The Daily Meal's Italian Stuffing Recipe
Daily Value: 10%
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||45µg||11%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
We all know Italians love their sausage stuffing, but we thought they could do it even better with the addition of authentic ingredients like rosemary and sun-dried tomatoes.
- 3 tablespoons butter
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped celery
- Salt and pepper, to taste
- 6 cups chicken broth
- 4 cups 1/2-inch dried white bread cubes
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried marjoram
- 2 teaspoons onion powder
- 1/2 cup chopped rosemary
- 1 cup chopped sun-dried tomatoes
In a medium-sized sauce pan, melt the butter and sauté the onions and celery until soft, about 6 minutes. Season with salt and pepper to taste, and then add the dried seasonings and the rosemary. Add 4 cups of the chicken broth and bring to a boil. Once boiling, remove from the heat and add the dried bread cubes. Give a good stir so that the chicken broth is evenly combined. If the stuffing is too dry, add the rest of the stock in ½-cup increments until wet. Stir in the sun-dried tomatoes and place the stuffing into a 9-by-13-inch greased baking pan and bake for 30 minutes, covered. Remove the cover and bake for 5 minutes more until golden brown.
Recipe DetailsServings: 8
Notes and Substitutions:
Special thanks to Patricia Stagich of Comfy Cuisine for helping us test this recipe.
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