Show us your stuff(ing): Tasty Italian Style Stuffing

Here’s another entry we received for our “Show us your Stuff(ing)” sausage giveaway – Nancy Y’s recipe for a tasty Italian-style stuffing with Isernio’s sausage.  You too could get a coupon for FREE sausage just like Nancy!  All you need to do is email us your favorite sausage stuffing recipe, and we’ll mail you a coupon for a FREE chicken sausage roll.  What could be easier?  Email it to us at in**@is*****.com

And now, on with the stuffing:

Tasty Italian Style Stuffing

  • 6 cups stale bread crumbs
  • 1/2 tsp salt
  • 1 tsp pepper
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 2 tsp dried rosemary
  • 3 tsp dried parsley
  • 4 Tbs butter, melted
  • 1/2 cup parmesan cheese, grated
  • 2 Tbs butter
  • 2 large onions, chopped
  • 1 Tbs minced garlic (more or less to taste)
  • 1 lb Isernio’s Italian Chicken Sausage roll
  • 1 cup dry white wine
  • 4 cups chicken broth

Combine bread crumbs, salt, pepper and herbs in a large bowl.  Drizzle melted butter over and toss to coat.  Spread half the mixture evenly on a large rimmed baking sheet and place in 350 degree oven for 15 minutes, tossing occassionally to brown evenly.  Repeat with the second half of the mixture.  Return to large bowl and cool completely.  Add grated parmesan and toss to combine. 

Meanwhile, melt 2 Tbs butter in a large skillet over medium high heat.  Add onions and cook until translucent and browning around the edges, about 10 minutes, stirring frequently.  Add garlic and saute about 30 seconds, until fragrant.  Add the sausage, breaking up and cooking until nice and golden brown. 

Add to cooled bread crumb mixture, combine thoroughly. 

Add wine to the now empty skillet, scraping to loosen the browned bits from the bottom.  Add this and the broth to the stuffing mix and combine thoroughly.  (It should be very wet.  If not, add more broth until it reaches the consistency of breakfast oatmeal.)  Pour into a buttered 8X11 baking dish and return to oven.  Bake at 350′ for about 30 minutes or until the top and edges are golden brown and crunchy.  Serve hot.  Serves 6-8.

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