Grandma’s Josie’s Stuffing By Michelle Slowey, MA, RDN, CDCES

Health & Wellness Tips
Grandma’s Josie’s Stuffing By Michelle Slowey, MA, RDN, CDCES Photo

Grandma’s Josie’s Stuffing

Happy Holidays! This is a special occasion recipe that brings back warm memories of my wonderful Grandma Josie. My grandmother cooked with love and laughter. She barely measured ingredients. She used a little of this and a little of that.

Coming from an Italian family, my childhood included delicious meals and special foods made during the holidays. I always tell my patients to thoroughly enjoy their special relative's "once a year" dish. I have made slight changes to Grandma's stuffing at times, using brown rice instead of white rice or ground turkey instead of beef. However, this is the recipe I use most. Special occasion meals are a part of life's moments that are to be treasured. Saying yes to a slice of your aunt's famous cheesecake on Christmas Eve isn't going to destroy a healthy lifestyle.

My Grandmother's stuffing was the star of Christmas, and I make this dish every year in keeping with tradition. While I'm chopping and sautéing the ingredients, I think of Grandma and feel so blessed that I had such a wonderful person in my life. Her stuffing recipe continues to be the star of the holidays, and I know that she would have been so happy to know that her love-filled food continues to be shared and enjoyed.

      1 1/2 lb ground beef
        1/2 cup grated pecorino cheese
          1/2 cup vegetable broth
            1 small onion- minced
              1/4 cup raisins
                2 cups rice
                  1 lb broccoli rabe
                    4 garlic cloves-crushed
                      1 lemon wedge
                        1 cup extra virgin olive oil
                          1 lb Portobello mushrooms
                            ⅓ cup of pignoli nuts
                              Salt, pepper, Italian seasonings to taste


                                Boil rice and add to a large tray when done. Mix in the raisins and nuts.
                                In a large saute pan, heat 2 tbsp olive oil and add 1/2 minced onion. Cook until softened.