Thanksgiving Italian Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THANKSGIVING TURKEY WITH ITALIAN MEAT STUFFING



Thanksgiving Turkey with Italian Meat Stuffing image

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

1 pound ground beef
½ (1 pound) loaf day-old Italian bread
1 large onion, chopped
2 large stalks celery with leaves, chopped
½ cup chopped fresh mushrooms
4 cloves garlic, chopped, or more to taste
1 tablespoon chopped fresh flat-leaf parsley
½ cup freshly shredded Parmesan cheese
1 large egg
salt and ground black pepper to taste
1 (15 pound) whole turkey, neck and giblets removed
2 tablespoons olive oil
2 lemons, cut in half
2 cloves garlic, chopped, or to taste
2 teaspoons garlic powder, or to taste
1 cup water

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

ITALIAN SAUSAGE STUFFING



Italian Sausage Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 10

1 stick unsalted butter, plus more for the baking dish
1 pound sweet Italian sausage, casings removed
4 stalks celery, chopped
2 onions, chopped
2 tablespoons chopped fresh sage
3 cups low-sodium turkey or chicken broth
Kosher salt and freshly ground pepper
2 large eggs
1/2 cup chopped fresh parsley
16 cups 1/2-inch stale country white bread cubes (1 1/2 pounds)

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.

THANKSGIVING STUFFING



Thanksgiving Stuffing image

"This nicely seasoned stuffing is our favorite for holiday turkeys," reports Denise Goedeken of Platte Center, Nebraska. "It doesn't require a lot of prep time, which I like, and it tastes good whether stuffed in the bird or baked separately."

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield about 12 cups.

Number Of Ingredients 11

3 large onions, chopped
6 celery ribs, chopped
1/2 cup butter, cubed
3 garlic cloves, minced
4-1/2 cups chicken or vegetable broth
1/2 cup minced fresh parsley
1 tablespoon rubbed sage
1-1/2 teaspoons poultry seasoning
1-1/2 teaspoons salt
3/4 teaspoon pepper
1-1/2 pounds day-old French bread, cubed (27 cups)

Steps:

  • In a large skillet, saute onions and celery in butter until tender; add garlic, cook 1 minute longer. Transfer to a large bowl; add the broth, parsley, sage, poultry seasoning, salt and pepper. Gently stir in bread cubes until mixed. , Spoon into a greased 13x9-in. baking dish (dish will be full). Bake, uncovered, at 350° for 30-35 minutes or until lightly browned and heated through.

Nutrition Facts : Calories 249 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 1086mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

SOUTHERN ITALIAN THANKSGIVING STUFFING



Southern Italian Thanksgiving Stuffing image

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

1 ½ pounds bulk Italian sausage
2 tablespoons olive oil
6 ounces pancetta bacon, diced
2 onions, chopped
7 large stalks celery, chopped
4 cloves garlic, minced
6 cups day-old French bread, cut into 1/2 inch cubes
3 cups crumbled cornbread
1 ½ tablespoons rubbed dried sage
1 ½ tablespoons poultry seasoning
1 teaspoon salt
1 cup toasted pine nuts
4 cups chicken broth
2 cups shredded mozzarella cheese
½ cup butter
2 tablespoons chopped fresh sage
1 ounce shaved Parmesan cheese

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

THANKSGIVING ITALIAN STUFFING



THANKSGIVING ITALIAN STUFFING image

Categories     Beef     Vegetable     Side     Sauté     Christmas     Thanksgiving     Stuffing/Dressing     Sausage

Yield 20 people

Number Of Ingredients 2

3 large onions chopped. 4 stalks celery chopped fine. 1/2 pd ground chuck. 1 lb pork sausage. 2 bags cooked frozen spinach
/12 cup Italian parsley. 4 cloves garlic chopped. thyme and sage to taste. 1 bag of stuffing croutons. 1 or 2 eggs. 3/4 cup grated parmesan cheese. salt pepper to taste.

Steps:

  • Sauté onions and celery till soft. Add ground chuck and sausage, cook till done. Add spinach, parsley, garlic, thyme and sage. Cook a little more. Remove from stove. In large bowl add bread and enough water to soften. Add above mixture. Mix well and add 1 or 2 eggs, grated cheese, salt, pepper to taste Cover to bake350

THANKSGIVING STUFFING FOCACCIA



Thanksgiving Stuffing Focaccia image

For people who love carbs but don't love soggy stuffing, may we introduce a new favorite combination: Thanksgiving stuffing focaccia. The bread is slightly custardy on the inside from the moisture from the vegetables while still maintaining a biscuity crust like a Chicago deep-dish pizza. Topped with crisp sausage and packed with fresh sage and parsley, it's poised to become a new holiday staple.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h45m

Yield 10 to 12 servings

Number Of Ingredients 18

2 tablespoons unsalted butter
4 stalks celery, finely diced
1 onion, finely diced
1/4 cup fresh sage leaves, finely chopped
2 chicken bouillon cubes, crushed (see Cook's Note)
Coarsely ground black pepper
6 cups all-purpose flour (see Cook's Note)
One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
2 teaspoons sugar
2 1/2 cups warm water (80 to 85 degrees F)
1/2 cup plus 1 teaspoon extra-virgin olive oil
Kosher salt
1 cup fresh parsley leaves, finely chopped
1 pound sweet Italian sausage, removed from casing
Kosher salt
Nonstick cooking spray, for the plastic wrap, optional
Flaky sea salt, for sprinkling
3 tablespoons extra-virgin olive oil

Steps:

  • For the dough: Melt the butter in a large skillet over medium heat until foaming but not brown. Add the celery and onion and cook, stirring often, until softened but not brown, 12 to 15 minutes. Sprinkle with the sage, bouillon cubes and 1 teaspoon pepper and stir in 1/4 cup water. Cook, stirring often, until the bouillon is dissolved and has coated all the vegetables and the water has evaporated, about 3 minutes. Transfer to a plate and let cool to room temperature.
  • Meanwhile, whisk the flour, yeast and sugar in the bowl of a stand mixer. Using the dough hook on low speed, stir in the warm water and 2 tablespoons of the olive oil, mixing until the flour is completely moistened. Let stand 5 minutes.
  • Add 2 tablespoons kosher salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes, it will be very wet and stick to the bottom of the mixer but not the sides.) With the mixer on low, add the cooled vegetables and the parsley.
  • Rub 2 tablespoons olive oil around the bottom and sides of a large mixing bowl (big enough to hold at least double the volume of the dough). Using a scraper or spatula, transfer the dough to the bowl, flipping once to coat completely with oil. Cover with a plate and let sit until doubled in size, about 2 hours.
  • Meanwhile, heat 1 teaspoon olive oil in a medium pan over medium-high heat until shimmering. Add the sausage and cook, breaking it up with the back of a spoon, until golden and crisp, about 5 minutes. Transfer to a plate and let cool to room temperature.
  • Pour the remaining 1/4 cup olive oil into the bottom of an 18-by-13-inch rimmed baking sheet. Use your hands to evenly distribute the oil along the bottom and up the sides. Scrape the dough into the baking sheet, flattening it slightly with your hands. Flip the dough once and gently stretch it to fit into an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Top evenly with the sausage and use your fingertips to make dimples over the surface of the focaccia, pressing firmly but not so hard you make holes in the dough.
  • For the brine and finish: Dissolve 1 teaspoon kosher salt in 1/4 cup warm water. Drizzle over the surface of the focaccia, letting it pool in the dimples. Cover with an inverted baking sheet or cover loosely with plastic wrap that has been lightly sprayed with nonstick cooking spray. Let sit in a warm place for 45 minutes to relax and rise again.
  • Meanwhile, preheat the oven to 450 degrees F.
  • Uncover the dough and sprinkle with flaky sea salt. Bake, rotating the baking sheet once halfway through, until the focaccia is deep golden brown on the top and bottom, 30 to 35 minutes. Drizzle with the olive oil and let sit for 5 minutes. Use a spatula to remove the focaccia to a wire rack to cool completely.

More about "thanksgiving italian stuffing recipes"

BEST EVER ITALIAN STUFFING - DASH OF SANITY
best-ever-italian-stuffing-dash-of-sanity image
2019-11-13 In the same pan over medium-high heat sauté butter, celery, and onions until tender. Remove pan from heat, add cubed bread, whisked egg …
From dashofsanity.com
4.8/5 (18)
Total Time 4 hrs
Category Side Dish
Calories 365 per serving
  • Break up bread into 1-inch chunks and let it sit on a baking sheet for 2-4 hours to dry out. Best results if done overnight.
  • In a large saucepan cook and crumble Italian sausage until it is completely cooked and browned. Strain grease from meat and place in a small mixing bowl for later.
  • Remove pan from heat, add cubed bread, whisked egg and all of the remaining dry ingredients. Toss mixture to combine, pour in milk and toss again to combine. Place stuffing in a 2 qt casserole dish.
See details


ITALIAN TURKEY STUFFING - LA BELLA VITA CUCINA
italian-turkey-stuffing-la-bella-vita-cucina image
2022-11-26 In a large bowl, toss the bread cubes with the thyme, sage, rosemary . . . salt and pepper to taste. In a skillet, cook the onions, celery, AND celery leaves in 9 Tbsp. of butter over medium heat until softened and tender …
From italianbellavita.com
See details


BEST EVER ITALIAN SAUSAGE STUFFING - SAVORING ITALY
best-ever-italian-sausage-stuffing-savoring-italy image
2021-12-23 This is truly the Best Ever Italian Sausage Stuffing recipe. It is my mom’s decades old recipe that has been on our table every Thanksgiving. The stuffing includes sausage, onion, celery and fresh herbs. We love the …
From savoringitaly.com
See details


THANKSGIVING STUFFING: AN ITALIAN-AMERICAN FAMILY’S TRADITIONAL …
2020-11-13 Pour in the chicken broth & wet ingredients. In an extra-large mixing bowl, add the sausage sauté, vegetable sauté, wet croutons, olives & parmesan cheese. Mix together well. …
From lacucinaitaliana.com
Estimated Reading Time 6 mins
See details


39 BEST STUFFING RECIPES FOR THANKSGIVING | EPICURIOUS
2022-10-19 Rye, Kale, Mushroom, and Pumpkin Seed Stuffing. Sauté the wild mushrooms and toast the pumpkin seeds to bring even more flavor and texture to this Thanksgiving side dish. …
From epicurious.com
See details


ITALIAN STUFFING RECIPES FOR THANKSGIVING : TOP PICKED FROM OUR …
Explore Italian Stuffing Recipes For Thanksgiving with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian …
From recipeschoice.com
See details


ITALIAN BREAD STUFFING RECIPE : THANKSGIVING STUFFING RECIPES
2013-07-08 Subscribe Now:http://www.youtube.com/subscription_center?add_user=CookingguideWatch …
From youtube.com
See details


THE BEST ITALIAN THANKSGIVING STUFFING RECIPE - MOLLY MY MAG
Place into a separate bowl and add the tomatoes. Roughly chop 1 cup fresh basil, add to the same bowl. Remove herbed bread cubes from the oven and allow to cool. Once cooled, add …
From mollymymag.com
See details


ITALIAN THANKSGIVING STUFFING - ITALIAN GRANDMA' GINA
2018-11-03 We would start out with soup, usually escarole followed by a pasta usually manicotti. Then that would be followed by the Turkey, Stuffing and all the trimmings. After which …
From everybodylovesitalian.com
See details


SOUTHERN ITALIAN THANKSGIVING STUFFING RECIPE | ALLRECIPES
Southern Italian Thanksgiving Stuffing Victoria Warren-Mears + 2 2 more images. Recipe Summary. prep: 45 mins . cook: 1 hr 15 mins . total: 2 hrs . Servings: 12 . Yield: ... Decided to …
From stage.element.allrecipes.com
See details


BEST ITALIAN THANKSGIVING RECIPES IN 2022 – ADORE FOODS
2022-11-02 Roasted Brussels Sprouts with Cranberry Glaze. Roasting Brussels sprouts are so much more flavorful than boiling. With the addition of an easy cranberry glaze, this is a dish no …
From adorefoods.com
See details


THE ULTIMATE THANKSGIVING STUFFING RECIPE - THE NEW YORK TIMES
2022-11-15 In search of answers, I cooked and tasted 20 stuffing recipes — 18 beloved staples from the New York Times Cooking archives, as well as a couple of the most popular …
From nytimes.com
See details


ITALIAN SAUSAGE THANKSGIVING STUFFING - AN INDIGO DAY
2018-11-14 Add to sausage and let cool. Break up saltines into a large bowl. Add warm water and let them soak for 30 seconds MAX. They should soak up the water and get soft then …
From anindigoday.com
See details


GIADA'S BEST THANKSGIVING STUFFING RECIPES – GIADZY
2020-11-04 Behold, Giada unveils her favorite tried and true stuffing recipes- whether you like your stuffing inside the bird or out, Giada's best Thanksgiving stuffing recipes surely won't …
From giadzy.com
See details


Related Search