Best Stuff That Bird Italian Style Recipes

LUCIA'S ITALIAN STYLE TURKEY STUFFING

Lucia's Italian Style Turkey Stuffing image

Lovely stuffing that has been in my family for over 20 years. I think it's really good and I stuff in bird right before cooking.

Provided by ChefRed

Categories < 4 Hours

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3/4 lb Italian sausage
1 cup chopped celery
1 medium chopped onion
1/4 lb sliced mushrooms
1/2 cup mozzarella cheese
3/4 cup dry white wine
4 cups herb-seasoned stuffing cubes (I use Pepperidge Farms)
olive oil, to saute onion

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.

Nutrition Facts : Calories 261.8, Fat 17.7, SaturatedFat 6.7, Cholesterol 39.7, Sodium 759.9, Carbohydrate 6.4, Fiber 0.8, Sugar 2.3, Protein 13.8

STUFF THAT BIRD ITALIAN STYLE

Stuff That Bird Italian Style image

This is an Italian dressing for Turkey. I don't stuff birds, although if you wish to, be my guest. I got this several years ago from GMA on a "dressing" challenge. It didn't win, but it got my attention. I've changed it some. It's different, and yet, very recognizable as a top-notch dressing. If you like it, see more of my recipes at http://mybestcookbook.wordpress.com

Provided by Sherry Peyton @SherryPeyton

Categories Side Casseroles

Number Of Ingredients 14

Ingredients

1 1/2 pound(s) italian sausage, casings removed (or as i use, pork sausage)
1 large onion, diced
7 - ribs of celery diced
6 ounce(s) bacon
6 cup(s) stale bread, cubed
3 cup(s) cornbread, cubed
1/2 cup(s) cold butter, cubed
1 tablespoon(s) sage, dried (more if fresh 3tbsp)
1 1/2 tablespoon(s) poultry seasoning
1 tablespoon(s) salt (or less) depending on your stock (i use unsalted)
2 cup(s) mozzarella cheese, cubed
1 cup(s) parmesan cheese, grated
1 cup(s) pine nuts
4-5 cup(s) chicken stock

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.

OUT OF THIS WORLD, OUT OF THE BIRD STUFFING

Out of this World, Out of the Bird Stuffing image

The friend that gave me this recipe calls it Stuffed Mushrooms. I call it delicious. I can get soft breadcubes from the local bakery, which makes this a little easier to prepare. This goes well with any meat, makes a nice side for ham or pork also. I think it comes out just perfect, sooooo moist, just as stuffing should be. I'm not sure of the servings, it makes a very large pan. Good for company.

Provided by Barbasol

Categories Weeknight

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 large onion, diced
2 -3 stalks celery, chopped
1 cup margarine or 1 cup butter
2 loaves of fresh bread, cubed
8 -12 ounces fresh mushrooms, sliced
2 cans cream of mushroom soup
1 3/4 cups milk
1/4 cup cooking sherry

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.

Nutrition Facts : Calories 614.7, Fat 32.6, SaturatedFat 7, Cholesterol 7.5, Sodium 1476.8, Carbohydrate 62.7, Fiber 3.1, Sugar 7.2, Protein 12.1

ROAST OF INCREDIBLE GAME BIRDS WITH PROPER POLENTA

Roast of Incredible Game Birds with Proper Polenta image

This Italian-style extravaganza is a luxury version of a Sunday roast. Use whatever game's available, or combine game birds with everyday chicken. If you give your butcher some notice, he can get you almost anything that's in season and prepare it for you!

Provided by Jamie Oliver

Categories main-dish

Time 2h25m

Yield 8 servings

Number Of Ingredients 20

Ingredients

1 pheasant, spatchcocked, washed and patted dry
1 guinea fowl or 2 14 pounds chicken, spatchcocked, washed and patted dry
1 partridge, washed and patted dry
2 wood pigeons, washed and patted dry
4 quails, washed and patted dry
A small bunch fresh rosemary
A small bunch fresh thyme
1 lemon or orange, zested
1 red onion, peeled and roughly chopped
4 sticks celery, trimmed and roughly chopped
4 carrots, peeled and roughly chopped
4 Italian sausages
A few sprigs fresh bay, leaves picked
Olive oil
Sea salt and freshly ground black pepper
1 pound polenta
A wineglass red wine (recommended: Chianti)
1/2 cup butter, divided
2 handfuls freshly grated Parmesan
Extra-virgin olive oil

Steps:

Preheat your oven to full whack about 500 degrees F.
Either ask your butcher to spatchcock the guinea fowl or chicken, and the pheasant for you, or have a go at doing it yourself. Turn the bird upside down and cut underneath the legs with a good pair of scissors. Remove the bony part of the carcass that has no meat on it (bearing in mind that you want to save the incredible meat around the legs) and open the bird out like a book. You can then stuff the cavities of the other birds with flavorings - a sprig of rosemary, a sprig of thyme and a little orange or lemon zest.
Place the onion, celery and carrots in a large roasting pan (or 2 small ones) and lay the sausages and birds on top. Throw in the bay leaves and the rest of the thyme and rosemary. Drizzle with olive oil and massage it into each bird. Season all the meat generously. Place in the preheated oven and immediately turn the temperature down to 350 degrees F. Cook for 1 to 1 1/2 hours, turning the birds a few times, until the meat is juicy and cooked through to the bone.
After half an hour, bring 1 quart of salted water to the boil in a non-stick pan and whisk in the polenta. Turn the heat right down, place a lid on so it's ajar (otherwise the pan might spit hot polenta at you!) and simmer for 50 minutes, stirring it as often as you can. If it starts to become too thick, add some more hot water.
Remove the birds from the oven, lift them out of the pan and keep warm. Put the pan on the burner, pour in the wine and simmer gently to make a quick sauce. Then see to the polenta - it'll need some serious perking up now. Stir in about 3/4 of the butter and all the grated Parmesan. Once smooth, taste and season if required. It should now be delicious! Spoon all the polenta onto a big board or platter, spread it out evenly and put to 1 side to firm up a little.
Give your sauce a stir and add the rest of the butter. Strain it through a sieve into a pan, pressing down hard. Cut the bigger birds into drumstick thighs and breast pieces and place with all the other birds on top of your polenta. Slice the sausages and add to the pile. Spoon the red wine sauce over the top and finish with a drizzle of extra-virgin olive oil. Put the board in the middle of the table and let everyone dive in. A fantastic feast!
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