This is the second in a series of occasional recipes from Medford’s Frankie Imbergamo, a cookbook author whose “gravy and meatballs” recipe won a national contest and was featured on chef Emeril Lagasse’s TV show.

Wondering what to stuff that turkey with? The following stuffing is an Italian twist on the classic Thanksgiving side dish, a delicious recipe Imbergamo learned from his mother and grandmother. Don’t want to stuff the bird? Just throw all of the ingredients in a casserole dish, cover it with foil, and bake for one hour at 350 degrees.

Frankie’s Italian Stuffing

1/1/2 Cups of cooked white rice
1 stick of butter
1/2 lb. Muenster cheese
1/2 lb. Ham
1 Cup grated Romano cheese
1 Tbsp. parsley
1/4 tsp. ground black pepper
6 eggs
Mix all ingredients. Let cool and then stuff turkey. Enjoy!