Stuffing Italian Style2018-11-22T03:01:21+00:00

Project Description

Stuffing Italian Style

This stuffing is definitely a variation on traditional bread stuffing to say the least. It contains eggs not bread and  chicken) giblets. That’s the stuff you find wrapped in plastic and stuffed in the cavity of the bird. Are you still there? Please stay with me. It might sound a bit extreme, but I promise it’s delicious. I use a combination of liver and hearts or gizzards. You can find these delicacies right in the refrigerator section of the grocery store next to the regular chicken. Now that I’ve put it in your head, you’re going to see it all the time. If you’re not ready to give it a place on your Thanksgiving table, at least try it on a random night just for fun. You won’t be sorry or grossed out. It tastes like chicken…kind of.

Ingredients

  • 1 lb chicken gizzards and/or hearts, chopped small with cartilage removed
  • 1/2 lb chicken liver (this is easier to chop after it is cooked because it is really soft and squishy)
  • 1 tbsp olive oil
  • 5 eggs
  • 1 cup of grated cheese (pecorino or parmigiano)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt and pepper to taste
  • 1 large bay leaf or 2 small

Instructions – Bake at 350 degrees for 25-30 minutes

  1. In a dry skillet cook giblets, gizzard and liver over medium heat until cooked on both sides about 10 minutes
  2. Season with salt, pepper, garlic powder and onion powder
  3. Then remove from heat and drain liquid (you can simply pour the meat into a sieve over the sink)
  4. Then chop the liver the same size as the hearts and gizzards
  5. Add olive oil and bay leaf to skillet return heat to medium and return meat back to the pan
  6. Sauté the giblets and gizzards for 2-3 minutes then remove from heat
  7. In a bowl beat eggs and then add cheese and stir to incorporate
  8. Add egg mixture to giblets and gizzards and stir quickly and immediately to incorporate the mixture into the meat
  9. Return skillet to low heat stirring constantly from the bottom of the pan to prevent it from sticking
  10. Allow the egg to cook but keep it well distributed throughout the meat
  11. Once egg is cooked, remove skillet from heat and add the stuffing to an oven safe casserole dish and cover with foil
  12. Place is preheated oven for 25-30 minutes or until firm
  13. Serve hot

For a more classic version, check our recipe for Traditional Bread Stuffing. And while we have you in a holiday food state of mind, we think you’ll enjoy Tree Trimming.