We had a few friends over to celebrate October birthdays and, since it was that weekend, I chose to make dinner an homage to Canadian Thanksgiving.
And, truth be told, I figured that it could not hurt to take a few new recipes on a test run before our Thanksgiving. Recipes like Italian Beef Stuffing, which I discovered on Rosen’s web site and had to try.
Rosen’s French rolls, Italian beef, and giardiniera are key parts of the sammich,
and also, as it turns out, this stuffing.
Which is very good, and now advances to November and our holidaze kickoff.
•1 stick unsalted butter + more for baking
•4 Rosen’s French rolls
•1 onion, diced
•3 stalks celery, diced
•1 red pepper, diced
•2 coves garlic, minced
•10 oz Italian beef, chopped*
•1 tsp sage
•1 tsp rosemary
•1 tsp thyme
•1 tsp Seasoned Salt
•1 tsp black pepper
•1 tsp Aleppo pepper
•2 large eggs
•2 cups gravy from the Italian beef
*From the 36 ounce tub.
Cut the rolls into one inch cubes and crisp on a baking sheet in a 250º oven for 30 minutes. Remove from the oven and set aside to cool.
Melt the butter (yes, that entire stick) in a large skillet, then add the onion, red pepper, and celery and cook, stirring often, until the veggies are tender, about ten minutes.
Add the garlic, chopped beef, and seasonings and cook for another couple of minutes.
Drizzle in one cup of the gravy and remove from the heat and stir in the bread cubes.
Whisk the two eggs into the remaining cup of gravy and pour over the bread, beef, and veggies in the skillet and toss to mix and coat all of the bread cubes well.
Butter a large baking dish and add the stuffing.
Note: if, like mine, your chosen skillet is oven safe, go ahead and bake the stuffing in that; but, this was, however small, a celebration, and I figured our guests were well worth a nice serving dish casserole.
Bake the stuffing, uncovered, in a preheated 375º oven for 45 minutes, until an instant read thermometer inserted in the center reads 160º.
Return the stuffing to the oven, still uncovered, and bake for another 20 or 30 minutes more, until the top is nicely browned and a bit on the crispity side.
Serve as part of your feast – or just for dinner – and pass the giardiniera for folk to sprinkle over the top as they like.
And most certainly holidaze worthy!