The stuffing or “dressing” is arguably one of the most iconic side dishes to any holiday table. We’ve taken ours up a notch by adding the sweet, roasted flavor of our Mezzetta® Roasted Red Bell Peppers and the crunchy texture and acidic bite of our Mezzetta® Italian Mix Giardiniera. Pair these with crusty bread, parmesan cheese and fresh herbs and you have yourself a new holiday staple!

Ingredients

Makes 8 servings 1x 2x 4x
  • Non-stick cooking spray
  • 14 cups cubed sourdough bread
  • 1/2 cup extra virgin olive oil divided
  • 6 garlic cloves minced
  • 2 large yellow onions diced
  • 5 celery stalks coarsely chopped
  • 1 cup Roasted Red Bell Peppers drained and roughly chopped
  • 1 cup Italian Mix Giardiniera drained and roughly chopped
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 4 cups chicken stock
  • 3 large eggs beaten
  • 1 cup freshly grated parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup unsalted butter cut into parts

Instructions

  1. In a large bowl, toss the cubed bread with ¼ cup of olive oil and place on a large rimmed baking sheet. Divide the bread between 2 standard baking sheets if a large one is not accessible. Transfer to the oven to bake for 20 minutes or until the bread is dried out and crispy.
  2. Heat the remaining ¼ cup of olive oil in a large skillet and add the garlic, onion and celery, and cook until the onions are translucent and the garlic fragrant, about 5 minutes.
  3. Add the chopped Mezzetta® Roasted Red Bell Peppers, chopped Mezzetta® Italian Mix Giardiniera, dried oregano and season with salt and pepper. Add the chicken stock and bring to a simmer.
  4. Add the toasted bread cubes and broth mixture to a large bowl and toss together with the beaten eggs, parmesan cheese and fresh parsley.
  5. Transfer the mixture to the greased baking dish and top with pats of butter. Cover with foil and place in the oven to bake for 30-35 minutes.
  6. Uncover and bake for an additional 20 minutes until golden brown. Serve warm.
  7. Enjoy!

Chef's Note

The stuffing can be made 1 day ahead. Follow the recipe until you reach step 7. Simply follow the remaining step of the recipe before serving.