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Recipe courtesy of null Nonna Gracie
Recipe courtesy of null Nonna Gracie
Watch how to make this recipe.
Nonna Gracies Italian Stuffing
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- Level: Easy
- Total: 1 hr 20 min
- Active: 25 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 371
- Total Fat
- 30 g
- Saturated Fat
- 12 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 19 g
- Cholesterol
- 205 mg
- Sodium
- 428 mg
A savory Italian-style stuffing made with rustic bread, sweet soppressata, mushrooms, mozzarella, Pecorino Romano and fresh parsley. Baked until golden on top and tender inside, it’s a hearty, comforting dish made for a holiday table.
- Level: Easy
- Total: 1 hr 20 min
- Active: 25 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 371
- Total Fat
- 30 g
- Saturated Fat
- 12 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 19 g
- Cholesterol
- 205 mg
- Sodium
- 428 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F.
- Remove the crusts from the pane di casa and cut the bread into bite-size cubes. Place the bread in a large bowl and cover with water. Allow it to soak briefly, just until moistened. Working in batches, use your hands to firmly squeeze the excess water from the bread. The bread should be moist but not waterlogged. Transfer to a large mixing bowl and set aside.
- Heat 1/2 cup of the olive oil in a large skillet over medium heat. Add the mushrooms, garlic powder and shallots and season with salt and pepper. Cook until the vegetables are tender and the mushrooms have released their moisture, 5 to 7 minutes. Remove from the heat and allow the mixture to cool slightly.
- Add the mushroom and shallot mixture to the moistened bread. Add the Pecorino Romano, parsley and soppressata and mix until evenly combined. Add the eggs and mix thoroughly. Gently fold in the cubed mozzarella, mixing just until evenly distributed throughout the stuffing.
- Generously butter the bottom and sides of a 9-by-13-inch ovenproof baking dish with 1 tablespoon of the butter. Transfer the stuffing mixture to the prepared dish and spread into an even layer without packing it too tightly.
- Dot the top of the stuffing with the remaining 2 tablespoons butter and drizzle with the remaining 2 tablespoons olive oil. Bake until the stuffing is cooked through and the top is golden brown, about 45 minutes.
- Allow the stuffing to rest for 5 to 10 minutes before serving. Serve warm.
