Monica J. Pileggi 1998
5 Italian sausage links (sweet and hot), removed from casings and crumbled
1.5 bags (about 21 oz) of seasoned bread cubes
4 Celery stalks, diced
2 C. mushrooms, sliced
1 large onion, diced
1/4 c. dry white wine
Thyme
Oregano
Salt and Pepper to taste
1/2 stick butter
2 cans chicken broth
1/2 c. Parmesan cheese
In a large skillet, cook sausage until just done. Remove from pan and drain on paper towels. In the same skillet (removing most of the sausage fat but enough to coat the vegetable) sauté the celery, mushroom and onions along with wine, thyme, oregano, and salt and pepper. Cook until the onions and celery are translucent. Set aside.
In a large pot, add the butter and broth and heat. Add the bread cubes and combine with the liquid. Add the sausage, vegetables and Parmesan cheese. Stir to combine. If it’s too dry add more broth.
Add the sausage stuffing to two 9" x 13" baking pans.
Bake for 35-45 minutes at 350 degrees.
Serves 12 to 14.
1.5 bags (about 21 oz) of seasoned bread cubes
4 Celery stalks, diced
2 C. mushrooms, sliced
1 large onion, diced
1/4 c. dry white wine
Thyme
Oregano
Salt and Pepper to taste
1/2 stick butter
2 cans chicken broth
1/2 c. Parmesan cheese
In a large skillet, cook sausage until just done. Remove from pan and drain on paper towels. In the same skillet (removing most of the sausage fat but enough to coat the vegetable) sauté the celery, mushroom and onions along with wine, thyme, oregano, and salt and pepper. Cook until the onions and celery are translucent. Set aside.
In a large pot, add the butter and broth and heat. Add the bread cubes and combine with the liquid. Add the sausage, vegetables and Parmesan cheese. Stir to combine. If it’s too dry add more broth.
Add the sausage stuffing to two 9" x 13" baking pans.
Bake for 35-45 minutes at 350 degrees.
Serves 12 to 14.
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