ITALIAN STUFFED BREAD
Stuffed bread that is a savory meal. We have had this at Zenari's restaurant. It is great!
Provided by davey
Categories Main Dish Recipes Pork Ham
Time 2h25m
Yield 6
Number Of Ingredients 12
Steps:
- Place dough in a large bowl. Cover with plastic wrap and let rise in a warm place until doubled, 45 minutes to 1 hour.
- Roll dough into a 17x20-inch rectangle about 1/4-inch thick on a large piece of parchment paper. Brush olive oil over dough; sprinkle basil and oregano on top. Layer mortadella, provolone cheese, capicola ham, Genoa salami, tomatoes, and mushrooms over dough.
- Roll dough lengthwise into a log. Brush the top with beaten egg; sprinkle sesame seeds on top. Transfer to a baking sheet. Cover with plastic wrap and let rise until puffy, about 30 minutes.
- Preheat oven to 300 degrees F (150 degrees C).
- Bake in the preheated oven until golden brown, about 45 minutes. Let cool for 5 minutes before slicing.
Nutrition Facts : Calories 807.1 calories, Carbohydrate 42.4 g, Cholesterol 129.1 mg, Fat 51.8 g, Fiber 4.3 g, Protein 40.6 g, SaturatedFat 21.1 g, Sodium 2108.3 mg, Sugar 4.9 g
GRAMMA CARUSO'S SICILIAN STUFFING
This recipe comes from my Gramma, who was one of the best cooks I ever knew. My mom always made the traditional bread stuffing, which was okay, but when it was my Gramma Caruso's turn to have Thanksgiving, I couldn't wait to smell and eat her stuffing. Just like her, it was wonderful! Happy Thanksgiving, Gramma--I miss you!
Provided by Food Network
Categories side-dish
Time 15m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Heat oil in skillet, add onions and cook until slightly tender. Add all the ground meat and incorporate with fork. Add salt and pepper and garlic. Cook until half done, then add mushrooms, and continue cooking until meat is done. Do not drain.
- Put in large mixing bowl and add cooked rice. Toss, add bread crumbs, cheese, milk, and egg. Sorry guys, now ya gotta use your hands. Mix together, again add salt and pepper to taste. When fully mixed, add your chicken broth or water, more if you want a moist stuffing.
- There should be plenty to stuff your turkey, plus a full baking dish on the side. I put the baking dish in the last hour, top with 2 tablespoons butter and cover.
ITALIAN SAUSAGE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until lightly browned and no longer pink, about 6 minutes.
- Add the celery and onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
- Whisk the eggs in a large bowl. Add the parsley, bread cubes and sausage-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.
BASIC BREAD STUFFING
Provided by Molly O'Neill
Categories side dish
Time 25m
Yield about 10 cups
Number Of Ingredients 11
Steps:
- In a skillet over medium heat, melt the butter. Add the onion, and saute until soft, about 5 minutes. Add the parsley, celery, salt, pepper, thyme, rosemary and sage, and cook for 5 minutes. Place the mixture in a large mixing bowl, add the cubed bread and chicken broth, and toss to combine.
- When cool, stuff the turkey and bake. If you prefer, preheat the oven to 350 degrees, add 1/2 cup chicken broth to the stuffing and bake in a casserole for 40 minutes.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 259 milligrams, Sugar 4 grams, TransFat 0 grams
STUFFED ITALIAN BREAD
An easy way to dress up a plain loaf of bread! Great as an appetizer or as a side dish to grilled steaks. My local grocery sells a blend of mozzarella and provolone cheese that I use.
Provided by Beth Goldsmith
Categories Appetizers and Snacks Garlic Bread Recipes
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix melted butter, parsley, olive oil, and garlic together in a bowl.
- Slice bread diagonally without cutting all the way through; do the same on the opposite diagonal to create cube-shaped sections still attached to the bottom crust.
- Spoon butter mixture carefully between sections; stuff in shredded Italian cheese blend. Wrap loaf in aluminum foil.
- Bake in the preheated oven for 15 minutes; unwrap and bake until cheese is melted, about 10 minutes more.
Nutrition Facts : Calories 401.1 calories, Carbohydrate 35.2 g, Cholesterol 49.3 mg, Fat 23 g, Fiber 1.9 g, Protein 13.6 g, SaturatedFat 12.4 g, Sodium 732.4 mg, Sugar 0.6 g
ITALIAN BREAD DRESSING
Italian Panettone or golden Challah bread and savory Progresso® chicken broth make this fruit-filled dressing a savory treat.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In large bowl, add bread cubes; set aside. In 12-inch skillet, melt 1/4 cup butter over medium heat until light brown. Remove from heat; stir in sage, salt and pepper. Pour sage butter over bread cubes and toss gently. On 2 cookie sheets, spread out seasoned bread cubes. Bake 15 minutes or until light brown; return to bowl.
- Meanwhile, in medium bowl, place the dried fruits. Add boiling water to cover and allow to stand at least 10 minutes to plump and soften fruits. Drain; add to seasoned bread cubes.
- Increase oven temperature to 375°F. In same skillet, melt remaining 1/4 cup butter over medium heat. Add onion, celery and carrots to butter; cook 7 to 10 minutes, stirring occasionally, until vegetables are tender. Add to dressing mixture in bowl; gently toss. Stir in broth. Stir in beaten eggs just until blended.
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon dressing into baking dish. Bake uncovered 40 to 45 minutes or until golden brown.
Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 45 mg, Fat 2, Fiber 3 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 16 g, TransFat 0 g
ITALIAN SAUSAGE AND BREAD STUFFING
Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.
Provided by Gina Marie Miraglia Eriquez
Categories Gourmet Thanksgiving Side Stuffing/Dressing Sausage Bread Pork Parmesan Bake Christmas Fall Winter Peanut Free Tree Nut Free Soy Free
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F with rack in middle. Generously butter baking dish.
- Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl.
- Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and ½ teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage.
- Whisk together eggs, ½ cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining ¼ cup cream. Cover stuffing and chill.
- About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature. When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and bake until top is golden and crisp, about 15 minutes more.
- Cooks' Note: Bread can be toasted 3 days ahead and kept (once cool) in a sealed bag at room temperature. Stuffing can be prepared (but not baked) 4 hours before roasting turkey. If baking stuffing at the same time as potatoes, put stuffing in upper third of oven and potatoes in bottom third (allow extra time).
ITALIAN-STYLE BREAD STUFFING
Make and share this Italian-Style Bread Stuffing recipe from Food.com.
Provided by Chef David Lee
Categories Grains
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil or butter in large pot at medium high heat.
- Stir in chopped onion, celery, and peppers and saute till onions are translucent.
- Add oregano, parsley, sun-dried tomatoes, salt and pepper.
- Fold in bread cubes, tossing till other ingredients are evenly dispersed among the bread cubes.
- Slowly add beef broth as you toss the bread cubes, adding only enough broth to moisten the cubes to your taste (you don't want them to get soggy, just moist enough to clump together).
- Dump all ingredients into a 1 and 1/2 quart casserole dish and bake at 350 degrees F. for 40 minutes. Serve as side dish for roast beef, pot roast, etc.
Nutrition Facts : Calories 331.9, Fat 22.6, SaturatedFat 3.7, Cholesterol 0.1, Sodium 904.7, Carbohydrate 29.1, Fiber 5, Sugar 4.9, Protein 4.8
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