Italian Stuffing

  • Yield 8 to 10 servings

A flavorful stuffing, made with French bread and Romano cheese


"This Italian stuffing has been the special holiday turkey stuffing in our family as long as I can remember. My sister and I have both changed the recipe over the years; we each in our way carry on the tradition."


2 (8-ounce) loaves French bread (not sour dough), cut into 1-inch cubes
1 cup chopped fresh parsley
1/2 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
1/3 cup chopped bell pepper
1 cup grated Romano cheese
1/2 teaspoon pepper
1 1/2 teaspoons salt
4 teaspoons dried oregano
3 cups chicken broth
1 cup butter


  1. Preheat the oven to 350F. Lightly grease a 2-quart ovenproof dish. Mix bread cubes, parsley, onion, celery, garlic and bell pepper in a large bowl. In another bowl, combine cheese, pepper, salt and oregano; combine with bread mixture. Heat broth and margarine together until margarine is melted. Pour over bread mixture; stir just until evenly moistened. Spoon into baking dish. Cover with foil. Bake 45 minutes. Remove foil for the last 15 minutes to brown if desired.

Recipe by Georgia Cavanaugh, Fallon, Nev.



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