Italian stuffing

Yield: 1 Servings

Measure Ingredient
Italian Stuffing -- See
Below

Take the casing off of one Italian sausage link, regular or turkey, and crumble it into a hot wok or large saute pan. Brown it over medium high heat and add a couple of cloves of garlic minced. When the sausage is cooked drain excess fat and add about a quarter cup of chopped onion, and a couple of tablespoons of chopped green pepper. Chop up some Genoa salami (Volpi brand, from St.Louis is best, or imported Italian) and add that to the other stuff. You can also add some chopped mushrooms and chopped black olives. Cook for a few minutes and then add some chicken broth. Heat and then add just enough of those Italian seasoned bread crumbs to hold everything together. Let it cool and add pepper,a couple of tablespoons of freshly grated Romano cheese, some minced fresh parsley and one egg or two eggwhites. Mush it all together and cook a small bit to check for salt.

Recipe By : Nick Katz

From: Date: File

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