Italian Sausage Stuffing

Either for Thanksgiving or the Holidays, many like to serve the traditional turkey dinner. In my opinion, what makes it so popular is all the delicious trimmings that come along with it. There’s Cranberry Sauce, Gravy, Mashed or Scalloped Potatoes, Salads, vegetable dishes like Tian, Brussels Sprouts or even Veggighetti.
 
Stuffing is another dish that pairs well with turkey. A few years ago, I shared my Old Fashioned Stuffing with Giblets that I’ve been making for decades. It’s a nice and hearty dish but it’s not for everyone therefore I decided to create a few others like this featured one… my Italian Sausage Stuffing! This recipe is so delicious! With a gorgeous mix of ingredients and spices, this is simply amazing!
 
For the making of this side, I use my Hot Italian Sausage recipe. There’s two ways of approaching this stuffing. If I choose the mild sausage version, I use red pepper flakes otherwise if I go with my “HOT” Italian Sausage, I don’t use any red chilies. I personally prefer to use mild and add the ¼ teaspoon of flakes that way the dish is not overly spicy.
 
Another homemade ingredient that goes in this recipe is my Challah. Last year, I showed you how to make this fabulous Jewish bread. It’s not that difficult but the braiding can be a little confusing at first. A great substitution for it is Brioche Bread. Can a regular Baguette or French loaf be used? Absolutely…
 
Oh no! You forgot to buy or make the bread the day before making this Italian Sausage Stuffing and now you’re stuck with fresh bread. That’s not a problem. Here’s what to do… Cut the pieces into cubes and lay them onto a single layer on a baking dish. Transfer to a 350ºF/180ºC preheated oven and bake for 8 to 12 minutes. By quickly baking it, the heat will remove the moisture. Take them out and let them sit on the counter for 10 minutes before proceeding with the recipe.
 
When I make my turkey dinner, I always serve two different stuffings to meet everyone’s taste. This Italian Sausage Stuffing is another delicious way to serve this dish without the giblets. Here’s another scrumptious recipe you might want to take a look at… Saffron Rice Stuffing!
Bon Appétit!
 
Check out these other amazing side dish recipes…
– German Spätzle
– Cauliflower & Celery Root Purée
– Pisto Manchego
– Asparagus with Maltaise Sauce
– Veggie Orzo Risotto
– Creamed Peas
and for even more side dish recipes, click on this link… Recipe Category • Sides & Vegetables
 

 
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Italian Sausage Stuffing

This Italian Sausage Stuffing has a beautiful combination of ingredients! It's a tasty Holiday recipe that everyone will rave about…

5 from 2 votes

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Servings 8 servings

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Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Passive Time 10 minutes mins

Ingredients

  

1x2x3x

• 1 lb. (550 g) mild Italian sausage, casings removed see Recipe
• 1 cup red onions, chopped
• 1 cup celery, chopped tips & tricks
• 1 tbsp. olive oil, if needed tips & tricks
• 2 1/2 cups button mushrooms, washed and sliced
• ground Himalayan sea salt, to taste
• freshly ground black pepper (I always use mixed peppercorns), to taste and divided
• 3 large cloves garlic, pressed
• 1 tsp. dried basil leaves
• 1 tsp. dried rosemary, chopped
• 1 tsp. dried oregano
• 1 tsp. dried thyme leaves
• 1/4 tsp. red pepper flakes, or to taste
• 3/4 cup dried cranberries
• 6 cups a day old bread such as challah, brioche, or sourdough see Recipe
• 2 large free-run eggs, room temperature
• 2 1/4 cups low-sodium chicken broth
• 1/4 cup fresh parsley, chopped tips & tricks

Directions

 

• Preheat oven to 375ºF and grease a 9x13 baking dish; set aside.
• In a large skillet over medium heat, add sausage and cook until browned, breaking the meat into small pieces, about 6 minutes.
• Using a slotted spoon, transfer to a large bowl and set aside.
• In the same skillet, add onions and celery; sauté until they start to soften, about 3 minutes – if there’s not enough fat from the sausage, add some olive oil.
• Add mushrooms and sprinkle with ground sea salt and freshly ground black pepper; cook for 4 minutes. Add garlic and sauté for 1 minute.
• Transfer mixture to the sausage and season with basil, rosemary, oregano, and thyme. Add red chili flakes only if using mild sausage; stir well. Add cranberries and bread pieces; stir to combine.
• In a mixing bowl, combine eggs, chicken broth, parsley, salt and pepper; whisk well. Add egg mixture to bread mixture and stir until well blended.
• Transfer stuffing mixture to the prepared baking dish, level it out, cover with foil and bake in the preheated oven for 25 minutes.
• Remove from the heat and allow to rest for 10 minutes before serving. Makes 8 to 10 servings

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