The Most Amazing Stuffing Ever!

I’ve been married almost 16 years! And up until about 5 years ago my husband only stepped foot in the kitchen to eat!  But one day  he caught on to a chef named Fabio Viviani and started to watch his cooking segments.  The way this guy talks and explains his recipes and food is awesome and Mike loved watching him.  After a while he decided to try out some of his recipes.  It started on a Saturday morning with Orange Rolls. (Isn’t he the cutest?)photo.PNG-2And then I think there was an eggs benedict, but he Grand Daddy of them all was a sausage stuffing he made a few weeks before Thanksgiving! It was out of this world and I could not believe that my husband, the taste tester, not the cook, was making something so delicious!! And not only was it delicious, but he decided he liked to cook! It was a Christmas Miracle!! That year for Thanksgiving Mike made the stuffing for the whole family and it, by far ,won the prize.  We have since made this  delectable dish for breakfast, it’s that good! So I thought I would share it with you today.  You can go here to watch a video clip of Fabio entertaining in the kitchen. And you can thank me later for sharing this amazing dish!


(Photo credit: Shine.yahoo.com)

Chef Fabio’s Italian Stuffing


8 cup(s) French baguette or Italian pane rustica, cut into 1-inch cubes
2 tablespoon(s) unsalted butter
1 cup(s) diced yellow onion
2 cup(s) chopped cremini mushrooms
1 teaspoon(s) dried basil, crushed
4 tablespoon(s) Bertolli Extra Virgin Olive Oil, divided
3 sweet Italian sausages, casings removed
1 cup(s) shredded provolone cheese
1/3 cup(s) grated Parmesan or Pecorino Romano cheese
1 cup(s) sour cream
1 cup(s) store-bought or homemade beef broth

Preheat the oven to 375 degrees F. Add bread to a large mixing bowl and set aside.
Melt butter in a large skillet over medium heat. Add the onions and mushrooms. Season with salt, pepper, and dried basil. Increase the heat to medium-high and cook for 8-10 minutes until the moisture is evaporated and the onions and mushrooms are lightly browned. Add the mushroom and onion mixture to the bowl with the bread and allow to cool slightly.
In the meantime, in the same pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the sausage, breaking it up with a wooden spoon into small pieces and cook until browned, about 10 minutes. Remove from the heat and allow to cool.
Into the bowl with the bread, mushrooms and onions, add the provolone and Parmesan cheeses, sour cream, remaining 2 tablespoons of olive oil and beef broth. Add the cooled sausage and stir to fully combine. Pour the stuffing into a 9- by 13-inch baking pan and bake, uncovered, for 30 minutes until brown and crispy.
To serve, spoon the stuffing into a serving bowl.

I’d love to hear what some of your favorite Thanksgiving Dishes are, leave me a comment and I’d love it if you’d  share this post! Thanks for stopping by!



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