Italian Beef Stuffing by S. Rosen's

Say hello to your new favorite holiday dish!  This original stuffing recipe gives the Thanksgiving staple a delightful, innovative twist.  You thought Chicago's favorite sandwich was going to sit this holiday season out?  Think again!

Ready In

Total Time: 1 hour 30 minutes
Prep Time: 20 minutes
Cook Time Time: 1 hour 10 minutes


8 - 10


  • 1/2 cup of unsalted butter (1 stick)
  • 1 package of S. Rosen's French Rolls (Regular or Mini)
  • 1 yellow onion, diced
  • 3 stalks of celery, diced
  • 1 green pepper, diced
  • 1 Tbl fresh sage, chopped
  • 1 Tbl fresh rosemary, chopped
  • 1 Tbl fresh thyme, chopped
  • 2 cloves garlic, minced
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 large eggs
  • 1 tub of Italian beef (about 10oz, but use as much or as little as you prefer)
  • 2 cups gravy from Italian beef tub
  • 1 jar Giardinara


  1. The night before: pull out your S. Rosen's French Rolls, cut up into about 1" squares, and let sit out overnight to harden.  Achieve the same result by baking the cubes at 250 degrees Fahrenheit for 30 minutes, and let cool.
  2. The day of: melt the butter in a large skillet over medium heat, and add your diced onions, celery, and green pepper.  
  3. Stir mixture often until the onions are translucent, then add in the sliced beef, garlic, herbs, salt, and black pepper and cook for an additional 2-3 minutes.
  4. Drizzle in 1 cup of gravy and gently stir.  Turn off heat.
  5. Preheat oven to 375 degrees Fahrenheit.
  6. In a small bowl, whisk 1 cup of gravy and the two eggs together.
  7. In a large bowl, place your bread cubes, and add in the egg mixture, along with your vegetable mix, and gently fold everything together until it is thoroughly combined.  Add more gravy if mixture feels dry.
  8. Transfer your mixture into a buttered dish, and bake until a thermometer inserted into the center of the stuffing reads 160 degrees Fahrenheit.  This should take about 30-40 minutes to reach.
  9. Leave the stuffing uncovered, and bake for an additional 30 minutes, or until the top is browned and crisp.
  10. Serve with a side of Giardinara, and enjoy!