Southern Italian Thanksgiving Stuffing Recipe

Italian bread: Stale Italian bread is perfect for soaking up the flavors of the stuffing. If you can't find stale bread, you can use fresh bread and let it sit out for a day or two to become slightly dry.

Olive oil: This is used to sauté the onions and garlic, adding a rich, fruity flavor to the stuffing.

Onion: A large onion, chopped, provides a sweet and savory base for the stuffing.

Garlic: Minced garlic adds a robust, aromatic flavor that complements the other ingredients.

Chicken broth: This is used to moisten the bread cubes, adding a savory depth to the stuffing.

Parmesan cheese: Grated parmesan cheese adds a salty, umami flavor that enhances the overall taste of the stuffing.

Parsley: Fresh parsley adds a bright, herbaceous note to the stuffing.

Basil: Fresh basil adds a sweet, aromatic flavor that pairs well with the other ingredients.

When preparing the bread cubes, ensure they are truly stale to absorb the chicken broth and other flavors effectively. If your bread is too fresh, you can dry it out by spreading the cubes on a baking sheet and placing them in a low oven (around 250°F or 120°C) for about 15-20 minutes, or until they are dry and slightly crispy. This step will help the stuffing achieve the perfect texture.

• stale italian bread - Substitute with stale sourdough bread: Sourdough bread has a similar texture and flavor profile, making it a good alternative for the stuffing.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable replacement.

• large onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor, which can enhance the overall taste of the stuffing.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to achieve the desired flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great alternative for those looking for a vegetarian option, while still providing a rich flavor.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture and a slightly stronger flavor, making it a good substitute for Parmesan.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro offers a fresh and vibrant flavor, which can add a unique twist to the stuffing.

• chopped fresh basil - Substitute with chopped fresh oregano: Oregano has a robust and earthy flavor that can complement the other ingredients in the stuffing.

• To store the stuffing, allow it to cool completely at room temperature. Once cooled, transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

• For freezing, ensure the stuffing is completely cooled. Wrap it tightly in aluminum foil or plastic wrap, then place it in a freezer-safe container or heavy-duty freezer bag. Label with the date and freeze for up to 1 month.

• When ready to reheat, if frozen, thaw the stuffing in the refrigerator overnight. Preheat your oven to 350°F (175°C). Transfer the stuffing to a baking dish, cover with foil, and bake for about 20-30 minutes until heated through. Remove the foil for the last 10 minutes to crisp up the top.

• If reheating from the refrigerator, preheat your oven to 350°F (175°C). Place the stuffing in a baking dish, cover with foil, and bake for about 15-20 minutes until warmed through. Remove the foil for the last 5-10 minutes to achieve a golden, crispy top.

• For individual servings, you can reheat the stuffing in the microwave. Place a portion on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1-2 minutes or until hot. Stir halfway through to ensure even heating.

• To maintain the best texture and flavor, avoid reheating the stuffing multiple times. Only reheat the amount you plan to consume immediately.

• Preheat your oven to 350°F (175°C). Place the leftover stuffing in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Bake for about 20-25 minutes, or until it is heated through.

• For a quicker method, use the microwave. Place the stuffing in a microwave-safe dish and cover it with a damp paper towel. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• If you prefer a crispy texture, reheat the stuffing on the stovetop. Heat a skillet over medium heat and add a small amount of olive oil. Add the stuffing and cook, stirring occasionally, until it is heated through and the edges are crispy.

• For an added twist, reheat the stuffing in a soup. Add the stuffing to a pot of simmering chicken broth and heat until warmed through. This method adds moisture and a new dimension of flavor to the dish.

• If you have an air fryer, preheat it to 350°F (175°C). Place the stuffing in the air fryer basket and cook for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will give you a crispy exterior while keeping the inside moist.

• Oven: Used to bake the stuffing until the top is golden brown.

• Large skillet: Used to heat olive oil and cook the onion and garlic until softened.

• Large bowl: Used to combine bread cubes, cooked onion and garlic, chicken broth, parmesan cheese, parsley, and basil.

• Baking dish: Used to transfer the stuffing mixture for baking.

• Knife: Used to chop the onion, garlic, parsley, and basil.

• Cutting board: Used as a surface for chopping the ingredients.

• Measuring cups: Used to measure the olive oil, chicken broth, parmesan cheese, parsley, and basil.

• Wooden spoon: Used to mix the stuffing ingredients together.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

Use pre-chopped ingredients: Save time by buying pre-chopped onion and garlic from the store.

Pre-cube the bread: Cube the stale Italian bread the night before to save time on the day of cooking.

Use a food processor: Quickly chop parsley and basil using a food processor instead of doing it by hand.

Preheat the oven early: Start preheating your oven while you prepare the other ingredients to save time.

Batch cooking: Cook the onion and garlic in a larger batch and freeze portions for future recipes.