Italian Stuffing With Sausage and Parmesan |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a wonderful tasting substitution to traditional stuffing. It will certainly spice up your holiday feast. Your family will love it. I got this out of the San Diego Union Tribune Food section. Ingredients:
2 tablespoons extra virgin olive oil |
1 medium onion, chopped |
2 stalks celery & leaves, chopped |
2 medium red bell peppers, cored, seeded and chopped |
2 garlic cloves, minced |
1 lb hot italian sausage, casings removed |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon crushed red pepper flakes |
12 ounces italian bread, about one loaf, ut into 1-inch cubes (about 7 cups) |
1 cup parmesan cheese, grated |
1/2 cup butter, melted |
1/2 cup dry white wine |
1 1/2 cups turkey broth or 1 1/2 cups reduced-sodium chicken broth |
Directions:
1. In a large skillet, heat the oil over medium heat. Add onion, celery, bell peppers and garlic. Cook, stirring often, until softened, about 5 minutes. Add sausage and cook, breaking up meat with a spoon, until it loses its pink color, about 8 to 10 minutes. Stir in the basil, oregano, salt and crushed red pepper. Transfer to a large bowl.
2. Stir in bread cubes and Parmesan. Stir in butter, wine and enough of the stock to moisten the stuffing, about 1 cup. If not being used to stuff the turkey, place in a buttered baking dish, cover and bake for 30 minutes at 350 degrees. Remove cover and bake an additional 10 minutes to form a crust.
3. Note: If bread is very fresh, cut it into cubes, spread out on a baking sheet and let stand for several hours to air-dry.
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