"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Thanksgiving Italian Stuffing Recipe

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This recipe for Thanksgiving Italian Stuffing, by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kiera Werner
Added: Thursday, July 17, 2008


6 ounces pancetta
2 T olive oil
1 large yellow onion, chopped
6-8 celery stalks, chopped
4 cloves garlic, minced
2 lbs Italian sausage, cooked and drained
6 cups stale Italian or French bread, diced
3 cups crumbled unsweetened corn bread
1 cup toasted pine nuts, divided
2 tsp. ground sage
1 T poultry seasoning
1 tsp. salt
2 cups shredded mozzarella
1 cup Parmesan cheese
4-5 cups chicken or turkey broth
1/2 cup butter, cubed
2 T chopped fresh sage
Parmesan shavings

Heat oil in a large skillet on medium heat. Saute pancetta for 2 minutes.
Add onion and celery and cook until translucent. Add garlic and cook another 3 minutes.

Mix together breads and 3/4 cup toasted pine nuts in a large mixing bowl. Add cheeses and cooked sausage to the breads. Mix together with dried seasonings. Add sautéed celery and onion with pan drippings.

Slowly add broth and stir until mixed. The consistency should not be soupy, but very moist. If not, add more broth. Test for saltiness, add more if desired.

Place in an extra deep 9 x 13 inch greased pan. Dot top with cubed butter and cover with foil.
Bake at 350ºF for 45 minutes.
Remove foil and bake another 15 minutes or until slightly crusty on edges.

Top with remaining 1/4 cup toasted pine nuts and chopped fresh sage. Add shaved cheese just before serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes assembly; 1 hour cook time
Personal Notes:
Personal Notes:
Make this the night before and hold the baking until an hour before dinner is served. This is so good that you better make a double batch!




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