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Aunt Carmella's Ham Stuffing Recipe

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This recipe for Aunt Carmella's Ham Stuffing, by , is from The Girardi Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Caroline Tritone
Added: Wednesday, December 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large loaf white bread (20oz size)
1/2 pound imported ham (normal slice @ deli)
2 or 3 stalks celery
1 cup raisins
salt and pepper (about 1 teaspoon each)
2 to 3 teaspoons poultry seasoning
1 cup water

Directions:
Directions:
Place raisins in a small bowl and soak in warm water while preparing the stuffing. In a large bowl break apart the bread (about 1 to 1 1/2 inch pieces). Sprinkle salt, pepper and poultry seasoning over bread. Dice ham (about 1/2 inch pieces) and the celery and add to bowl. Drain the raisins and add to bowl. Pour water evenly over top and begin to mix. Stuffing should hold together firmly, if not it may need a bit more water. My mom always stuffed the turkey. If you prefer not to I have also placed the stuffing into a casserole dish and covered with foil. Bake at 350 degrees for 45 to 55 minutes, uncover for the last 10 minutes.

Personal Notes:
Personal Notes:
Here's the story and recipe for my mom's stuffing: In the 1950"s my mom (Carmella Tritone) and one of her sisters (Mary Salvatore) had dinner at the Bancroft Hotel on 50 Franklin Street in Worcester. This stuffing was part of the meal and they both enjoyed it so much that they asked if it was possible to have the recipe. This has been the traditional Thanksgiving stuffing ever since! Enjoy!

 

 

 

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