Italian Stuffing

  • Yield: 8 to 10 servings

"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
1cup chopped fresh parsley
1/2cup chopped onion
1/2cup chopped celery
2cloves garlic, minced
1/3cup chopped bell pepper
1cup grated Romano cheese
1/2teaspoon pepper
1 1/2teaspoons salt
4teaspoons dried oregano
3cups chicken broth
1cup 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.