2 tablespoons olive oil
10 ounces hot Italian sausage, removed from casing (optional)
1 white onion, finely chopped
4 garlic cloves, sliced
1/8 teaspoon red pepper flakes
3/4 pound mushrooms, finely sliced
1 bay leaf
3/4 cup white wine
1 (14 1/2 ounce) can stewed tomatoes
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
3 eggs
1 1/2 cups Italian bread crumbs
3/4 cup grated Romano cheese


1. Preheat oven to 350 degrees F. Grease your ramekins or small loaf pan with butter and then coat with bread crumbs.

2. Pour the oil into a nonstick saute pan and brown the sausage over medium heat, about 3 minutes. Set aside. Discard all but 3 tablespoon of the fat left in the saute pan. Saute the onion in the reserved fat for 3 minutes over medium heat. Add the garlic and red pepper flakes to the pan, reduce the heat to low and cook 5 minutes. Increase the heat to high, add the sliced mushrooms and bay leaf, stir well and cook 2 minutes. Add the wine and cook until it has all evaporated, 3 minutes.

3. Drain the stewed tomatoes and reserve their juices. Roughly chop the tomatoes and add them to the saute pan. Reduce the heat to medium and cook 2 minutes. Add the parsley and basil and toss well. Add the juices from the stewed tomatoes and cook over medium-low heat for 5 minutes, stirring occasionally. The mixture should be fairly thick and almost dry. If it is very watery, cook for 3 minutes more. Transfer the mixture to a large bowl.

4. Separate the egg whites and yolks. Add the yolks to the stuffing mixture along with 1 cup bread crumbs and the cheese. Beat the egg whites until they have almost a meringue-like consistency. Fold them into the stuffing.

5. Fill baking dish with mixture. Bake for 20-25 minutes. Run a knife around the edges of the baking dish to loosen the stuffing. Turn onto a platter or individual plates. Serve.

This is a great dish to make with leftover Italian style stuffing by just adding the egg mixture and tomatoes. Nick Stellino suggests serving this as an alternative to potatoes. You can bake this dish in individual ramekins or in a loaf pan.

Roasted Stuffing
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