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Cook rice according to package directions.
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Chop onions, celery, parsley and garlic; set aside.
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Clean and chop mushrooms and set aside.
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Cube bread; and add to bowl of milk seasoned with salt and pepper.
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Add 2 tablespoons of oil to large frying pan. Then saute 1/2 cup of onion and 2 tablespoons garlic.
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Squeeze milk from bread then add bread to large frying pan with onions and garlic. Mix well. Once a little golden brown remove from heat and transfer to a large bowl.
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Slice sausage; set aside.
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Add 2 tablespoons of olive oil to a large pan. Then saute remaining onions, garlic, celery, mushrooms and parsley. Cook till onions, mushrooms and garlic are soft.
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Then add sausage and frozen peas to pan and mix well. Once peas are cooked remove all vegetables from pan and mix with bread.
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Then add cooked rice and 1 cup of grated Pecronio Romano to vegetable and bread mixture.
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Transfer to baking pan top with remaining cheese and bake for 10-15 minutes if serving that day. If making ahead- reheat in covered baking dish for 20-30 minutes or until stuffing mixture is warm.
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Serve alone or along side your favorite holiday meal.