Italian Style Thanksgiving Stuffing Recipe

If you mature up in an Italian household, you learn early on that the main attraction for any holiday is the food items! An Italian Thanksgiving generally features both of those American and Italian dishes, and usually the American dishes are specified an Italian flavor. Here is my signature Italian design Thanksgiving stuffing recipe that will wow your guests. You can provide it as a stuffing, a aspect dish or even a main food.

Italian Style Stuffing

Serves 8-10


1 cup raw long grain white rice (can substitute brown)
1 lb bulk turkey sausage meat
&frac12 cup extra virgin olive oil
&frac34 cup diced celery (2-3 stalks)
1 cup diced onion (1 medium onion)
2 cups sliced crimini mushrooms, stems eradicated (1 – 6 oz bundle) (may well sub white mushrooms)
1 tablespoon dried rosemary
1 cup chopped clean Italian flat leaf parsley (&frac12bunch)
1 Â&frac14 cup grated Romano cheese
1 cup pine nuts
1 cup raisins
1 tablespoon salt
&frac12 teaspoon black pepper
&frac12 cup canned rooster broth


Preheat oven to 350 levels.

Cook dinner rice as directed and set apart to great.

Distribute bulk sausage meat into a huge frying pan. Cook dinner on medium warmth, stirring and turning the meat for about 10 minutes until finally fully cooked. Drain unwanted fat and set apart to great.

A little warmth the oil in a huge frying pan on medium warmth. Add the celery, onions and mushrooms. Cook dinner about 5 minutes until finally veggies are tender. Add the rosemary and parsley. Cook dinner a person much more minute and set apart to great.

Place cooled and cooked sausage meat in a food items processor until finally texture is high-quality and clean (no lumps). Blend sausage meat with cooled rice and cooled vegetable mixture in a huge mixing bowl. Add pine nuts, raisins, cheese, salt and pepper. Stir in rooster stock.

Transfer mixture to 13X9 inch oven pan. Bake at 350 levels for 25-30 minutes until finally fully warmed and somewhat browned about edges.

Supply by Debbie Gisonni

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