Stuffing with Italian Sausage and Sauteed Vegetables
Stuffing with Italian sausage and sautéed vegetables
Ingredients:
8 oz Italian sausage
1 onion
1 red bell pepper
2 ribs celery
3 cloves garlic
1 sheet already baked corn bread
2 eggs
1 cup heavy cream
salt and ground white pepper
½ cup chopped flat leaf parsley
Sauté 8 oz of Italian sausage, taken out of the casing in olive oil. Fine dice and add one onion, one red bell pepper, 2 ribs of celery and 3 cloves of garlic to the sausage. Take one sheet of already baked cornbread and cut into 2 inch chunks. Put in a 325 degree oven for 10 minutes, till golden brown. Beat 2 eggs and 1 cup of heavy cream together. Add 1 tsp salt and zest of one lime to mixture as well as cracked white pepper ( about 3 turns of the mill), and ½ cup , chopped flat leaf parsley. Mix cornbread chunks and vegetable/meat mixture together. Put into buttered casserole dish. Pour the cream mixture over it, the liquid should come 2/3 of the way up the cornbread mixture, discard any excess liquid. Cover with tinfoil. Bake at 350 for 30 minutes, covered and then uncover and bake for another 10 minutes.
Another yummy dish we served at our Pre-Thanksgiving event!
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