Prep 30 mins
Cook 1 hr
GOOD MORNING AMERICA'S 2007 TOP DRESSING/STUFFING RECIPE - Submitted by Hollie Dorethy of Sachse, Texas: Well, I am a very Southern Texas girl who married into a rather large Italian family. After the first family gathering at Thanksgiving, I decided the next year I had better incorporate some Italian flare into my very Southern cooking! Here is my version of mixing old-world Italian style with a little ol' time Southern tradition! I hope y'all enjoy as much as we have!
- 1 1⁄2 lbs sweet Italian sausage, cooked and drained
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 7 large celery ribs, chopped
- 4 garlic cloves, minced
- 6 ounces pancetta, diced
- 6 cups French bread, diced day-old French bread
- 3 cups crumbled unsweetened cornbread
- 1⁄2 cup butter, cubed, cold
- 1 tablespoon ground sage
- 1 1⁄2 tablespoons poultry seasoning
- 1 teaspoon salt
- 2 cups shredded mozzarella cheese
- 1 cup parmesan cheese
- 1 cup toasted pine nuts
- 4 -5 cups chicken broth or 4 -5 cups turkey broth
- 2 tablespoons fresh sage, chopped
- parmesan cheese, shavings
- Heat oil in large skillet on medium. Sauté pancetta for 2 minutes.
- Add onion and celery and cook until translucent. Add garlic and cook another 3 minutes.
- Mix together breads and ¾ cup toasted pine nuts in a large mixing bowl. Add cheeses, pancetta and cooked sausage to the breads. Mix together with the dried seasonings.
- Add sautéed veggies with any pan drippings.
- Slowly add broth and stir until mixed thoroughly. The consistency should not be soupy, but very moist. If not, add more broth.
- Test for saltiness and add a dash more if needed.
- Place in an extra deep 9-inch-by-13-inch greased pan.
- Dot the top with the cubed butter and cover with foil. Bake at 375° for 45 minutes.
- Remove foil and bake another 15 minutes or until slightly crusted on the edges.
- Top with remaining toasted pine nuts and chopped fresh sage. Add shaved cheese just before serving.