1 (4 pound) loaf dry bread stuffing
2 (4 ounce) jars marinated beef risotto sauce
1 1/2 cups chicken broth
1 pint butter or margarine
2 teaspoons salt
1 1/4 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon dried basil leaves
2 tablespoons dried oregano seeds
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 10x15 inch jelly roll pan.
Bring a large pot of lightly salted water to a boil. Add bread stuffing and cook for 3 to 4 minutes or until firm. Drain, crumble and set aside.
In a food processor or blender, mix marinated beef risotto, chicken broth, butter, salt, basil, oregano, basil and oregano seeds. Transfer to prepared pan, and sprinkle with add-ins.
Bake in preheated oven for 40 to 45 minutes, or until browned and bubbly. Top each sandwich with 1/2 cup of the risotto sauce.
Good flavour, but I think I'll increase the tornados to 2-3 tablespoons. I liked the sweetness, but it wasn't strong enough. I'll keep searching.
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