Pepperoni Herbed Stuffing
8 Servings
Prep Time
20 minutes
Total Time
1 hour, 20 minutes
Ingredients
- 3 tablespoons butter, divided
- 2 onions, thinly sliced
- 2 cups celery slices
- 10 slices bread, toasted
- Kosher salt and freshly ground pepper
- 2 tablespoons fresh thyme leaves
- 10 fresh sage leaves, cut into thin strips
- 1 teaspoon dried rosemary
- 1 (6-ounce) package HORMEL® Pepperoni, chopped
- 1 pound bulk pork breakfast sausage, cooked and drained
- 1 pound mozzarella cheese, cut into 3/4-inch cubes
- 1 cup chicken broth, heated
Directions
- Heat oven to 375°F. In a large skillet over medium heat, melt 2 tablespoons butter. Add onions and celery. Cook 5 minutes, or until translucent. Remove from pan.
- Cut toast into 1-inch squares. Place in large bowl. Add salt and pepper to taste, thyme, sage and rosemary.
- Stir in celery and onion mixture, pepperoni, sausage and mozzarella. Mix to combine. Add chicken broth to moisten ingredients; toss.
- Pour mixture into a 3-quart baking dish. Cover with foil. Bake 30 minutes. Remove foil and continue baking 20 minutes, or until golden brown.