Italian Sausage & Broccoli Rabe Stuffing for #SundaySupper

By: The Food Hunter

There is so much going on this time of year that it never surprises me when I realize I forgot an important part of a meal. Usually it's a side dish to compliment my main course that I am scrambling to find at the last minute. Some might think it easier to go buy something; but with this easy stuffing recipe on hand there is never a need to resort to a prepared side.

Italian Sausage & Broccoli Rabe stuffing comes together quickly and has a big bold taste that pairs beautifully with a variety of meat dishes. Try it the next time you are looking for a last minute side; you won't be disappointed.

Italian Sausage & Broccoli Rabe Stuffing

1 loaf of crusty Italian bread chopped into 1-inch cubes (8 cups)
1-2 bunches broccoli rabe
4 Tbsp. unsalted butter
1 Lb. sweet Italian sausage, casings removed and crumbled
1 cup onion, diced small
2 celery stalks, diced small
1 package cremini mushrooms, chopped
10 fresh sage leaves, minced
1 Tbsp. fresh thyme, minced
1/2-1 cup grated pecorino cheese
1-2 cups chicken stock
salt and pepper to taste.

Preheat the oven to 350ºF.

Spread the bread onto a baking sheet and bake for 20 minutes, or until the bread is crispy.

In the meantime, bring a large pot of salted water to boil. Add the broccoli rabe and boil for 3 minutes. Remove from the water and submerge into an ice water bath for 2 minutes. Drain, and chop into small pieces.

Melt the butter on medium high heat in a large fry pan. Add the sausage, onions, celery, mushrooms, sage, and thyme, breaking up the meat into small pieces as you cook. Sauté until the vegetables are soft and the sausage is cooked through. Add the cooked chopped broccoli rabe to the mixture and stir to mix.

Remove from heat. Add the bread and pecorino, stir to combine. Add chicken broth and stir until all the bread is coated and wet. Season to taste with salt and pepper and adjust pecorino.

Spoon into a 13 x 9 inch rectangular pan. Cover the pan with tin foil and bake for 30 minutes. Remove the tin foil and continue baking for an additional 30 minutes. Serve warm.


Beverages

• Gluten Free Holiday Mocha by Gluten Free Crumbley
• The Frenchy by Books n' Cooks

Breakfast

• Chocolate Chip Banana Bread by Ruffles & Truffles
• Chocolate Cranberry Mini Muffins by Sew You Think You Can Cook
• Cranberry Gingerbread Muffins by Alida’s Kitchen
• Gingerbread Scones by From Gate to Plate
• Tortellini Caprese Bites by The Freshman Cook

Appetizers

• Cauliflower-Apple Melts by The Wimpy Vegetarian
• Chimichurri Bread by What Smells So Good?
• Everything Cream Cheese Balls by Magnolia Days
• Mini Party Crab Cakes by Food Lust People Love
• Holiday Bruschetta by Grumpy’s Honeybunch
• Lobster Salad in Puff Pastry Cups by The Weekend Gourmet
• Potato Kimchi Bacon Bites by kimchi MOM
• Quick Crab Stuffed Mushrooms by A Kitchen Hoor’s Adventures
• Sausage Rolls by Cookin’ Mimi
• Scallops with cranberry-bacon jam by Caroline’s Cooking
• Shrimp and Artichoke Crostini by Monica’s Table
• Spanakopita Bites by Casa de Crews
• Tropical Cocktail Wings by Cindy’s Recipes and Writings

Main Dishes

• Bean, Escarole, & Sausage Soup by Get the Good Stuff
• Chicken Cacciatore Pronto by Crazy Foodie Stunts
• Easy Chicken Fried Rice by Feeding Big
• Swedish Meatballs by Palatable Pastime

Side Dishes

• Apple Pecan Salad by Wholistic Woman
• Bourbon Glazed Sweet Potatoes by Cosmopolitan Cornbread
• Hoppin’ John by Cooking Chat
• Italian Sausage & Broccoli Rabe Stuffing by The Food Hunter’s Guide to Cuisine

Desserts

• 4-Ingredient Double Chocolate Christmas Fudge by Cupcakes & Kale Chips
• Bananas Foster Bread Pudding by Wallflour Girl
• Dark Chocolate Coconut Pecan Cups by PancakeWarriors
• Easy Coconut macaroon by Healing Tomato
• Frangelico French Silk Pie by That Skinny Chick Can Bake
• Holiday Pie Crust Cookies by Rhubarb and Honey
• Peppermint Bark Pretzels by Pies and Plots
• Red Velvet Eggnog Cheesecake Trifle by The Crumby Cupcake
• Santa Cookies by NinjaBaker.com
• Skillet Cookies by Lifestyle Food Artistry
• Soft and Chewy Lemon Cookies by Serena Bakes Simply From Scratch
• White Chocolate Covered Gingerbread OREOS by Renee’s Kitchen Adventures
• White Chocolate Peppermint Fudge by Hezzi-D’s Books and Cooks

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.