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Italian Sausage And Parmesan Cheese Stuffing
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Submitted by:
Chris |
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If You Love Italian Food then this Is A Dream Dish. It Has Everything You Want From Sausage to Parmaesan Cheese. It Is The Best Thing Since Sliced Cheese. |
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INGREDIENTS:
- 12 cup(s) , White Bread Crustless
- 2 tablespoon(s) , Olive Oil
- 1 pound(s) , Italian Sweet Sausages Casing Removed
- 8 ounces , Chicken Livers Trimmed, Coarsely Chopped
- 3 cup(s) , Onions Chopped
- 1 cup(s) , Celery With Leaves Chopped
- 1 tablespoon(s) , Fresh Thyme Chopped
- 2 teaspoon(s) , Fresh Sage Chopped
- 1 teaspoon(s) , Fresh Rosemary Chopped
- 1 cup(s) , Pramesan Cheese Grated
- 1/2 cup(s) , Dried Currants
- 1/4 cup(s) , Fresh Italian Parsley Chopped
- 1 teaspoon(s) , Salt
- 1 teaspoon(s) , Black Pepper Coarsely Ground
- 2 large , Eggs Beaten To Blend
- 1 cup(s) , Low-Salt Chicken Broth
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| Instructions: |
Preheat oven to 350°F. Spread bread cubes on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Transfer to large bowl and cool. Maintain oven temperature.
Generously butter 13x9x2-inch glass baking dish. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add sausages and sauté 5 minutes, breaking up with back of fork. Add chicken livers; sauté just until sausages and livers are cooked through, about 7 minutes. Using slotted spoon, transfer sausage mixture to bowl with bread cubes. Add 1 tablespoon oil to same skillet. Add onions and next 4 ingredients; sauté until onions and celery are tender but not brown, about 10 minutes. Add onion mixture to bread cubes. Stir in 3/4 cup Parmesan, currants, parsley, salt, and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Mix eggs and broth into stuffing; transfer to baking dish. Cover dish with foil. Bake 40 minutes. Uncover; sprinkle with 1/4 cup Parmesan and bake until top begins to brown, about 20 minutes. |
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