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Thanksgiving Stuffing Recipe

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

Rose Berry
Added: Friday, November 28, 2008


1 large onion, diced
1 cup of celery, sliced
3 - 4 lbs. sweet Italian sausage, sliced
4 loaves of Italian bread crumbed-center only (slice in half and leave out for two days to get dry)
¼ lb. prosciutto diced
6 Eggs beaten
Chicken Broth – add to mixture as needed – no more than 1 can of College Inn
1 cup grated Parmesan Cheese
Garlic Powder to taste
Handful Fresh (or dried) Flat leaf parsley - rough chopped
Salt and pepper to taste
Butter or Margarine

2 days in advance – slice loaves in half lengthwise and leave out to get stale.

The day before Thanksgiving – crumb center of bread into a large bowl.
Sauté onion and celery in several tbsp’s soft margarine until translucent.
In another pan, sauté sausage in Margarine until cooked through. Add proscuitto toward the end of cooking time.
Once cooked, add sausage and proscuitto (do not drain) to breadcrumbs.
Add eggs, cheese, salt and Pepper, garlic and parsley.

Put mixture in large dutch oven and, stirring frequently, cook over low heat. Add chicken broth as necessary.

On Thanksgiving Day – Bake stuffing next to turkey for about 20 min. (or until warm) at 350 degrees.

Personal Notes:
Personal Notes:
Every year we have a hard time remembering how much of everything goes into this stuffing. This year we wrote it down as we went. This is a trial and error dish anyway!




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