Mom’s famous thanksgiving stuffing with Italian sausage, ground beef, and pine nuts. It also makes great stuffed mushrooms.
Ingredients
- 2 pounds chopped ground chuck roast
- 2 pounds Italian sausage
- 1 cup or so of cooked white rice (or 2 of mom’s handsful)
- pine nuts (can substitute slivered almonds)
- 2 -3 celery stalks, chopped
- 1 medium yellow onion, chopped
- 2 hands full fresh Italian parsley, chopped
- Fresh breadcrumbs, Italian toasted
- Several hands of grated cheese (pecorino or romano)
- salt & pepper to taste
- 3 – 4 eggs, lightly beaten
Instructions
- Decase, crumble and fry sausage in large deep frying pan with ground chuck roast. When all of the meat is cooked, drain well and place in a large bowl to cool.
- In a large frying pan, add butter and sauté onion and celery until limp.
- Pour into meat, mix well.
- Mix in a cup or so of cooked white rice.
- Mix in nuts.
- Add breadcrumbs and cheese one handfull of each at a time.
- Add 1 – 2 eggs.
- If you have the right consistency, stop. If not, add another egg. You should use at least 3 eggs and 2 handsfull each of cheese and breadcrumbs.
- You can bake the stuffing outside of the turkey in a casserole dish.
Stuffing in the Turkey:
(based on a 24 – 26 lb turkey). Consistency should be fairly loose and should fill the turkey loosely but full to the neck.
Bake stuffed turkey at 350 degrees for about 6.5 hours. Cook the first 1 hour with a foil tent over the bird. Remove tent and continue basting with melted butter and turkey juices every 1/2 hour. Do not fill turkey ahead of time but rather, stuff turkey just before placing in the oven.
