Stuffing

Well, this is a once, maybe twice, a year dish that is an easy hit and made should separately from the Turkey or whatever you are preparing it with. It’s a bit rich but if it is called stuffing for a reason so hit it…

Ingredients

• 1 loaf of crusty bread, preferably herbed
• 2 teaspoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 large red onion, rough chopped
• 1 red bell pepper, rough copped
• 2 celery sticked, chopped in 1 centimeter pieces
• 1 teaspoon red pepper flakes
• 1 tablespoon fresh rosemary, finely chopped
• 1 1/2 tablespoon fresh thyme, finely chopped
• 1 pound ground sausage or lamb
• 1/2 cup heavy cream
• 1 cup Parmesan cheese, freshly ground
• 1 cup chicken stock
• 2 tablespoons chives, finely chopped
• Kosher salt and freshly ground black pepper

Making It

• Cut the bread into small cubes and bake at 350 degrees for 8 minutes
• Put a skillet over a medium high flame and add the butter and olive oil, when the mix bubbles, add the onion, bell pepper, celery, red pepper flakes, rosemary, thyme and sauté for 5 minutes, crumble the sausage and cook until just slightly pink and add the cream, cook until the cream has mostly evaporated, then add the parmesan, chicken stock, chives and season with salt and pepper to taste
• Place the stuffing in a baking dish and dust with parmesan cheese and chives, put in the over at 350 degrees and cook for 30 minutes and the top is golden brown