Stuff That Bird Italian Style Food

STUFF THAT BIRD ITALIAN STYLE

Steps:

• Chop the bacon into 1/2 inch pieces and saute until fat rendered. Remove and pour off excess fat drippings. Saute sausage, onion and celery until softened and mostly done.
• As to the cornbread and bread cubes. I make my own. I often have cornbread made in the freezer from chili dinners and I just defrost it. The bread dries almost over night. Don't let it get too hard before you slice it into cubes with a bread knife. (Or buy Jiffy mixes or bagged cubes if you desire) I really think homemade is better
• Add all the ingredients into a large bowl except for the chicken broth. Stir until everything seems evenly distributed.
• Place in a buttered baking dish and add broth until when a spoon is pressed down on the dressing, you can see liquid. Don't get it too wet. You can always add more.
• You can make the night before and refrigerate at this point. Bring to room temperature before reheating.
• If your baking dish is about 2-3 inches deep, 350 for a hour is about right. Covered.

32 EASY ITALIAN APPETIZERS TO KICK OFF ANY MEAL

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Italian starter in 30 minutes or less!

ITALIAN SAUSAGE STUFFING

Steps:

• Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until lightly browned and no longer pink, about 6 minutes.
• Add the celery and onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
• Whisk the eggs in a large bowl. Add the parsley, bread cubes and sausage-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.