• 1  Italian loaf, cut into 1-inch cubes (8 cups)

  • 2 tablespoons olive oil, divided

  • 2 pounds Fulvio's Mild Italian sausage, casings removed, divided

  • 1 stick unsalted butter, cut into pieces

  • 3 medium onions, chopped

  • 4 large celery ribs, chopped

  • 4 garlic cloves, minced

  • 4 large eggs, lightly beaten

  • 3/4 cup heavy cream, divided

  • 1/2 cup turkey stock or chicken broth

  • 1 cup grated Parmigiano-Reggiano 

  • 1/2 cup coarsely chopped flat-leaf parsley

  • Equipment: a 4-qt shallow ceramic or glass baking dish 


Fulvio's Italian Sausage Stuffing

Preheat oven to 350°F with rack in middle. Generously butter baking dish. Put bread in 2 baking pans and bake until just dried out and crispy (about 10 minutes).


Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook Fulvio's sausage, stirring and breaking it into small pieces, until golden brown, about 6-10 minutes. Transfer with a slotted spoon to a large bowl. 


Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and 1/2 teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage.


Whisk together eggs, 1/2 cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining 1/4 cup cream. Cover stuffing and chill.


About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature. When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and broil the stuffing until crisp and brown on top, approximately 5 minutes. Serve!

Fulvio's-Stuffed Zucchini

Preheat the oven to 400 degrees F.

Heat up a skillet over medium high heat, and add the sausage to the pan once the pan is hot enough that when you add the sausage, it hisses and sizzles.


Break up any large bits of sausage with your cooking utensil, and brown the sausage for about 5 minutes, until the sausage has cooked through. Remove the sausage from the pan and set aside.

Split the zucchinis in half down the length of them, scoop out the middle of the zucchini using a melon baller, and discard the scooped middle part. Place the prepped zucchinis on a sheet pan, and sprinkle with salt and pepper.

In a large bowl, combine the browned sausage, bread crumbs, parmesan cheese, garlic, chopped tomatoes, egg, minced parsley, and minced red onion. Add a pinch of salt and pepper, and mix it all together until well blended.


Scoop this filling into the prepped zucchinis, and be generous about piling as much of the mixture in as you can. Roast in the oven for 15-20 minutes, until lightly browned on top, and the zucchini is tender.


  • 1 lb. of zucchinis (size doesn't matter)

  • 1/3 lb. Fulvio’s Italian sausage

  • 1/4 cup Italian bread crumbs

  • 2 oz. grated parmesan cheese

  • 4 large cloves of garlic, minced

  • 12 oz. tomatoes, chopped

  • 1 egg

  • 2 tbsp. minced parsley

  • 1/3 cup minced red onion

  • salt and pepper

Penne Pasta with Fulvio's & Peppers

Cook penne in large saucepan to desired doneness as directed on package. Drain; return to saucepan. Add basil; toss to coat. Cover to keep warm. 

Meanwhile, heat large nonstick skillet over medium heat until hot. Add sausage links, bell peppers and onion; cook 6 to 8 minutes or until sausage links are browned, stirring occasionally.

Add tomatoes and tomato sauce; mix well. Reduce heat to medium-low; cover and cook 13 to 15 minutes or until sausage links are thoroughly cooked and sauce is of desired consistency, stirring occasionally. Serve sauce over penne. Sprinkle with cheese.

Sausage with peppers and pasta is a popular Italian-American restaurant favorite. This version is easy to make; spicy Italian sausage and seasoned Italian tomato sauce add lots of flavor.


  • 1- (16-oz.) pkg. uncooked penne1-

  • teaspoon dried basil leaves or fresh

  • 6- hot or spicy Fulvio’s Italian sausage links (about 1 1/2 lb.)

  • 1- red bell pepper, cut into 1/2-inch pieces

  • 1- green bell pepper, cut into 1/2-inch pieces

  • 1- onion, cut into 1/2-inch pieces 

  • 1½ - cups diced Italian plum tomatoes

  • 1- (15-oz.) can Italian-style tomato sauce

  • 1- oz. (1/4 cup) shredded fresh Asiago cheese or parmesan