Poultry sausage casserole with vegetables and mini dumplings

Ingredients for 4 servings:

• 1 bag of dumplings (mini bread dumplings, approx. 20 pieces)
• 400 g sausage (poultry sausage), cut into small pieces
• 200 g mushrooms, brown, quartered
• 1 stalk(s) Celery, finely sliced ​​- the green parts chopped
• 2 carrots, cut into thin sticks
• 4 large tomatoes, peeled and diced
• 1 stalk(s) leek, cut into thin rings
• 1 red bell pepper, quartered and finely sliced
• 200 g cheese, grated (Gouda)
• 4 eggs
• 6 tbsp milk
• 1 tsp, heaped stock, granulated
• salt and pepper
• curry powder
• 1 pinch(s) of sugar
• nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Ideal for using up leftovers

Prepare the mini bread dumplings according to the package instructions and arrange them in a greased baking dish. Clean and wash the mushrooms and vegetables and prepare them as directed. Combine the poultry sausage and celery leaves, stir them into the mixture, and spread them all over the mini dumplings. Sprinkle with cheese. Make a sauce from the eggs, milk, and seasonings (e.g., using a Mix-Fix) and pour it evenly over the casserole. Bake at 170°C fan-assisted oven or 200°C top/bottom heat for 30 to 35 minutes.