Italian Style Stuffing

This robust Italian-style stuffing is a holiday classic that brings deep, savory flavors to the table. Combining crispy lean bacon with salty prosciutto and tender turkey giblets, it creates a luxurious base for day-old white bread. The mixture is enriched with fresh parsley, sharp Parmesan cheese, and aromatic poultry seasoning, resulting in a texture that is both moist and substantial. Perfect for stuffing a whole turkey or baking as a standalone casserole, this dish offers a comforting, home-style taste that complements roasted meats beautifully.

Cooking Method: Baking

Cuisine: Italian

Courses: Side Dishes

Difficulty: Advanced

Servings: 6

Calories: 450

Description

This robust Italian-style stuffing is a holiday classic that brings deep, savory flavors to the table. Combining crispy lean bacon with salty prosciutto and tender turkey giblets, it creates a luxurious base for day-old white bread. The mixture is enriched with fresh parsley, sharp Parmesan cheese, and aromatic poultry seasoning, resulting in a texture that is both moist and substantial. Perfect for stuffing a whole turkey or baking as a standalone casserole, this dish offers a comforting, home-style taste that complements roasted meats beautifully.

Ingredients

1/2 to 1 lb lean bacon, finely diced
3 tbsp olive oil
3 stalks celery, including tops, finely chopped
1 large onion, finely chopped
1/4 lb prosciutto, finely diced
1 set turkey giblets and liver, cooked and chopped
1 to 2 lb day-old white bread, cubed
chicken stock, to moisten
1/2 cup parmesan or romano cheese, grated
1/2 cup chopped fresh parsley
2 eggs, beaten
4 to 5 tbsp poultry seasoning
salt and pepper to taste

Directions

1
Finely dice the lean bacon and add it to a large skillet with olive oil.
2
Cook the bacon over medium heat until it is about halfway done and beginning to crisp.
3
Add the finely chopped celery and onion to the skillet with the bacon.
4
Sauté the vegetables until they become soft and transparent.
5
Pour off excess fat from the skillet, reserving enough to cook the remaining meats if needed.
6
Cook the turkey giblets in the skillet until fully done, then remove and set aside.
7
Cook the prosciutto in the skillet until warmed through and slightly browned, then remove.
8
Cook the liver until done, ensuring it is thoroughly heated, then remove.
9
Chop the cooked giblets, prosciutto, and liver into small pieces.
10
Combine the chopped meats with the bacon and vegetable mixture in a large bowl.
11
Allow the meat and vegetable mixture to cool completely before proceeding.
12
Cube the day-old white bread and soak it in chicken stock until moist but not soggy.
13
Combine the soaked bread with the cooled meat and vegetable mixture.
14
Add the Parmesan cheese, chopped parsley, beaten eggs, and poultry seasoning to the bowl.
15
Season with salt and pepper to taste.
16
Mix all ingredients thoroughly by hand to ensure even distribution.
17
Use the mixture to stuff a 12-15 pound turkey or bake in a covered dish at 350°F (175°C) for 30-40 minutes until heated through.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 22g34%
Saturated Fat 8g40%
Cholesterol 150mg50%
Sodium 850mg36%
Total Carbohydrate 35g12%
Dietary Fiber 2g8%
Sugars 2g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Freezing the liver for about 30 minutes before chopping makes it much easier to cut into uniform pieces.

Ensure all giblets and liver are cooked thoroughly before chopping and mixing into the stuffing.

If baking as a casserole instead of stuffing a turkey, cover with foil for the first 20 minutes, then uncover for the last 10-15 minutes to brown the top.

Day-old bread works best because it holds its structure better when soaked in stock. Fresh bread may become too mushy.

Adjust the amount of chicken stock based on the dryness of your bread; you want the stuffing moist but not wet.

Keywords: italian, stuffing, bacon, prosciutto, giblets, turkey, bread, parmesan, parsley, holiday, thanksgiving, christmas, savory, side dish, herbs, onion, celery, eggs, cheese, homemade

Read it online: https://www.chefs-mate.com/recipe/italian-style-stuffing/