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Italian Sausage Stuffing is a delectable classic dish and a favorite during the holiday season. But let's be honest, who needs an excuse to indulge in hearty, savory goodness? Made with succulent Italian Sausage, aromatic herbs, and fresh rosemary bread, this stuffing recipe truly celebrates the flavors and textures we all love. Making it a perfect choice whether you're looking to impress your guests with a fancy Thanksgiving spread or simply craving some comfort food on a cozy night in.

Italian Sausage Stuffing served in a baking dish.

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History and Origins of Stuffing
Stuffing in America
Stuffing Variations
How to Make Italian Sausage Stuffing
Related Side Dishes to Consider...
📖 Recipe

History and Origins of Stuffing

Stuffing is a versatile dish made by cooking a mixture of breadcrumbs, seasonings, herbs, and sometimes vegetables or meat inside a turkey, chicken, or other poultry, to add flavor and moisture.

The origins of stuffing can be traced back to ancient civilizations such as the Romans and Greeks, who stuffed animals such as pigs and geese with grains and spices for special occasions and festivals. The word "stuffing" comes from the French word "farce," which means to fill.

During the Middle Ages, stuffing became a popular way to extend the flavor and size of less expensive cuts of meat, such as poultry. This was especially important for the poorer classes, who could not afford to buy large cuts of meat. The stuffing helped to stretch the meat and make it more filling.

Stuffing in America

In America, stuffing became a staple dish at Thanksgiving dinner in the early 19th century. This tradition was brought over by English settlers, who stuffed turkeys and other poultry with breadcrumbs and herbs. As time passed, people began experimenting with different ingredients and seasonings. Soon, stuffing became a versatile dish made with various ingredients.

One of the most famous stuffing variations is the traditional bread stuffing, made with breadcrumbs, butter, onion, celery, sage, and thyme. This classic stuffing recipe has been passed down from generation to generation and remains a popular choice for Thanksgiving dinner.

Stuffing Variations

Another popular variation is cornbread stuffing, made with cornbread crumbs, bacon, onion, and green peppers. This southern-style stuffing is a staple of holiday meals in the southern United States and is a delicious way to add a touch of flavor to poultry and other meats.

Stuffing can also be made with various vegetables, such as carrots, onions, and mushrooms, and can be seasoned with rosemary and thyme. This is an excellent option for those looking for alternatives to traditional bread stuffing.

In recent years, people have been experimenting with new and unique stuffing variations, such as wild rice, quinoa, and even noodles. These new twists on an old classic are a great way to add creativity and flavor to your holiday meal.

However, I am sticking to Italian Sausage Stuffing, my favorite today.

So, let's dive right into the recipe.

How to Make Italian Sausage Stuffing

This Italian Sausage Stuffing Recipe is an easy recipe that packs a ton of flavor and is texturally perfect!

Ingredients

Bread: Freshly baked Rosemary Bread is the way to go. It adds a ton of extra flavor, and the crusty outside adds texture after the stuffing has been baked.

Vegetables: As surprising as it may be, I only use Onions and Celery. I find that anything else is just overkill and can ruin the texture.

Meat: I prefer to use Homemade Hot Italian Sausage. If you prefer store-bought, I recommend buying the links and removing the Sausage from their casings. The texture will become a finer ground meat that also helps texturally.

Herbs and Seasonings: All you'll need here is fresh minced garlic, fresh sage, dried parsley, kosher salt, and black pepper.

Liquids: Melted Salted Butter, Chicken Stock, and a beaten egg works perfectly for binding and flavor in this stuffing recipe.

Directions

Begin by drying out your fresh bread. Preheat the oven to 275°f, cube the bread, and spread them evenly on a baking sheet.

Once the oven has come to temp, place the baking sheet in the oven and allow the bread cubes to dry out. This will take about an hour, but I recommend checking around the 45-minute mark.

Once completely dried, remove the pan from the oven and allow the bread cubes to cool.

While the bread crumbs are drying out in the oven and cooling, begin by browning your Italian Sausage in a large cast iron skillet. Be sure to break it up into a fine ground meat texture. Set the meat aside in a separate bowl.

Now, in the same skillet, melt the butter and sauté the onions and celery until softened and aromatic.

Add the fresh minced garlic and continue to sauté for another 2-3 minutes or until the garlic becomes fragrant.

Add the dried bread cubes to a large mixing bowl, top with the sautéd vegetables, Italian Sausage, herbs and spices, and egg, and pour some chicken stock over the mixture.

Begin stirring to combine everything, and add the remaining chicken stock as you go.

Next, preheat the oven to 350°f and butter the entire inside of a 9 x 13 baking dish.

Pour all the Italian Sausage Stuffing mixture into the backing dish pressing it down with a spatula or spoon to even it out in the dish.

Lastly, bake the stuffing for about an hour and fifteen minutes or until it has completely browned on top.

If you'd like an even crispier top, which I highly recommend, you can turn the broiler on for about 2-3 minutes but watch closely to ensure it doesn't burn.

Pretty much all stuffing is good and an excellent side for holidays or just comfort food dinner plans.

However, this Italian Sausage Stuffing takes the flavors and textures to a new level.

Try this recipe, and I would love to hear your thoughts in the comments below.

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