2 tablespoons olive oil
10 ounces hot Italian sausage, removed from the casing
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 freshly chopped parsley
1 tablespoon freshly chopped basil
1 cup Italian bread crumbs(see link)
3/4 cup grated Romano cheese
1. Pour the oil into a nonstick saute pan set on medium heat and brown the sausage for 3 minutes. Transfer the sausage to a plate and set aside.
2. Discard all but 3 tablespoons of the fat left in the pan. On medium heat, cook the onion for 3 minutes. Add the garlic and red pepper flakes, reduce the heat to low and cook for 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 almost evaporated, about 3 minutes.
3. Drain the tomatoes, reserving the juices separately. Roughly chop the tomatoes and add them to the pan. Reduce the heat to medium and cook 2 minutes. Add the parsley, basil, reserved tomato juices and sausage, stir well, and cook 5 minutes, stirring occasionally. The mixture should be fairly thick and almost dry. If it is very watery, cook 3 minutes more. Transfer mixture to a large mixing bowl.
4. Add the cook sausage, the eggs, bread crumbs, and cheese and mix well. The stuffing should be very thick and fairly moist. If it is still watery, add more cheese and bread crumbs.
This meat-based stuffing is great in bell peppers or tomatoes as a main course. See Nick Stellino’s Stuffed Peppers (see link) or Stuffed Pork Chops (see link) for other examples.