"Those who forget the pasta are condemned to reheat it."--Unknown

Phyllis Markowitz's Jewish Italian Stuffing Recipe

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This recipe for Phyllis Markowitz's Jewish Italian Stuffing, by , is from Lisa Grand's Family, Extended Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Grand for Phyllis Markowitz


2 1/2 lbs. of Challah bread, crusts trimmed, cut into 1/2 inch cubes
2 lbs. of sweet Italian sausage, casings remvoed
2 medium onions, chopped
8 celery stalks, chopped
1 cup roasted chestnuts, quartered
1 cup coarsely chopped fresh parsley
1 cup turkey stock
4 T unsalted butter, melted
1/2 tro 1 tsp paprika
1/2 to 1 tsp freshly ground nutmeg
Salt & Freshly groudn pepper

1. Preheat oven to 300
2. Spread bread cubes in single layers in cookie sheets and bake until crisp, about 20 minutes; transfer to two large bowls.
3. Crumble sausage meat into large skillet; saute' over medium heat until cooked through, about 12 minutes; can be done while bread crumbs are crisping
4. Split and add to bread crumbs using a slotted spoon; reserve lkiquid
5. In same skillet, saute' onion and celery until transparent; you may need to add some stock; you may need to divide between two pans; process takes about 10 minutes; split and add to bread mixture
6. Split and mix in chestnuts, pecans, parsley, sage, paprika and nutmeg
7. Split and add remaining stock and butter; toss to combine (the mixture will be dry)
8. Season lightly with salt and freshly ground pepper

Personal Notes:
Personal Notes:
This can be prepared 1 day ahead; cover and refrigerate. Bring to room tempurature before serving.




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