An Italian Thanksgiving Part Continued

AN ITALIAN THANKSGIVING
PART TWO
CONTINUED

HAPPY TURKEY DAY

Stuffing

Basic Bread Stuffing

INGREDIENTS

4 loaves of stale bread, bread should be left out to dry around 3 days before making the stuffing.

4 stalk of celery, chopped

2 large onions, chopped

1 15oz can of chicken broth

2 tsp of rubbed sage

1 tsp of poultry seasoning

2 sticks of butter

1 tsp of salt

1 tsp of fresh ground black pepper

PREPARATION

In a large bowl filled with warm water soak the stale bread, squeeze dry and place in a large bowl.

In a large saucepan saute the onions and celery in the butter until tender.

Add the poultry seasoning and sage and cook for 5 more minutes.

Add more sage if needed.

Add 1 can of chicken broth to the bread.

Pour in the celery and onion mixture.

Season with salt and pepper.

Mix everything together thoroughly.

Pre-heat the oven to 350 degrees

Place the stuffing in a large casserole dish and bake uncovered for 30 minutes.

Italian Stuffing

INGREDIENTS

4 loaves of stale bread, bread should be left out to dry around 3 days before making the stuffing.

4 stalk of celery, chopped

2 large onions, chopped

1 stick of butter

1 tsp of poultry seasoning

1 tsp of rubbed sage

1/2 pound of ground pork

1/2 pound of ground beef

2 pieces of Italian sausage, casing removed and broken into pieces

1 15oz can chicken broth

2 eggs, beaten

1 tsp of salt

1 tsp of fresh ground black pepper

PREPARATION

In a large bowl filled with warm water soak the stale bread, squeeze dry and place in a large bowl.

In a large saucepan sauté the onions and celery in the butter until tender.

Add the poultry seasoning and sage and cook for 5 more minutes.

Add more sage if needed.

Remove the onions and celery mixture and set aside.

In the same saucepan sauté the pork, beef and sausage.

Drain and let cool.

Add the chicken broth to the stuffing, mix well.

Add the celery, onions and meat mixture, mix well.

Stir in beaten eggs.

Season with salt and pepper.

Mix everything together thoroughly.

Pre-heat the oven to 350 degrees

Place the stuffing in a large casserole dish and bake uncovered for 30 minutes.

Side Dishes

Cauliflower with Pancetta

INGREDIENTS

1 large head of cauliflower, cut into small pieces

1/2 cup of pancetta, chopped

2 cloves of garlic, crushed

1 bunch of long green onions

1/2 cup of water

1 Tbls of butter

1 tsp of crushed red pepper flakes

1/2 tsp of salt

1/4 cup of extra virgin olive oil

PREPARATION

In a large frying pan sauté the pancetta until slightly crisp.

Add the garlic for 2 minutes and remove.

Add the onions for 2 minutes.

Add the cauliflower and mix thoroughly.

Add the water and butter, red pepper and salt.

Cover and cook until cauliflower is tender stirring on occasion.

Plate the cauliflower and drizzle with olive oil.

Italian Style String Beans

INGREDIENTS

1 pound of string beans, ends trimmed

1 small red onion, chopped

2 clove of garlic, sliced thin

2 Tbls of olive oil

1 15oz can of diced tomatoes, drained

1/2 tsp of salt

1/2 tsp of fresh ground black pepper

PREPARATION

In a large pot of boiling water, cook the string beans until tender.

Drain and set aside.

In a small pan sauté the onions and garlic in the olive oil for around 3 minutes until tender.

Stir in the tomatoes and cook for 2 minutes.

Toss the tomato and onion mixture with the sting beans.

Season with salt and pepper.

Candied Sweet Potatoes

INGREDIENTS

1 28oz can of candied yams

2 Tbls of butter

1/4 cup of brown sugar

1/4 cup of maple syrup

PREPARATION

Slice the yams into small pieces and place in a casserole dish.

In a small saucepan melt the butter, sugar, syrup and the remaining juice from the yams until sugar has melted.

Pour the mixture over the yams.

Bake the yams covered in aluminum foil for 30 minutes.

More Great Side Dish Recipes

Don't forget to click on the logo below and subscribe to my
NEW NEWSLETTER

AN ITALIAN THANKSGIVINGPART TWOCONTINUED

AN ITALIAN THANKSGIVING
PART TWO
CONTINUED