Italian Stuffing
Thanks to my friends Matt and Lisa for this great recipe. This stuff is incredible. ~Dom
Italian Stuffing with Sausage and Parmesan Cheese
Makes about 10 cups
Tons of garlic
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 medium celery ribs with leaves, chopped
2 medium red bell peppers, cored, seeded, and chopped
2 garlic cloves, minced
1 pound sweet or hot Italian sausage, casings removed (We used sweet)
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon crushed hot red pepper (We didn’t use)
12 ounces day-old crusty Italian bread, cut into 1 inch cubes (about 7 cups) (We just used regular bread crumbs)
1 cup freshly grated Parmesan cheese (about 4 ounces)
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup dry white wine
1.5 cups homemade turkey stock or canned reduced sodium chicken broth
In a large skillet, heat the oil over medium heat. Add the 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; 8 to 10 minutes. Stir in basil, oregano, salt, and 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 stock to moisten the dressing, about 1 cup. Use to stuff the turkey, or place in a buttered baking dish, drizzle with addition 1/2 cup stock, cover, and bake as a side dish.
Italian Stuffing with Sausage and Parmesan Cheese
Makes about 10 cups
Tons of garlic
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 medium celery ribs with leaves, chopped
2 medium red bell peppers, cored, seeded, and chopped
2 garlic cloves, minced
1 pound sweet or hot Italian sausage, casings removed (We used sweet)
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon crushed hot red pepper (We didn’t use)
12 ounces day-old crusty Italian bread, cut into 1 inch cubes (about 7 cups) (We just used regular bread crumbs)
1 cup freshly grated Parmesan cheese (about 4 ounces)
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup dry white wine
1.5 cups homemade turkey stock or canned reduced sodium chicken broth
In a large skillet, heat the oil over medium heat. Add the 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; 8 to 10 minutes. Stir in basil, oregano, salt, and 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 stock to moisten the dressing, about 1 cup. Use to stuff the turkey, or place in a buttered baking dish, drizzle with addition 1/2 cup stock, cover, and bake as a side dish.
