Guy Fieris Pepperoni Stuffing Recipes

ROAST TURKEY WITH MOZZARELLA AND PEPPERONI STUFFING

Steps:

• For the turkey: Preheat the oven to 350 degrees F.
• Place the turkey on a flat surface and sprinkle inside and out with salt and pepper. Transfer the turkey to a large roasting pan and roast until an instant-read thermometer inserted into the thickest part of the thigh meat (without touching bone) registers 155 to 160 degrees F, 2 hours 55 minutes to 3 hours 15 minutes. Transfer the turkey to a flat surface and allow it to rest for 20 to 30 minutes before carving the meat.
• Meanwhile, place the neck and the chicken stock in a pot and simmer gently until the stock reduces by about half. Season with salt and pepper.
• For the stuffing: Preheat the oven to 400 degrees F and grease a 9-by-13-inch baking dish with butter.
• Cut the reserved turkey heart and gizzard into small pieces and set aside.
• Melt 2 tablespoons butter in a large skillet over medium heat, then add the celery and onions and season with salt and pepper. Cook the vegetables, stirring occasionally, until translucent, 3 to 5 minutes. Remove the skillet from the heat and transfer the contents to a bowl. Set aside.
• Arrange the bread slices in a single layer on a baking sheet and toast in the oven until light brown. While the bread is hot, lightly butter both sides of each piece, then cut into 1-inch squares and transfer them to a large bowl. Toss with the thyme, rosemary, sage and some salt and pepper. Mix and set aside. (Turn the oven down to 350 degrees F.)
• Heat a tablespoon of the butter in a small skillet and quickly saute the heart and gizzard pieces, about 30 seconds. Sprinkle with salt and pepper, then remove from the heat and add it to the bowl of celery and onions. Stir to blend. Heat a large skillet, add another tablespoon butter and saute the pepperoni over high heat for 2 to 3 minutes. Drain on a paper towel.
• Combine the celery and onion mixture, breakfast sausage, mozzarella and pepperoni in the bowl containing the toasted bread. Mix to blend, then add the chicken stock to moisten all of the ingredients. Transfer to the greased baking dish and bake for 40 to 45 minutes.
• For the gravy: After removing the roasted turkey to rest, place the roasting pan over the burners of the stove over low heat and add the Marsala and mustard. Cook, scraping the bottom of the pan to get the drippings and tasty bits off, until there is almost no liquid.
• Strain the neck out from the stock and pour about 1/2 cup into a small bowl. Whisk the flour into the bowl, taking care there are no lumps. Add the remaining chicken stock and the flour mixture to the roasting pan and whisk to blend. Taste for seasoning. Reduce until the mixture thickens to the desired consistency.
• Carve the turkey and arrange on platters. Serve with the gravy on the side. (If the turkey is dry, ladle a little hot gravy directly on the meat.)

BLAZY'S PEPPERONI STUDDED LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Boil 6 quarts of water, add a pinch of salt and cook the pasta to almost done, about 7 minutes. Remove from the water and shock in an ice bath.
• In a medium saucepan, add the pepperoni and saute over medium heat until crispy, about 10 minutes. Remove from the heat and drain on a paper towel.
• In a 10- by 14- by 3-inch baking pan or dish, pour 1 cup of the Tomato Sauce in the bottom and around the sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2 inch. Add one-third of the ricotta and one-quarter of the mozzarella, sausage, pepperoni and Parmesan. Spoon 1 cup of tomato sauce over the top. Repeat this two more times.
• On the top sheet, finish with the remaining cup of tomato sauce, mozzarella, sausage and pepperoni and dust with Parmesan. Bake until the cheese bubbles around the edges and the top is melted and light golden brown, about 45 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Remove from the oven; let sit for 15 minutes. Cut and serve immediately with more sauce, if desired.
• In a medium saucepan, heat the olive oil. Add the onions and cook over medium to low heat until transparent, about 20 minutes. Add the garlic and cook until almost brown, about 10 minutes. Then, add the tomatoes and cook for 30 minutes over low to medium heat. Add the basil and oregano and continue to cook for another 30 minutes. Season with salt and pepper, cool and store in the refrigerator until ready to use.

PEPPERONI PIZZA DIP

Steps:

• Preheat the oven to 350 degrees F.
• For the pizza sauce: Add the olive oil to a 12-inch saute pan over medium heat and, when hot, add the onion. Saute until translucent. Add the garlic and red chile flakes, cook for 1 minute, and then add the canned tomatoes. Reduce the heat to a simmer and cook for 25 minutes, stirring occasionally. When the mixture has thickened, stir in the fresh and dried spices. Simmer for an additional 15 minutes and adjust seasoning, if necessary. Remove from the heat.
• For the bottom layer: In a medium bowl, combine the cream cheese, ricotta, Parmesan, egg, garlic and spices. Spread the mixture evenly into an oven-safe casserole (2-quart capacity or a 9-inch pie pan). Set aside.
• For the toppings: In a small saute pan over medium heat, add a drizzle of olive oil and the pepperoni. Saute until the pepperoni is just crisp, 4 to 5 minutes, and then drain on a paper towel-lined plate. Add the remaining olive oil and the red bell peppers and saute over medium-high heat until just starting to soften. Add the shallot, cook for 2 minutes, and then add the mushrooms. Cook for 7 to 10 minutes and remove from the heat.
• To assemble: Spread the pizza sauce over the top of the bottom layer of cheese, sprinkle with the pepper and mushroom mixture, and then the pepperoni. Evenly distribute the mozzarella over the top and bake for 20 minutes. Remove from the oven and sprinkle with the Parmesan. Garnish with the basil sprig and serve hot with pizza dough strips, toasted pita strips, or crackers.