RECIPE TITLE "Italian Stuffing with Sausage and Parmesan Cheese " Author: Thanksgiving 101: Celebrate America's Favorite Holiday with America's Thanksgiving Expert
10 cups --easy
Make Ahead: The stuffing should be made just before using.
When I asked my various Italian-American neighbors how they make their stuffing, they all shared what was essentially the same recipe. There's nothing subtle about this stuffing--Italian sausage, red bell pepper, Parmesan cheese, and lots of herbs give it a zesty Mediterranean flavor. Some cooks add one cup toasted pine nuts or one cup coarsely chopped black Mediterranean olives for even more flavor.
- 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
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon crushed hot red pepper
- 12 ounces day-old crusty Italian bread, cut into 1-inch cubes (about 7 cups)
- 1 cup freshly grated Parmesan cheese (about 4 ounces)
- 8 tablespoons (1 stick) unsalted butter, melted
- 1/2 cup dry white wine
- 1 1/2 cups Homemade Turkey Stock (page 22) or canned reduced-sodium chicken broth, or as needed
- 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 the 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 an additional 1/2 cup stock, cover, and bake as a side dish.
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