The Daily Meal's Italian Stuffing

The Daily Meal's Italian Stuffing
Staff Writer

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.

Notes

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

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.