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Italian Sausage and Bread Stuffing image

Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.

Provided by Gina Marie Miraglia Eriquez

Categories     Gourmet     Thanksgiving     Side     Stuffing/Dressing     Sausage     Bread     Pork     Parmesan     Bake     Christmas     Fall     Winter     Peanut Free     Tree Nut Free     Soy Free

Yield 8 servings

Number Of Ingredients 14

1 (¾- to 1-pound) round Italian loaf, cut into 1-inch cubes (8 cups)
2 tablespoons olive oil, divided
2 pounds sweet Italian sausage, casings removed, divided
1 stick unsalted butter, cut into pieces
3 medium onions, chopped
4 large celery ribs, chopped
5 garlic cloves, minced
4 large eggs, lightly beaten
¾ cup heavy cream, divided
½ cup turkey giblet stock or reduced-sodium chicken broth
1 cup grated Parmigiano-Reggiano (2 ounces)
½ cup coarsely chopped flat-leaf parsley
Special Equipment
4-qt shallow ceramic or glass baking dish


  • Preheat oven to 350°F with rack in middle. Generously butter baking dish.
  • Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl.
  • Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and ½ teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage.
  • Whisk together eggs, ½ cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining ¼ cup cream. Cover stuffing and chill.
  • About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature. When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and bake until top is golden and crisp, about 15 minutes more.
  • Cooks' Note: Bread can be toasted 3 days ahead and kept (once cool) in a sealed bag at room temperature. Stuffing can be prepared (but not baked) 4 hours before roasting turkey. If baking stuffing at the same time as potatoes, put stuffing in upper third of oven and potatoes in bottom third (allow extra time).

Top Asked Questions

Is it safe to eat Italian sausage?
Like most meat products, Italian sausages can be dangerous to eat if the meat has turned bad. Because of this, you should never keep Italian sausages for longer than you are supposed to. In addition, you should check the sausages for signs that they have gone bad. The first thing you should do is sniff the sausages.
What is Italian sausage and how is it made?
Made from coarsely ground pork mixed with seasonings including fennel seed, sweet Italian sausage is one of two types of Italian sausage (the other being hot). It is a fresh sausage (as opposed to cured or dried) and must be well cooked before eating.
Can You oven bake fresh Italian sausage?
Remove the sausage from the refrigerator 10 – 15 minutes before cooking to remove the chill from the meat.Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius)Layer the baking pan with aluminum foil or parchment paperPlace the sausages evenly on the cooking sheetPlace the baking pan in the oven on the middle rack More items...
How to make stuffing with sausage?
InstructionsPreheat the oven to 350 degrees F. ...Brown the sausage in a large skillet over medium high heat.Then add in the butter, onion and celery. ...Stir in the minced garlic, salt, pepper and fresh rosemary. ...Then place the bread in a large mixing bowl. ...Then pour the broth over the top of the bread mixture. ... More items...

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