Swiss Chard Purses with Sausage Stuffing

Swiss Chard Purses with Sausage Stuffing
Photo by Romulo Yanes


  • ½ cup reduced-sodium chicken broth
  • 2 large eggs
  • 1 pound bulk sausage (sweet Italian or breakfast sausage)
  • 5 cups day-old bread (from a baguette or country loaf)
  • 4 ½ tablespoons extra-virgin olive oil
  • 2 large leeks
  • 2 pounds large green Swiss chard leaves
  • + 3 more ingredients
    • 2 cups whole milk
    • ½ teaspoon salt
    • ½ teaspoon black pepper

Soak bread cubes in milk in a large bowl until softened, 20 to 30 minutes. Squeeze out milk, discarding it, then crumble bread into bowl. Wash chopped leeks well in a bowl of cold water, agitating them to loosen any grit, then lift out and transfer to a sieve to drain. Heat 1 tablespoon oil in a ...

View full recipe at Epicurious


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