This is an Italian-American turkey stuffing that was invented in New Jersey by Pietronilla Conte, who emigrated from the Italian region of Molise in the early 20th century. Ms. Conte's granddaughter Lisa shared the recipe (which her mother, Carmela, also prepares) with us. "She must have used a stuffing that she knew in Italy," Lisa Conte said of her grandmother. "And she just looked at the turkey as a larger thing to stuff." The gizzards give the stuffing its depth of flavor (like giblet gravy), but you could leave them out, or substitute an equal amount of livers, or 6 ounces of pancetta or bacon. Featured in: The American Thanksgiving.
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Serving Size: 1 recipe (1788g) | ||
Recipe Makes: 1 | ||
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Calories: 2299 | ||
Calories from Fat: 1006 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 111.8g | 149 % | |
Saturated Fat 43.4g | 217 % | |
Monounsaturated Fat 42.5g | ||
Polyunsanturated Fat 13.7g | ||
Cholesterol 1824mg | 561 % | |
Sodium 18467.5mg | 637 % | |
Potassium 1430.2mg | 38 % | |
Total Carbohydrate 180.3g | 53 % | |
Dietary Fiber 11.6g | 46 % | |
Sugars, other 168.7g | ||
Protein 140.3g | 200 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2299
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