Any great italian turkey stuffing recipes? cheap?

I need a cheap recipe for my familia this year. And it needs to be a italian one, or sicilian. same thing. anyway recipes anyone?Any great italian turkey stuffing recipes? cheap?
Southern Italian Thanksgiving Stuffing --








';This is the best Thanksgiving stuffing I have ever had. With a mix of Southern-style cooking and Italian flavors it brings all great tastes together. I got this recipe from my mom last year after everyone gave it amazing reviews!';














INGREDIENTS


1 1/2 pounds bulk Italian sausage


2 tablespoons olive oil


6 ounces pancetta bacon, diced


2 onions, chopped


7 large stalks celery, chopped


4 cloves garlic, minced


6 cups day-old French bread, cut into 1/2 inch cubes


3 cups crumbled cornbread


1 1/2 tablespoons rubbed dried sage


1 1/2 tablespoons poultry seasoning


1 teaspoon salt


1 cup toasted pine nuts


4 cups chicken broth


2 cups shredded mozzarella cheese


1/2 cup butter


2 tablespoons chopped fresh sage


1 ounce shaved Parmesan cheese











DIRECTIONS


Preheat an oven to 375 degrees F (190 degrees C). Grease a deep 9x13 inch baking dish or roasting pan.


Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Place the browned sausage into a large mixing bowl.


Meanwhile, heat the olive oil and pancetta in a large skillet over medium heat. Once the pancetta begins to brown, stir in the onions and celery, and cook until the onion softens and turns translucent, about 8 minutes. Stir in the garlic, and cook another 3 minutes until the aroma of the garlic mellows.


Scrape the onion mixture into the bowl with the crumbled sausage. Add the French bread, cornbread, dried sage, poultry seasoning, salt, and pine nuts; stir well. Pour in the chicken broth and mozzarella cheese; stir until the chicken stock has been absorbed by the bread and the stuffing is evenly mixed. Pack the stuffing into the prepared baking dish, and dot the butter overtop. Cover with aluminum foil.


Bake in the preheated oven for 45 minutes, then remove the foil, and continue baking until the top has turned golden brown, about 15 minutes more. Sprinkle with the fresh sage and shaved Parmesan cheese to serve. Any great italian turkey stuffing recipes? cheap?
This is an authentic stuffing for turkey. As with almost all stuffing recipes from sicily, it contains chestnuts. I have tried this one before and i substitued the prunes with apples and it worked quite well. xx





Kosher salt and freshly ground black pepper


3 tablespoons extra-virgin olive oil, plus 1/4 cup


1/2 pound pancetta, cut into 1/2-inch pieces


1 1/2 pounds ground pork shoulder


10 prunes, pitted and quartered


12 chestnuts, roasted, peeled, and halved


2 cups fresh bread crumbs


1 cup freshly grated Parmigiano Reggiano


2 eggs


2 tablespoons freshly ground black pepper


Freshly grated nutmeg


1 tablespoon each chopped fresh rosemary and sage








In a 12- to 14-inch saut茅 pan, heat 3 tablespoons of the oil over medium-high heat until smoking. Add the pancetta and cook until golden brown, 7 to 9 minutes. Add the pork and cook until it starts to brown in its own fat, about 25 minutes, stirring regularly. Drain all but 4 tablespoons of the fat from the pan and add the prunes and chestnuts. Continue cooking for 8 minutes, until the prunes really start to soften. Remove from the heat and allow to cool, about 20 minutes. Add the bread crumbs, Parmigiano, eggs, pepper, nutmeg, and herbs and just bring together, stirring with your hand. (Overmixing here can result in a lead torpedo for a stuffing, so don't do it.)





You can stuff the neck part of the bird with this or cook it separately in a tray.






I make a great Italian chicken dish that my whole family loves! It's great for those little dinners!





Cut your skinless, boneless chicken breasts into small pieces (enough for your family)





Take one-two bottles of Italian Dressing (depending on how much chicken) and marinade the thawed chicken for 1-2 hours in the refrigerator.





Afterwards, pre-heat your oven to 350 degrees and then insert the chicken covered with aluminum foil over the pan.





Cook until meat is white.





Serve.
I'd just use a good italian sausage(cooked of course) and your regular stuffing recipe. The spicier the better.