Thanksgiving Stuffing From Ralph Pagano

• 5 cups of toasted Italian bread cut into 2 inch squares
• 2 cups chicken stock
• 1/2 cup diced onions
• 1/2 cup diced carrot
• 1/2 cup diced fennel
• 1/2 cup diced celery
• 1 tablespoon sliced garlic
• 1 cup plumped golden raisins
• 1 cup toasted pistachios
• 6 sprigs off fresh thyme
• 1 pound sweet sausage
• 1 pound hot sausage
• 1 cup parmesan cheese
• 1/2 cup evo
• 1 cup dried cherries

1. Method
2. 1- in a large pan add the olive oil and cook all the vegetables till tende
3. 2- add the bread and stir in the chicken stock
4. 3- fold in the sausage and season with thyme salt and pepper
5. 4-add the fruit and nuts
6. 5-place in casserole dish and slow.bake at 275
7. 6- remove top with cheese. And return to oven for 10 minutes

italian bread, chicken stock, onions, carrot, fennel, celery, garlic, golden raisins, pistachios, thyme, sweet sausage, sausage, parmesan cheese, evo, cherries

Taken from www.epicurious.com/recipes/member/views/thanksgiving-stuffing-from-ralph-pagano-51428871 (may not work)