Best Stuff That Bird Italian Style Recipes

LUCIA'S ITALIAN STYLE TURKEY STUFFING

Steps:

• Prepare stuffing as indicated, but replace water with wine.
• Saute onions, celery and mushrooms.
• In seperate pan, cook sausage thoroughly and remove grease. You can substitute salami for sausage if you like and also provolone for mozzarella, or both!
• Add ingriedients and mix well.
• Enough for 14lb. bird.

BEST EVER ITALIAN SAUSAGE STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Place the cubed bread on a baking sheet. Bake for 7-10 minutes, or until dried and toasted. They should be golden brown. Transfer the bread cubes to a very large bowl.
• Add 2 cups of broth (I used vegetable) to a large sauce pan. Heat on medium-low.
• Meanwhile, in a large skillet heat the oil over medium heat. Cook the sausages over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. I didn't find ground sausage so I bought sausage in the casing and removed it from casing before browning it. Use ground sausage if you found it.
• In another skillet, add the other part of oil and butter (I used vegan butter sticks to keep it dairy-free)in medium heat.
• When it is heated up, add the onions, celery, parsley, sage, rosemary or thyme. Add just a dash of salt and pepper, if you like. Saute over medium heat for 10 minutes, until the vegetables are softened.
• Add the browned sausage, toasted bread to a large bowl. Next, add in the onion mixture.
• Add in one cup of the broth. With a large spoon, gently stir the ingredients together. Add in the whisked egg. Gradually add the remaining broth 1/4 cup at a time until the stuffing is wet. With each addition, gently stir and pat the stuffing ingredients together. Take care not to over mix it, you're just combining it all together. The goal is to have it wet, but not soaked and drippy. You may need the whole 2nd cup of broth and you may need less. You may even need a little bit more than a full 2 cups of broth.
• When the broth is soaked in and combined, spoon the stuffing into a 2qt. baking dish (or 9x12-inch baking dish); then cook for 30-40 minutes, or until it's heated through and golden brown on top. Check it at about 25 minutes and if it seems to be browning too much, cover with foil paper. I baked mine a full 40 minutes. Every oven is different. You may even need to bake it a few minutes longer to get that nice golden brown and have the inside fully heated through.
• Remove from the oven. Sprinkle with additional parsley, then serve.

OUT OF THIS WORLD, OUT OF THE BIRD STUFFING

Steps:

• Sautee onion and celery in margarine or butter till soft.
• add 1 1/2 Cups water.
• Mix into soft bread cubes.
• Spray large baking pan with cooking spray, line pan with sliced fresh mushrooms.
• add stuffing.
• Heat 2 cans soup, milk, 1/4 Cup cooking sherry.
• Pour over stuffing.
• "Slash"through with knife to blend slightly.
• Bake 350 degrees, for 1 hour.

TOM SZALLER'S GREAT PAN OR BIRD STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place sausage in a large Dutch oven. Cook over medium high heat, stirring to crumble, until evenly brown. Drain.
• Add the bacon to the sausage along with the onions, green bell peppers, red bell peppers, mushrooms, butter, pepper, celery salt, seasoning salt, poultry seasoning, basil, garlic powder and water. Bring to a boil; cook and stir 10 to 20 minutes, until the vegetables are soft.
• Gradually place the bread into the mixture, thoroughly blending until all pieces are coated. Transfer to a large baking dish or two medium baking dishes.
• Bake in the preheated oven 40 to 60 minutes, or until the top begins to brown.

STUFF THAT BIRD ITALIAN STYLE

Steps:

• Chop the bacon into 1/2 inch pieces and saute until fat rendered. Remove and pour off excess fat drippings. Saute sausage, onion and celery until softened and mostly done.
• As to the cornbread and bread cubes. I make my own. I often have cornbread made in the freezer from chili dinners and I just defrost it. The bread dries almost over night. Don't let it get too hard before you slice it into cubes with a bread knife. (Or buy Jiffy mixes or bagged cubes if you desire) I really think homemade is better
• Add all the ingredients into a large bowl except for the chicken broth. Stir until everything seems evenly distributed.
• Place in a buttered baking dish and add broth until when a spoon is pressed down on the dressing, you can see liquid. Don't get it too wet. You can always add more.
• You can make the night before and refrigerate at this point. Bring to room temperature before reheating.
• If your baking dish is about 2-3 inches deep, 350 for a hour is about right. Covered.