Added by SonomaEddie | Tue 09 Nov 2010 @ 17:11
This was the winner of the KSRO Good Food Hour radio show\'s stuffing contest several years ago. It was submitted by Mr. Madia whose family lives in the area. I\'ve been making it ever since and it\'s gotten to be a tradition for Thanksgiving.
1/4 pound imported provolone cubed 1/3 inch
3 chopped hard cooked eggs
1 cup cubed (1/3 inch) Italian hard salami.
2 beaten eggs
1/3 cup chopped flat leaf parsley.
2 loaves day-old Italian bread
1 tsp red pepper flakes
milk (just enough to moisten bread)
salt and pepper to taste
4 tablespoons butter melted, cooled but still pourable.
Preheat oven to 350f
Peel crust from bread and tear into small pieces and place in large bowl. Add milk to moisten. (Should just be damp and not soaked. Add cheese, chopped eggs, salami, parsley, salt and pepper, beaten eggs and butter. Blend well with hands. Do not squeeze. Roll into walnut-sized balls and bake on baking sheet for 20 minutes or until they start to turn golden