My Grandmother’s Sicilian Stuffing

Joe Borelli, District 51:
Annadale, Bay Terrace, Charleston, Eltingville, Great Kills,
Heartland Village, Huguenot, Pleasant Plains, Tottenville, Woodrow

 
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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.


 
 

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