Categories: Sides
Ingredients
- 16 cups 1/2-inch cubes sesame semolina bread
- 1/2 cup olive oil, plus more for the dish
- 4 garlic cloves, minced
- 2 red onions, chopped
- 2 oz. sliced Genoa salami, chopped
- 2 oz. sliced spicy soppressata, chopped
- 3/4 cup giardiniera, drained and chopped
- 1 tsp dried oregano
- 4 cups chicken broth
- 2 large eggs, lightly beaten
- 4 oz. provolone cheese, cut into 1/2-inch cubes
- 1/2 cup chopped fresh parsley
- 2 tbsp unsalted butter
Directions
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Preheat oven to 350. Toss the bread with 1/4 cup olive oil and half of the garlic in a large bowl. Divide between 2 baking sheets and spread in a single layer. Bake until crisp and golden, 20-25 minutes. Let cool.
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Heat the remaining 1/4 cup olive oil in a large deep skillet over medium-high heat. Add the red onions, salami and soppressata and cook, stirring occasionally, until the onions are softened, about 6 minutes. Add the giardiniera, oregano, and the remaining garlic and continue to cook, stirring occasionally, until the garlic starts browning, 2-3 minutes. Add the chicken broth and bring to a simmer.
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Combine the toasted bread and broth mixture in a large bowl and gently mix until all the bread is moistened. Stir in the beaten eggs, provolone and parsley.
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Brush a 3-quart baking dish with olive oil. Add the stuffing and dot with the butter. Cover with foil and bake 30 minutes. Uncover and continue to bake until golden brown, 20-30 more minutes.