Italian Stuffing
If the Pilgrim’s were Italian…
Full Recipe Video:
Servings: 8
Ingredients:
2 Italian loaves of bread (or baguettes), cubed into 1/4” pieces *See notes
1/2 cup olive oil
6 cloves garlic, minced
1 yellow onion; finely chopped
1/2 cup salami, cubed into 1/4” pieces
1/2 cup soppressata, cubed into 1/4” pieces
1 tsp. dried oregano
4 cups chicken broth
2 large eggs, lightly beaten
1 cup provolone cheese, cubed into 1/2” pieces
1/2 cup fresh parsley, chopped fine
1 large green apple; grated
1 cup celery; finely chopped
2 tbsp. butter
Preheat oven to 350.
Cube bread into 1/2” or 1/4” pieces. Toss bread in a large bowl with 1/4 cup of the olive oil and half of the minced garlic. Spread onto two baking sheets (or 1 large baking sheet) in a single layer. Bake for 20-25 minutes until golden and crisp. Remove from oven and let cool.
In a large sauce pan or skillet, heat remaining 1/4 cup olive oil on medium heat. Add onion, salami, soppressata and cook until tender, about 5 minutes.
Add oregano and remaining garlic. Cook, stirring occasionally, until garlic is golden. 2-3 minutes.
Add chicken broth and bring to a simmer.
Combine broth mixture and toasted bread in a large bowl. Mix gently until the bread is thoroughly coated.
Add eggs, provolone, parsley, apple, and celery. Combine evenly.
Coat a 9x13 baking dish with olive oil. Add stuffing mixture to dish and dot top with butter.
Cover with foil and bake for 30 minutes. Remove foil and continue to bake until top is crispy/golden brown, 20-30 additional minutes.
Notes:
Bread: Preferrably your bread is a couple days stale. We like to use sesame seeded semolina bread, as the sesame seeds add a nice flavor and texture, but most breads of your choice will work. Feel free to also use a packaged stuffing if that’s easier.
GoodCooking’s Picks:
Baking Dish: Great Jones
Olive Oil: Graza
Food Processor
Made In Saucier
