Ingredients: |
Ingredients: 1 1/2 cups (4oz) pepperoni, sliced
1 cup yellow onion, diced
1 cup red bell pepper, diced
1/4 cup pepperoncini, chopped
1 cup celery, diced
3 Tbsp garlic, minced
1/2 cup sun dried tomatoes, diced
8 cups Foccacia or other thick, white bread, cut into 1/2 inch cubes and dried out
1/2 cup parsley, chopped
1 cup green onions (optional)
1 tsp pepper
1 tsp paprika
3 eggs
2-4 cups chicken stock
1/2 cup parmesan cheese
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Directions: |
Directions:Preheat oven to 350 degrees
In a medium saute pan over medium to high heat, add pepperoni and cook until crispy. Remove and drain on paper towels. When cool, crumble pepperoni and set aside 3/4 for tossing in stuffing, reserving 1/4 for garnish.
To the remaining grease in the pan, add yellow onions, peppers, celery, garlic and sun-dried tomatoes, and saute until onions are translucent. Remove and let cool.
In a small bowl, whisk together the eggs, pepper and paprika. Place bread cubes, parsley and green onions (if using) in a large mixing bowl and pour egg mixture over everything. Add sauted vegetables and crumbled pepperoni, and mix all ingredients thoroughly. Slowly add chicken stock, tossing everything so it's absorbed evenly.
Lightly butter a 13 x 9 pan and add the stuffing. Cover with aluminum foil and bake for 35 minutes, then remove foil and bake for another 15 minutes to brown the top.
When finished baking, garnish with parmesan cheese and reserved pepperoni crumbles. |
This recipe for Guy Fieri's Pepperoni Stuffing is from