How To Make Pepperoni Stuffing
Whip up this easy stuffing recipe for an effortless side dish! It’s packed with sliced pepperoni, Foccacia bread, and peppers for a mouthwatering bite.
Serves:
Ingredients
- 1½cupspepperoni,sliced
- 1cupyellow onions,sliced
- ¼cuppepperoncini,(small sweet peppers), chopped
- 1cupred bell pepper,diced
- 1cupcelery,diced
- 3tbspgarlic,minced
- ½cupsun-dried tomatoes,diced
- 8cupsfocaccia bread
- ½cupparsley,chopped
- 1cupgreen onions,sliced
- 3eggs
- 1tspfresh ground pepper
- 1tsppaprika
- 3cupslow-sodium chicken stock
- ½cupparmesan cheese,grated
Instructions
-
In a medium sauté pan over medium to high heat, add the pepperoni and cook until crispy. Remove and drain on paper towels.
-
When cool, crumble pepperoni, divide ¾ for tossing in stuffing, and ¼ for garnish.
-
Leave the remaining grease in the pan, add yellow onions, pepperoncini, red pepper, celery, garlic, and sun-dried tomatoes, and sauté until onions are translucent. Remove and let cool.
-
In a large bowl, add the focaccia cubes, parsley, and green onions. In a small bowl, add the eggs, pepper, paprika, and whisk. Pour the eggs over the bread, then add the sautéed vegetables, and crumbled pepperoni.
-
Mix thoroughly, then slowly add chicken stock, allowing for it to absorb evenly.
-
Preheat the oven to 350 degrees F. Lightly butter a 13×9-inch pan and add the mixture to the pan.
-
Cover with aluminum foil and bake for 35 minutes; remove foil and bake for another 15 minutes to brown the top.
-
Garnish with Parmesan cheese and additional pepperoni crumbles. Serve and enjoy.
Nutrition
- Calories: 528.69kcal
- Fat: 29.79g
- Saturated Fat: 9.25g
- Trans Fat: 0.70g
- Monounsaturated Fat: 13.59g
- Polyunsaturated Fat: 2.87g
- Carbohydrates: 39.62g
- Fiber: 3.62g
- Sugar: 5.18g
- Protein: 25.80g
- Cholesterol: 110.60mg
- Sodium: 1477.01mg
- Calcium: 200.04mg
- Potassium: 624.53mg
- Iron: 4.94mg
- Vitamin A: 108.11µg
- Vitamin C: 37.64mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!