The best part of being American is that we are the melting pot of the world! Despite our many differences, we come together as a country and celebrate one of the most beautiful traditions in November – Thanksgiving!
If you haven’t experienced this wonderful American tradition, it is truly something you will never forget. Families and friends travel from near and far to cook all day and feast in the afternoon around a beautifully decorated table. In our house, we go around the table and take turns telling each other what we are grateful for.
All of us have developed our favorites recipes over the years. One recipe that we dearly treasure is my Nonna’s Italian Stuffing. She is from Naples, Italy and came to America when she was a young lady. It is quite a remarkable story! You see, she was actually in the convent to become a Catholic nun, but her family arranged for her to be married to an Italian American who lived in Wisconsin.
Life in America was extremely different than her beloved Naples. Nonna was a fish out of water, but she made do. When it came to the American holidays she was to be sure to throw in an Italian twist. While other American families were feasting on traditional stuffing with their turkey, Nonna concocted a recipe of her own. Thus we have Nonna’s Italian Stuffing!
Ingredients:
2 pounds ground sirloin
2 pounds course ground pork
All of the internal organs from the turkey and the neck (optional)
1 pound of grated Romano
2 pounds of whole milk mozzarella, cubed in half inch cubes.
Eight hard-boiled eggs
Four uncooked eggs, mixed
One sleeve of unsalted saltine crackers
2 cups chopped parsley
Brown the ground sirloin, drain and set aside. Brown the coarse ground pork, drain and set aside.
Boil all of the turkey innards in a small pan filled with water (about 2 cups). Now this part is optional – when it’s done, take the innards out and chop finely and mix with the meats. I prefer to skip putting the chopped innards into the turkey, because it grosses me out! You just need the boiled water for the recipe.
Add the parsley.
Crush the crackers. I find it works best between a wax paper with a rolling bottle. Add crushed crackers to the to the meats.
Break the cooked eggs up and mix them in.
Add chunks of mozzarella and Romano cheeses.
Add the four uncooked eggs.
Mix well.
Stuff the turkey. Or you can put your mixture into a large pan like we did and cook at 350 degrees for an hour.
You will love this recipe!!! Everyone who has it throws out their old recipe and replaces it with this one for their holiday meals!!!
Food Lover USA 