Last week I made my first ever Thanksgiving meal. Thirteen hungry diners crammed into my living room for turkey, cranberry sauce, apple sauce, carrots, sweet potatoes, green beans and the best stuffing ever. I cannot really take credit for the amazing and life changing stuffing, as I simply reproduced a recipe Mamma Parla invented last year, adapting the old family recipe and substituting the best available Roman ingredients. Here is the recipe:
Cut 1 loaf of pane di Lariano from Roscioli into three-quarter inch cubes. Spread on large baking sheets, prinkle with olive oil from Umbria made from hand picked olives pressed three days before. Toast in the oven on 350F until crunchy. Melt half a stick of butter in a pan and cook three chopped celery stalks and two diced yellow onions until soft. Mix with the croutons in a large bowl. In the same pan, brown 2lbs of sweet pork sausage from Sartor in Testaccio. Add to the crouton, celery, and onion mixture. To this add homemade chicken stock half a cup at a time until the bread is moist but not soggy. Pour the whole concoction into a buttered baking pan and cook on 350F covered for 30 minutes. Uncover for the last 5-10 minutes of cooking time to form a top crust. Serve hot.
Categories: America, Carbs, Gastronomic Traditions
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Migliore?!
December 1st, 2009 at 4:50 pmLasciacelo dire a noi..a me piaceva il tacchino per esempio
devo dire che neanche il tacchino era male. nei giorni precedenti ho fatto tipo 90 panini con quello che era rimasto.
December 1st, 2009 at 7:25 pmI thought stuffing was meant for INSIDE the bird. This is an interesting shift, and I will definitely try it. And not necessarily next year…
Ciao,
December 2nd, 2009 at 2:46 pmLola
Traditionally it is made inside the bird, but it’s pretty common these days to do it outside of the bird as well.
December 2nd, 2009 at 5:36 pmyes there was huge salmonella panic back in the 80s and people stopped stuffing their turkeys. this also reduces the cooking time and allows you to stuff the cavity with onions, celery, carrots, and herbs.
December 2nd, 2009 at 7:04 pmWell, I’d like to make this…if I was in Rome and not LA
December 2nd, 2009 at 8:23 pmIt also gives you a chance to start eating the stuffing before the bird is carved! Thanks for sharing our recipe. Although I used all the same ingredients as last year, it just wasnt the same. Could have been the water used for the broth, or the bread, or better yet, the part of the pig that the sausage was made from….or maybe it was just eating Thanksgiving dinner in Roma! Missed you and all my friends in Roma!
December 2nd, 2009 at 8:33 pmI’ll just have to come next year and eat yours-its easier
December 3rd, 2009 at 3:33 amyes! you’d better!
December 3rd, 2009 at 3:37 am