My Grandmother’s Sicilian Stuffing
Joe Borelli, District 51:
Annadale, Bay Terrace, Charleston, Eltingville, Great Kills,
Heartland Village, Huguenot, Pleasant Plains, Tottenville, Woodrow
Ingredients
1 lb. fresh mushrooms, diced
2 lbs. onions, diced
2 lbs. ground beef or sausage meat
3 cups white rice
Salt, pepper, and Italian spices
Directions
Prepare the rice and set aside.
Heat the diced mushrooms and diced onions in a skillet until the onions are tender. Remove from the heat.
Brown the ground beef or sausage meat. You can use whatever you have sitting in your freezer. I like a mixture of the two.
Combine all ingredients in a large bowl and mix well. Add salt, pepper, and spices to taste.
Put the stuffing mixture into the bird or into a greased casserole dish.
If using a casserole dish, cover and bake at 350° for 30 minutes or until the stuffing temperature reaches 165°. Uncover and bake for 10 minutes longer or until lightly browned.
Eat and enjoy. Then, place in fridge. Eat again tomorrow after the fat has coagulated more.