Fratelli Perata Winery

Mama's Thanksgiving Turkey Stuffing

Thanksgiving with Mama was a family event. One aspect that made it especially nice was the blending of Northern Italian (Papa's Ravioli) and Central Italian (Mama's Turkey Stuffing) cooking. Generally, Mama cooked how her husband wanted, in the style of the Genovese. We all made the ravioli and sauce from scratch, together, Northern style. But the turkey stuffing was from Mama's family. It is a main course in itself, great at the main dinner, if you have room, and better for the late night sandwich, or the next day.

1 1/2 pound ground round 
1/2 c Parmesan, grated fine
1/4 pound pork sausage 
1/4 onion, chopped
4 slices white bread 
1 clove garlic, minced
1 tsp salt 
2 eggs, beaten
1 tsp parsley, chopped

Combine ground round and sausage. Soak bread in water, then squeeze out as much water as possible. Add to meats, then add Parmesan, onion, garlic, salt and parsley, mixing with hands. Then add eggs and mix all ingredients well. I suppose one could use a Kitchen-Aide these days, but this is always done by hand. Stuff turkey loosely, bake as per safe food handling requires. When done, remove stuffing with large spoon. Slice before serving.

Pairs well with most red wines. At Thanksgiving, we like it with the Tre Sorelle. After all, it's all about family.