I know, I know - charcuterie is supposed to be cold cuts of meat, served cold but trust me - these types of meats are also next-level delicious when crispy. I’ve been crisping up everything from prosciutto to salami since I can remember to crumble over dishes (think bacon but just different types of charcuterie style meats) and it always takes a dish from good to great. This is a fun twist on a traditional Thanksgiving stuffing that I think you and your family will love!
1 loaf rustic bread - cubed
2 tablespoons olive oil
4 ounces prosciutto - chopped
4 ounces salami - chopped
4 ounces soppressata - chopped
1 stick salted butter
1 onion - chopped
3 celery stalks - sliced
Kosher salt and cracked pepper
6 eggs
2-3 cups chicken or veggie stock
2 cups grated smoked Gouda
Sage leaves, for garnish (optional)
Preheat oven to 350 degrees. On a large sheet pan, toss together the bread cubes and olive oil. Bake bread for about 5 minutes or until just crispy on the top but still soft on the inside. Heat a large sauté pan over medium high heat. Add the prosciutto, salami, and soppressata to the pan and cook until crispy on all sides. Set aside on a paper towel lined plate. Turn the heat down to medium low and add the butter to the pan. When melted, add the onion and celery with one teaspoon of salt and pepper. Sauté until soft and translucent.
In an extra large bowl, whisk together the eggs, 2 cups of the stock, and 1 cup of the Gouda. To the egg mixture, add the bread cubes, crispy meat, and veggies. Stir everything together until combined. If the mixture seems dry, add the other cup of stock and stir together until the bread soaks up the liquid. Pour into a greased 8x12 baking pan and top with the remaining cheese and sage leaves if desired. Bake for 25 to 30 minutes or until golden on top and cooked through. Serve warm.