In the Kitchen: Stuffing
Take this Bird and Stuff it
Courtesy of Cafe Gabbiano: 5104 Ocean Blvd, Sarasota; 941-349-1423; cafegabbiano.com
Ingredients
SERVINGS: 6 - 8 Serving(s)
- 8 tablespoons (1 stick) butter
- 1 large onion, chopped
- 5 cloves garlic, minced
- ½ cup chopped sundried tomatoes
- 6 cups day-old Italian bread, cut into ½-inch cubes
- 1 large egg, beaten
- 1 cup finely grated Parmigiano-Reggiano
- ¾ cup toasted pine nuts
- ¼ cup chopped Italian parsley
- 2 cups chicken broth
- 2 tablespoons extra virgin olive oil
Instructions
Heat oven to 400°. Melt butter in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook until onions are soft. Add sundried tomatoes and cook for 1 minute. Transfer to large bowl. Stir in bread, egg, cheese, pine nuts, and parsley. Season with salt and pepper. Add broth, ½ cup at a time, until mixture is moistened but not wet. Transfer mixture to a buttered baking dish and drizzle with olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until golden and crispy, about 20 minutes.
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