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Name: Down Home Italian Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 lbs Sweet Italian sausage cooked and drained; 2 tbsps olive oil; 1 extra large yellow onion chopped; 7 large celery chopped; 4 cloves garlic minced; 6 ozs Pancetta diced; 6 cups french bread Day-old, finely diced; 3 cups Unsweetened corn bread crumbled; 1/2 cup Butter cubed, cold; 1 tbs Ground sage; 1 1/2 tablespoons Poultry seasoning; 1 teaspoon Salt; 2 cups Mozzarella cheese shredded; 1 cup Parmesan cheese; 1 cup Toasted pine nuts; 4 cups Chicken or turkey broth; 2 tbsps Fresh sage chopped; large parmesan shavings

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INGREDIENTS

1 1/2 lbs Sweet Italian sausage ; cooked and drained
2 tbsps olive oil
1 extra large yellow onion ; chopped
7 large celery ; chopped
4 cloves garlic ; minced
6 ozs Pancetta ; diced
6 cups french bread ; Day-old, finely diced
3 cups Unsweetened corn bread ; crumbled
1/2 cup Butter ; cubed, cold
1 tbs Ground sage
1 1/2 tablespoons Poultry seasoning
1 teaspoon Salt
2 cups Mozzarella cheese ; shredded
1 cup Parmesan cheese
1 cup Toasted pine nuts
4 cups Chicken or turkey broth
2 tbsps Fresh sage ; chopped
large parmesan shavings

Servings

INSTRUCTIONS

Test for saltiness and add a dash more if needed.

Place in an extra deep 9x13 inch greased pan. Dot the top with cubed buttler and cover with foil. Bake 375 degrees for 45 minutes. Remove foil and bake another 15 minutes or until slightly crusted on the edges. Top with remaining toasted pine nuts and chopped fresh sage. Add shaved cheese just before serving.

NOTES

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Down Home Italian Dressing

1 1/2 lbs Sweet Italian sausage cooked and drained
2 tbsps olive oil
1 extra large yellow onion chopped
7 large celery chopped
4 cloves garlic minced
6 ozs Pancetta diced
6 cups french bread Day-old, finely diced
3 cups Unsweetened corn bread crumbled
1/2 cup Butter cubed, cold
1 tbs Ground sage
1 1/2 tablespoons Poultry seasoning
1 teaspoon Salt
2 cups Mozzarella cheese shredded
1 cup Parmesan cheese
1 cup Toasted pine nuts
4 cups Chicken or turkey broth
2 tbsps Fresh sage chopped
 large parmesan shavings

Heat oil in large skillet on medium.  Saute pancetta for 2 minutes.  Add onion and celery and cook until translucent.  Add garlic and cook another 3 minutes.  Mix together breads and 3/4 cups toasted pine nuts in a lsrge mixing bowl.  Add cheeses and cooked sausage to the breads.  Mix together with the dried seasonings.  Add sauteed veggies with any pan drippings.  Slowly add broth and stir until mixed thououghly.  The consistency should not be soupy, but very moist.  If not, add more broth.
Test for saltiness and add a dash more if needed.
Place in an extra deep 9x13 inch greased pan.  Dot the top with cubed buttler and cover with foil.  Bake 375 degrees for 45 minutes.  Remove foil and bake another 15 minutes or until slightly crusted on the edges.  Top with remaining toasted pine nuts and chopped fresh sage.  Add shaved cheese just before serving.

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Nutrition

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Serving Size: 1 Serving (788g)
Recipe Makes: 6

Calories: 1898
Calories from Fat: 844 (44%)

Amt Per Serving		% DV

	Total Fat 93.8g	125 %
	Saturated Fat 34.3g	172 %
	Monounsaturated Fat 35.9g
	Polyunsanturated Fat 15.6g
Cholesterol 212.6mg		65 %
Sodium 3897.2mg		134 %
Potassium 1168.3mg		31 %
Total Carbohydrate 193.8g		57 %
	Dietary Fiber 11.9g	48 %
	Sugars, other 181.9g
Protein 72.3g		103 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1898

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