Italian Antipasti Stuffing Recipes

STUFFING RECIPE

Steps:

• In a large pot, lightly boil 3 chicken breasts for about 3 hours (adding more water as needed)
• Toast the slices of bread in an oven at 390 degrees F. turning over after a few minutes. Place them on cookie sheets. This is what takes the most time.
• Saute the celery and onion in 3 Tablespoons of butter and 2 Tablespoons olive oil until tender.
• When chicken is done boiling, shred and set aside in a bowl (keep water for broth).
• Add the celery and onion to the chicken water along with 3-4 teaspoons of poultry seasoning (This is to taste too)
• Take the bread and dip in the broth and tear into bite size pieces. Put in a very large pan or bowl to mix later.
• Add the chicken and mix all together.
• Butter your baking pans and bake at 350 degrees F. for 45min. to an hour uncovered. Turn if needed.

HOT ITALIAN ANTIPASTI DIP

Steps:

• Heat oven to 350°F. Spray large cookie sheet with cooking spray. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• Place bread slices on cookie sheet. Brush on both sides with olive oil; set aside.
• In medium bowl, mix Italian cheese blend, cream cheese, sour cream, artichoke hearts, garlic, oregano and pepper flakes. Spread evenly in baking dish.
• Top cheese mixture in baking dish with salami and prosciutto, then top with roasted peppers and olives. Sprinkle with Parmesan cheese. Bake 20 to 24 minutes or until bubbling. Meanwhile, bake bread slices in same oven 20 to 24 minutes or until golden brown and toasted.
• Top dip with basil; serve with toasted bread slices.