Claudia Ocello

This is the stuffing that we have every year with our turkey. My grandmother came to the US from Italy in 1935 and when she found out she had to stuff a turkey for Thanksgiving, her mother-in-law taught her this recipe, which she used in Italy to stuff capretti, or goat. I think it’s a great example of an ethnic influence on an American holiday.

Barbara Dominianni’s Spaghetti Stuffing
1 tbsp olive oil
1 onion, finely diced
1 pound sweet Italian sausage, removed from casing
1 pound spaghettini, broken into small pieces about 1” long
6 eggs, beaten
1 ½ cups grated Parmiggiano-Reggiano cheese
1 ½ cups grated Pecorino Romano cheese
1 pound mozzarella, diced
½ pound sharp Provolone cheese, diced
½ pound sliced Genoa salami, cut into small pieces

Heat olive oil in large skillet and sauté onion and sausage. Let cool. Cook spaghettini according to package directions and drain. Combine all ingredients into large bowl and mix well.
We usually don’t stuff the turkey with this, just spread it in a 9 x 12 lightly-oiled glass pan and cover with aluminum foil. Bake at 350 degrees for about 60 minutes.

My mother and I will make the stuffing this year, because my grandmother passed away in July at age 98. She was cooking until 2 months or so before she passed away.