The Daily Meal's Italian Stuffing Recipe


Nutrition

Cal/Serving: 209
Daily Value: 10%
Servings: 8

Balanced
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat8g12%
Saturated4g18%
Trans0g0%
Carbs27g9%
Fiber3g11%
Sugars8g0%
Protein9g18%
Cholesterol17mg6%
Sodium433mg18%
Calcium70mg7%
Magnesium39mg10%
Potassium532mg15%
Iron2mg13%
Zinc1mg5%
Vitamin A289IU6%
Vitamin C5mg8%
Thiamin (B1)0mg16%
Riboflavin (B2)0mg16%
Niacin (B3)5mg26%
Vitamin B60mg9%
Folic Acid (B9)46µg11%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K9µg12%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Patricia Stagich

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.

3.333335
Ratings30

INGREDIENTS

  • 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

DIRECTIONS

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 Details

Servings: 8

Notes and Substitutions:

Special thanks to Patricia Stagich of Comfy Cuisine for helping us test this recipe. 



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