- 1-pound loaf artisan bread, cut into cubes
- 1/2 pound ditalini pasta
- 1/4 cup extra-virgin olive oil
- 1 pound sweet Italian sausage, casings removed
- 1 large onion, chopped
- 3 large garlic cloves, minced
- 8 ounces porcini mushrooms, chopped
- 1/2 cup finely chopped fresh sage leaves
- 1/2 cup finely chopped flat-leaf parsley
- 4 tablespoons unsalted butter
- 2 eggs, beaten
- 2-1/2 cups chicken stock
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup freshly grated Parmesan cheese
- Preheat oven to 350 F.
- Spread bread cubes evenly on cookie sheet, and toast in oven for 10 minutes, or until dry and lightly browned.
- Meanwhile, cook and drain pasta. Set aside.
- Heat olive oil in large skillet over medium heat. Add sausage, and cook until browned, about 10 minutes, breaking meat into bits as it cooks.
- Add onion, garlic and mushrooms, and cook for about 6 minutes. Add sage, parsley and butter.
- In large mixing bowl, combine toasted bread, pasta and sausage mixture, and mix well.
- Add eggs, chicken stock, salt and pepper, and mix thoroughly. Use more or less chicken broth, if necessary. Mixture should be very moist, but not soupy.
- Spoon mixture into 9-by-13-inch casserole dish. Cover with foil, and bake for 35 minutes.
- Uncover, and sprinkle cheese evenly on top. Bake, uncovered, for 10 minutes. Cool for about 10 minutes before serving.
Italian-American traditions come together beautifully in this recipe, incorporating pasta and Parmesan with the lusty flavors of fennel and red pepper found in traditional Italian sausage.
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