November 21, 2021
Trish’s Stuffing Recipe!
Stuffing recipe to DIE For !
Winner: Down Home Italian Dressing
Submitted by Hollie Dorethy of Sachse, Texas: Well, I am a very Southern Texas girl who married into a rather large Italian family. After the first family gathering at Thanksgiving, I decided the next year I had better incorporate some Italian flare into my very Southern cooking! Here is my version of mixing old-world Italian style with a little ol' time Southern tradition! I hope y'all enjoy as much as we have!
Ingredients:

1½ pounds sweet Italian sausage cooked and drained

2 tablespoons olive oil

1 extra-large yellow onion, chopped

7 large celery ribs, chopped

4 garlic cloves, minced

6 ounces pancetta, diced

6 cups day-old, finely diced French bread

3 cups crumbled unsweetened cornbread

½ cup butter, cubed, cold

1 tablespoon ground sage

1½ tablespoons poultry seasoning

1 teaspoon salt

2 cups shredded mozzarella cheese

1 cup Parmesan cheese

1 cup toasted pine nuts

4-5 cups chicken or turkey broth

2 tablespoons chopped fresh sage

large Parmesan shavings
Directions:

Heat oil in large skillet on medium. Sauté pancetta for 2 minutes.

Add onion and celery and cook until translucent. Add garlic and cook another 3 minutes.

Mix together breads and ¾ cup toasted pine nuts in a large mixing bowl. Add cheeses and cooked sausage to the breads. Mix together with the dried seasonings.

Add sautéed veggies with any pan drippings.

Slowly add broth and stir until mixed thoroughly. The consistency should not be soupy, but very moist. If not, add more broth.

Test for saltiness and add a dash more if needed.

Place in an extra deep 9-inch-by-13-inch greased pan.

Dot the top with the cubed butter and cover with foil. Bake at 375° for 45 minutes.

Remove foil and bake another 15 minutes or until slightly crusted on the edges.

Top with remaining toasted pine nuts and chopped fresh sage. Add shaved cheese just before serving.
Winner: Down Home Italian Dressing
Submitted by Hollie Dorethy of Sachse, Texas: Well, I am a very Southern Texas girl who married into a rather large Italian family. After the first family gathering at Thanksgiving, I decided the next year I had better incorporate some Italian flare into my very Southern cooking! Here is my version of mixing old-world Italian style with a little ol' time Southern tradition! I hope y'all enjoy as much as we have!
Ingredients:

1½ pounds sweet Italian sausage cooked and drained

2 tablespoons olive oil

1 extra-large yellow onion, chopped

7 large celery ribs, chopped

4 garlic cloves, minced

6 ounces pancetta, diced

6 cups day-old, finely diced French bread

3 cups crumbled unsweetened cornbread

½ cup butter, cubed, cold

1 tablespoon ground sage

1½ tablespoons poultry seasoning

1 teaspoon salt

2 cups shredded mozzarella cheese

1 cup Parmesan cheese

1 cup toasted pine nuts

4-5 cups chicken or turkey broth

2 tablespoons chopped fresh sage

large Parmesan shavings
Directions:

Heat oil in large skillet on medium. Sauté pancetta for 2 minutes.

Add onion and celery and cook until translucent. Add garlic and cook another 3 minutes.

Mix together breads and ¾ cup toasted pine nuts in a large mixing bowl. Add cheeses and cooked sausage to the breads. Mix together with the dried seasonings.

Add sautéed veggies with any pan drippings.

Slowly add broth and stir until mixed thoroughly. The consistency should not be soupy, but very moist. If not, add more broth.

Test for saltiness and add a dash more if needed.

Place in an extra deep 9-inch-by-13-inch greased pan.

Dot the top with the cubed butter and cover with foil. Bake at 375° for 45 minutes.

Remove foil and bake another 15 minutes or until slightly crusted on the edges.

Top with remaining toasted pine nuts and chopped fresh sage. Add shaved cheese just before serving.