Buon Appetito!!!

B.I.T Rustic Italian Sausage Stuffing with Roasted Chestnuts
(Farcitura di B.I.T Rustic Italian Sausage e Marroni Arrostiti)

Ingredients:

2 lbs B.I.T Rustic Italian Sausage, mild or hot depending on preference
1 – 12 oz package Pepperidge Farm Stuffing Seasoned
1 cup Onion, chopped
1 cup Celery, chopped
4 cups broth or stock
1 stick Butter
1 lb Chestnuts roasted, fresh or already prepared
Olive oil, extra Virgin

Directions:

Melt Butter in a large saucepan; add in the chopped chestnuts, celery, and onion and saute until the onions are soft and translucent. Add in the stuffing mix and stir together.  Add the broth and mix again until well combined. Remove the mixture from the pan and set aside.

Add a little extra virgin olive oil to the sauce pan and heat until warm.  Add the loose sausage meat and saute until the sausage is cooked and no longer pink.  Add the stuffing mixture back into the pan with the cooked sausage meat and stir together, mixing well.

You may need to add a bit more broth if the mixture is too dry.  Cook for another 30-40 minutes over low heat stirring occasionally making sure it does not stick to the bottom of the pan or burn. Serve warm or set aside and reheat when needed.

© Copyright Becoming Italian Today 2012, All Rights Reserved.

Buon Appetito!!!

B.I.T Rustic Italian Sausage Stuffing with Apples & Raisins
(Farcitura di B.I.T Rustic Italian Sausage, Mele, e Uvette)

Ingredients:

2 lbs B.I.T Rustic Italian Sausage, mild or hot depending on preference
1 – 12 oz package Pepperidge Farm Stuffing Seasoned
1 cup Onion, chopped
1 cup Celery, chopped
4 cups broth or stock
1 stick Butter
2 Apples, peeled and chopped
1/4-1/2 cup Raisins
Olive oil, extra Virgin

Directions:

Add a little extra virgin olive oil to a large sauce pan and heat until warm.  Add the loose sausage meat and saute until the sausage is cooked and no longer pink. Remove the sausage meat from the pan and set aside.

Melt the Butter in the large saucepan; add in the celery and onion and saute until the onions are soft and translucent. Add in the stuffing mix, chopped apples, and raisins and stir together.  Add the broth and mix again until well combined.  Add the sausage mixture back into the pan with the cooked sausage meat and stir together, mixing well.

You may need to add a bit more broth if the mixture is too dry. Cook for another 30-40 minutes over low heat stirring occasionally making sure it does not stick to the bottom of the pan or burn. Serve warm or set aside and reheat when needed.

© Copyright Becoming Italian Today 2012, All Rights Reserved.

B.I.T Rustic Italian Sausage Stuffing with Grapes & Pine Nuts
(Farcitura di B.I.T Rustic Italian Sausage, Uve, e Pinoli)

Ingredients:
2 lbs B.I.T Rustic Italian Sausage, mild or hot depending on preference
1 – 12 oz package Pepperidge Farm Stuffing Seasoned
1 cup Onion, chopped
1 cup Celery, chopped
4 cups Broth or stock
1 stick Butter
1-2 cups Red Seedless Grapes, halved
1  1/2 tbsp Pine Nuts
Olive oil, extra Virgin

Directions:
Add a little extra virgin olive oil to a large sauce pan and heat until warm.  Add the loose sausage meat and saute until the sausage is cooked and no longer pink. Remove the sausage meat from the pan and set aside.

Melt the Butter in the large saucepan; add in the grapes, pine nuts, celery, and onion and saute until the onions are soft and translucent. Add in the stuffing mix and stir together.  Add the broth and mix again until well combined.  Add the sausage mixture back into the pan with the cooked sausage meat and stir together, mixing well.

You may need to add a bit more broth if the mixture is too dry. Cook for another 30-40 minutes, or until the flavors come together, over low heat stirring occasionally making sure it does not stick to the bottom of the pan or burn. Serve warm or set aside and reheat when needed.

© Copyright Becoming Italian Today 2012, All Rights Reserved.

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