Ingredients: |
Ingredients: non-stick vegetable spray
2 14.5 ounce loaves country style sourdough bread, cut into 3/4 inch pieces
8 tbsp olive oil
1 1/2 cups freshly grated parmesan cheese
1/4 cup (1/2 stick) butter
2 large red onions coursely chopped
31/2 cups coursely chopped celery
2 large red bell peppers, coarsely chopped
8 garlic cloves, chopped
4 tsp chopped fresh rosemary
4 tsp dried oregano
3/4 cup pine nuts, roasted
1/2 to 3/4 cup thinly sliced fresh basil
4 large eggs, beaten to blend
Canned low salt chicken broth
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Directions: |
Directions:Preheat oven to 400. Spray 2 large rimmed baking sheets with nonstick spray. Place half of bread pieces in large bowl. Add 3 tbsp oil and toss to coat, then add 1/2 cup parmesan cheese, and toss. Spread bread in single layer on prepared sheet. Repeat with remaining bread, 3 tbsp oil, add 1/2 cup cheese; spread on second sheet. Cook until golden brown, stirring occasionally, about 10 minutes. Cool on sheets. Transfer all to large bowl.
Melt 1/4 cup butter with remaining 2 tbsp oil in heavy large pot over medium high heat. Add onions, celery, bell peppers, and saute until vegetables begin to brown and are almost tender, about 15 minutes. Add chopped garlic, rosemary, oregano, stir 1 minute. Add pine nuts. Transfer to bowl with bread and mix. Stir in basil and remaining 1/2 cup parmesan into stuffing. Season generously with salt and pepper. Mix eggs into stuffing.
Preheat oven to 350. Generously butter 15x10x2 glass baking dish, depending on recipe. Add enough broth to moisten stuffing (3/4-1 cup). Transfer stuffing to prepared dish. Cover with buttered foil, butter side down. Bake until heated through, about 40 minutes. Uncover and bake until top is crisp and golden (another 20 minutes). Add broth to moisten stuffing to taste while cooking.
Sprinkle remaining 1/4 cup basil over stuffing and serve. |
This recipe for Country Bread Stuffing with Parmesan and Pine Nuts is from