B.I.T Rustic Italian Sausage Stuffing

B.I.T Rustic Italian Sausage Stuffing

Ingredients:
1/2 lb BIT Rustic Sausage Mild, Hot, or combination, loose or removed from casing
14 oz. package Arnold's Stuffing Seasoned, or another stuffing if you prefer
1 cup celery
1 cup onion
1 cup golden raisins
2-3 cups chicken broth, plus little extra if necessary
1 stick butter, salted
4 tablespoons Extra Virgin Olive Oil

Preparation:
Peel and clean the onion and trim the celery ends. Chop them both into 1/2" pieces. If using a combination of  Mild and Hot B.I.T Rustic Italian Sausage then combine them in a medium size bowl and set aside. To prepare the raisins: soak them in warm water for 15 minutes to soften, drain and set aside.

Directions:
Add the olive oil to a large 6-quart sauce pan over medium heat. Add the raw sausage meat to the pan. Using a fork, break up the meat and cook until browned and beginning to stick to the bottom of the pan. Remove from heat and set aside.

Using a large 6-quart sauce pan, over medium high heat, melt the butter until bubbly, then add in the celery, onion, and drained raisins. Mix together well and cook for 2-4 minutes. (Do not burn). Add the package of seasoned stuffing and gently combine with the butter mixture being sure to coat all the stuffing cubes thoroughly. Slowly add the chicken broth, a little at a time, turning the stuffing mixture until the mixture is moist, but not wet. Cover and cook on the stove for 5-8 minutes over low heat, adding more broth if necessary so as not to burn.

Remove the stuffing mixture from the stove and transfer to a glass oven proof baking dish. If the stuffing is a dry add more broth on top slowly, until it is moist but not wet. Use slotted spoon to remove cooked sausage meat from pan add to stuffing and combine. Cover with tin foil and bake at 350° for 15-20 minutes. Remove the foil and if the stuffing is dry, you can add more broth to moisten it, if needed. Bake uncovered for 10 minutes until stuffing has a light crust on top and is moist underneath. Remove from oven and serve. 

Buon Appetito!! 

Original BIT Recipe: BIT Rustic Sausage Stuffing

Courtesy of Chef Bertha Thomas

© Copyright 2015 Becoming Italian Today, All Rights Reserved.

B.I.T Rustic Italian Sausage and Vegetable Stew

B.I.T Rustic Italian Sausage and Vegetable Stew

Ingredients:
2 lbs B.I.T Rustic Italian Sausage, Hot or Mild (loose without casing)
2-3 medium all purpose white potatoes
1 medium red pepper
1 small parmigiano-reggiano cheese rind
1/4 cup extra virgin olive oil
1 large yellow onion
1 lb green beans, fresh or frozen
2 cups swiss chard or kale, fresh or frozen
2 cups petite peas or lima beans (optional)
1 bay leaf
2 cups white or baby bella mushrooms
12 cups chicken broth
3/4 cup flour
1 cup chicken broth (for roux)

Preparation:
Peel and cut potatoes into 1/2" cubes. Wash the red pepper, remove core and seeds, and cut into 1" pieces. Clean mushrooms with a damp paper towel, brushing off any dirt or debris, and slice in halves. Peel onion, slice in half lengthwise, and then slice into 1/2" rounds.

Clean fresh green beans, trimming off the ends and cut into thirds. If using, frozen green beans cook according to instructions on bag. Wash and trim fresh swiss chard or kale and cut into small bite size pieces. If using frozen chard or kale, cook according to instructions on bag. Cook frozen peas or lima beans according to instructions on bag.

To make the roux, combine the extra 1 cup of chicken broth with the flour in a small bowl and whisk together until smooth.

Directions:
Heat the olive oil, in a large sauce pan over medium high heat until it is hot but not smoking. Add the loose sausage meat, breaking up the sausage meat with a fork as it browns. Cook for 15-20 minutes until it is browned and begins to stick to the bottom of the pan. Add in the onion and cook for another 5-8 minutes or until the onions are lightly colored and soft, turning frequently.

Add the cut mushrooms to the sausage and onion mixture and cook for another 5 minutes. Turn heat up to high, add the red pepper pieces to the sausage and onion mixture stirring them together to combine. Continue cooking the mixture, stirring frequently until the pepper pieces begin to soften.

Add the 12 cups of chicken broth to the sausage and vegetable mixture in the sauce pan. Add the bay leaf and cheese rind to the pan and cook for 35-40 minutes or until the flavors come together. Lower heat, add the potato cubes, swiss chard/kale, and cooked peas/lima beans to the pan and simmer for another 10-15 minutes or until potatoes are soft.

Remove sauce pan from heat and stir in the flour and broth roux. Return pan to stove and bring the stew back to a simmer over low heat. Let the stew simmer for 10 minutes, taste, adjust for seasoning if necessary and serve.

Buon Appetito!!

Original B.I.T Recipe: B.I.T Rustic Italian Sausage and Vegetable Stew
Courtesy of Chef Bertha Teresa Thomas
© Copyright 2015 Becoming Italian Today, All Rights Reserved.