BEST EVER ITALIAN SAUSAGE STUFFING
This is truly the Best Ever Italian Sausage Stuffing recipe. It is my mom's treasured family recipe that has been on our table every Thanksgiving. The stuffing includes sausage, onion, celery and fresh herbs. We love the crunchy top and soft and buttery middle.
Provided by Lora
Categories Dinner
Number Of Ingredients 12
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.
THANKSGIVING TURKEY WITH ITALIAN MEAT STUFFING
Each Thanksgiving we all looked forward to my Mom's delicious turkey with Italian meat stuffing. When she got older and could no longer cook, I took over the Thanksgiving dinners. She is no longer with us but each year members of my family continue to ask for Grandma's recipe so they can make it for their own family. I would now like to pass it on to you.
Provided by travelrose
Categories World Cuisine Recipes European Italian
Time 6h30m
Yield 20
Number Of Ingredients 16
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.
Nutrition Facts : Calories 611.8 calories, Carbohydrate 7.6 g, Cholesterol 225.2 mg, Fat 29.1 g, Fiber 0.6 g, Protein 75 g, SaturatedFat 8.7 g, Sodium 289.5 mg, Sugar 0.7 g
SOUTHERN ITALIAN THANKSGIVING STUFFING
This is the best Thanksgiving stuffing I have ever had. With a mix of Southern-style cooking and Italian flavors it brings all great tastes together. I got this recipe from my mom last year after everyone gave it amazing reviews!
Provided by Briana
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 2h
Yield 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 594.3 calories, Carbohydrate 45.3 g, Cholesterol 70.5 mg, Fat 34.8 g, Fiber 3.5 g, Protein 25.9 g, SaturatedFat 13.6 g, Sodium 1794.8 mg, Sugar 5.2 g
SUNNY'S ITALIAN SAUSAGE HOLIDAY STUFFING
Steps:
- Preheat oven to 350 degrees F. Saute the sausage. In a large pan on medium-high heat, add olive oil and sausage. Cook until heated through and browned. Remove to a large bowl along with any remaining fat from the pan. Saute the vegetables and fruit. In the same pan add butter and melt on medium heat. Add scallions, celery, onion, cranberries and Hidden Valley® Homestyle Italian Dressing & Seasoning Mix. Cook while stirring until the vegetables are tender and cranberries become a bit plump, about 6-8 minutes. Remove all to the bowl with the sausage. Mix stuffing. Add stuffing cubes to the bowl and toss. Pour over the chicken stock adding 1/4 cup or so more if cubes are not moist enough, this should feel like thick mashed potatoes. Bake stuffing. Coat the bottom and sides of an 8" x 8" baking dish with cooking spray. Pour in stuffing and press down, leveling off the top with a rubber spatula or back of a spoon. Bake until top is golden, about 35-40 minutes.
ITALIAN ANTIPASTI STUFFING
Provided by Food Network Kitchen
Time 1h50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Toss the bread with 1/4 cup olive oil and half of the garlic in a large bowl. Divide between 2 baking sheets and spread in a single layer. Bake until crisp and golden, 20 to 25 minutes. Let cool.
- Heat the remaining 1/4 cup olive oil in a large deep skillet over medium-high heat. Add the red onions, salami and soppressata and cook, stirring occasionally, until the onions are softened, about 6 minutes. Add the giardiniera, oregano and the remaining garlic and continue to cook, stirring occasionally, until the garlic starts browning, 2 to 3 minutes. Add the chicken broth and bring to a simmer.
- Combine the toasted bread and broth mixture in a large bowl and gently mix until all the bread is moistened. Stir in the beaten eggs, provolone and parsley.
- Brush a 3-quart baking dish with olive oil. Add the stuffing and dot with the butter. Cover with foil and bake 30 minutes. Uncover and continue to bake until golden brown, 20 to 30 more minutes.
ITALIAN SAUSAGE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until lightly browned and no longer pink, about 6 minutes.
- Add the celery and onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
- Whisk the eggs in a large bowl. Add the parsley, bread cubes and sausage-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.
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-STYLE BREAD STUFFING
Make and share this Italian-Style Bread Stuffing recipe from Food.com.
Provided by Chef David Lee
Categories Grains
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil or butter in large pot at medium high heat.
- Stir in chopped onion, celery, and peppers and saute till onions are translucent.
- Add oregano, parsley, sun-dried tomatoes, salt and pepper.
- Fold in bread cubes, tossing till other ingredients are evenly dispersed among the bread cubes.
- Slowly add beef broth as you toss the bread cubes, adding only enough broth to moisten the cubes to your taste (you don't want them to get soggy, just moist enough to clump together).
- Dump all ingredients into a 1 and 1/2 quart casserole dish and bake at 350 degrees F. for 40 minutes. Serve as side dish for roast beef, pot roast, etc.
Nutrition Facts : Calories 331.9, Fat 22.6, SaturatedFat 3.7, Cholesterol 0.1, Sodium 904.7, Carbohydrate 29.1, Fiber 5, Sugar 4.9, Protein 4.8
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