Stuffed Garlic Bread

One year blogging? After looking back, my first post was on November 16, but it just doesn't seem possible. This really has grown to more than I ever expected, I didn't know if anyone other than my parents would read what I put out here! I have made great friendships through every path my blog takes. Amazingly awesome foodie friends.... learning and sharing with so many on my new venture of raising chickens....my gardening friends are so motivational and keep me moving! But, my biggest focus is food. I love it. You love it. We are just all a bunch of foodies! Besides meeting such amazing people, the inspiration from you all is HUGE! The recipes shared, techniques shared... I just love it and everyone out there so much :)

Since this is my one year anniversary, I wanted to make something special for ya'll. I haven't made this in such a long time, but it's one of my favorites. I got this recipe years ago... Back when Emeril still had his show on the Food Network. Yikes.. when I pulled up the original recipe off their website, it is dated as 2001! It's a forgiving recipe too...If you are missing one ingredient, just substitute something else in.



Stuffed Garlic Bread  (Source: Emeril Lagasse- Food Network)

1 loaf French or Italian bread about 22-inches in length
12 T. unsalted butter, softened
2 T. extra virgin olive oil
1/2 c. grated parmesan
1 1/2 t. Essence, recipe here
2 t. minced garlic
1 T. finely chopped parsley
1/4 t. salt
1 T. olive oil
3/4 lb Italian sausage, removed from the casing
1 c. thinly sliced yellow onion
1/2 c. thinly sliced green bell pepper (I used red)
Pinch crushed red pepper
1 T. chopped garlic

Directions

Preheat the oven to 375 degrees and line a large baking sheet with aluminum foil.  Cut the bread in half lengthwise. Lay the two halves of bread cut-side up on the lined baking sheet.

In a small mixing bowl combine the butter, olive oil, grated Parmesan, Essence, garlic, parsley, and salt and mix well. Spread the butter mixture evenly onto the two halves of bread. Place on the baking sheet and bake until just starting to get bubbly but not brown, about 10 minutes. Remove from oven.

Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the sausage and cook, stirring and breaking up with a large wooden spoon, until cooked through and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

Add the onions, peppers, and red pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 1 minute. Remove from the heat, add the sausage back to the pan, and stir well. Spread the sausage mixture evenly over the bottom half of the bread and cover with the top half. Wrap in aluminum foil and return to the oven to warm through and for the flavors to blend, 5 to 6 minutes. Remove bread from the oven, slice and serve immediately.

Sharing this recipe @:
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