Today's Case:
A Particular Stuffing Recipe
Re: Particular stuffing recipe
From: Mary
To: Phaedrus
Date: 12/22/2024, 7:41 AM
On 12/21/2024 10:39 PM, Mary wrote:
Looking for an old family . ..vt.recipe for Italian stuffing. No meat or bread cubes.
It's made of eggs, plain bread crumbs,grated Romano cheese, generous amount
of black pepper. It's solid and cuts with a knife.
Hello Mary,
This recipe has the ingredients that you list: Italian Stuffing
I cannot find a stuffing recipe that says it is "solid and cuts with a knife," nor can I find a Vermont stuffing recipe that fits.
I'll post this for reader input.
Phaed
Subject: Recipe Request
From: Mary
Date: 4/14/2026, 8:32 PM
To: Phaedrus
I wrote a while back about an old Italian recipe for stuffing. You gave me a link but it had
no amounts. After 3 tries I nailed it, in a small amount. Tastes just like grandma used to make.
Generously grease bread pan. Preheat oven 325°. Whisk together 1/2 cup plus 1 TBL PECORINO
Romano cheese, 1/2 cup plain bread crumbs, 1/2 tsp black pepper, 1/8 tsp garlic powder.
Break up any large clumps. Add 2 beaten large eggs..mix well. Mixture needs to be moist but
dry enough to form a slightly raised hamburger size mound in your hands. Too wet?
Add breadcrumbs 1TBL at a time. Cover with foil. Bake center rack oven about 25minutes until
internal temp reached 165°. Do not overbake. Remove from oven and let sit in pan 10 - 15 minutes.
Slice as desired. Yum!
