Sausage-Stuffed French Loaf

1/2 lb ground pork sausage
1/2 lb ground beef
1 medium onion, chopped
1 c mozzarella, shredded
1 large egg, beaten
1/4 c fresh parsley, chopped
1 t Dijon mustard
1/4 t fennel seeds
1/4 t salt & pepper, each
2 T butter
1 clove garlic, crushed
1 (16 oz) loaf, unsliced French bread OR frozen bread dough loaf + 1/2 cups Italian bread crumbs

If using French bread: Cut off ends of loaf. Hollow out loaf with knife, leaving 1/2" shell. With food processor, process bread insides until course crumbs. Set shell and crumbs aside.

Cook meat and onion in skillet until brown and crumbly. Drain. Add 1 cup reserved bread crumbs, cheese, and next 6 ingredients; stir well. Spoon mixture into shell; replace loaf ends with toothpicks.  Wrap up well in tinfoil, label, and freeze.

For cooking day: Brush the top of thawed loaf with melted butter and garlic. Wrap up again with tinfoil, leaving top slightly open. Place on baking sheet. Bake 400 degrees for 25 minutes.


If using frozen bread dough: Thaw and roll out dough into a rectangle. When mixing the ingredients add store-bought bread crumbs (I used Italian seasoned bread crumbs).

Cook stuffing as listed above. Then roll up sides of bread dough around stuffing, resembling the size and shape of a loaf of French bread. I like to spray with cooking spray and then sprinkle with corn meal. Then invert this onto tinfoil. Wrap up well, label, and freeze.

For cooking day: Brush the top of thawed bread dough with melted butter and garlic. Bake uncovered on baking sheet at 375 for 20-22 minutes.


Fun to serve with salad and potato chips.
Serves 4-6

From Southern Living magazine