One of my favorite parts of the holiday season is enjoying my family recipes that have been passed down for generations. For as long as I can remember I have been enjoying my grandma's Neapolitan style stuffing every Thanksgiving. The most unique part of this stuffing is that the main ingredient is not bread, it is actually egg. This stuffing will really give you a true taste of old world Naples, Italy, because it contains a few classic Neapolitan ingredients including Pine Nuts, Raisins and Prosciutto. This stuffing is sweet and savory and has a wonderful moist, eggy texture. You can make the stuffing and then put it inside the turkey before you cook the big bird, or you can make it separate like my family does.
- 10 Large Eggs (beaten in a bowl)
- 1 Small Mozzarella about 3/4 LB diced small (you can use a bran like Polly-O because it doesn't release as much water)
- 1 Cup Raisins
- 1/4 Cup Chopped Fresh Flat Leaf Parsley
- Two 10 oz Boxes of White Mushrooms- You will be using the stems only! Remove the Stems and boil them for 5-10 minutes or until tender. Drain and dry with paper towels. Then dice into small pieces.
- Salt and Pepper to taste
- 1/3 Cup Grated Pecorino Romano Cheese (I use Locatelli)
- 1/3 cup Plain Breadcrumbs
- 1/4 Cup Pine Nuts, lightly toasted
- 3 Thin Slices of Prosciutto Chopped into Small Pieces
- Olive Oil
- Mix all the ingredients together in a bowl.
- Heat a few tablespoons of olive oil in a large frying pan (just enough to coat the pan).
- Pour the stuffing mixture all at once into the pan and use a wooden spoon to push the ingredients around as they cook just like you would scrambled eggs.
- Once the eggs fully scramble and the ingredients come together and the cheese is melted etc. you are all done! If you make it ahead, just pour the stuffing into a pyrex dish and then reheat in a low oven. You can also stuff your turkey with this stuffing and tie the legs of the turkey closed so it doesn't fall out.