One of the best dishes at the Thanksgiving table is the stuffing. Instead of your usual recipe, how about making it with hoagie rolls for an even heartier option.
- 1/4 pound genoa salami, capicola, soppressata (sweet or hot), pepper ham, or sliced deli meats of your choice, roughly chopped.
1 tbsp oregano
2 medium or 3 small onions, thinly sliced
1 cup chopped celery (about 4 stalks)
3 hoagie rolls, preferably at least a day old, torn into roughly 1-inch pieces
4 cups low-sodium chicken stock
1/2 pound sharp provolone, cut into roughly 1⁄2 inch cubes
1⁄2 cup pickled banana pepper rings, drained
1⁄4 cup jarred fried long hots, like Mancini’s or Cento’s
4 eggs, whisked together
Sesame seeds (optional)
1. Put the meat into a large, cold skillet, and heat the skillet at medium. Cook, stirring occasionally, until the meat has crisped up and rendered some of its fat, about 5 to 7 minutes.
2. Remove the meat from the pan, but keep the rendered fat. Add the celery, onions, and oregano — if the pan looks dry, add a tablespoon or two of olive oil.
3. Cook the celery and onions over medium until they’re soft and translucent.
4. Add a quarter cup of stock to the pan and scrape up any browned bits.
5. Add the celery, hoagie rolls, provolone, banana peppers, and meat to a casserole dish, using tongs to mix the ingredients together and make sure they’re roughly evenly distributed.
6. Pour the stock, milk, and eggs over the mixture, giving the whole thing another toss with tongs to make sure that all the bread gets some of the liquid. If it seems dry, add up to a cup more stock.
7. Cover with foil. Bake at 350 degrees F for 30 minutes.
8. Remove the foil and bake for another 15 minutes, until the bread on top is golden brown.
9. Sprinkle with sesame seeds (if using) and serve.