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Patsy's
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Want to see a real feel good show for the Christmas season? Go see Home for the Holidays staring my friend Danny Aiello!!!! It's at the August Wilson theater now thru December 30th. You will leave there in the holiday spirit!
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WINO WEDNESDAY
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Check out some of Frank Sinatra’s favorite dishes at Patsy’s Italian Restaurant.
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In honor of Frank Sinatra's birthday, we are proud to present his favorite Veal Milanese recipe!
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Our Gift Baskets are available on our website https://www.patsys.com/giftbaskets.html
Order today to make sure your special gift gets to them before the holidays!
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Tony Danza seen dining at Patsy’s Italian Restaurant with the cast of his upcoming Netflix series The Good Cop.
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WINO WEDNESDAY
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FREE SHIPPING ON ALL ORDERS. USE CODE CYBERMONDAY AT CHECKOUT.
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FREE SHIPPING ON ALL ORDERS. USE CODE CYBERMONDAY AT CHECKOUT.
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RECIPE MONDAY
Scognamillo Italian Sausage and Bacon Stuffing
Makes about 3 quarts stuffing, 16 to 20 servings
It’s not Thanksgiving without our sausage and bacon stuffing, made every year by my dad Joe. It is best to make the stuffing fresh and use it warm, as cold stuffing takes a longer to cook inside of the bird. Also, remember that you will not be able to fit all of stuffing in the bird, and there will always be leftover dressing to bake on the side.
2 tablespoons olive oil
2½ pounds sweet Italian sausages, casing removed
12 ounces bacon, cut into 1-inch pieces
12 cups (½-inch) cubed day-old Italian bread (about 1 pound)
1 cup freshly grated Parmigiano-Reggiano (4 ounces)
3 large eggs, beaten to blend
½ cup seedless raisins
½ cup pine nuts
¼ cup chopped fresh flat-leaf parsley
1 tablespoon finely chopped sage
1 tablespoon finely chopped rosemary
Salt and freshly ground black pepper, to taste
1½ cups chicken broth, as needed
1. Heat the oil in a large skillet over medium heat. Add the sausage and cook, breaking up the sausage into small pieces with the side of a spoon, until the sausage is browned and shows no sign of pink, about 8 minutes. Transfer the sausage and any fat to a large bowl.
2. Add the bacon to the skillet. Cook over medium heat, stirring often, until browned and crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to the sausage, discarding the bacon fat.
3. Add the bread cubes, Parmigiano, raisins, pine nuts, and parsley and stir to combine. Season to taste with salt and pepper. Mix in the eggs and enough of the broth to make a moist, but not wet, mixture.
4. Use immediately as a turkey stuffing. Any leftover stuffing can be spread in a buttered baking dish, covered with aluminum foil, and refrigerated for up to 8 hours. Just before baking, uncover the dish and drizzle the stuffing with about ½ cup stock. Cover again and bake in a preheated 350ºf oven for 20 minutes. Remove the foil and continue baking until the top is golden brown and slightly crisp, 15 to 20 minutes more. Serve hot.
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