Grandpa’s Stuffing (or the best thing I ever ate)

Grandpa's Stuffing
If all works out, it will look like this.

When I was a kid, this was my absolute favorite food item. Thanksgiving would come around and I’d just eat plates of this eggy, cheesy, porktastic stuffing. I remember my first thanksgiving away from my family, visiting the parents of my girlfriend at the time. It was inconceivable that I would be missing the one day a year window for eating this stuffing, so I made it in my apartment a few days earlier and brought it with me. That was my first attempt at making the dish on my own. Now it’s more than a few years later and I have refined the dish a bit more. It’s still one of my most favorite dishes. I keep telling myself that maybe I’ll make it along with a roast chicken for a Sunday dinner outside of the Thanksgiving season, but I probably wont. I don’t want it to lose it’s “once a year” cache.

I apologize for the “dash of this” and “about this much of that” nature of the recipie, but that’s how it was told to me… much like every family recipe, it’s better to cook this from feeling. Enjoy

One loaf of day old Italian bread, crust removed, cubed

Add about 3 eggs, scrambled

About 1 ½ cups grated locatelli cheese

One cup of chopped parsley

Button mushrooms, quartered and lightly sautéed in butter- I use two 8oz containers

One cup of chopped, sautéed onions

1/2 cup of chopped, sautéed celery

A little bit (about 1/2 cup) of chicken stock

About 2 inches of cubed salami (sliced pretty thin)

1 stick of melted butter

Black pepper

Plenty of oregano

I usually sauté the onions, celery and mushrooms in butter and set aside to cool a bit. Then I whisk the eggs with the pepper, parsley and oregano in a separate bowl. I put the bread in a big bowl, and start combining the ingredients (eggs, salami, cheese, veg), reserving the chicken stock to add for consistency. Mix all together, put in to a casserole dish or large aluminum tray and bake covered until internal temp of 150. Uncover on high heat to crisp the top

6 thoughts on “Grandpa’s Stuffing (or the best thing I ever ate)

  • November 17, 2010 at 10:36 am
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    Tom—you had me at charcuterie.

    For the record, I made this for my family last Thanksgiving. I was bored of the usual stuffing my family has been making year after year. Tom’s recipe was, without a doubt, the best stuffing we’ve ever had. So much so that for Thanksgiving 2010–again I’m cooking–my sister-in-law sent me Tom’s recipe–having demanded I give it to her last year. She wrote—“See attached. Make this again, pleeeease”

    Reply
    • November 17, 2010 at 11:05 am
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      Thanks Larry. Enjoy, and let me know if you add anything special to it this year. I always like to experiment.

      Reply
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  • November 19, 2012 at 6:18 pm
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    Pretty funny. I was thinking the exact same thing about my family’s stuffing. It is in no way similar to your, but it’s interesting that the same dish brings up the same feelings. I can remember my family always debating the way it was made, who stuffed the bird better, whether the crunchy outside or the moist inside was better, though they all did it the exact same way. I always wished we could eat it more often. Occasionally, my mother would bake a chicken and stuff it. It never held the same feeling or taste as it did when we had it on Thanksgiving. And like you, part of me considered Thanksgiving as incomplete when I spent it with my in-laws, not for company or customs, but for that stuffing. I always looked at people who ate Stove-Top stuffing as alien. Boxed mix. Add water. Enjoy wet bread. I thought there was something wrong with them. This was at a young age. And when I got older (and after quotes from Goodfellas were a main stay in my vernacular), I literally used to ask people in my family, “What kind of people are these???” In the end, I look back at family dining, how important family traditions are, and I am so looking forward to this Thanksgiving (because we are spending dinner with my family) and how excited I am for our family’s stuffing.

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    • November 19, 2012 at 7:35 pm
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      Perfectly said, Tom.
      It’s really hard for me to even eat any other stuffing. StoveTop is like quantum physics and the popularity of “Gangham Style”- a complete mystery to me.

      Reply
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