Bosco & Geers > Recipes

Braciole A La Joe Bosco

  • 6 Braciole Steaks
  • 1 bag of Bosco’s Famous Italian Bread Crumbs
  • 1 cup sliced pepperoni
  • 3 hard boiled eggs (sliced)
  • 1 cup raisins (optional, but trust us, they make this recipe)
  • 2 eggs
  • 1 lb. thick spaghetti
  1. Preheat the oven to 350 ˚F.
  2. Boil several strands of spaghetti. You will want to set aside approximately 2 per Braciole. It’s always good to have extras in case of breakage.   Strain and set aside to cool.
  3. Mix the bread crumbs and the two eggs together.
  4. Start at one end of the Braciole Steak, add a tablespoon or two of paste, 2 slices of hard boiled eggs, 4 or 5 slices of pepperoni (depending on thickness), and 10 or 12 raisins. Then roll the Braciole, tucking the ends so that it looks like an egg roll.
  5. Fasten ends with pieces of thick spaghetti (the spaghetti will hold the Braciole together long enough, then cook away in the sauce).
  6. Bake or fry until both sides are browned approximately 5 minutes per side. Then simmer in your favorite sauce for at least two hours.

Country Sausage Stuffing

  • 1-20 oz. loaf of white bread
  • 1 lb. Bosco’s Country Pan Sausage
  • 1 medium white onion chopped to approximately 1 cup
  • 3 stalks celery chopped to approximately 1 ½ cups
  • ¼ lb. butter or margarine
  • 3 eggs
  1. Preheat the oven to 350 degrees.
  2. Melt butter in frying pan and sauté onion and celery. Set to one side and cool.
  3. Cube bread and put in large bowl.
  4. Add pan sausage, 3 eggs and cooled butter, onion, and celery mixture in with the bread.
  5. Mix well and bake in casserole dish for one hour and 15 minutes. Stuffing temperature should read at 170 degrees.
  6. If stuffing a crown roast or turkey, stuff and roast immediately, do not prepare ahead of time. Stuffing should read at 170˚ F.

Cranberry, Apple, Pecan, Bread Stuffing

  • 1 – 18 oz. loaf of white bread broken into small pieces
  • 4 pieces of celery finely chopped
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 4 tbsp. poultry seasoning
  • 1 cup dried cranberries or Craisins
  • 1 large green apple finely chopped
  • 1 cup chopped pecans
  • 2- 15 oz. cans low sodium chicken broth

 

  1. Preheat the oven to 350˚F.
  2. In a skillet add 2 cans of chicken broth and chopped celery. Cook until celery is tender, set aside and cool.
  3. In a large bowl add bread, salt, pepper, poultry seasoning, cranberries, apple and pecans. Mix well.
  4. Add celery and chicken broth mixture, mix again, place mixture into a large baking dish sprayed with non-stick cooking spray.
  5. Cover and bake about one hour at 350˚F. Uncover and cook an additional 15 minutes until browned on the top, then serve.