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Stuffed French Bread Recipe

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This recipe for Stuffed French Bread, by , is from The McCain Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzanne McCain
Added: Tuesday, December 18, 2007


1 loaf (16 oz) French bread
8 oz. spicy bulk pork sausage
1/3 cup chopped onion
1 clove garlic, minced
1 egg
1 Tablespoon Dijon style mustard, divided
2 Tablespoons chopped parsley
cup grated extra sharp cheddar cheese
cup grated Parmesan cheese
cup olive oil
1 teaspoon freshly ground black pepper

Preheat oven to 350 degrees. Slice the bread in half lengthwise and slightly hollow out each half, leaving a inch thick layer of bread. Place the bread crumbs in a container of a blender or food processor and process 15-20 seconds or until fine.

Cook the sausage, onion and garlic in a heavy skillet over medium heat until meat is brown; drain. In a large bowl, combine bread crumbs, meat mixture, egg, 1 teaspoon mustard and parsley; set aside.

Using a blender or food processor, process the cheeses, olive oil, 2 teaspoons mustard and pepper until mixture forms a paste, about 1 minute.

Spread cheese mixture evenly over the inside of each bread half. Spoon meat mixture into the cavity of each bread half. Place bread halves together. Wrap loaf in foil. Bake for 30-35 minutes or until heated through. Cut into I inch thick slices.

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Number Of Servings:




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