Sourdough Salami Stuffing & Thanksgiving Tablescape

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I’ve been making the same stuffing for Thanksgiving since I got married almost 8 years ago. While a favorite recipe is meant to be made time and time again, I felt it was time to change it up a bit – in a good way! I decided to keep my recipe mostly the same, but add in salami, which is a favorite in our family.  As an Italian family, Salami is always a part of both celebrations and everyday life — on holidays, birthdays, as a quick snack or in the lunch bag. In fact, if you go to my mother-in-law’s house right now, she’ll pull out some wine, cheese and salami and make you eat some.

This stuffing is so simple to make and consists of really basic, fresh ingredients, a good loaf of sourdough and of course, the best salami from Creminelli.  I decided to try out my new stuffing idea and plan a Thanksgiving tablescape — more on that below!   I picked up all my ingredients at Whole Foods and decided on the Creminelli Tartufo Salami. Whole foods has an amazing spread of cheeses and that’s where I found the Salami – along with all of their other varieties.

Creminelli Salami Selection at Whole Foods

This variety is special because it’s made with black summer truffles. If you don’t know what those are, they are a hard-to-find delicacy in Italy and used in cooking for special occasions. The truffles give the Tartufo Salami and amazing nutty, earthy and downright delicious taste.

To make the stuffing, I start with chopping all the ingredients – which include mushrooms, celery, garlic, onions.

You’ll also need chicken broth, butter, thyme, sage, quality sourdough loaf, parsley and of course, the Creminelli Tartufo Salami.

If you’re not familiar with how to work with the salami (i.e. removing the casing, etc. – they have an awesome tutorial on their website to help you!).  I usually cut it into slices and then down into small cubes. I like to saute mine a bit to get a bit of crispiness going. All the ingredients are combined and sourdough is toasted, after being cut into chunks.

You simply pour the wet mixture over your sourdough into a greased baking pan – bake at 350 for 40 minutes and done! I like to cook my stuffing out of the turkey – but you could certainly adapt it to cook inside. I usually make the mixture the day before and reserve some of the liquid to pour over before baking – time saver!

The result of adding the salami heightened the flavor of this stuffing! The salami stands out and really makes this dish.

Thanksgiving Tablescape

In the spirit of change, I decided to change up my tablescape, too!

I always pulled my wedding china and had a fancy tablecloth. It’s nice, but I wanted something different this year.

Who says things have to be traditional?  I used some of my favorite blue plates – along with tones of orange, gold and more blues.

Want to see more of my Thanksgiving Tablescape? Visit this post! 

I hope it inspires you to go with some different colors on your Thanksgiving table this year!

Overall, the take away with both the stuffing and the tablescape is that it is good to think outside the box. Take a favorite, like Creminelli Salami, and see where else you can use it! The possibilities are endless – from tailgating/homegating, dinner parties, wine tastings, lunchboxes, baking (yes, baking!) to picnics and more.

I’ve shown you how Creminelli Tartufo Salami pairs up well with Thanksgiving, tell me what you would pair Creminelli Salami with?

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