Traditional italian sausage stuffing (recipe)
| Traditional italian sausage stuffing (recipe) | |
|---|---|
| Name | Traditional italian sausage stuffing |
| Ingredients | Olive oil • Focaccia bread • Fresh coarse ground black pepper • Parmesan cheese • Green pepper • Sun-dried tomato packed in oil • Fresh basil leaves • Garlic cloves • Eggs • Water • White wine • Butter |
| Cooktime (in hours) | 1.066666667 |
| Totaltime (in hours) | 1.066666667 |
| Keto friendliness | Keto friendly |
| Calories | 114.7 |
| Fat | 10.4 |
| Protein | 4 |
| Carbohydrate | 1.8 |
| Fiber | 0.4 |
| Net carbohydrates | 1.4 |
| Sugar | 0.2 |
| Saturated fat | 4.2 |
| Cholesterol (mg) | 41.6 |
| Sodium | 159.9 |
| Servings | 14 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Traditional italian sausage stuffing (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Traditional italian sausage stuffing (recipe) image(external)
Recipe instructions
- In a skillet, cook and crumble sausage in 1 tablespoons olive oil until no longer pink; set aside.
- In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat. Transfer to a greased 15-in. x 10-in. baking pan. Bakeat 350 degrees F for 10 minutes or until crisp and a lightly browned, stirring once. Remove pan to a wire rack to cool slightly.
- In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and water; pour over bread mixture and toss to coat.
- Transfer to a buttered 13-in. x 9-in. baking dish. Dot with butter. Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot.
- More great recipes and savings at Italianville.com.
Food tags
Cheese, Vegetable, Meat, For Large Groups,
Traditional italian sausage stuffing (recipe) details
Time:
Prep Time in Hours and Mins:1H4M
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Contributors: Prab R. Tumpati, MD
