Recipe. You Won't Want to Miss This!
Italian Turkey Stuffing
More Italian influence from Donna’s sister-in-law Joanne and her mom Marie, resulted in this recipe for Italian Turkey Stuffing.
For a 12 -18 pound turkey
3/4 cup grated cheese
10 springs fresh parsley, chopped
8 oz. mozzarella, cut up in small pieces (cubes)
1/4 lb. dried Italian sausage (salami, soppressata, etc.), cut up small pieces
1/2 cup Italian bread crumbs
salt & pepper
Beat eggs. Mix all ingredients together until it comes to a soft texture by adding bread crumbs slowly.
Heat pan on stove. Add small amount of olive oil. Heat stuffing until mozzarella melts and starts to string together.
Remove from pan and place in bowl to cool.
When cool, stuff the turkey.
You can make the stuffing the night before and put it in the refrigerator overnight until you are ready to stuff the turkey.
There should be sufficient quantity to stuff the cavity and the neck.