Il Fornaio Holiday Sausage & Sage Stuffing
Ingredients:
- 2- 1lb loaves of Filone bread, crusts removed and cubed
- 2 oz. extra virgin olive oil
- 1.5 lbs bulk sausage
- 2 med. onions, diced
- 3 cloves garlic, chopped
- 1 rib celery, diced
- 2 Tbsp sage, chopped
- 3 Tbsp parsley, chopped
- 3 Tbsp butter
- 2 C. chicken broth
- Salt & Pepper
- Toast the filone bread in the oven for 15 minutes until dry.
- In large pan, add oil and sausage and cook until brown (about 10 mins)
- Add onion, celery, garlic and cook 5 more minutes
- Add herbs and butter
- Turn mixture into a large bowl and fold in bread cubes
- Stir in the chicken stock and season with salt and pepper
- Cover and let sit for 15 minutes, then serve
Executive chef Marc Schoenfield brings the extensive knowledge and hands-on experience he gained while traveling and researching Italy's culinary roots to the menu at Il Fornaio. He runs his kitchen based on the company's mission: to deliver truly authentic Italian cuisine. A native of New York City but a resident of San Francisco for more than 11 years, Schoenfield has developed menus and restaurant concepts at several other successful San Francisco restaurants as well as across the U.S. He brings inventiveness along with his diverse experience to Il Fornaio, and focuses on simple, fresh ingredients and traditional Italian cooking methods.
Il Fornaio San Francisco
1265 Battery Street (located in Levi's Plaza)
San Francisco, CA 94111
(415) 986-0100
Website: www.ilfornaio.com
