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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I've been making this for years and usually I never have any left-overs. I usually add a little of the turkey juices as it bakes. Cook till crusty and browned-Delicious! Ingredients:
2 tablespoons extra virgin olive oil |
1 large onion, chopped |
2 medium celery ribs, with leaves chopped |
2 medium red bell peppers, cored, seeded, chopped |
2 garlic cloves, minced |
2 lbs sausage meat (casings removed) |
1 teaspoon dried basil |
1 teaspoon oregano |
1/2 teaspoon crushed red pepper flakes |
12 ounces about 2 loaves day old crusty italian bread, cut into cubes |
1 cup parmesan cheese |
8 tablespoons unsalted butter, melted (1 stick) |
1/2 cup dry white wine |
1 1/2-2 cups chicken broth |
Directions:
1. In a large skillet, heat olive oil over medium heat. add onion, celery, bell peppers and garlic. Cook, stirring often, until softened, about 5 minutes. Add the sausage and cook, breaking up the meat with a spoon,, until it loses its pink color, about 8-10 minutes. Stir in the basil, oregano, salt and the crushed red pepper. Transfer to a large bowl. Add the bread and cheese and mix well. Stir in the butter, wine and enough of the broth to moisten stuffing, about one cup. Use to stuff the turkey, or place in a buttered baking dish, drizzle with additional 1/2 cup broth, cover, and bake as a side dish, along side the turkey. . Makes about 10 cups. Serves 10-12.
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