Savory Sauerkraut Sausage Stuffing Skillet Supper

I've been experimenting with adding day-old bread to all sorts of dishes lately.  I used to think all day-old bread, in the wintertime, would be destined just for bread crumbs.  In the summertime, day-old bread is destined for panzanella.

Not any more!  Now that I've found the winter comfort foods of panade and this dish, I look forward to transforming day-old bread into all sorts of savory dishes.  These bread dishes aren't exactly gorgeous, it's true, but they are warm and comforting.

While browsing the internet I stumbled across this recipe and got inspired to use the day-old brat & sausage rolls in the fridge for stuffing.  My family doesn't love stuffing like they love mashed potatoes, so I knew I needed to change it up a bit to make it into a meal.  Coincidentally, I had half a package of smoked sausage in the freezer, and coupons for sauerkraut.  And thus, the magic is born!

Or, at least, there's a plan for dinner.  Always good to have a plan. Or twelve.

This dish is cooked in one skillet (ok, and a baking sheet, and a bowl to toss the bread cubes in, but it was pretty easy to clean up anyway).  It's very savory, and was right up my alley for a Sunday supper on a winter night.

I am teaching my son to chop an onion.  Work in progress.

Apparently teaching my daughter to snip cherries is easier.

Savory Sauerkraut Sausage Stuffing Skillet Supper (fun with alliteration!)

4 day-old brat and sausage rolls (as in, 4 rolls not rolls 4 days old) (I feel compelled to explain)

olive oil

1 medium onion, coarsely chopped by your child who is learning, or diced the size you desire

1 cup chopped carrots (tops and tips to the wheeking composting pigs who demand their due)

1 cup chopped celery (leaves to the pigs, but try and re-grow the bottoms--see my FB page)

1/2 package (6 1/4 ounces) smoked sausage, cubed
1/2 cup dried cherries, painstakingly snipped into quarters, (wish I had these then!)
1 15 ounce can sauerkraut
1/2 cup parsley, chopped
1 1/2 teaspoon caraway seeds
soup stock (I had and used brown stock, but use what you got)

Preheat oven to 350 degrees Fahrenheit.  Cube up brat rolls into 1-2 inch cubes.  In a large bowl, toss bread with a healthy drizzle of oil (start with 1 Tablespoon and see if that coats everyone in the bowl).
Spread the bread cubes out on a rimmed baking sheet and toast 15 minutes or so until lightly browned.
Don't clean the bowl yet! Set it aside.

While the bread is toasting, preheat a massive skillet (12 inch cast iron for me) over medium heat and prep the veggies.  As the veggies are ready, add a turn of oil and the veggies to the skillet.  Sauté the onions, carrot, and celery until the onions are softened, about 10 minutes.  Toss in the smoked sausage and sauté an additional 5 minutes until it gets a bit of color on it.  Add in the dried cherries,  sauerkraut, parsley and a couple of grinds of pepper.  Heat through.  Transfer the mixture to the large bowl you set aside.  Add bread when it is ready, and combine thoroughly. Add the caraway seeds.

At this point the mixture needs some moisture to help it gel.  I poured a cup of stock into a microwave safe container and nuked it for a minute until it was warmed.  Then I poured it in 1/4 cup increments into the bowl, stirring after each addition, until it was the consistency I wanted--not too dry, not too soggy.  I ended up using 1 1/2 cups stock.  Taste and see if it needs some salt or a bit more pepper.

Return the mixture to the skillet, and heat over low heat, stirring occasionally, for 15-20 minutes until the mixture takes on a life of its own as a meaty veggie-filled stuffing skillet supper.

This post is linked with What's Cookin Wednesday at Buns In My Oven, the Wednesday Fresh Foods Link Up at Gastronomical Sovereignty, What's In The Box at In Her Chucks,  Taste and Tell Thursdays and The Farm Girl Blog Fest at Let This Mind Be In You, and Food on Friday (twice).