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Italian Sausage Stuffing Recipe
11/2 tsp. basil
1/2 tsp. tarragon
1/2 tsp. sage
1/8 tsp. nutmeg
1 cup Parmesan, grated
1 cup chicken stock
3 cups day old Italian bread, cut into 1” cubes
1 cup heavy cream
2 1/2 lbs. hot or sweet Italian sausage, out of casing
½ stick unsalted butter
½ lb. cremini mushrooms
1 onion, sliced
2 celery stalks, chopped
¼ cup parsley
½ cup walnuts, toasted
Soak bread with heavy cream as you continue with the recipe.
Cook sausage in a sauté pan until brown. Remove sausage and transfer to a bowl.
Add ½ stick butter to the same pan and cook onions and celery until soft.
Add mushrooms and cook for 5 minutes before adding parsley, walnuts, sausage, and spices. Cook for another 10 minutes.
Add mixture to bread and stir, then top with parmesan cheese.
Check for seasoning and add salt and pepper to taste. If too dry, moisten with chicken broth.
Place stuffing in a baking dish. Dot with butter and bake at 350° until heated through and browned.
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