Italian Antipasti Stuffing Recipes
HOT ITALIAN ANTIPASTI DIP
Italian veggies, salami and two kinds of cheese join forces in this match made in appetizer heaven.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray large cookie sheet with cooking spray. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- Place bread slices on cookie sheet. Brush on both sides with olive oil; set aside.
- In medium bowl, mix Italian cheese blend, cream cheese, sour cream, artichoke hearts, garlic, oregano and pepper flakes. Spread evenly in baking dish.
- Top cheese mixture in baking dish with salami and prosciutto, then top with roasted peppers and olives. Sprinkle with Parmesan cheese. Bake 20 to 24 minutes or until bubbling. Meanwhile, bake bread slices in same oven 20 to 24 minutes or until golden brown and toasted.
- Top dip with basil; serve with toasted bread slices.
Nutrition Facts : Calories 270, Carbohydrate 19 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 0 g
SOUTHERN ITALIAN THANKSGIVING STUFFING
This is the best Thanksgiving stuffing I have ever had. With a mix of Southern-style cooking and Italian flavors it brings all great tastes together. I got this recipe from my mom last year after everyone gave it amazing reviews!
Provided by Briana
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 2h
Yield 12
Number Of Ingredients 17
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a deep 9x13 inch baking dish or roasting pan.
- Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Place the browned sausage into a large mixing bowl.
- Meanwhile, heat the olive oil and pancetta in a large skillet over medium heat. Once the pancetta begins to brown, stir in the onions and celery, and cook until the onion softens and turns translucent, about 8 minutes. Stir in the garlic, and cook another 3 minutes until the aroma of the garlic mellows.
- Scrape the onion mixture into the bowl with the crumbled sausage. Add the French bread, cornbread, dried sage, poultry seasoning, salt, and pine nuts; stir well. Pour in the chicken broth and mozzarella cheese; stir until the chicken stock has been absorbed by the bread and the stuffing is evenly mixed. Pack the stuffing into the prepared baking dish, and dot the butter overtop. Cover with aluminum foil.
- Bake in the preheated oven for 45 minutes, then remove the foil, and continue baking until the top has turned golden brown, about 15 minutes more. Sprinkle with the fresh sage and shaved Parmesan cheese to serve.
Nutrition Facts : Calories 594.3 calories, Carbohydrate 45.3 g, Cholesterol 70.5 mg, Fat 34.8 g, Fiber 3.5 g, Protein 25.9 g, SaturatedFat 13.6 g, Sodium 1794.8 mg, Sugar 5.2 g
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