Antipasto Stuffing

Antipasto Stuffing



1 loaf good sourdough bread

½ cup chopped parsley

2 tablespoon chopped sage

1 tablespoon chopped rosemary

1 tablespoon chopped thyme

2 tsp salt

1 tsp pepper

¾ cup small diced onion

¾ cup butter

½ cup of small diced celery

1 jar mild antipasto

500 ml chicken stock

2 eggs


  1. Night before tear bread into bite sized pieces
  2. Leave on counter overnight to dry out
  3. In large mixing bowl, mix together bread, parsley sage, thyme, rosemary, salt and pepper
  4. In a medium pot, brown butter
  5. Add onions, celery cook till its translucent
  6. Add antipasto to pot and cook 1 minute
  7. Add cooked veggies to bread
  8. In separate bowl mix together cold stock and eggs
  9. Pour stock and eggs over bread and mix well
  10. Put bread mix into greased baking dish
  11. Bake @ 350 degrees for 45-55 minutes

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