Navigation Menu+

an Italian stuffing recipe: sausage & pandoro + cooking with a genius





A Thanksgiving Italian stuffing recipe for Rome based celebrations.

 

pandoro apple sausage stuffing recipe by Gourmet Project
pandoro apple sausage stuffing recipe by Gourmet Project

 

the Italian Thanksgiving stuffing recipe

There’s a lot of Christmas in this Italian stuffing recipe:

sausages, pandoro, olive oil…

 

pandoro apple sausage stuffing recipe by Gourmet Project
A thanksgiving Italian stuffing recipe for Rome based celebrations.

 

All baked in a skillet to make your Thanksgiving dinner awesome.

 

sausage & pandoro Italian stuffing recipe
 
author:
recipe type: thanksgiving
cuisine: italian
serves: 4-6
ingredients
how to
  1. Preheat oven at 350°F.
  2. Peel and dice the apples, the shallots and the sausages. Peel and crush the garlic clove. Finely chop sage leaves together with walnuts.
  3. Heat the olive oil in a large skillet and brown the garlic.
  4. Remove the garlic. Add the shallot and brown it for a minute.
  5. Add the sausages and sauté, over medium/low heat, for 5 minutes.
  6. Add apples and cook, stirring occasionally for 3 minutes.
  7. Season with a few pinches of salt.
  8. Remove from the fire. Add the pandoro and the walnuts.
  9. Stir and bake in the oven 10-15 minutes, until golden brown.

 

about the genius

gourmet project and kitchenaidgourmet project and kitchenaid

gourmet project and kitchenaid

 

In my 2015 thankful list there’s a September day. The day I cooked with Daniele, starred chef of IL TINO.

I participated to a friendly competition between food bloggers and starred chefs (kindly sponsored by KitchenAid and Estra Kitchen).

About filming and behind the scenes I can tell you this:

  • I had to repeat my presentation over and over, maybe even 50 times. I fell really clueless :-(.
  • I couldn’t help myself saying cinghiale (boar) instead of guanciale, hysterical laughs would follow (mine and the troupe’s).
  • My voice was so low they had to heavily turn on the volume of my microphone (coy me).
  • Not having your usual tools is a torture. Cooking with professional tools has been more than a torture.
  • Daniele was such a gentleman: he helped me, smiled and comforted me. And added that brulee thing to the pie which was a huge upgrade. Everything he said was cooking-manna to me.
  • I was salivating for the kitchenaid mixer we used…

 

Subscribe and get all the Cookies & treats recipes from the Christmas bakery Project of the Fall Issue

 

If you want to see me quite embarassed, but cooking with a genius:

 

 

Share on FacebookEmail to someonePin on Pinterest


- FALL, THE SWEET & SLOW ITALIAN WAY -

{THE LAST ISSUE OF THE GOURMET MAG}

The Gourmet Mag_an Italian food magazine for Italian food lovers

 

- ITALY, ONE BITE AT THE TIME -

{ IN YOUR INBOX }

LANG

3 Comments

  1. My knees would go weak if I’d to cook with pro chefs. :p That stuffing looks so good that I’d like to just stuff my face in it. Yum!

  2. I love this quick and easy type of dish, just lush;-)

Submit a Comment

Your email address will not be published. Required fields are marked *

rate this recipe: