Best Noni Lucys Italian Holiday Stuffing Recipes

SOUTHERN ITALIAN THANKSGIVING STUFFING

Southern Italian Thanksgiving Stuffing image

This is the best Thanksgiving stuffing I have ever had. With a mix of Southern-style cooking and Italian flavors it brings all great tastes together. I got this recipe from my mom last year after everyone gave it amazing reviews!

Provided by Briana

Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes

Time 2h

Yield 12

Number Of Ingredients 17

Ingredients

1 ½ pounds bulk Italian sausage
2 tablespoons olive oil
6 ounces pancetta bacon, diced
2 onions, chopped
7 large stalks celery, chopped
4 cloves garlic, minced
6 cups day-old French bread, cut into 1/2 inch cubes
3 cups crumbled cornbread
1 ½ tablespoons rubbed dried sage
1 ½ tablespoons poultry seasoning
1 teaspoon salt
1 cup toasted pine nuts
4 cups chicken broth
2 cups shredded mozzarella cheese
½ cup butter
2 tablespoons chopped fresh sage
1 ounce shaved Parmesan cheese

Steps:

Preheat an oven to 375 degrees F (190 degrees C). Grease a deep 9x13 inch baking dish or roasting pan.
Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Place the browned sausage into a large mixing bowl.
Meanwhile, heat the olive oil and pancetta in a large skillet over medium heat. Once the pancetta begins to brown, stir in the onions and celery, and cook until the onion softens and turns translucent, about 8 minutes. Stir in the garlic, and cook another 3 minutes until the aroma of the garlic mellows.
Scrape the onion mixture into the bowl with the crumbled sausage. Add the French bread, cornbread, dried sage, poultry seasoning, salt, and pine nuts; stir well. Pour in the chicken broth and mozzarella cheese; stir until the chicken stock has been absorbed by the bread and the stuffing is evenly mixed. Pack the stuffing into the prepared baking dish, and dot the butter overtop. Cover with aluminum foil.
Bake in the preheated oven for 45 minutes, then remove the foil, and continue baking until the top has turned golden brown, about 15 minutes more. Sprinkle with the fresh sage and shaved Parmesan cheese to serve.

Nutrition Facts : Calories 594.3 calories, Carbohydrate 45.3 g, Cholesterol 70.5 mg, Fat 34.8 g, Fiber 3.5 g, Protein 25.9 g, SaturatedFat 13.6 g, Sodium 1794.8 mg, Sugar 5.2 g

NONI LUCY'S ITALIAN HOLIDAY STUFFING

Noni Lucy's Italian Holiday Stuffing image

Every holiday that I make this, my guests boast about how good it is and proceed to ask me again and again how to make it.I don't mind rattling off the ingredients but when I mention the chicken livers the room gets quiet! Personally, that's what gives it the unique flavor but if you don't like it...leave them out.(you don't know what you're missing!) My grandmother used croutons but I have since used cubed stuffing mix (see below).

Provided by Sandra McGrath @SandyJJ

Categories Side Casseroles

Number Of Ingredients 8

Ingredients

1 cup(s) chopped celery
2 pound(s) ground beef, cooked
1 pound(s) italian sausage meat, cooked
1 cup(s) onions, diced
2 bag(s) 12 oz. cubed herb seasoned pepperidge farm stuffing(or country style or any flavor)
1-2 cup(s) chicken broth
1 cup(s) chicken livers,chopped
1 tablespoon(s) poultry seasoning or bells seasoning

Steps:

Start by sauteing the onions and celery in a little butter or oil.Add the chicken livers and cook until no longer pink.
Cook the sausage and ground beef( if you haven't done so) and season with poultry seasoning.
add croutons to a big bowl and wet with the chicken broth. Add all the other ingredients and mix well.Put this in a casserole and heat for about 25 minutes on 350 degree oven.If you want to stuff the turkey instead you can also finish it that way.