Ingredients
Units
Scale
- 8 cups of cubed Italian bread
- 1 large onion - chopped
- 4 - 5 cloves of garlic - chopped
- 1 cup of fresh parsley - chopped
- 5 - 6 stalks of celery - chopped with leaves
- 1 1/2 cups of cherry tomatoes - halved
- 6 - 8 fresh sage leaves - chopped
- 6 - 8 fresh basil leaves - chopped
- 12 slices of salami - I mixed hot and sweet salami - chopped
- 2 - 3 tbs. olive oil
- 2 - 3 tbs. sweet butter
- 1 tsp. salt
- 1 tsp. black pepper
- 2 tsp. dried oregano
- 1 tsp. fennel seeds
Instructions
- Preheat Oven 350 degrees F.
- Cube the Italian bread and place on a baking sheet.
- Drizzle with olive oil and sprinkle with salt and black pepper.
- Bake 12 – 15 minutes or until the bread becomes slightly golden.
- Heat a large cast iron frying pan with 2 tbs. butter and 2 tbs. olive oil.
- Add the chopped herbs, tomatoes and garlic and sauté until the garlic is slightly fragrant.
- Add the chopped celery and onion and continue to sauté until the onion is slightly transparent.
- Add the seasonings and toss.
- Add the chopped salami, cubed bread and the grated cheese; reserving about a quarter of a cup of grated cheese to sprinkle on top. If you didn’t reserve a bit, don’t worry just grate more on top.
- Butter a casserole dish and add the stuffing and sprinkle the remaining cheese on top, along with a drizzle of olive oil and a sprinkle of dried oregano and fresh ground black pepper.
- Bake for 30 – 40 minutes. Cover until ready to serve for a more moist dressing.
- Prep Time: 10 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 1
