Madia Family Stuffing (an appetizer)

Madia Family Stuffing (an appetizer)
 
alt

This recipe was uploaded
by SonomaEddie

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 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

Madia Family Stuffing (an appetizer)

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by SonomaEddie

 
 
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.

Method


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
Show/hide comments

comments powered by Disqus