PARMESAN CHEESE AND ITALIAN SAUSAGE STUFFING
Take a break from ordinary stuffing and try this spicy Italian version. It's great with turkey or most any meat.
Provided by BHG Test Kitchen
Time 1h10m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Generously grease a 2-quart shallow baking dish; set aside. Spread bread pieces evenly in an ungreased 15x10x1-inch baking pan. Bake for 10 to 15 minutes or until bread is dry, stirring once. Transfer to a very large bowl; set aside.
- In a large skillet, cook sausage over medium-high heat until brown. Drain off fat. Transfer sausage to the bowl.
- In the same skillet, cook onion, celery, thyme, sage, and rosemary in hot oil over medium-high heat until onion and celery are tender. Transfer onion mixture to the bowl. Stir in egg, the 1/2 cup cheese, the currants, parsley, salt, and pepper. Drizzle with enough of the broth to moisten, tossing gently to combine.
- Transfer bread mixture to the prepared baking dish.* Cover and bake for 40 to 45 minutes or until heated through. If desired, sprinkle with additional cheese. Makes 8 servings.
Nutrition Facts : Calories 384 kcal, Carbohydrate 34 g, Cholesterol 63 mg, Protein 14 g, SaturatedFat 7 g, Sodium 875 mg, Sugar 5 g, Fat 21 g, UnsaturatedFat 13 g
ITALIAN SPINACH STUFFING
This is an Italian-American turkey stuffing that was invented in New Jersey by Pietronilla Conte, who emigrated from the Italian region of Molise in the early 20th century. Ms. Conte's granddaughter Lisa shared the recipe (which her mother, Carmela, also prepares) with us. "She must have used a stuffing that she knew in Italy," Lisa Conte said of her grandmother. "And she just looked at the turkey as a larger thing to stuff." The gizzards give the stuffing its depth of flavor (like giblet gravy), but you could leave them out, or substitute an equal amount of livers, or 6 ounces of pancetta or bacon.
Provided by Julia Moskin
Categories stuffing and dressing, side dish
Time 1h45m
Yield 12 to 14 servings
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add onions and sauté, stirring, until translucent, about 5 minutes. Reduce heat to medium and add garlic, spinach and mushrooms and cook, stirring often, until well mixed and heated through, about 5 minutes. Season mixture to taste with salt and pepper; set aside.
- Finely mince chicken gizzards. (You can do this by hand or in a food processor, but be careful not to overprocess.) Season gizzards all over with salt. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add gizzards and sauté, stirring often, until cooked through, 5 to 7 minutes. Drain off any drippings, then stir gizzards into spinach mixture. Let cool to room temperature.
- Heat oven to 350 degrees. When spinach mixture is cool, add eggs, cheese, bread crumbs and parsley and stir until well combined. Transfer stuffing to a 3-quart casserole dish and bake, covered, 1 hour.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 532 milligrams, Sugar 3 grams, TransFat 0 grams
ITALIAN PARMESAN CHEESE STUFFING
Steps:
- Preheat oven to 350°F. Spread bread cubes on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Transfer to large bowl and cool. Maintain oven temperature. Generously butter 13x9x2-inch glass baking dish. Heat 1/4 cup butter in heavy large skillet over medium-low heat. Add liver and sauté 2 minutes. Add onions, celery, thyme and sage; sauté until onions and celery are tender but not brown, about 10 minutes. Add onion mixture to bread cubes. Stir in parmesan, parsley, salt, and pepper. Mix butter, eggs and broth into stuffing; transfer to baking dish. Cover dish with foil. Bake 40 minutes. Uncover, bake until top begins to brown, about 20 minutes more.
ITALIAN SAUSAGE AND PARMESAN CHEESE STUFFING
Categories Cheese Egg Side Bake Thanksgiving Stuffing/Dressing Parmesan Currant Dried Fruit Sausage Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Spread bread cubes on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Transfer to large bowl and cool. Maintain oven temperature.
- Generously butter 13x9x2-inch glass baking dish. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add sausages and sauté 5 minutes, breaking up with back of fork. Add chicken livers; sauté just until sausages and livers are cooked through, about 7 minutes. Using slotted spoon, transfer sausage mixture to bowl with bread cubes. Add 1 tablespoon oil to same skillet. Add onions and next 4 ingredients; sauté until onions and celery are tender but not brown, about 10 minutes. Add onion mixture to bread cubes. Stir in 3/4 cup Parmesan, currants, parsley, salt, and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Mix eggs and broth into stuffing; transfer to baking dish. Cover dish with foil. Bake 40 minutes. Uncover; sprinkle with 1/4 cup Parmesan and bake until top begins to brown, about 20 minutes.
SHELLS WITH ITALIAN SAUSAGE AND RICOTTA STUFFING
Shells and cheese can be a great snack, but Johnsonville can transform it into a meal! This recipe combines all of your favorite Italian cheeses with the savory deliciousness of Johnsonville Italian Sausages. The result? An authentic Italian dish that will leave your stomach full and happy.
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- 1. In a skillet, cook sausage over medium heat, until pork is no longer pink; drain.
- 2. In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water.
- 3. Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil.
- 4. Pour half of the marinara sauce into baking dish.
- 5. In a large bowl, combine eggs, ricotta cheese, 2-½ cups of mozzarella, ½ cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage.
- 6. Stuff shells with meat mixture; arrange in baking dish.
- 7. Pour remaining marinara sauce over shells.
- 8. Cover and bake at 350°F for 30 minutes.
- 9. Uncover; sprinkle with remaining mozzarella and Parmesan cheese.
- 10. Bake 5 minutes longer or until cheese is melted.
- 11. Sprinkle with parsley.
- 12. Serve.
ITALIAN CHEESE BREAD
People are astounded to learn I make this savory Italian bread from scratch in less that an hour. With this recipe from my brother-in-law, warm slices are a delicious and easy alternative to garlic toast. I'll sometimes use this bread as a snack or appetizer.
Provided by Taste of Home
Time 35m
Yield 1 loaf (16 pieces).
Number Of Ingredients 15
Steps:
- In a large bowl, combine 2 cups flour, yeast, sugar and salt. Beat in water and oil until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place for 20 minutes. , Punch dough down; place on a greased 12-in. pizza pan and pat into a 12-in. circle. Brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. , Bake at 450° for 15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 428mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
ITALIAN STUFFING WITH SAUSAGE AND PARMESAN
This is a wonderful tasting substitution to traditional stuffing. It will certainly spice up your holiday feast. Your family will love it. I got this out of the San Diego Union Tribune Food section.
Provided by Fishes305
Categories Christmas
Time 1h10m
Yield 10 cups
Number Of Ingredients 15
Steps:
- In a large skillet, heat the oil over medium heat. Add onion, celery, bell peppers and garlic. Cook, stirring often, until softened, about 5 minutes. Add sausage and cook, breaking up meat with a spoon, until it loses its pink color, about 8 to 10 minutes. Stir in the basil, oregano, salt and crushed red pepper. Transfer to a large bowl.
- Stir in bread cubes and Parmesan. Stir in butter, wine and enough of the stock to moisten the stuffing, about 1 cup. If not being used to stuff the turkey, place in a buttered baking dish, cover and bake for 30 minutes at 350 degrees. Remove cover and bake an additional 10 minutes to form a crust.
- Note: If bread is very fresh, cut it into cubes, spread out on a baking sheet and let stand for several hours to air-dry.
Nutrition Facts : Calories 420.6, Fat 28.5, SaturatedFat 12.6, Cholesterol 59.1, Sodium 1090.8, Carbohydrate 22.9, Fiber 1.8, Sugar 2.5, Protein 16.1
ITALIAN SAUSAGE AND PARMESAN CHEESE STUFFING
This is from Bon Appetit Magazine and epicurious.com. The reviewers suggested adding a bit more sage and broth as it tends to dry out. I will personally not add the liver and maybe change the currants to cranberries because they are hard to find, but it got wonderful reviews, so I am definitely trying soon!
Provided by nsomniak6
Categories Chicken Livers
Time 1h54m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Spread bread cubes on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Transfer to large bowl and cool. Maintain oven temperature.
- Generously butter 13x9x2-inch glass baking dish.
- Heat 1 tablespoon oil in heavy large skillet over medium heat. Add sausages and sauté 5 minutes, breaking up with back of fork. Add chicken livers; sauté just until sausages and livers are cooked through, about 7 minutes. Using slotted spoon, transfer sausage mixture to bowl with bread cubes.
- Add 1 tablespoon oil to same skillet.
- Add onions and next 4 ingredients; sauté until onions and celery are tender but not brown, about 10 minutes.
- Add onion mixture to bread cubes. Stir in 3/4 cup Parmesan, currants, parsley, salt, and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.).
- Mix eggs and broth into stuffing; transfer to baking dish.
- Cover dish with foil. Bake 40 minutes. Uncover; sprinkle with 1/4 cup Parmesan and bake until top begins to brown, about 20 minutes.
Nutrition Facts : Calories 185.5, Fat 9.8, SaturatedFat 3.6, Cholesterol 119.5, Sodium 574.5, Carbohydrate 10.5, Fiber 1.3, Sugar 6.1, Protein 14.7
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