Recipe: Sicilian Meatball Stuffing — Recipes from The Kitchn

November 7, 2016

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My mother loves Thanksgiving. Being an Italian immigrant, she feels like it’s the one American holiday that is celebrated the way most Italian ones are: with food.

Every year she would commence Thanksgiving dinner shopping no less than two weeks before. First came the tableware and decor. Then, new ingredients she had never cooked with before like marshmallows for yams (“This isa wha the America eats for the Thanksgive.”) so she could put some traditional American dishes on the table and, finally, items for the Italian dishes like her Italian stuffing — which was more of a deconstructed Sicilian meatball than traditional stuffing.

Made with golden raisins, pine nuts, two types of meat, and imported cheese, the oddity of ingredients this Italian immigrant was buying in American supermarkets raised an eyebrow. “Raisins and meat together?” they would always ask. “What are you making?”

“The stuff,” she replied proudly.

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