourself)
  • 1/2 cup chicken stock + a smidge
  • 1 Tbsp red curry paste
  • 2 eggs, beaten (optional)
  1. Preheat the oven to 300F.
  2. Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
  3. In a large saute pan, melt the butter and add the onions, celery, apples, parsley, curry paste, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened and the curry paste is dissolved. Add to the bread cubes mix well.
  4. In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
  5. Add the chicken stock to the mixture, mix well.
  6. Fold in the eggs and pour into a 8×8 baking dish.
  7. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

 Thai Curry Sausage Stuffing

Thai Curry Sausage Stuffing

Thai Curry Sausage Stuffing

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