Italian Christmas Turkey Stuffing Recipe 425 Recipes

BEST EVER ITALIAN SAUSAGE STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Place the cubed bread on a baking sheet. Bake for 7-10 minutes, or until dried and toasted. They should be golden brown. Transfer the bread cubes to a very large bowl.
• Add 2 cups of broth (I used vegetable) to a large sauce pan. Heat on medium-low.
• Meanwhile, in a large skillet heat the oil over medium heat. Cook the sausages over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. I didn't find ground sausage so I bought sausage in the casing and removed it from casing before browning it. Use ground sausage if you found it.
• In another skillet, add the other part of oil and butter (I used vegan butter sticks to keep it dairy-free)in medium heat.
• When it is heated up, add the onions, celery, parsley, sage, rosemary or thyme. Add just a dash of salt and pepper, if you like. Saute over medium heat for 10 minutes, until the vegetables are softened.
• Add the browned sausage, toasted bread to a large bowl. Next, add in the onion mixture.
• Add in one cup of the broth. With a large spoon, gently stir the ingredients together. Add in the whisked egg. Gradually add the remaining broth 1/4 cup at a time until the stuffing is wet. With each addition, gently stir and pat the stuffing ingredients together. Take care not to over mix it, you're just combining it all together. The goal is to have it wet, but not soaked and drippy. You may need the whole 2nd cup of broth and you may need less. You may even need a little bit more than a full 2 cups of broth.
• When the broth is soaked in and combined, spoon the stuffing into a 2qt. baking dish (or 9x12-inch baking dish); then cook for 30-40 minutes, or until it's heated through and golden brown on top. Check it at about 25 minutes and if it seems to be browning too much, cover with foil paper. I baked mine a full 40 minutes. Every oven is different. You may even need to bake it a few minutes longer to get that nice golden brown and have the inside fully heated through.
• Remove from the oven. Sprinkle with additional parsley, then serve.

TURKEY BREAST STUFFED WITH ITALIAN SAUSAGE AND MARSALA-STEEPED CRANBERRIES

Steps:

• Put the cranberries and Marsala into a small saucepan and bring to a boil, then take off the heat and leave to one side.
• Put the oil into a large frying pan or similar heavy pan, and fry the shallots for a minute or so, then add the spices and chopped sage, turning them in the soft shallots.
• Squeeze the sausage meat out of its skins, add to the pan, and break it up-using a wooden fork and spatula for ease-turning it in the hot pan until it loses its pinkness. This will take about 5 minutes.
• Take the frying pan off the heat and turn the contents into a large bowl, mixing in the steeped cranberries and any Marsala clinging to them, and leave to cool. You can cover with plastic wrap and put in the refrigerator for up to 2 days at this stage. When you are ready to stuff the turkey breast, take the bowl of sausage meat out of the refrigerator.
• Preheat the oven to 400°F.
• Uncover the bowl of sausage meat, add the eggs, Parmesan, and bread crumbs and-I use my hands for this-mix well. Lay the butterflied turkey joint out in front of you. It really does look like a butterfly, though admittedly a fleshy one. Spread the stuffing out first in the slight cavity in the center of the butterfly and then outward onto the wings though not going right up to the edge (or it will squidge out when cooking) but as evenly as possible over the whole joint.
• Carefully, in one swift but steady movement, fold one "wing" over the other to close the joint, and then sit the turkey in a large roasting pan, breast bone (or where the breast bone would be) on top as it would look were it the whole bird, with the pointier bit farthest away from you. Thread 2 skewers through the base-i.e., the widest part that is nearer you-to keep it closed, and smear it all over with the duck or goose fat.
• Roast the turkey breast for 2-2 1/2 hours, then check it is cooked with a turkey or meat thermometer. When cooked, it should read 165°F in the center. (If you're leaving it to rest, as you should, or to cool, you could take it out at 160°F-it will retain heat and continue to cook for a short while once out of the oven.)
• Flex your muscles, then lift out onto a cutting board, and leave to rest for at least 20 minutes. Or leave to get cold if you are eating it as part of a cook-ahead buffet.
• Cut through the whole joint in wide slices right across; they will need to be quite thick, at least 1/2 inch, maybe 1 inch, to keep the stuffing intact within the slice.
• As you place it on table or sideboard, dot around it the condiments of your choice: I revert to Christmas in Italy here by putting a lusciously extravagant pot or two of Italian mostarda di Cremona on the table alongside: this is a hot and sweet preserve of mustardy candied fruits that gleam beautifully and taste both festive and fabulous.

ITALIAN CHRISTMAS TURKEY STUFFING RECIPE - (4.2/5)

Steps:

• In a large skillet over medium heat, melt butter. Add the sausage, celery and onion; cook and stir until meat is no longer pink. Transfer to a large bowl; stir in the stuffing cubes, egg substitute and enough water to reach desired moistness. Just before baking, loosely stuff turkey with stuffing. Place remaining stuffing in a greased 2-qt. baking dish; cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Skewer turkey openings; tie drumsticks together. Place breast side up in a roasting pan. Rub with salt and pepper. Bake, uncovered, at 325°F for 3-3/4 to 4-1/4 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 160°F. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy. Yield: 16 servings (12 cups stuffing).

SOUTHERN ITALIAN THANKSGIVING STUFFING

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a deep 9x13 inch baking dish or roasting pan.
• Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Place the browned sausage into a large mixing bowl.
• Meanwhile, heat the olive oil and pancetta in a large skillet over medium heat. Once the pancetta begins to brown, stir in the onions and celery, and cook until the onion softens and turns translucent, about 8 minutes. Stir in the garlic, and cook another 3 minutes until the aroma of the garlic mellows.
• Scrape the onion mixture into the bowl with the crumbled sausage. Add the French bread, cornbread, dried sage, poultry seasoning, salt, and pine nuts; stir well. Pour in the chicken broth and mozzarella cheese; stir until the chicken stock has been absorbed by the bread and the stuffing is evenly mixed. Pack the stuffing into the prepared baking dish, and dot the butter overtop. Cover with aluminum foil.
• Bake in the preheated oven for 45 minutes, then remove the foil, and continue baking until the top has turned golden brown, about 15 minutes more. Sprinkle with the fresh sage and shaved Parmesan cheese to serve.

THANKSGIVING TURKEY WITH ITALIAN MEAT STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the ground beef into a skillet, and cook and stir the meat until browned and crumbly, breaking it up into chunks as it cooks, about 10 minutes. Drain grease. Place the ground beef into a large mixing bowl.
• Tear the bread into rough chunks, and place into a bowl; soak bread in water until moistened, and squeeze the water out of the bread. Crumble the wet bread into the bowl with the ground beef. Mix in the onion, celery, mushrooms, 4 cloves of garlic, flat-leaf parsley, Parmesan cheese, and egg until thoroughly combined. Season with salt and black pepper.
• Rinse the turkey, and pat dry with paper towels. Lightly stuff the turkey with the ground beef mixture, and place into a roasting pan with a lid. Rub the turkey with olive oil, squeeze lemons over the turkey, and sprinkle 2 more cloves of garlic, the garlic powder, and more salt and black pepper over the bird.
• Roast the turkey uncovered in the preheated oven until the skin is browned, about 45 minutes. Reduce heat to 350 degrees C (175 degrees C), and cover the turkey with the lid. Continue roasting until the juices run clear and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C), about 5 more hours. Baste occasionally. If the bottom of the roasting pan looks dry, pour in water.

MY DAD'S ITALIAN-AMERICAN TURKEY STUFFING

Steps:

• Preheat the oven to 375 degrees.
• Cook the vegetables: In a large skillet, melt 2 tablespoons (1/4 stick) of the butter. Add the onions and celery. Season with salt and pepper. Cook the vegetables, over medium heat, until translucent, 3 to 5 minutes. Remove the skillet from the heat and transfer the contents to a bowl. Set aside.
• Toast and season the bread: Arrange the bread slices in a single layer on a baking sheet and toast until light brown. Alternatively, brown them in a toaster. While the bread is still hot, lightly butter both sides of each piece with 1 tablespoon of the butter. Cut into 1-inch squares and transfer them to a large bowl. Toss with salt, pepper, the thyme, sage and rosemary. Mix to blend. Set aside.
• Cook the turkey innards and pepperoni: Heat a tablespoon of the butter and, in a large skillet, quickly saute the heart and gizzard pieces, 30 seconds. Season with salt and pepper. Remove from the heat and add it to the bowl of celery and onions. Stir to blend. In the same large skillet, add the remaining 1 tablespoon of the butter and saute the pepperoni pieces over high heat until crispy, 2 to 3 minutes. Drain on a paper towel.
• Make the mix: Combine the celery and onion mixture, the cooked breakfast sausage, the mozzarella and the pepperoni in the bowl containing the toasted bread. Mix to blend and add the cup of chicken stock to moisten all of the ingredients.
• Pour the mixture into a large baking dish and cover with foil. Bake 30 minutes, then remove the foil and continue baking until golden brown, about 20 more minutes.

SANTE FE CHRISTMAS TURKEY STUFFING

Steps:

• In a large heavy skillet cook the kielbasa over moderate heat, stirring, until it is browned and transfer it with a slotted spoon to a large bowl. In the fat remaining in the skillet cook the onions and the celery, stirring, until they are softened and add them to the bowl. In the skillet sauté the pecans in the remaining fat and the butter over moderately high heat, stirring, until they are golden and add the mixture to the bowl with the stuffing, the corn bread, the sage, the parsley, and the chilies. Add enough of the broth to moisten the stuffing to the desired consistency and let the stuffing cool completely. Makes about 14 cups, or enough to stuff a 12-to 16-pound turkey with plenty to cook separately for those who like their stuffing less sinfully rich.
• To Roast Peppers
• Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or boil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)