Stuffing Italian Style Food

ITALIAN SAUSAGE STUFFING

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.

GRAMMA CARUSO'S SICILIAN STUFFING

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.

BEST EVER ITALIAN SAUSAGE STUFFING

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.

ITALIAN-STYLE CHICKEN & STUFFING SKILLET

Steps:

• Heat oven to 425°F.
• Add hot water to stuffing mix; stir just until moistened.
• Heat Italian dressing in large ovenproof skillet on medium heat. Add chicken and vegetables; cook 5 min. or until chicken is no longer pink, stirring occasionally. Stir in pasta sauce. Remove from heat; stir in cheese. Top with stuffing.
• Bake 20 min. or until chicken is done and stuffing is golden brown.

ITALIAN-STYLE BREAD STUFFING

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.

LUCIA'S ITALIAN STYLE TURKEY STUFFING

Steps:

• Prepare stuffing as indicated, but replace water with wine.
• Saute onions, celery and mushrooms.
• In seperate pan, cook sausage thoroughly and remove grease. You can substitute salami for sausage if you like and also provolone for mozzarella, or both!
• Add ingriedients and mix well.
• Enough for 14lb. bird.

ITALIAN SPINACH STUFFING

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.

STUFFING ITALIAN STYLE

Steps:

• 1. First let me say you can add or delete as much bread as you like or need and adjust your other amounts. This feeds 10 people and stuffs a turkey. You can also add browned sausage, chopped black olives, pine nuts chopped, golden sweet raisins, it adjusts to your tastes.
• 2. Lightly toast all the bread. Cut into pieces for stuffing. Saute your onions, celery and butter and oregano until tender then add to cut up bread and also add chicken broth and using your hands mix through. Then add your eggs, mix again. Add cheese and white wine and parsley (dried will do also)mix thoroughly. I taste it to make sure if I need more cheese or wine or broth. Put in refrigerator or stuff your turkey and put the rest in a lightly buttered dish to bake. I bake the remaining amount at 350 for 1 hour lightly covered.
• 3. I usually make my stuffing in the morning or the day before I'm using it and cover and refrigerate it. The flavors are enhanced over the few hours or day before.

SOUTHERN ITALIAN THANKSGIVING STUFFING

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.