Look no further than this for Italian stuffing recipes for Thanksgiving. This flavorful recipe is made with ground Italian sausage, fresh herbs and homemade bread cubes. Use it as a make ahead side dish or use it to stuff your turkey. It’s a hearty and easy side dish.
The Thanksgiving meal is one we look forward to every fall and Thanksgiving stuffing is a family favorite even among Italian families. Am I right?
This delicious Italian stuffing recipe is made with homemade bread cubes, Italian sausage and fresh herbs- rosemary, sage, thyme and Italian parsley. The fresh herbs give this recipe most of its flavor so, don’t use dried herbs.
In the produce department of the grocery store, you can find fresh poultry seasoning, which includes thyme, sage and rosemary. It’s in one container and so convenient.
When you cook the sausage, the pork fat mixes with the olive oil and makes a great fat base for the other ingredients. It’s so delicious!
This dish can be a part of any meal but, especially a nice holiday meal so, it’d be great for Easter or Christmas as well.
When you have a large Italian family to feed, you know they’ll love homemade Italian stuffing made with Italian bread and Italian pork sausage. If you have a large family, you may want to double this recipe.
The main difference between this recipe and an American sausage stuffing is that this one uses extra virgin olive oil instead of butter, which is a healthier fat. Also, in contrary to the American version, the Italian version has Italian sausage, which has fennel seeds, which makes it taste really Italian tasting.
This Italian stuffing recipe is similar to my Italian Stuffed Peppers with Bread Stuffing except that the sausage is ground Italian sausage rather than cured Italian sausage. It’s tasty too.
Best Thanksgiving Italian Sausage Stuffing Recipe
*The full, printable recipe is at the bottom of this post.
Ingredients
- 1/4 cup extra virgin olive oil
- 1/2 cup chopped onions
- 1 cup chopped celery
- 1 lb. ground sweet Italian sausage or hot Italian sausage
- 3 cups chicken broth or chicken stock
- 16 oz sliced Italian bread
- fresh poultry seasoning- 1 tbsp thyme leaves, 1 tbsp chopped fresh rosemary, 2 tbsp chopped sage
- 2 tbsp Italian flat leaf parsley
- 2 large eggs
- 6 minced garlic cloves
- salt and pepper to taste
If you can’t find ground Italian pork sausage, then buy the regular Italian sausage links (sweet or hot) and take the casings off using a sharp, serrated knife. Discard the casings.
First, you’ll make the stale bread cubes so they have time to become stale overnight. They don’t have to be very hard, just stale.
I like to make my own stale bread cubes because I can choose what kind of bread I want to use. I buy a good-quality Italian bread, preferably sliced. You can also use French bread if that’s all that is available.
Then, I just cut it into cubes and let it sit on a baking sheet overnight to become stale.
NOTE: If the bread you’re using is very fresh, it could take longer than overnight to become stale. You may need 18-24 hours.
Next, you’ll add extra virgin olive oil, onions, celery and minced garlic. Let that cook a few minutes until the celery is soft.
Then, add the fresh herbs to the skillet. Let that cook a couple of minutes for the herbs to excrete their flavors.
Then, add the ground Italian sausage and break it up into pieces. I use a chopper tool to do this, which is great for making meat sauce and tacos.
Cook the Italian pork sausage for about ten minutes. It should be cooked through.
Meanwhile, in a large mixing bowl, add the stale bread cubes.
Then, pour the chicken broth into it and stir with a wooden spoon to combine.
Next, add the whisked eggs and stir to combine.
Next, add the cooked sausage mixture to it and stir it.
Then, add the sausage and bread mixture to a 13″ x 9″ x 3″ casserole dish.
Bake it at 350F, uncovered for about 30 minutes. You want the sausage and bread cubes to get browned so, don’t cover it in aluminum foil until you remove it from the oven and want to keep it warm before serving.
Substitutions
- Use French bread if Italian bread isn’t available.
- Use hot Italian sausage instead of sweet if that’s your preference.
- If you’re short on prep time, use good-quality unseasoned bread cubes. If you can only find them fresh, let them sit out overnight to get stale.
- Use a combo of olive oil and butter if you want to add some butter flavor.
- Vegetable broth can be substituted instead of chicken broth.
- Substitute turkey sausage or chicken sausage if you prefer.
Make Ahead Instructions
Follow the instructions in the recipe card but, cover it and store it in your refrigerator until ready to bake. You can make it up to two days ahead for maximum freshness.
What to serve with Italian Sausage Stuffing
Easy Citrus Herb Roasted Turkey
How to Make Turkey Gravy with Drippings
Baked Ham Recipe Not So Sweet Maple Glaze
Homemade Green Bean Casserole + VIDEO
Roasted Garlic Parmesan Mashed Potatoes
Brown Sugar Sweet Potato Pie + VIDEO
Your Thanksgiving dinner deserves a flavorful stuffing like this. This Italian sausage stuffing is going to be one of the best dishes on your Thanksgiving table.
You may also like:
Andouille Sausage and Potato Bread Stuffing
Air Fryer Thanksgiving Side Dishes
How to Keep Thanksgiving Sides Warm
I took this recipe to Weekend Potluck.
Best Thanksgiving Italian Sausage Stuffing Recipe
Ingredients
- 1 lb good-quality sliced Italian bread
- 1/4 cup extra virgin olive oil
- 1/2 cup chopped onions
- 1 cup chopped celery
- 6 cloves garlic, minced
- 1 tbsp chopped fresh rosemary
- 1 tbsp fresh thyme leaves
- 2 tbsp chopped fresh sage leaves
- 2 tbsp chopped fresh Italian flat leaf parsley
- 16 oz ground Italian sausage
- 3 cups chicken broth
- 2 large eggs, whisked
- sat and pepper to taste add only after taste testing
Instructions
- First, preheat oven to 350F.
- Next, add extra virgin olive oil, chopped onions, minced garlic and celery to a large frying pan. Cook for about five minutes.
- Then, add the chopped rosemary, sage, thyme and parsley. Cook for about one minute.
- Next, add the ground Italian sausage and break up into small pieces with a chopper. Cook for about 10-15 minutes on medium-high heat until the sausage is cooked.
- Then, in a large mixing bowl, add the stale unseasoned bread cubes and room temperature chicken broth.
- Then, add whisked eggs to the bread cubes and stir until combined.
- Next, add the sausage mixture to the bread cubes and stir to combine.
- Then, put the stuffing mixture into a 13" x 9" x 3" casserole dish and bake at 350F for 30 minutes. The bread cubes should become golden brown and the sausage
Notes
Nutrition
