Italian Stuffing



My grandfather starting making a stuffing with salami and cheese in it when I was a kid. My dad than enhanced the recipe with more meats and grated parmesan cheese. Than when I started making it I added more to it. It has become a family tradition to have this stuffing on Thanksgiving. Enjoy!!


★★★★★ 1 vote

20 Min
40 Min


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  • 1 lb
    white bread, cut into cubes
  • 8
    eggs, beaten
  • 1 c
    prosciutto, diced
  • 1 c
    salami, diced
  • 1/2 c
    pepperoni, diced
  • 1 lb
    mozzarella, diced
  • 1/4 c
    parmesan cheese, grated
  • 2 Tbsp
    fresh parsley, chopped
  • 2 clove
    garlic, finely chopped
  • 2 tsp
    poultry seasoning
  • ·
    pepper to taste
  • 3-4 c
    chicken or turkey broth

How to Make Italian Stuffing


  1. Place the bread cubes in a large bowl and moisten with the broth. May not use the entire 2 cups of broth.
  2. Add the remaining ingredients and mix well. Add more broth if needed.
  3. Place stuffing in a fowl or casserole dish. If being baked in a casserole dish tent with aluminum foil and bake at 350 degrees for 40-45 minutes. Uncover half way thru and mix up and recover. This will allow the stuffing to stay moist and have a similar texture to the way it comes out of a fowl.

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