Nonna’s Turkey Stuffing

Obviously Thanksgiving is an Amerian holiday, but Nonna found a way to add an Italian “twist” on an American classic, stuffing.  It is one of my favorites, so I hope you will give it a try someday!


  • 3 Italian Sausages
  • 5 eggs 
  • 12 oz fresh spinach
  • 1/2 cup finely chopped onions
  • 1/2 cup grated parmigiano cheese
  • 1/2 cup pine nuts
  • 1/4 cup raisons
  • black pepper
  • EVOO (extra virgin olive oil)


  • Add EVOO to pan, breifly cook the spinash, just until it softens.  set aside.
  • In a bowl, beat the eggs, Parmigiano chees, pine nuts, raisins, set aside.
  • Re-use pan from the spinach, head pan with EVOO, add the onions and cook until softened (about 3 mins.)
  • Remove the sausage from the casing and add to the pan with the onions.   Break up the sausage with the spoon and cook until the sausage is browned.
  • Add in the spinach and egg mixture until the eggs are fully cooked.

Buon Appetito!


5 thoughts on “Nonna’s Turkey Stuffing”

        1. Nonna actually made a small portion for Thanksgiving, it was still great! (And below is the recipe!)


          1 sausage ( I use chicken)
          4 ounces fresh spinach
          4 mushroom chopped (cremini or white)
          1/4 cup white wine
          1/4 cup parmigiano grated
          2 tablespoons pine nuts
          1 tablespoons raisins
          1/4 finely chopped onions
          1 tablespoons olive oil


          Clean and wash spinach
          Quickly welt the spinach set aside
          Dry the pan with paper towel
          Warm the pan, add olive oil at medium heat add chopped onions cook approximately 3 minutes, or until softened ( not browning) add chopped mushrooms cook for 3-4 minutes, add sausage case removed
          break with fork, cook for 5 minutes add wine let evaporated, add pine nuts, raisins, parmigiano, mix all together. Stuffing is ready.

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