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Cooking with Cass: Italian Style Stuffing

Cooking with Cass: Italian Style Stuffing

It’s November! Which means that I’ve got to start preparing for Thanksgiving! Given, Covid is going to effect how we all get together on this holiday, but that doesn’t mean that we can’t still enjoy cooking and sharing a meal with each other. So, now that we’ve got that out of the way; I love stuffing. Always have, always will. It’s arguably my favorite part of Thanksgiving, but this year I decided that I would take a stand and learn how to make stuffing from home. And so I did, pretty easy actually. I cut a loaf of French bread into cubes and laid them out on a sheet pan to dry. This is important because we don’t want the bread to get too wet when we pour in the chicken stock. No one likes wet bread, so definitely don’t skip this step. There’s a trillion ways to make stuffing, but basically it’s dry bread mixed with…things, so feel free to add what you like or remove what you don’t, that said if you do some experimenting I’d give it a sample before bringing to your family. Better safe than sorry!


All that said, breakfast beef makes everything better, and this is no exception to that rule! I used 6 slices in mine, I mean. You could always add more, no harm in that right?  






1 lb Midamar Ground Beef

6 Slices Midamar Hickory Smoked Breakfast Beef

1 Tbsp Italian seasoning

4 Ribs of celery, cut into slices

1 Large onion, diced

4 Cloves of garlic, diced

1 ½ Tbsp poultry seasoning

1/3 Cup toasted pine nuts

2 Tbsp olive oil

6 Cups cubed French bread, dried at room temp for 2-4 hours

3 Cups of crumbled cornbread

3 ½ Cup reduced sodium chicken broth

2 Cups freshly shredded mozzarella

½ cup of butter, cut into small cubes



1) Cut French bread into cubes and lay out sheet pan to dry for 2 – 4 hours. Crumble cornbread and let sit on a sheet pan for 2 -4 hours.  Preheat oven to 375°

2) In a mixing bowl combine the Italian seasoning and Ground Beef. Transfer to a skillet and brown until no pink remains. Drain and transfer to a very large mixing bowl

3) Add bacon and cook until softened, but not totally crisp. Remove to large mixing bowl with beef, do not drain

4) Add celery and Onion to skillet and cook until onion is translucent, add garlic and cook until fragrant

5) Pour celery and onion into large mixing bowl and mix to combine (tongs work great for this recipe)

6) Add Dry French bread in batches, mixing with tongs as you go

7) Add cornbread crumbles in batches, mixing to combine

8) Add poultry seasoning, toasted pine nuts, and mozzarella. Mix to combine

9) Slowly mix in chicken broth in batches until French bread is moistened and semi sticky. Pour into oven safe casserole dish

10) Dot the stuffing with butter and cover with aluminum and bake for 45 minutes. After 45 minutes, remove aluminum foil and bake for an additional 15 minutes or until golden brown

11) Enjoy!

That’s it for me this week, check us out on Facebook and let us know if you made this and how you made it your own! Be sure to check us out on Youtube and follow us on Instagram as well to keep up on all of our delicious Halal recipes. Thank you from all of us Midamar!

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