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ITALIAN STUFFING
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
� teaspoon salt
� 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
� cup dry white
wine
1 � cups homemade
turkey stock or canned reduced sodium chicken broth, or as
needed
In large skillet,
heat oil over medium heat, add onion, celery, bell peppers and
garlic. Cook, stirring often,
until softened,
about 5 minutes. Add sausage and cook; breaking up meat with spoon,
until it loses its pink color,
8 to 10 minutes.
Stir in basil, oregano, salt and crushed red pepper. Transfer to
large bowl. Add bread and
cheese and mix well.
Stir in butter, wine and enough of stock to moisten dressing, about
1 cup. Use to stuff turkey,
or place in buttered baking dish, drizzle with additional � cup
stock, and bake as side dish. Makes about 10 cups. |
