Ingredients
Units
Scale
- 2 lb. loaf of Italian bread - cut into cubes
- 2 tbs. butter - plus a bit more for topping the stuffing
- 2 tbs. olive oil
- 2 tsp. dried sage
- 1 1/2 tsp. salt
- 1 1/2 tsp. black pepper
- 2 sweet onions - sliced
- 4 stalks of celery - chopped
- 1/4 cup of raisins - chopped
- 1/4-1/2 cup of pecans - rough chop
- 1/2 cup of fresh grated Romano or Parmesan cheese - plus a bit more for grating over the top of the stuffing.
- 4 tbs. of fresh parsley - chopped
- 2 cups of chicken broth
Instructions
- Preheat Oven 350 degrees F.
- Place the cubed bread on baking sheet and bake until the bread is toasted and crisp. This should take about 10 - 15 minutes.
- Heat a large cast iron frying pan over a medium heat, with the butter and oil.
- Add the sliced onions and chopped celery and saute until the onions are softened. Add the seasonings and toss.
- Add the raisins, parsley and pecans and toss.
- Slowly, add the bread and the broth to the pan and toss.
- Add the grated cheese and toss gently.
- When the bread and the broth are incorporated turn the heat off.
- Prepare a baking dish with butter.
- Add the stuffing to the baking dish. Do Not Press the stuffing down, leave it loosely fitting in the baking dish to remain nice and airy and light.
- Top the dish with fresh grated Romano or Parmesan cheese and a few thin pats of butter.
- Bake for 30 minutes until slightly toasty on top.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
