Down Home Italian Stuffing
Stacey Gonfiantini
A version old-world Italian Style with a little ol’ time Southern Tradition.
ingredients
- 1 lb. Italian sweet sausage, drained
- 2 Tbsp. Olive oil
- 1 extra-large yellow onion, chopped
- large celery ribs, chopped
- 4 garlic cloves
- 6 ounces pancetta, diced
- 6 cups day-old diced French bread
- 3 cups crumbled unsweetened cornbread
- 1/2 cup butter, cubed, cold
- 1 Tbsp. ground sage
- 1 1/2 Tbsp. poultry seasoning
- 1 tsp. salt
- 2 cups shredded mozzarella cheese
- 1 cup Parmesan cheese
- 1 cup toasted pine nuts
- 4-5 cups chicken or turkey broth
- 2 Tbsp. chopped fresh sage
- large Parmesan shavings
directions
- 1
Heat oil in large skillet on medium heat. Saute pancetta for 2 minutes. Add onion and celery and cook until translucent. Add garlic and cook another 3 minutes.
- 2
Mix together breads and 3/4 cup toasted pine nuts in a large mixing bowl. Add sausage to the breads. Mix together with the dried seasonings.
- 3
Add sauteed veggies with any pan drippings.
- 4
Slowly add broth and stir until mixed thoroughly. The consistency should be moist, but not soupy.
- 5
Test for saltiness and add a dash more if needed.
- 6
Place in an extra deep 9-inch-by-13 inch greased pan.
- 7
Dot the top with the cubed butter and cover with foil. Bake at 375° for 45 minutes.
- 8
Remove foil and bake for another 15 minutes or until edges are slightly crusted.
- 9
Top with remaining pine nuts and chopped fresh sage. Add shaved Parmesan cheese before serving.
Source: Good Morning Americas Stuffing Showdown Winner
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews