Haven’t made the stuffing yet? Try something new this Thanksgiving. One of his favorite recipes for holiday meals is Italian Herb Stuffing. Celebrating with Italian Flair always adds a bit of zest to a meal!My husband adapted this recipe over a decade ago when he was researching recipes for Thanksgiving. I only have old emails I sent myself with material from the year. We don’t know where the recipe originated, but over the years we’ve made it our own. A great recipe to take advantage of fresh herbs from your garden.
If you’re ahead of the game today and your menu is final, try this filling for your holiday meal.
material:
1 lb. ground italian sausage (mild or spicy, we prefer spicy)
Sticks of pepperoni (the Battistoni brand is excellent)
1-32 oz carton of organic chicken stock
2 tablespoons olive oil
1 cup diced butter
2 cloves minced garlic
1 small onion
5 celery sticks
1/2 cup chopped fresh sage
2-3 sprigs fresh thyme, leaves only
1-2 sprigs of fresh rosemary (leaves only)
1/2 cup chopped fresh basil
2 cups finely chopped whole milk mozzarella cheese
Italian bakery bread 1 loaf
1 pack jiffy corn muffin mix
direction:
Bake the cornbread in an 8×8 square Pyrex pan according to package directions.
Butter Italian bread with 1 butter stick (1/2 cup) and bake at 425 degrees until bread is crisp and light brown. Leave to harden for about an hour. Cut the cornbread and toasted Italian bread into cubes and set aside in a large bowl. If you prepare this step ahead of time, store the bread in a plastic bag and make sure the bread has cooled completely.
Bake the Italian sausage in a large frying pan. set aside. Cut 2-inch pepperoni into cubes. Lightly fry in sausage grease. set aside. Mince the garlic, onion and celery and sauté in the meat fat, adding more olive oil if desired. Cook until vegetables are lightly browned. Mix sausage, pepperoni, and vegetables in a medium glass bowl and let cool.
Heat the oven to 350 degrees. When ready, mix the meat and vegetable blend with bread cubes and chopped herbs in an extra large bowl. Toss and mix well. Spread the mixture in a well-oiled 9×13 pan (additional he may need an 8×8 pan, you can make a lot). Add chicken stock, ground pepper and kosher salt, and sprinkle finely chopped mozzarella on top.
Cover with foil and bake for 45 minutes. Remove foil, add remaining chicken stock, and bake uncovered 10-15 minutes or until brown and bubbly.
Accommodates 12 people.
JoAnne is an integrated wellness consultant, speaker, founder of The Meal magazine, and author. – A quarterly publication with seasonal recipes, holistic health information and inspiration to slow down and connect with your dining experience. Join her Stay Healthy through her Holidays free challenge at www.themeal.net, follow her on Instagram @joanne.pavin or contact her at jpavin@themeal.net.
Rosemary
Rosmarinus officinalis: A strongly scented evergreen herb rich in volatile oils. It is a member of the mint family. In ancient times, it was believed that rosemary stimulated the brain and aided memory, so it became associated with memory.
Cooking use: Rosemary has a strong taste and aroma, so it should be used sparingly. Using too much can overwhelm the dish. Known in the kitchen for its sweet and savory dishes. Commonly found in lamb and other roast meats. It is commonly added to soups and vegetable soups.
Medicinal: It has strong anti-inflammatory properties and powerful antiseptic properties. Rosemary is taken internally to treat depression, fatigue, and headaches. It is an excellent circulation stimulant.
sage
Salvia officinalis: The botanical name given to sage comes from the Latin word “salvere,” meaning health, and describes the herb’s healing properties.
Cooking use: Sage is best known for sage and onion fillings served with poultry or pork. The palate is warm, powerful and dominant. Use sparingly.
Medicinal: Has powerful anti-inflammatory and antiseptic properties. Sage aids digestion of rich foods. Sage tea can reduce inflammation and is used as a mouthwash for inflamed throats and tonsils. Fresh sage leaves soothe insect bites by reducing pain and irritation.
time
Thymus vulgaris: A fragrant evergreen perennial. The Greeks and Romans burned thyme to fumigate rooms and temples, believing it to be a source of courage.
Cooking use: Small leaves and twigs can be added to soups, meat and fish dishes. Often used in poultry stuffing. It can be used in moderate amounts.
Medicinal: It has valuable antiseptic properties. It is a decongestant used for respiratory disorders. It can be taken internally for colds, coughs, bronchitis and asthma due to its ability to clear mucus. Externally, it can relieve painful joints. Thyme tea helps with indigestion, loss of appetite and fatigue.
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