Italian Sausage Supper Stuffing

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 pint grape tomatoes

1/4 cup extra virgin olive oil (EVOO)

Salt and pepper

1 pound hot Italian sausages

1 pound sweet Italian sausages

2 Cubanelle peppers, seeded and chopped

1 large red bell pepper, chopped

1 large onion, chopped

4 hot pickled cherry peppers, seeded and finely chopped, plus a splash of their juice

1/2 cup dry white wine

4 tablespoons butter

2 tablespoons flour

2 cups chicken broth

2 large cloves garlic, grated or finely chopped

1/2 loaf Italian bread, split lengthwise

1/2 cup grated Parmigiano Reggiano or Pecorino Romano cheese (a couple generous handfuls)

1/3 cup flat leaf parsley (a generous handful), finely chopped

1 cup basil leaves, coarsely chopped or torn

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