Italian Christmas Turkey Stuffing Recipe 425

ITALIAN CHRISTMAS TURKEY

Steps:

• In a large skillet over medium heat, melt butter. Add the sausage, celery and onion; cook and stir until meat is no longer pink. Transfer to a large bowl; stir in the stuffing cubes, egg substitute and enough water to reach desired moistness., Just before baking, loosely stuff turkey with stuffing. Place remaining stuffing in a greased 2-qt. baking dish; cover and refrigerate. Remove from the refrigerator 30 minutes before baking., Skewer turkey openings; tie drumsticks together. Place breast side up in a roasting pan. Rub with salt and pepper., Bake, uncovered, at 325° for 3-3/4 to 4-1/4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 160°. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.

STUFFING FOR CHRISTMAS OR THANKSGIVING

Steps:

• If you're using bread, toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes.
• If you're using stuffing mix, you can skip this step.
• Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes.
• Stir together bread or stuffing mix, vegetables, broth, and salt and pepper to taste, then cool completely, uncovered.
• Freezes extremely well.
• Stuff in the turkey or bake at 350 for about 30 minutes.

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 CHRISTMAS TURKEY STUFFING RECIPE - (4.2/5)

Steps:

• In a large skillet over medium heat, melt butter. Add the sausage, celery and onion; cook and stir until meat is no longer pink. Transfer to a large bowl; stir in the stuffing cubes, egg substitute and enough water to reach desired moistness. Just before baking, loosely stuff turkey with stuffing. Place remaining stuffing in a greased 2-qt. baking dish; cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Skewer turkey openings; tie drumsticks together. Place breast side up in a roasting pan. Rub with salt and pepper. Bake, uncovered, at 325°F for 3-3/4 to 4-1/4 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 160°F. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy. Yield: 16 servings (12 cups stuffing).

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.

RAFFY'S TURKEY SAUSAGE AND CHESTNUT STUFFING

Steps:

• Preheat oven to 400 degrees F.
• In a medium saute pan add the apples, onion, 1 tablespoon oil and butter cook over a medium low heat for 10 minutes to soften. Add the wine, cranberries, and salt and pepper, simmer for about 5 minutes. Take off the heat and allow the mixture to cool.
• In a large saute pan over medium high heat, add 1 tablespoon olive oil and turkey sausage meat and break up with a wooden spoon and cook until browned and cooked through, approximately 8 to 10 minutes.
• In a medium bowl toss together the fruit and onion mixture, the sausage, the chestnuts, the cornbread and red pepper flakes. Combine all the ingredients.
• Add the chicken stock, and 3/4 cup of the Parmesan. Gently place into an 8 1/2 by 8 1/2- inch glass Pyrex baking dish and top with the remaining Parmesan. Dot with butter. Place in middle rack and bake until top is golden brown, 45 minutes to 1 hour.