Lunchbreak: Italian sausage stuffing, prepared by Tuscany executive chef Bolla Loza

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Executive Chef Bolla Loza

550 S. Milwaukee Avenue
(847) 465-9988

Italian Thanksgiving Cooking Class and Demonstration
Friday, November 4
6:30 p.m. - 8:30 p.m.

For reservations, call (847) 465-9988

Italian Sausage Stuffing

10 oz ground Italian sausage
6 oz Prosciutto, diced
6 cups bread crumbs
1 oz Italian parsley, chopped
2 small leeks, diced
2 medium carrots, diced
1/2 of a bunch celery, diced
2 oz white wine
1 cup vegetable stock
4 whole eggs
1 cup Parmesan cheese, grated
1 oz rosemary, chopped
1 oz sage, chopped
salt and pepper to taste

Start by sautéing ground Italian sausage over medium heat. Once it is half cooked, add leeks, celery, carrots, prosciutto, Italian herbs, Italian parsley and vegetable stock. Once that mixture is half-cooked, add in white wine and let cool for 10 minutes. After mixture has cooled for 10 minutes, pour in a large bowl and mix in bread crumbs, Parmesan cheese and 4 whole eggs. Pour mixture in a 10x14 inch pan at bake at 350 degrees for about 45 minutes to 1 hour



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