Recipe: Mama Ruggirello's Stuffing

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Mama Ruggirello's Stuffing

Recipes > Mama Ruggirello's Stuffing

Mama Ruggirello's Stuffing

1		onion, minced
2 Tbs		oil
1/2 lb		salami, diced
2		bags stuffing mix - (6 oz ea)
10 oz		frozen chopped spinach, cooked
1/2 cup		pine nuts
1		can chicken broth - (14 1/2 oz)

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

Place 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.

Stuff in turkey or bake at 350 degrees in 13- by 9-inch baking dish, tightly covered with foil, 30 minutes. Remove foil and continue baking another 15 minutes.

This recipe yields 9 cups.

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.

Comments: An easy, colorful stuffing distinctively flavored with salami, spinach and pine nuts. It would also be good with chicken.

Servings: 18

Recipe Type

Stuffing

Recipe Source

Source: The Los Angeles Times, 11-19-2000

Recipe shared by Paula Ruggirello, Canoga Park: "My grandmother was born in Sicily, somewhere around Trapani. She came to Brooklyn early in the century by way of Ellis Island. She always made this stuffing for Thanksgiving. That's the only time we ever had it."