Thanksgiving Special Part 1
Hi Everyone,
I apologize for the late post, my computer had a hard drive failure so it is currently being repaired. I know that Thanksgiving just past for us Canadians, however for my American viewers, listen closely. Today I am going to share with you the BEST stuffing you have ever tasted...well at least I have ever tasted. Once again, I apologize for the Canadians whose Thanksgiving just past but, it's never too late to make stuffing!
Nonnina makes this stuffing every year and the variations always change slightly because it is all from her head! This year, she worked with me to get a lllllll those delicious ingredients on paper to share with all you out there. Although for my photos, I stuffed 2 smaller chickens, this stuffing recipe makes enough stuffing to fill a 15lb turkey.
Here's how you make Nonnina's famous stuffing!
Ingredients:
- 2 cups of finely chopped onions
- 2 cups of finely chopped celery
- 2 cups of finely chopped carrots
- 1 tbsp of grated ginger
- 2 bay leaves
- 2 cloves of finely chopped garlic
- 4 turkey sausages (meat only) *you can use any kind of meat you want
- 1lb of ground white veal
- 1/2 cup white wine
- 1/2 cup dried cranberries
- 1tbsp oil
- 1/2 cup of chopped pecans
- 200g of chopped prosciutto
- 1 mozzarella ball
- 1/2 cup of provolone
- 1 cup of grated parmesan cheese
- 4 eggs
- 1 cup of chicken broth
- 3 quarters of a french baguette
Now I know what you're thinking... this seems like ALOT of ingredients, but I promise it is so worth it!
Directions:
NONNINA'S TIP* It's best to prepare all of your ingredients before you start
1. Finely chop all vegetables.
2. Simmer the onions together with ginger and bay leaves in a pan for about 2 minutes on medium heat, seasoning to taste.
3. Add the garlic to the pan and continue to simmer together.
4. Add the turkey sausage (removed from the case, meat only) to the pan with the onions and brown for about 2 minutes.
5. Season the veal and add it to the pan and let cook until most of the water in the pan evaporates.
6. Add the white wine and cook until it evaporates.
7. Add the carrots and celery to the pan and stir them consistently until the juices are released.
8. Add the dried cranberries.
9. Add the pecans.
NONNINA'S TIP* You do not have to use pecans, you can use any nut you prefer i.e.; walnuts.
10. Stir all the contents of the pan together constantly on high heat for about 5 minutes.
11. Add prosciutto to the pan and let it cook for another minute.
NONNINA'S TIP* You can add Ham or Pancetta in replacement for the proscuitto if you prefer.
12. Remove the pan from the heat and let it cool in a large bowl. (Remember to remove the bay leaves, those are just to add flavour)
13. Cut 3 quarters of a french baguette into cubes.
NONNINA'S TIP* To cut the baguette into cubes, Nonnina uses scissors instead of a knife, as it makes it easier to cut.
14. Add 2 tbsps of oil and season with garlic powder, salt, and pepper.
15. Spread the seasoned cubes onto a cookie sheet.
16. Toast in the oven at convection roast 400℉ for 8-10 minutes or until golden.
17. Once cooked, add to the meat and stir together until combined.
18. Add all the cheeses to the meat and stir together until combined.
19. In a separate bowl, beat together the eggs with the chicken broth.
20. Making sure all the ingredients fit in the large bowl, add the eggs and broth to the meat and mix it together.
21. Once all the ingredients have been combined, it's time to stuff your turkey!
Tip for Stuffing a Turkey
- Make sure you stuff all the way to the bottom
- Fill the turkey enough so that the cavity is full
- Flip the turkey around and fill from the opposite end to make sure its completely stuffed
- Sew together the ends with a thread, to make sure that nothing comes out while in the oven
Buon Apetito!
With Love From, Nonnina!
Hi Everyone,
