Italian Sausage and Pepper Stuffing
This Italian Sausage and Pepper Stuffing is made with savory Italian sausage, red and green bell peppers, toasted Italian bread, Pecorino Romano, and fresh herbs. Baked until golden and crispy on top while staying tender inside, it’s an Italian-American twist on classic Thanksgiving stuffing.
Servings: 8 people
Ingredients
- 28 oz Italian Sausage I like @goode_and_local sausage
- 1 large loaf of seeded Italian bread about 1/2 pound
- 1 medium sweet onion diced
- 1 large red bell pepper diced
- 1 large green bell pepper diced
- 4 large garlic cloves grated
- 2 tbsp rosemary and sage mixed
- 2 eggs whisked
- Pecorino Romano as much as you’d like
- 1.5 to 2.5 cups stock turkey or chicken
- Salt & Pepper to taste.
Instructions
- Cut the bread into small cubes (about 1/4 to 1/2 inch). Drizzle with olive oil, and season with salt and pepper. Bake at 400° until crispy.
- Heat a skillet over high heat, lightly drizzle with olive oil and sear the sausage until browned. Using the back of the spoon, break the sausage up into bite sized pieces. Then remove and set aside.
- Remove excess oil. Then drizzle with new olive oil and add the peppers, onions and a pinch of salt. Cook until softened and fragrant. Then add the garlic and herbs. Cook for another minute or two and then set aside.
- Add the toasted bread, sausage, and veggies to a large bowl. Grate in as much pecorino as your heart desires and mix until combined. Then pour in a cup of stock and the eggs. You don’t want the stuffing to be too wet, but you also don’t want it to be dry. Use your judgement on how much broth.
- Mix and add to a buttered baking dish. Top with some butter, a little more broth, and cover with foil. Bake covered at 350° for 30 minutes, then uncovered for 15-20 minutes.