Italian Stuffing

Courtesy of Cafe Gabbiano: 5104 Ocean Blvd, Sarasota; 941-349-1423;
Photography By Kathryn Brass-Piper | November 01, 2013


Heat oven to 400°. Melt butter in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook until onions are soft. Add sundried tomatoes and cook for 1 minute. Transfer to large bowl. Stir in bread, egg, cheese, pine nuts, and parsley. Season with salt and pepper. Add broth, ½ cup at a time, until mixture is moistened but not wet. Transfer mixture to a buttered baking dish and drizzle with olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until golden and crispy, about 20 minutes.

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  • 8 tablespoons (1 stick) butter
  • 1 large onion, chopped
  • 5 cloves garlic, minced
  • ½ cup chopped sundried tomatoes
  • 6 cups day-old Italian bread, cut into ½-inch cubes
  • 1 large egg, beaten
  • 1 cup finely grated Parmigiano-Reggiano
  • ¾ cup toasted pine nuts
  • ¼ cup chopped Italian parsley
  • 2 cups chicken broth
  • 2 tablespoons extra virgin olive oil
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