Eau Palm Beach Resort & Spa’s Executive Chef Gives Us His Family Recipe For Thanksgiving Stuffing
Thanksgiving is not only a time to be grateful for the blessings in your life, but also a time to be a little gluttonous and feel no shame about it. After all, it wouldn’t be Thanksgiving without the turkey, pies and all the side dishes, right?
Eau Palm Beach Resort & Spa executive chef David Viviano provided us with his family stuffing recipe as a Thanksgiving gift to our readers. The stuffing recipe, created by Viviano’s grandmother Sylvia, was passed down by his stepmom Irene, and will be passed down for generations to come.
.5 lb. ground pork
.5 lb. ground beef
.5 lb. ground veal
One tbsp. olive oil
Two cloves garlic, minced
One onion, diced small
Two cups button mushrooms, sliced
Four cups cooked long grain rice
One cup Italian bread crumbs
One cup parmesan cheese, shredded
One can diced tomatoes (14 oz.)
Salt and black pepper to taste
In a large saute pan brown beef, pork and veal until fully cooked. Remove from pan to a large bowl. In the same pan add oil and saute garlic, onions and mushrooms. Add to large bowl.
Add cooked rice, bread crumbs, cheese and egg to the bowl. Using your hands, mix together until fully incorporated. Add tomatoes and continue to mix. Season with salt and pepper.
Stuff in the turkey and cook until internal temperature of stuffing is 165 F or put in a baking dish covered and cook at 350 F for about 45 minutes.
For more information on chef David Viviano, or to find out what Eau Palm Beach will be serving at its Temple Orange Mediterranean Bistro on Thanksgiving day, visit eaupalmbeach.com.
Photos courtesy of David Viviano