Eau Palm Beach Resort & Spa’s Executive Chef Gives Us His Family Recipe For Thanksgiving Stuffing

by Holly Gambrell Nov 07, 2017 09:52 AM

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. 

The Recipe

.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 egg

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.

Irene and David

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 


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