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MICHAEL SYMON Stuffing Pierogies

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What could be better than a combination of stuffing and pierogies!
ingredients
PIEROGI DOUGH :
3 large eggs (divided)
3/4 cup sour cream
8 tablespoons unsalted butter (softened)
1 tablespoon chives (chopped)
1 teaspoon kosher salt
2 cups all-purpose flour (plus more for rolling)
2 tablespoons water
Kosher salt and freshly ground black pepper (to taste)
RYE BREAD STUFFING :
8 cups rye bread (small dice)
3 tablespoons unsalted butter
1 tablespoon olive oil
1 cup onion (peeled, finely diced)
1 cup celery (finely diced)
1 tablespoon thyme leaves
1 teaspoon celery seed
12 ounces breakfast sausage (removed from casing)
2 1/2 cups chicken stock
1/2 cup parsley (finely chopped)
Kosher salt and freshly ground black pepper (to taste)
TO SERVE:
4 tablespoons butter
1 medium onion (peeled, thinly sliced)
1 pound kielbasa (cut lengthwise)
1/4 cup sour cream (to serve)

directions
For the Pierogi Dough: In a large bowl, add one egg, sour cream, butter, chives, and salt and mix by hand to form a batter. Place flour on work surface and form a well in the center. Add the sour cream batter to the center of the well and mix by hand until a dough forms. Wrap with plastic wrap and place in the refrigerator to rest for at least 2 hours.
For the Stuffing: Preheat oven to 300ºF. Place the rye bread on a sheet tray and bake until dried out and lightly toasted, about 25 minutes. Increase the oven to 425ºF. Grease an 9×13-inch baking dish with butter or olive oil.
Preheat a saute pan over medium-high heat and add the butter and olive oil. Add the sausage, breaking it up as it cooks for about 5 minutes. Add the onions, celery, thyme, and celery seeds, stirring occasionally until tender and aromatic, about 5 minutes. Season with salt. Add the chicken stock. Season with salt and pepper. Bring to a simmer and remove from heat.
In a large bowl, add the dried bread cubes and pour the sausage mixture on top. Add the parsley and mix to combine. Remove to the baking dish and bake for 30 minutes until cooked through and the top is crispy. Remove from the oven and allow to cool completely.
To Assemble: Bring a large pot of salted water to a boil. In a small bowl, add the remaining 2 eggs and 2 tablespoons of water, whisk to combine and set aside.
Remove the dough from the refrigerator and place on a lightly floured surface. Roll to 1/8-inch thickness and cut into 3-inch rounds. Brush each round with egg wash. Spoon 2 tablespoons of rye bread stuffing into each round. Fold the dough over into a half moon shape, pressing the edges with a fork to seal. Refrigerate or freeze on a parchment lined baking sheet until ready to use.
Add the pierogies to the boiling water in batches, cooking for 3-4 minutes after they float.
To Serve: Preheat a griddle to medium heat. Place the kielbasa on the griddle, cooking until browned, 8 to 10 minutes. Remove to a platter.
In a large saute pan over medium-high heat, add butter and onions. Saute until onions are soft. Add the pierogies in batches and cook until golden. Transfer to the platter with the kielbasa and serve with sour cream.
Tip: Freeze the pierogies on a parchment lined baking sheet and cover with plastic wrap after they have been filled. Perfect solution for a quick weeknight meal.

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