The Chew: Stuffing Pierogies Recipe

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The Chew: Stuffing Pierogies

A mom on Twitter got the attention of The Chew hosts Daphne Oz and Michael Symon, when she begged for new stuffing recipes. Stuffing is popular dish to make around the holidays, but if you use the same recipe over and over, you’re bound to get bored! If you truly don’t want to give up the tasty dish, why not just use it in a different way? Michael showed viewers how to make his Stuffing Pierogies, transforming the side dish into a meal worth devouring.

This is one tasty recipe you won’t want to pass up! Click next page to get started.

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The Chew: Stuffing Pierogies Recipe Ingredients

The Chew: Stuffing Pierogies Recipe

Michael Symon’s Stuffing Pierogies are certainly a unique twist on the popular Thanksgiving side dish, turned into an entirely new and tasty meal. (lehighvalleypa / Flickr)

For the Pierogie Dough:

  • 3/4 C sour cream
  • 1 tbsp chives – chopped
  • 2 C all-purpose flour + more for rolling
  • Kosher salt and freshly ground black pepper
  • 3 large eggs – divided
  • 8 tbsp unsalted butter – softened
  • 1 tsp Kosher salt
  • 2 tbsp water

For the Rye Bread Stuffing:

  • 3 tbsp unsalted butter
  • 1 C onion – peeled, finely diced
  • 1 tbsp thyme leaves
  • 12 oz breakfast sausage – removed from casing
  • Kosher salt and freshly ground black pepper
  • 8 C rye bread – small dice
  • 1 tbsp olive oil
  • 1 C celery – finely diced
  • 1 tsp celery seed
  • 2 1/2 C chicken stock
  • Kosher salt and freshly ground black pepper

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The Chew: Stuffing Pierogies Recipe Directions

For the Pierogi Dough:

  1. In a large bowl, add sour cream, one egg, chives, butter, and salt
  2. Mix by hand to make a batter
  3. Spread flour on a work surface then make a well in the center
  4. Add the sour cream batter to the middle of the well, then mix by hand until a dough is made
  5. Wrap with plastic wrap and put in the fridge for at least 2 hours

For the Stuffing:

  1. Preheat the oven to 300 degrees
  2. Put the rye bread on a sheet tray and bake for about 25 minutes, until lightly toasted and dried
  3. Increase the oven temperature to 425 degrees and grease a 9×13-inch baking dish with butter or olive oil
  4. Preheat a saute pan over medium-high heat and add the olive oil or butter
  5. Add the sausage and cook for 5 minutes, breaking it up
  6. Add the celery, onions, celery seeds, and thyme and stir for about 5 minutes
  7. Season with salt then pour in the chicken stock
  8. Season with salt and pepper and bring to a simmer, then remove from the heat
  9. In a large bowl, add the dried bread cubes and dump the sausage mixture on top
  10. Add the parsley and mix
  11. Remove to the baking dish and bake for 30 minutes, until the top is crispy
  12. Remove from the oven and let cool completely

To Assemble:

  1. Bring a large pot of salted water to a boil
  2. In a small bowl, add the last 2 eggs and 2 tbsp of water, then whisk to combine and set aside
  3. Remove the dough from the fridge and put on a lightly floured surface
  4. Roll out until 1/8-inch-thick, then cut into 3-inch rounds
  5. Brush each round with egg wash
  6. Add 2 tbsp of the stuffing to each round, then fold the dough over to make a half-moon shape
  7. Press the edges of the dough with a fork to seal
  8. Place in the fridge or freezer on a parchment-lined baking sheet until ready to use
  9. Add the pierogies to the boiling water in batches, and cook for 3-4 minutes after they float

To Serve:

  1. Preheat a griddle to medium heat
  2. Put the kielbasa on the griddle and cook for 8-10 minutes, until browned
  3. Remove to a platter
  4. In a large saute pan over medium-high heat, add the onions and butter
  5. Saute the onions until soft, then add the pierogies in batches to cook until golden
  6. Transfer to the platter with the kielbasa and serve with sour cream

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