Serves 4
     1. Heat the oven to 350º F. Place the bread slices on the oven rack
         and  bake until lightly golden. Slice the bread into ½ inch cubes 
         and place them in a medium bowl. Add the beaten eggs and stir 
         to blend evenly. Let the mixture stand in the refrigerator and
         continue to stir it.
     2. Add the sausage meat to a sauté pan and brown making sure to
         chop up the meat into small pieces.. Add the onion, celery and 
         garlic. Sauté until limp. Add the mushrooms and salt. Sauté
         until limp.
     3. Add the chicken broth, parsley, thyme, rosemary and black pepper. 
         to the sauté pan. Bring the mixture to a boil and simmer uncovered 
         until the liquid is reduced to ¼ cup.
     4. Pour the sausage mixture over the bread in the bowl and stir. Add
         the grated Romano cheese and stir to blend. Allow the stuffing to
         sit for a few minutes to soak up the liquids. Stir as it sits to coat
     5. Transfer the stuffing to a 2 quart casserole dish. Level and compact
         the top slightly with a spoon. Bake covered in a preheated 350º F
         oven for 30 minutes.
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