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Italian Sausage Stuffing by Sam Moody serves: 12	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Stuffing

Ingredients:

16 oz

Italian sausage

1 tsp

olive oil

1/4 cup

olive oil

2 loaves

12 oz loaves each, focaccia bread, cut into 1-in cubes

1 tsp

coarse ground pepper

1 cup

shredded Parmesan cheese

small green pepper, diced

1/2 cup

chopped, oil-packed, sun-dried tomatoes

1/2 cup

pimiento-stuffed olives, chopped

1 can

4.25 oz, chopped ripe olives

5 large

leaves fresh basil, chopped

2 cloves

garlic, minced

2 large

eggs

1 1/2 cup

white wine (or water) (or chicken stock)

1/4 cup

butter, cubed

Directions:

Preheat oven to 350F.

In a skillet, cook and crumble sausage in 1 tbspoil unto no longer pink; set aside.

In a large bowl, comving bread cupes and the remaining oil. Sprinkle with pepper; toss to coat. Transfer to a greased 15X10X1 baking pan. Bake for 10 minutes or until crisp and lightly browned, stiring once. Remove pat no a wire rack to cool slightly.

In a very large bowl, combine the bread cubes, reserved sausage, parmesan cheese, green pepper, sun-dried tomatoes, olives, basil, and garlic.

Combine eggs and wine; pour over bread mixture and toss to coat. Transfer to a buttered 13X9 baking dish. Dot with butter. Bake, uncovered, for 35-40 minutes or until hot.

Categories:

Side Dishes