Recipe courtesy of Jeanmarie Santomassimo
Recipe courtesy of Jeanmarie Santomassimo
Watch how to make this recipe.
Sam and Mary Scolaro's Stuffing
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- Yield: Makes enough for a 15-lb turkey
My maternal grandfather, whom we called Papa, worked for 50 years as a supervisor in an NYC industrial laundry during the 1930s through the 1970s. The company handled hotel and restaurant linens. To make extra money, when the laundry was closed on Sundays, he would work the trucks picking up linens from restaurants all over Manhattan. In the early 1950s, he picked up linens from a "fancy restaurant" and smelled something delicious. He was told it was turkey stuffing for the holidays. He charmed the busy chef into sitting down and writing out the recipe. My family ate this stuffing for almost 50 years. Papa Sam passed away in 1993 at the age of 87. We miss him but his recipes, and those of my grandmother, Nanny Mary Scolaro, live on.
- Yield: Makes enough for a 15-lb turkey
Ingredients
Directions
- Soak bread for 15 minutes to soften. Drain but keep moist. Crumble and wet Uneeda Biscuits, and drain but keep moist.
- In large bowl mix together moist drained bread, moist drained Uneeda Biscuits, chopped onions, chopped walnuts, drained & softened raisins, chopped celery, chopped Italian parsley, eggs, 1 whole stick butter in lumps, salt and pepper.
- Mix well with your hands. Stuff turkey OR bake stuffing separately in pan. Coat pan with butter on bottom and sides. Pour a small bit of turkey gravy over stuffing while baking for flavor.
