pat's Recipe

Italian Stuffing with Sausage and Parmesan Cheese

Category: Stuffing

2 Tbsp olive oil
1 medium onion, chopped
2 medium celery ribs w/leaves, chopped
2 medium red bell peppers, cored, seeded,
and chopped
2 cloves garlic, minced
1 lb sweet or hot Italian sausage, casings
removed
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/2 tsp crushed hot red pepper
12 oz day-old, crusty Italian bread, cut into
1-inch cubes (about 7 cups)
1 cup freshly grated Parmesan cheese (4 oz)
8 Tbsp unsalted butter (1 stick), melted
1/2 cup dry white wine
1 1/2 cups 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, 8-10 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 for 40 minutes at 350 degrees as a side dish.

makes about 10 cups