Il Villaggio® Pecorino Romano Cheese, Sausage and Fennel Stuffing
Ingredients
- 2 Tbsp. extra virgin olive oil
- 3⁄4 lb. sweet Italian sausage, removed from casing
- 1 cup onion, diced
- 1⁄2 cup celery, diced
- 11⁄2 cup fennel bulbs, chopped (white part only)
- 3 large garlic cloves, minced
- 1 tsp. fennel seed
- 1⁄2 tsp. ground black pepper
- 1⁄4 cup white wine
- 6 cups Italian bread cubes, toasted in the oven
- 1 cup Il Villaggio® Pecorino Romano Cheese, grated
- 1⁄3 cup sun-dried tomatoes, minced
- 1⁄4 cup fresh parsley, minced
- 1 cup chicken broth
At a glance
Recipe type: Breakfast
Serves: 4
Cook time:
Total time:
Instructions
- In a large skillet, cook and stir sausage in hot oil over medium heat, breaking sausage into little pieces, until cooked through, about 5 minutes. Add onion, celery and fennel. Cook until vegetables are soft, about 5 minutes. Add garlic, fennel seed and pepper. Cook 2 minutes. Add wine. Cook until all liquid is evaporated. Remove from heat and cool.
- In a large bowl, lightly combine bread cubes, cheese, sun-dried tomatoes, parsley and sausage mixture. Gently stir in broth. Do not overcombine. Stuff turkey. Roast according to directions.
