Gramma Carusos Sicilian Stuffing Food

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STUFFING



Stuffing image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 12

6 cups chicken stock
1 cup chopped celery
3/4 cup chopped carrots
3/4 cup diced onions
2 teaspoons poultry seasoning
1 teaspoon dried parsley
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1 small bay leaf
Freshly ground black pepper
6 cups cubed French bread

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium stock-pot, combine the chicken stock, celery, carrots, onions, poultry seasoning, dried parsley, cumin, oregano, salt, bay leaf and pepper and boil the mixture for 15 minutes. Spread the French bread cubes evenly over the bottom of a roasting pan. Pour the stock slowly over the French bread and let it sit for 3 minutes. Using a spoon, mix the stock and bread together. Bake until golden brown, about 30 minutes.

GRAMMA CARUSO'S SICILIAN STUFFING



Gramma Caruso's Sicilian Stuffing image

This recipe comes from my Gramma, who was one of the best cooks I ever knew. My mom always made the traditional bread stuffing, which was okay, but when it was my Gramma Caruso's turn to have Thanksgiving, I couldn't wait to smell and eat her stuffing. Just like her, it was wonderful! Happy Thanksgiving, Gramma--I miss you!

Provided by Food Network

Categories     side-dish

Time 15m

Yield 12 servings

Number Of Ingredients 14

1 lb ground round
1/4 lb ground veal
1/4 lb ground pork
2 cloves garlic minced
1 small onion chopped
1/2 cup milk
2 tablespoons oil
2 1/2 cups seasoned bread crumbs
3/4 cup grated pecorino romano cheese
1 egg
2 cups sliced white mushrooms
2 cups cooked long grain white rice
3/4 cup warm chicken broth or water
Salt and fresh ground pepper

Steps:

  • Heat oil in skillet, add onions and cook until slightly tender. Add all the ground meat and incorporate with fork. Add salt and pepper and garlic. Cook until half done, then add mushrooms, and continue cooking until meat is done. Do not drain.
  • Put in large mixing bowl and add cooked rice. Toss, add bread crumbs, cheese, milk, and egg. Sorry guys, now ya gotta use your hands. Mix together, again add salt and pepper to taste. When fully mixed, add your chicken broth or water, more if you want a moist stuffing.
  • There should be plenty to stuff your turkey, plus a full baking dish on the side. I put the baking dish in the last hour, top with 2 tablespoons butter and cover.

PASTA WITH A SICILIAN FLAIR



Pasta with a Sicilian Flair image

Provided by Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 9

Salt
1/2 pound linguini fini
1/4 cup golden raisins
2 tablespoons white wine
4 ounces smoked oysters or mussels
1 ounce anchovy fillets, drained and chopped
2 to 3 tablespoons olive oil
1/2 to 3/4 teaspoon dried fennel seeds
Dried red pepper flakes

Steps:

  • Bring 2 quarts of salted water to a boil. Add the pasta and cook for about 10 minutes or until tender but still firm to the bite.
  • Meanwhile in a mixing bowl steep the raisins in white wine. Drain the mussels and cut them into bite size pieces if large. Add them to the mixing bowl with the olive oil. Season to taste with salt. In a dry skillet toast the fennel seeds and add them to the mixing bowl.
  • When the pasta is done, drain (reserving some boiling water) and portion out. Top with ingredients in mixing bowl and toss (with some reserved cooking liquid if need be). Season to taste with salt and dried red pepper flakes.

CHICKEN SICILIAN



Chicken Sicilian image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 (8-ounce) boneless chicken breasts
Olive oil, for sauteeing
1 cup chopped medium onion
4 cherry peppers, seeded and sliced
16 mushrooms, chopped
3 cups black oil cured olives and capers
Dash paprika
3 - 4 ounces butter

Steps:

  • Cut the chicken into pieces. Place a saute pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the chicken and brown on both sides. Add the onion and the cherry peppers. Discard any excess oil. Add the mushrooms, olives, and capers. Add a dash of paprika and 3 to 4 ounces lightly salted butter. Cook on a high flame until the butter is completely melted, mixing to keep the butter from separating.

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