Down Home Italian Dressing From Gma Food
DOWN HOME ITALIAN DRESSING
GOOD MORNING AMERICA'S 2007 TOP DRESSING/STUFFING RECIPE - Submitted by Hollie Dorethy of Sachse, Texas: Well, I am a very Southern Texas girl who married into a rather large Italian family. After the first family gathering at Thanksgiving, I decided the next year I had better incorporate some Italian flare into my very Southern cooking! Here is my version of mixing old-world Italian style with a little ol' time Southern tradition! I hope y'all enjoy as much as we have!
Provided by Ruby15
Categories Thanksgiving
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in large skillet on medium. Sauté pancetta for 2 minutes.
- Add onion and celery and cook until translucent. Add garlic and cook another 3 minutes.
- Mix together breads and ¾ cup toasted pine nuts in a large mixing bowl. Add cheeses, pancetta and cooked sausage to the breads. Mix together with the dried seasonings.
- Add sautéed veggies with any pan drippings.
- Slowly add broth and stir until mixed thoroughly. The consistency should not be soupy, but very moist. If not, add more broth.
- Test for saltiness and add a dash more if needed.
- Place in an extra deep 9-inch-by-13-inch greased pan.
- Dot the top with the cubed butter and cover with foil. Bake at 375° for 45 minutes.
- Remove foil and bake another 15 minutes or until slightly crusted on the edges.
- Top with remaining toasted pine nuts and chopped fresh sage. Add shaved cheese just before serving.
Nutrition Facts : Calories 651.8, Fat 37.8, SaturatedFat 14.5, Cholesterol 71.3, Sodium 1788.4, Carbohydrate 48.3, Fiber 4, Sugar 2.8, Protein 31.1
DOWN HOME ITALIAN DRESSING FROM GMA
Categories Pork Thanksgiving Dinner Stuffing/Dressing
Number Of Ingredients 18
Steps:
- Directions: Heat oil in large skillet on medium. Sauté pancetta for 2 minutes. Add onion and celery and cook until translucent. Add garlic and cook another 3 minutes. Mix together breads and ¾ cup toasted pine nuts in a large mixing bowl. Add cheeses and cooked sausage to the breads. Mix together with the dried seasonings. Add sautéed veggies with any pan drippings. Slowly add broth and stir until mixed thoroughly. The consistency should not be soupy, but very moist. If not, add more broth. Test for saltiness and add a dash more if needed. Place in an extra deep 9-inch-by-13-inch greased pan. Dot the top with the cubed butter and cover with foil. Bake at 375° for 45 minutes. Remove foil and bake another 15 minutes or until slightly crusted on the edges. Top with remaining toasted pine nuts and chopped fresh sage. Add shaved cheese just before serving.
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