Italian Stuffing (Printable Version)
# What You'll Need:
01 -
16 oz Italian sausage, ground.
02 -
3 cups chicken stock.
03 -
2 large eggs, beaten.
04 -
1 tablespoon rosemary, finely chopped.
05 -
1 tablespoon thyme leaves, fresh.
06 -
2 tablespoons parsley, fresh and chopped.
07 -
2 tablespoons sage, minced.
08 -
1/2 cup onions, diced.
09 -
1 cup celery, finely diced.
10 -
6 garlic cloves, finely minced.
11 -
1/4 cup olive oil, extra virgin.
12 -
1 lb stale Italian bread, cut into slices.
13 -
Salt and black pepper, to taste.
# Preparation Steps:
01 -
Set your oven to 350°F and let it start warming up.
02 -
Add sausage to a large skillet, breaking it into bits, and cook for 10-15 minutes till browned.
03 -
In the same pan, heat the olive oil, then toss in the onion, garlic, and celery. Let cook for about 5 minutes, then add the herbs and stir for another minute.
04 -
Toss bread pieces in a bowl, pour in the stock, then stir in the eggs. Add in the cooked sausage and veggie mix, combining everything until mixed well.
05 -
Spoon everything into a 13x9 baking dish and bake for half an hour until the top is golden brown.
# Additional Tips:
01 -
Make it the day before if needed.
02 -
Fits perfectly inside a turkey for stuffing.
03 -
Best made with slightly old bread.
04 -
Lasts up to 5 days refrigerated.
05 -
Fresh herbs are the way to go.
06 -
A favorite for holiday dinners.