Confit Byaldi Skillet Stuffing

confit-byaldi-skillet-stuffing marsfoodservices image


  • 8 cups BEN’S ORIGINAL Traditional White Bread Stuffing, prepared
  • 3 cups roasted red bell peppers ¾ cup vegetable broth
  • ¼ cup white onion, peeled, roughly chopped
  • ½ teaspoon salt
  • ½ tablespoon extra-virgin olive oil
  • 8 ounces zucchini, washed, sliced into 2-millimeter rounds
  • 8 ounces yellow squash, washed, sliced into 2-millimeter rounds
  • 8 ounces baby eggplant, washed, sliced into 2-millimeter rounds
  • 4 cups frozen corn, thawed
  • 2 tablespoons light olive oil
  • 1 cup mozzarella cheese

Confit Byaldi Skillet Stuffing

Makes: 16 servings

A twist on French ratatouille, these fresh and flavorful vegetables are perfectly paired with BEN’S ORIGINAL Traditional White Bread Stuffing and creamy mozzarella.


  1. Preheat oven to 225ºF.
  2. Into a blender pitcher, add roasted bell peppers, vegetable broth, onion, garlic, salt and extra-virgin olive oil. Blend on high until smooth. Transfer to a 2-inch half hotel pan.
  3. Shingle zucchini, squash and eggplant in one layer over the blended veggies in the pan. Top with parchment paper and cook in preheated oven for about 2 hours.
  4. Remove byaldi from oven and reserve for assembly.
  5. Preheat broiler. Mix corn with stuffing.
  6. Heat 4 cast iron skillets with light olive oil. When oil begins to smoke, divide stuffing-corn mixture among the pans, spreading out the mixture to the edges of the pans.
  7. Layer reserved byaldi from step 4 atop each of the stuffing mixtures, then top each with mozzarella cheese.
  8. Place under the broiler and melt cheese until it begins to turn golden brown.
  9. Remove pans and garnish with chopped basil. When pans are cool enough, serve.