/Best Stuffing Ever

Best Stuffing Ever

stuffing

Last week I made my first ever Thanksgiving meal. Thirteen hungry diners crammed into my living room for turkey, cranberry sauce, apple sauce, carrots, sweet potatoes, green beans and the best stuffing ever. I cannot really take credit for the amazing and life changing stuffing, as I simply reproduced a recipe Mamma Parla invented last year, adapting the old family recipe and substituting the best available Roman ingredients. Here is the recipe:

Cut 1 loaf of pane di Lariano from Roscioli into three-quarter inch cubes. Spread on large baking sheets, prinkle with olive oil from Umbria made from hand picked olives pressed three days before. Toast in the oven on 350F until crunchy. Melt half a stick of butter in a pan and cook three chopped celery stalks and two diced yellow onions until soft. Mix with the croutons in a large bowl. In the same pan, brown 2lbs of sweet pork sausage from Sartor in Testaccio. Add to the crouton, celery, and onion mixture. To this add homemade chicken stock half a cup at a time until the bread is moist but not soggy. Pour the whole concoction into a buttered baking pan and cook on 350F covered for 30 minutes. Uncover for the last 5-10 minutes of cooking time to form a top crust. Serve hot.

2016-01-07T14:37:31+00:00 December 1st, 2009|Categories: America, Carbs, Gastronomic Traditions, Recipes|11 Comments

11 Comments

  1. Piergiorgio December 1, 2009 at 4:50 pm - Reply

    Migliore?!
    Lasciacelo dire a noi..a me piaceva il tacchino per esempio

    • Katie December 1, 2009 at 7:25 pm - Reply

      devo dire che neanche il tacchino era male. nei giorni precedenti ho fatto tipo 90 panini con quello che era rimasto.

  2. Lola December 2, 2009 at 2:46 pm - Reply

    I thought stuffing was meant for INSIDE the bird. This is an interesting shift, and I will definitely try it. And not necessarily next year…

    Ciao,
    Lola

  3. Jessica December 2, 2009 at 5:36 pm - Reply

    Traditionally it is made inside the bird, but it’s pretty common these days to do it outside of the bird as well.

  4. Don Wildman December 2, 2009 at 8:23 pm - Reply

    Well, I’d like to make this…if I was in Rome and not LA

  5. Mamma Parla December 2, 2009 at 8:33 pm - Reply

    It also gives you a chance to start eating the stuffing before the bird is carved! Thanks for sharing our recipe. Although I used all the same ingredients as last year, it just wasnt the same. Could have been the water used for the broth, or the bread, or better yet, the part of the pig that the sausage was made from….or maybe it was just eating Thanksgiving dinner in Roma! Missed you and all my friends in Roma!

  6. Katie December 2, 2009 at 7:04 pm - Reply

    yes there was huge salmonella panic back in the 80s and people stopped stuffing their turkeys. this also reduces the cooking time and allows you to stuff the cavity with onions, celery, carrots, and herbs.

  7. Nonna December 3, 2009 at 3:33 am - Reply

    I’ll just have to come next year and eat yours-its easier 🙂

  8. Katie December 3, 2009 at 3:37 am - Reply

    yes! you’d better!

  9. Thanksgiving in Rome November 17, 2011 at 3:52 am - Reply

    […] Stuffing: Last year I made stuffing with bread from Roscioli. I got 3 types, cut them into cubes and toasted them. I added sausage from Sartor in the Testaccio Market to the recipe. I gave this dish the humble moniker, “Best Stuffing Ever”. […]

  10. Amin Oteifa November 11, 2012 at 5:03 pm - Reply

    The one thing that seems missing is seasoning. Usually some thyme and sage go into stuffing.

Leave A Comment