Mamma Mimmo’s Stuffing
Passed down from Chef Mimmo’s Mamma, this traditional Italian stuffing captures the heart of home cooked comfort. Made with leftover Caputo bread, tender ground beef, mushrooms, and a touch of Genoa salami, it’s a classic dish that fills the kitchen with the aroma of Italian tradition.
- Yield: 4-6 Servings
- Prep Time: 20 min
- Cook Time: 40 min
Ingredients
Instructions
- Cut the leftover Caputo Bread into small cubes and set them aside to dry out overnight. If using fresh bread, place the cubes on a sheet pan and bake in a 350°F (175°C) oven for 5–10 minutes, or until dried out.
- In a large sauté pan over medium heat, warm the Olitalia extra virgin olive oil. Add the diced yellow onions and cook for 3–5 minutes, until translucent.
- Add the mushrooms to the pan and cook for another 3–5 minutes, until softened and lightly browned.
- Add the ground beef and cook for 3–5 minutes, breaking it apart with a spoon, until browned. Stir in the finely chopped parsley and celery leaves, and cook for 1–2 minutes more.
- Remove the mixture from the heat and transfer it to a large mixing bowl. Add the chicken broth, dried Caputo bread, Genoa salami, and egg. Mix until well combined.
- Spread the mixture evenly in a large baking dish. Bake at 400°F (200°C) for about 40 minutes, stirring every 10 minutes to promote even browning.
- Remove from the oven, let rest briefly, serve warm and enjoy!
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About the Chef
Meet Chef Domenico "Mimmo" Tolomeo
Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.