Phyllis Markowitz's Jewish Italian Stuffing Recipe
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Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions:1. Preheat oven to 300º 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 |
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Personal
Notes: |
Personal
Notes: This can be prepared 1 day ahead; cover and refrigerate. Bring to room tempurature before serving.
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