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Italian stuffing with sausage | wefacecook.com Italian stuffing with sausage | wefacecook.com


Serves: 10
If they like it, it serves 10 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 20 minutes
Totaltime: 40 minutes
Additional info: Makes about 10 cups


  • 2 tbsp. 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 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 ounces day-old, crusty Italian bread, cut into 1-inch cubes (about 7 cups)
  • 1 cup freshly grated Parmesan cheese (about 4 ounces)
  • 8 tbsp unsalted butter(1 stick), melted
  • 1/2 cup dry white wine
  • 1 1/2 cups Homemade Turkey Stock or canned reduced-sodium chicken broth, or as needed


  • 1. 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.
    2. 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 ½ cup stock, cover, and bake as a side dish.
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