Buy a good quality Romano cheese and don't skimp when you're adding it.
Adele's Italian stuffing
3 pounds of chestnuts*
2 pounds of ground grass fed beef ( or any ground beef with low fat content)
2 pounds of loose Italian sausage
1 Onion chopped
4 to 5 cloves of garlic chopped
2 10 oz. packages of frozen spinach thawed and squeezed dry**
9 eggs
1 cup Pecorino Romano cheese
salt and pepper to taste
Set oven to 350 degrees
1.Boil or roast the chestnuts and peel them; set aside.
2. In a large frying pan add the garlic and onion and cook until translucent add the beef and sausage to the pan and brown lightly.
3. Stir in all the chestnuts and the spinach to the mixture.
4. Pure mixture into a large bowl and set aside to cool to room temperature about 15 to 20 minutes
5. Add the eggs, cheese and salt and pepper, if using, stir until well incorporated.
6. Pour the mixture to a large baking pan and bake at 350 degrees for about 30 -45 or until eggs are set. You can also stuff the turkey with some of this and bake the rest in a smaller pan.