If stuffing at the Thanksgiving table hasn’t always been your thing, this recipe will make you change your tune. Hearty Armanino Gourmet Italian Meatballs add a welcome dimension of savory flavor to this classic holiday dish.
1 lb Armanino Italian Style Beef & Pork Meatballs, defrosted
8 tbsp unsalted butter (1 stick)
1 large onion, ½” dice
4 celery stalks, ½” dice
2 red, yellow or orange bell peppers, seeded diced ½” dice
¼ cup Armanino Creamy Garlic Sauce
3 cups chicken stock, low salt
4 large eggs, lightly beaten
½ tsp dried sage
2 tsp dried Italian seasoning
½ cup fresh parsley, chopped
1 tsp kosher salt
½ ground black pepper
¾ tsp crushed red chile flakes, optional
12 cups unseasoned dry bread cubes (24 ounces)
½ cup grated parmesan
Cut each meatball into 8 pieces and set aside until needed.
Sauté the onion, peppers and celery in 6 tablespoons of the butter over medium to medium high heat until soft and translucent, about 10 minutes.
Remove from the heat and once the mixture stops sizzling, stir in the creamy garlic sauce. Let cool.
Beat the eggs in a large bowl then whisk in the chicken stock.
Add the dried herbs, parsley and salt, give a stir then add the bread cubes and parmesan; toss to combine thoroughly.
Add the cooled vegetables and the chopped meatballs; stir to evenly distribute.
Let sit for 15-30 minutes to allow the bread to soften and absorb all the flavors. Preheat the oven to 400°F.
Turn the stuffing into a buttered 9”x12” buttered baking or casserole dish and drizzle with the remaining 2 tablespoons melted butter.
Cover with buttered foil and bake 25 minutes.
Remove the foil and bake 15-20 minutes until golden brown. Serve warm.
If your meatballs haven’t defrosted, spread in a single layer on a sheet pan and set aside while you prepare the remaining ingredients. To speed things up even more, microwave for 1-2 minutes.
If you use seasoned bread cubes, cut the sage and Italian seasoning by half and wait to salt until everything is mixed then taste and adjust. If using fresh bread, cut into cubes, spread in a single layer on a sheet pan and let dry, uncovered, overnight.
If you prefer to cook some stuffing inside your turkey, you’ll need to loosely pack it into the cavity so that it has more room to properly cook. To cook it safely, it needs to reach 165°F.
Do ahead: the stuffing can be assembled the night before and refrigerated. Let come to room temperature then bake as directed.