The Lanzetta/Murko Thanksgiving Stuffing - Italian Bread and Sweet Italian Sausage
12 cups cubed Italian Bread, toasted in the oven
1-2 lbs sweet Italian sausage (try to find in in bulk i.e not in the casing, but you can just cut the casing off if you cannot find it in bulk)
1 stick butter
2 1/2 cups finely chopped onions
2 1/2 cups finely chopped celery
3 cups milk
2 bullion cubes
1/2 cup roasted pine nuts
1/2 cup chopped parsley
1 tsp Bell’s Seasoning
1/2 cup grated parmesan cheese
Salt and Pepper to taste
Cube and toast the bread the day before you make the stuffing. Store, once they are cooled, in a large mixing bowl, covered lightly with tin foil.
Saute the sausage in a large skillet until golden. Add the sausage to the bread cubes. In the same skillet, melt the butter, add the onions and celery, and saute until translucent. Add the onions and celery to bread cubes. In the same skillet, add the milk and bullion cubes and heat until bullion is dissolved and milk is warm. Pour over the bread cubes. At this point you can mix together. The bread cubes will be absorbing the milk become a little soft. Add the pine nuts, parsley, Bell’s seasoning, parmesan cheese and salt and pepper. This is when you will need to judge whether you need a little more milk or any additional seasonings as you don’t want your stuffing to be dry.
Put the stuffing into an oven proof casserole dish. You can make it ahead and refrigerate but be sure that if it’s a glass dish that it comes to room temperature before you put it in the oven or it could crack.
Preheat the oven to 350 degrees. Bake for 20-30 minutes until golden and heated throughout. Enjoy!