Inspired by a recipe in Gourmet magazine, once this stuffing was prepared and enjoyed by everyone in my family, it has been the go-to recipe ever since for the entire family coast-to-coast. Truly a winner!
- 20 oz. loaf of home-made bread, sliced, toasted, buttered, and cut into 1/2 inch cubes . . . (you can also buy and bake frozen bread dough for this)
- 1 Tbsp. crumbled dried thyme
- 1 tsp. crumbled dried sage
- 1 tsp. crumbled dried rosemary (or less since it is so strong)
- salt & pepper to taste
- 3 chopped onions
- 1 1/2 cups chopped celery & leaves
- 1 stick plus 3 Tbsp. unsalted butter
- one turkey liver, gizzard, and heart — all chopped
- 1 pound pork sausage . . . plus 1 tsp. garlic powder
- 8 oz. whole milk mozzarella cheese (fresh if possible), cut into 1/4″ cubes
- 2 oz. pepperoni, cut into 1/8″ tiny, tiny bits
- In a large bowl, toss the bread cubes with the thyme, sage, rosemary . . . salt and pepper to taste.
- In a skillet, cook the onions, celery, AND celery leaves in 9 Tbsp. of butter over medium heat until softened and tender (about 8 to 10 minutes) stirring occasionally and then add this to the bowl of bread cubes.
- In the skillet, cook the giblets in 2 Tbsp. of butter over moderate heat, stirring for 4 minutes or until they are browned . . . adding salt & pepper to taste.
- Add this mixture to the bread cube mixture.
- In the skillet, cook the sausage, breaking it into pieces, over moderate heat until it is cooked through.
- Add 1 tsp. garlic and some salt.
- Add this to the bread cube mixture.
- Add the mozzarella, pepperoni to the bread mixture….toss completely and let cool completely.
- Bake either inside a turkey or in a baking dish in the oven at 350 degrees until golden brown on the top.
- THIS CAN BE MADE THE NIGHT BEFORE!
- Cover with plastic wrap and keep in the refrigerator until ready to stuff the turkey or bake separately (or both).
- The aroma will simply amaze you when you open your refrigerator!
Adapted from Gourmet magazine
- Serving Size: 1 cup
- Calories: 500
Keywords: Italian, Thanksgiving, Turkey Stuffing, Turkey Dressing