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Category: Sides

Mama Ruggirello's Stuffing

Many people grow up thinking the whole world stuffs Thanksgiving turkey the way their families do. And then they acquire in-laws and, along with them, the terrible knowledge that the whole world does not. Suddenly there's a weighty question of ... Read more

Total time: 1 hour 10 minutes plus 8 hours chilling | Makes 9 cups
Note: An easy, colorful stuffing distinctively flavored with salami, spinach and pine nuts. It would also be good with chicken. From Paula Ruggirello, Canoga Park.
  • 1 onion, minced
  • 2 tablespoons oil
  • 1/2 pound salami, diced
  • 2 (6-ounce) bags stuffing mix
  • 1 (10-ounce) bag frozen chopped spinach, cooked
  • 1/2 cup pine nuts
  • 1 (14 1/2-ounce) can chicken broth

Step 1Cook onion in oil until lightly browned. Chop salami into small bits and add to onion.

Step 2Place stuffing mix in large bowl and add onion mixture, cooked spinach and pine nuts. Add broth a bit at a time until stuffing is moistened. Cover tightly and refrigerate overnight to allow flavors to blend.

Step 3Stuff in turkey or bake at 350 degrees in 13x9-inch baking dish, tightly covered with foil, 30 minutes. Remove foil and continue baking another 15 minutes.

Each 1/2-cup serving:
174 calories; 494 mg sodium; 8 mg cholesterol; 8 grams fat; 21 grams carbohydrates; 7 grams protein; 2.40 grams fiber.
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