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Italian Stuffing w/Sausage and Parmesan




Source of Recipe


Internet


List of Ingredients




2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 medium celery ribs with leaves, chopped
2 medium red bell peppers, 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
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup dry white wine
1 1/2 cups Homemade Turkey Stock, or use canned reduced-sodium chicken
broth, as needed


Recipe



In a large skillet, heat the oil over medium heat. Add the onion, celery, red pepper, and garlic. Cook, stirring often, until softened, about 5 minutes. Add the sausage and cook, breaking up the sausage with a spoon, until the sausage 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 and wine, and enough of the stock to moisten the dressing, about 1 cup. Use as a stuffing. Or place in a buttered baking dish, drizzle with an additional 1/2 cup broth, cover, and bake as a side dish.