Kingfish ~~~ Acini Di Pepe Stuffing ~~~ 

Since I am not cooking this Easter, the least I could do is share a side dish with you. Although I usually make this with chicken or Turkey as a side dish, it can be used as a side for any meal. It will make a great side dish for Easter as well. It can be prepared the night before and thrown in the oven the next day. My mom made this often as a stuffing inside a bird. She also used the gizzards chopped up instead of the sausage. Give it a try……

Acini Di Pepe Stuffing
16 oz box Acini Di Pepe pasta
5 Tablespoons olive oil
¾ cups finely diced celery
¾ cup finely diced onions
4-5 links hot Italian sausage removed from casing
¼ cup parmesan cheese

Salt and pepper usually not needed but you can if you like


Preheat oven to 350. In a large pan heat up 5 Tablespoons of olive oil. Add celery and onions and sauté until soft about 3-5 minutes. Remove sausage from casings and add to the pan. Chop and stir until cooked about 5 minutes. Add pasta to the pan along with the grated parmesan cheese. If more olive oil is needed you can add a little more at this point. Mix well and pour into an oven safe dish sprayed with cooking spray or olive oil. Bake at 350 degrees for 30 minutes. You want the top to get a little brown and crispy. I use this in place of bread stuffing for chicken and Turkey. You can stuff this in the birds as well but I usually cook it separately. It also makes a great side dish for any meal. Enjoy!!!!

Source: Cooking with the KingFish


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