Best Gramma Carusos Sicilian Stuffing Recipes

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CLASSIC STUFFING



Classic Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 12

1 stick unsalted butter, plus more for the baking dish
1 onion, finely chopped
5 stalks celery, finely chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
3 cups low-sodium chicken or turkey broth
2 large eggs
1/2 cup chopped fresh parsley
16 cups 1/2 -inch stale country white bread cubes (about 1 3/4 pounds)
2 tablespoons fat from the turkey drippings (or butter)
1/2 teaspoon paprika

Steps:

  • Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, sage and thyme; season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
  • Whisk the eggs and parsley in a large bowl. Add the bread and the vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the paprika.
  • Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, 25 to 30 more minutes.

GRANDMA'S THANKSGIVING DRESSING RECIPE



Grandma's Thanksgiving Dressing Recipe image

We love our Grandma's Thanksgiving Dressing. You don't need to stuff it in the bird, just mix the ingredients and stick it in the oven. So many happy memories with this holiday dressing.

Provided by Camille Beckstrand

Categories     Side Dish

Time 50m

Number Of Ingredients 7

6 ounces turkey stuffing mix (such as stove top) (seasoned breadcrumbs work as well)
1 cup chopped apples (gala, honeycrisp, or golden delicious work great)
3 stalks celery (diced)
1 onion diced
¾ cup sliced fresh mushrooms
1 ½ cups boiling water (or chicken broth)
¼ cup butter

Steps:

  • Spray a 8 x 8 inch baking pan with non-stick cooking spray.
  • Preheat oven to 350 degrees F.
  • In a large bowl, mix together dry stuffing mix, diced apples, diced celery, diced onion, and mushrooms.
  • Add butter to boiling water and let it melt, then pour over stuffing mixture in bowl.
  • Mix well until all ingredients are moistened.
  • Spread stuffing mixture in prepared pan.
  • Bake for 35-40 minutes or until the stuffing is thoroughly heated.
  • Keep warm until serving.

Nutrition Facts : Calories 146 kcal, Carbohydrate 19 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 366 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

CHICKEN SICILIAN



Chicken Sicilian image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 (8-ounce) boneless chicken breasts
Olive oil, for sauteeing
1 cup chopped medium onion
4 cherry peppers, seeded and sliced
16 mushrooms, chopped
3 cups black oil cured olives and capers
Dash paprika
3 - 4 ounces butter

Steps:

  • Cut the chicken into pieces. Place a saute pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the chicken and brown on both sides. Add the onion and the cherry peppers. Discard any excess oil. Add the mushrooms, olives, and capers. Add a dash of paprika and 3 to 4 ounces lightly salted butter. Cook on a high flame until the butter is completely melted, mixing to keep the butter from separating.

CLASSIC STUFFING



Classic Stuffing image

The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own. Use this recipe when making our Perfect Roast Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 12 cups

Number Of Ingredients 11

12 tablespoons unsalted butter
4 onions, (2 pounds), peeled and cut into 1/4-inch dice
16 celery stalks, cut into 1/4-inch dice
10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
6 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat
2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes
2 teaspoons salt
4 teaspoons freshly ground black pepper
3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves
2 cups pecans, toasted and chopped (optional)
2 cups dried cherries (optional)

Steps:

  • Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
  • Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

SICILIAN CAKE



Sicilian Cake image

Provided by Food Network

Categories     dessert

Time 12h

Yield 1 (9-inch) cake

Number Of Ingredients 8

2 pounds ricotta, drained well
3/4 cup sugar
2 cups heavy cream
2 teaspoons vanilla extract
1/4 cup dark rum
1 can (20 ounces) crushed pineapple, drained well
3 packages ladyfingers
Chopped walnuts, semisweet chocolate chips, and glaceed cherries for garnish

Steps:

  • In a large bowl with an electric beater, beat the ricotta and sugar until combined well. Add the heavy cream, vanilla, and rum and continue to beat until thick and smooth. Stir in the pineapple. Line the bottom and sides of a buttered 9-inch springform pan with some of the ladyfingers, top with one third of the filling, and cover with half the remaining ladyfingers. Add half the remaining filling, cover with the rest of the ladyfingers, and top with the last of the filling. Sprinkle with walnuts, chocolate chips, and glaceed cherries. Cover the cake with plastic and chill overnight. Run a knife around the inside of the pan and release the sides. Transfer the cake to a serving dish.

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