Photo: Sam Loyd
Southern Italian Thanksgiving Stuffing
17 ingredients
45 min + 1 hr 15 min
12 servings
openrecipes
"This is the best Thanksgiving stuffing I have ever had. With a mix of Southern-style cooking and Italian flavors it brings all great tastes together. I got this recipe from my mom last year after everyone gave it amazing reviews!"
Estimated Nutrition (whole recipe, rough)
1594
Calories
97g
Protein
83g
Fat
114g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Pine | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Walnut | 1 walnut half (4g) | 26 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cornbread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 pounds bulk Italian sausage
- 2 tablespoons olive oil
- 6 ounces pancetta bacon, diced
- 2 onions, chopped
- 7 large stalks celery, chopped
- 4 cloves garlic, minced
- 6 cups day-old French bread, cut into 1/2 inch cubes
- 3 cups crumbled cornbread
- 1 1/2 tablespoons rubbed dried sage
- 1 1/2 tablespoons poultry seasoning
- 1 teaspoon salt
- 1 cup toasted pine nuts
- 4 cups chicken broth
- 2 cups shredded mozzarella cheese
- 1/2 cup butter
- 2 tablespoons chopped fresh sage
- 1 ounce shaved Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes