If you grow up in an Italian family, you learn early on that the main attraction for any holiday is the food! An Italian Thanksgiving usually includes both American and Italian dishes, and often the American dishes are given an Italian flavor. Here’s my signature Italian style Thanksgiving stuffing recipe that will wow your guests. You can serve it as a stuffing, a side dish or even a main meal.
Italian Style Stuffing
1 cup uncooked long grain white rice (can substitute brown)
1 lb bulk turkey sausage meat
½ cup extra virgin olive oil
¾ cup diced celery (2-3 stalks)
1 cup diced onion (1 medium onion)
2 cups sliced crimini mushrooms, stems removed (1 – 6 oz package) (may sub white mushrooms)
1 tablespoon dried rosemary
1 cup chopped fresh Italian flat leaf parsley (½bunch)
1 Â¼ cup grated Romano cheese
1 cup pine nuts
1 cup raisins
1 tablespoon salt
½ teaspoon black pepper
½ cup canned chicken broth
Preheat oven to 350 degrees.
Cook rice as directed and put aside to cool.
Spread bulk sausage meat into a large frying pan. Cook on medium heat, stirring and turning the meat for about 10 minutes until fully cooked. Drain fat and put aside to cool.
Slightly heat the oil in a large frying pan on medium heat. Add the celery, onions and mushrooms. Cook about 5 minutes until veggies are soft. Add the rosemary and parsley. Cook one more minute and put aside to cool.
Place cooled and cooked sausage meat in a food processor until texture is fine and smooth (no lumps). Combine sausage meat with cooled rice and cooled vegetable mixture in a large mixing bowl. Add pine nuts, raisins, cheese, salt and pepper. Stir in chicken stock.
Transfer mixture to 13X9 inch oven pan. Bake at 350 degrees for 25-30 minutes until fully warmed and slightly browned around edges.