Thanksgiving in our house has at least 8 sides on the table, even if we are only 5 people at the table. We each have our favorites and no one can go without them. Being Italian, I grew up with many really neat traditions, I am sharing 2 of mine here and one from my husband’s family. I have added some of my ideas of pots and platters that work well for me .
Italian Stuffed Artichokes
4 whole artichokes
3 cups Italian bread crumbs
1/2 cup parmesan cheese grated, I like to mix it up and use parmesan and romano. I also MAY use a little more cheese 🙂
1/4 cup parsley minced
5 cloves garlic chopped
salt and pepper to taste
1/4 cup lemon juice
6 or so tablespoons olive oil
- Rinse artichokes and soak for about 30 minutes in cold water
- Trim off stems so artichokes will sit flat
- In large bowl mix bread crumbs, cheese, parsley, garlic salt, and pepper.
- Now add the oil slowly so that your dry ingredients are moistened enough to stick together.
- You may need to add more oil depending on the consistency of the mixture
- Stuff the leaves on the artichoke, I like to start at the bottom and work my way up, it an be messy , but it is fun! There is not a right or wrong way to stuff, just get that mixture all into the artichoke!
- Place in a large enough pot that haas a cover and fill bottom of pot with water, enough to cover the bottom of the artichokes
- Drizzle a little olive oil over the artichokes once that are all in pot
- Cover the pot and let come to a boil, then simmer on low for about 45-55 minutes until leaves are tender
Italian Stuffing with Sausage
- 2 12 ounce bags of cubes stuffing
- 1 stick of butter – I use salted , you can use either
- 2-3 small diced onions
- 3-4 diced celery stalks
- 8 oz chopped mushrooms – you can skip this if you don’t like mushrooms
- 6 garlic cloves chopped
- 1/4 cup chopped parsley
- 3 cups low salt chicken broth
- 1 pound ground pork sausage. You can eliminate this, use chicken or whatever you fancy !
- 2 eggs , beaten
- salt and pepper to taste , I tend to use 1/2 of each and add if needed
Preheat oven to 375 degrees
Spray or butter an oven safe baking dish
- Melt 4 tablespoons butter in a large nonstick skillet over medium-high heat
- Add sausage, breaking meat using spatula or wooden spoon, until lightly browned – about 3-4 minutes.
- Add celery , garlic and onions, mushrooms if using and cook, until softened, maybe 4 minutes
- Add chicken broth, 2 bags of stuffing ,salt and pepper , stir until well blended and cubes have lost their form
- Beat the eggs in large bowl and add stuffing mixture and stir until combined.
- Place stuffing into prepared baking dish. I like this one, it is pretty can can go right onto the table.
- Dice up the remaining 2 tablespoons butter and place all over the the stuffing.
- Bake 30 minutes check and if you want to cover it with foil, you can now, bake another 30 minutes. I do not cover mine and place it in the middle of the oven
Armenian Rice Pilaf
1 stick of butter
1 cup of broken vermicelli or angel hair pasta
2 cups long gran white rice- I like Carolina
4 cups water or chicken stock , I use low salt chicken stock
Salt & pepper to taste
I use a pot like this for everything ! Plus, it can go into the oven.
In heavy pan with tight-fitting lid, melt 6 tablespoons of butter over medium heat .
Add broken vermicelli noodles and saute until brown
Add in rice and mix in with butter and vermicelli until it is all well coated
Pour in water or chicken broth and stir .Add salt and pepper to taste.
Bring to a boil
Once it comes to a boil, cover, reduce heat to simmer and cook for 20 minutes
After 20 minutes, taste and if you need to cook more, cook an additional 2 minutes.
Now, take 2 paper towels and remove cover of pot, place paper towels over pan, re cover and let sit until you are ready to eat.
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