Italian Sausage Stuffing

5 from 1 vote

This mouthwatering Italian Sausage Stuffing recipe will impress your family and friends and is perfect for any occasion, from holiday dinners to cozy weeknight meals. Plus, it'll quickly become a new family favorite with the bold flavors of Italian sausage and aromatic herbs. So why wait? Give this Italian Sausage Stuffing recipe a try today!

Prep Time15

Cook Time1 30

Course: Side Dish, Sides

Cuisine: American

Servings: Servings

Calories: 616kcal

Author: Jeremy Klae

Ingredients

8 Cups Fresh Rosemary Bread - cubed
1 Stick Salted Butter
1 Large Yellow Onion - diced
4 Celery Sticks - chopped
1 tablespoon Fresh Minced Garlic
1 Lb Spicy Italian Sausage
1 tablespoon Fresh Sage - chopped
1 tablespoon Dried Parsley
½ teaspoon Kosher Salt
½ teaspoon Black Pepper
1 Egg - beaten
2 ¼ Cups Chicken Stock

Instructions

Begin by drying out your fresh bread. Preheat the oven to 275°f, cube the bread into about 1 inch pieces, and spread them evenly on a baking sheet.
Once the oven has come to temperature, 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 cooling, begin browning your Italian Sausage in a large skillet. I prefer cast iron, but any non stick will do. 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 on medium heat, melt the butter, and add onions and celery to sauté until softened and aromatic.
Add the fresh minced garlic and continue to sauté for about another 2-3 minutes, or until the garlic also becomes fragrant.
Once the bread is completely cooled, add the cubes to a large mixing bowl. Top with the sautéd vegetables, cooked Italian sausage, herbs and spices, and beaten egg. Then, pour about half of the chicken stock over the mixture.
Begin stirring to combine everything, and add the remaining chicken stock as you stir.
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 baking dish, pressing it down with a spatula or spoon to even it out in the dish.
Bake 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.

Video

Notes

- Use day-old or dried bread to prevent soggy stuffing.
- Don’t over-saturate the mixture — add stock gradually.
- Shred sausage finely for better texture throughout.
- Broil at the end for a crispy top layer.
- Make it ahead of time and bake just before serving.

Nutrition