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
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


  • 1Place the bread cubes in a large bowl and moisten with the broth. May not use the entire 2 cups of broth.
  • 2Add the remaining ingredients and mix well. Add more broth if needed.
  • 3Place 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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About Italian Stuffing

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