Italian Thanksgiving is a perfect mixture of traditional American dishes and Italian-inspired dishes. This year, we are taking our stuffing to a whole new level and re creating traditional American stuffing with some of our favorite Italian ingredients. This recipe was created by amazing cook and foodie, Sabrina Di Piazza. Whether you are looking to change up your stuffing this year, or create a new dish to add to your already set in stone menu, read on to discover Sabrina's Italian Stuffing recipe.
Ingredients
10-12
3 lbs of Bottega DITALIA Sicilian Style Sausage
1.1 lb box of Organic Toasted Fregola Sarda Wheat Pasta
2 10 oz boxes of frozen chopped spinach, defrosted and drained
6 eggs, beaten
1 14 oz bag of herbed stuffing
2-3 cups of chicken broth
Salt and Pepper to taste
Parmigiano Reggiano
Preparation
1-2 hours
Cook Organic Toasted Fregola Sarde Wheat Pasta. Once cooked, drain pasta and set it aside to cool. You can also substitute this pasta for another small noodle such as Orecchiette.
Take Italian Sausage and crumble into smaller pieces. Add to large saute pan and season with salt and pepper.
Preheat oven to 350 degrees.
Once sausage is cooked thoroughly, add it to coked pasta in a mixing bowl.
Add in chopped spinach and herbed stuffing. Stir until evenly mixed.
Season with salt and pepper to taste.
Add beaten eggs and mix thoroughly.
Pour mixture into lightly greased baking dish (may take more than one) and add chicken stock.
Cover stuffing and place in oven for approximately 30 minutes until stuffing starts to brown.
After 30 minutes, take cover off of casserole and let cook for another 5 - 10 minutes until top appears crunchy and golden brown.
Remove from oven and top with grated Parmigiano Reggiano before serving.
If you make this ahead of time, reheat before serving for best results. Add chicken broth and warm up in oven for 25 minutes covered.
