Panzanella Stuffing - CD Recipes - CookingDistrict.com
Cooking District Recipes

Panzanella Stuffing

This stuffing is excellent for game birds, lamb and pork. It may also be baked and served as a side.
Categories: Entrees, Italian, Stuffings
Yield:
2 lb
Prep Time:
45 minutes
Portion Size:
2 oz
Portions:
16
Step 1
2 lb italian bread, stale • large diced
6 oz olive oil, extra virgin
Mix the diced bread and olive oil, then spread out on a baking sheet and toast until golden in a 325°F oven.
Step 2
8 each garlic clove • crushed fine
3 oz olive oil, extra virgin • heat
1 each onion-spanish • small diced
2 each red pepper • medium dice
3 oz calamata olives, pitted • sliced thin
3 each celery rib • small diced
Fry the garlic in the oil until golden, remove the garlic.

Add the vegetables and sauté until just tender.

Spread the vegetables and allow them to cool.

Once cool, mix them with the bread.
Step 3
1 1/2 qt chicken stock
2 oz basil - fresh • chopped
1 tbsp oregano, fresh • chopped
1 tbsp black peppercorns • crushed
sea salt to taste
1 oz italian parsley (flat-leaf) • chop fine
3 each eggs - large
3 oz parmesan cheese • grated
Mix all of the ingredients in this step with the ingredients from step 1 & 2. Allow all liquid to be absorbed prior to use.
Nutritional Analysis
Calories320 
Protein12g
48
15%
Carbs48g
192
60%
Fat9g
81
25%
Cholesterol36mg 
Sodium45mg 
Information is on a per portion basis.
Notes

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