Thanksgiving is just around the corner, and that means it's time to gather with loved ones, share delicious food, and create lasting memories. But let's be honest, holiday cooking can be a bit overwhelming! That's why Treva Gambs, the culinary heart and soul of Gamberetti's Italian Restaurant in Salem, Oregon, is here to share her family's favorite Thanksgiving stuffing recipe – with a spicy, unexpected twist. Get ready for a flavor explosion that will have your guests begging for seconds (and maybe even thirds!).
A Thanksgiving Tradition, Reimagined
Stuffing (or dressing, depending on where you're from!) is a Thanksgiving staple. It's that comforting, savory side dish that perfectly complements the turkey and all the other holiday favorites. But Treva's version isn't your typical stuffing recipe. She adds a touch of Italian flair and a surprising secret ingredient that takes this classic to a whole new level.
Treva's Mom's Secret Ingredient? A Flavor Bomb from the Sea
What's Treva's secret weapon for the most flavorful stuffing ever? A secret she learned from her mom... Smoked oysters! This unexpected addition might sound unusual, but trust us – it adds a depth of savory, smoky flavor that perfectly balances the other ingredients.
Treva's Spicy Thanksgiving Stuffing Recipe
Yields: Enough for 10-12 servings
Pair with: A sparkling red wine, like the Argyle Ruby Red 100% Pinot Noir.
Ingredients:
2 cups pine nuts
1 tin smoked oysters, chopped
6 cups bread crumbs or croutons
2 lbs ground hot Italian sausage (optional: add turkey gizzards)
3 jalapeños, seeded and diced
2 Granny Smith apples, chopped
4 stalks celery, chopped
1 onion, diced
1 bunch cilantro, chopped (optional)
Pinch of rosemary
Salt and pepper to taste
Chicken or vegetable broth, simmered with garlic and rosemary sprigs
Instructions:
Cook the Sausage: In a large skillet, brown the ground sausage over medium heat. If using, add the turkey gizzards towards the end of cooking.
Combine Ingredients: In a large bowl, combine the cooked sausage, pine nuts, smoked oysters, bread crumbs, jalapeños, apples, celery, onion, cilantro (if using), and rosemary. Mix thoroughly.
Add Broth: Gradually add the broth (with the garlic and rosemary sprigs removed) to the stuffing mixture, stirring until you reach your desired consistency.
Bake: Transfer the stuffing to a shallow baking dish. Cover and bake at 375°F (190°C) for 30 minutes, or until heated through and golden brown.
Make-Ahead Magic: Stress-Free Thanksgiving Day
Treva's pro tip for a stress-free Thanksgiving? Make your stuffing ahead of time! Prepare the stuffing mixture up to two days in advance, then freeze it. The night before Thanksgiving, thaw the stuffing in the refrigerator. On Thanksgiving Day, simply pop it in the oven to bake while you focus on the other dishes.
Customize Your Stuffing: Endless Flavor Possibilities
While Treva's recipe features a spicy kick, feel free to adjust it to your liking. Omit the jalapeños for a milder flavor, or swap the hot Italian sausage for a milder variety. For a vegetarian option, you can omit the meat altogether or use a plant-based sausage substitute.
Gamberetti's: Your Thanksgiving Destination in Salem
This Thanksgiving, let Gamberetti's be your culinary haven in Salem, Oregon. Whether you're joining us for a festive meal or hosting your own gathering at home, we're here to help you create a memorable holiday experience. And don't forget to try Treva's Spicy Thanksgiving Stuffing – it's a guaranteed crowd-pleaser! Don't want the hassle? Come join us for your holiday gatherings. We have large spaces for all group sizes. Just give us a call!
Hashtags:
Comments