GMA Recipe: Down Home Italian Dressing

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Down Home Italian Dressing
From Hollie Dorethy of Sachse, Texas
Friday, November 9, 2007

Thanksgiving is just around the corner, and no turkey dinner would be complete without the stuffing. In mid-October, chef Emeril Lagasse sent out a call to find the best stuffing recipe in the country. Hundreds of people sent their recipes, and after poring through all of them, Emeril and GMA have narrowed down the competition to five favorites. This is everyone's favorite!

Down Home Italian Dressing

This recipe was submitted by Hollie Dorethy of Sachse, Texas. She said, "I am a very Southern Texas girl who married into a rather large Italian family. After the first family gathering at Thanksgiving, I decided the next year I had better incorporate some Italian flare into my very Southern cooking! Here is my version of mixing old-world Italian style with a little ol' time Southern tradition! I hope y'all enjoy as much as we have!"

Ingredients

1 1/2 pounds sweet Italian sausage cooked and drained

2 tablespoons olive oil

1 extra-large yellow onion, chopped

7 large celery ribs, chopped

4 garlic cloves, minced

6 ounces pancetta, diced

6 cups day-old, finely diced French bread

3 cups crumbled unsweetened cornbread

1/2 cup butter, cubed, cold

1 tablespoon ground sage

1 1/2 tablespoons poultry seasoning

1 teaspoon salt

2 cups shredded mozzarella cheese

1 cup Parmesan cheese

1 cup toasted pine nuts

4-5 cups chicken or turkey broth

2 tablespoons chopped fresh sage

large Parmesan shavings

Directions

Heat oil in large skillet on medium. Saute pancetta for 2 minutes.

Add onion and celery and cook until translucent. Add garlic and cook another 3 minutes.

Mix together breads and 3/4 cup toasted pine nuts in a large mixing bowl. Add cheeses and cooked sausage to the breads. Mix together with the dried seasonings. Add sauteed veggies with any pan drippings.

Slowly add broth and stir until mixed thoroughly. The consistency should not be soupy, but very moist. If not, add more broth. Test for saltiness and add a dash more if needed.

Place in an extra deep 9-inch-by-13-inch greased pan. Dot the top with the cubed butter and cover with foil. Bake at 375° for 45 minutes.

Remove foil and bake another 15 minutes or until slightly crusted on the edges.

Top with remaining toasted pine nuts and chopped fresh sage. Add shaved cheese just before serving.

Recipe courtesy of Hollie Dorethy, copyright © 2007.

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