I sit here and think about the day I told the boys that I’m going to write a cookbook. What was I thinking?! We had conversations about how we thought this was a great idea. I have hundreds of recipes I created people love, not only my family but also a lot of people in my area. Not just here in Texas either. My family and I moved around a lot, so I’m talking from the East Coast to the West Coast. Still, me and my big mouth, because what was I thinking?!
I should have known better about the undertaking I was about to embark. It is difficult to say the least. Taste testing the recipes, making sure you have all the ingredients listed that you have in the actual recipe. Looking for typos or missing instructions. Thank goodness I’m not writing back in the day of Julia Child. Man, I have to say I am impressed at her tenacity and perseverance!
Now, I know grief is a huge part of why writing this cookbook is taking so long. However, I have found another huge obstacle; categories.
Why categories? I am finding that when I created a recipe, it didn’t matter to me if it was a mixture of bread, beef, lamb, or eggs. I found the creative idea pleasing, and therefore made the picture in my head. If everyone loved it, it was a keeper. The keepers got input into my computer to be made another day.
However, now I sit here trying to decide if Grandma Puleo’s Stuffing is bread, meat, or something else. Not as easy as you think! I have come up with a solution – I am making a Miscellaneous category. Recipes like my Shepherd’s Pie (which is an equal combination of beef and lamb), will be put in Miscellaneous. Grandma Puleo’s Stuffing, which could be a dressing or a casserole, will also go into this category. If the ingredients are all over the map or on equal footing, into this new category it goes.
And, since I was talking about Grandma Puleo’s Stuffing I am reposting it for your pleasure.
Until next time, happy creating.
Grandma Puleo’s Stuffing (Dressing)
Slight Adaption by Dina Puleo
Note: Every year Grandma Puleo made this stuffing. I was given her recipe so I could carry on the tradition for my husband and our family. I do not stuff my turkey, as I like putting aromatics inside the cavity. If you do stuff the turkey make sure you insert an instant-read thermometer into the center of stuffing to make sure it has reached 165°F. If it has not, and your turkey is done, just put it in a microwave-safe bowl and cook it on high until it reads 165°F.
Note 2: If not stuffing the turkey, this recipe can be made a day ahead. Once baked, allow cooling before covering and placing in the refrigerator.
Prep time: 20 minutes
Cook time: 1 hour
1 pound ground beef
1 pound sausage meat (I use mild sweet Italian sausage either store bought or homemade)
1 loaf Italian bread
1 teaspoon salt
1 boiled egg, chopped into small pieces
¼ pound Italian ham, diced (I like using Capocollo)
¼ pound provolone, diced
¼ pound grated Parmesan cheese
Preheat oven to 350°.
Fry ground beef and sausage until no longer pink. Drain and set aside.
Break up pieces of the Italian bread loaf and put in a blender. Pulse to make breadcrumbs. Place breadcrumbs in a large bowl and add the fried meat and salt. Combine well.
Add to the bread mixture the boiled egg, ham, and provolone. Mix well. Add the raw eggs and grated cheese to the mixture and thoroughly combine. If stuffing mixture is too dry, mix in another egg.
Put stuffing in a 13 x 9 pan. Place in oven and bake for 35 to 45 minutes or until cooked through.
Or if stuffing the turkey – stuff the turkey once the mixture is cold.