Bread Stuffing With Sausage
Italian Sausage and Bread Stuffing
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
Sweet Italian sausage and a heap of Parmesan cheese add a little something extra to this rustic Thanksgiving stuffing. Plenty of garlic goes in, too, while cream and turkey stock (or our favorite store-bought chicken stock) combine to add richness and imbue each morsel with savory bite.
To keep in theme, we like to use an Italian loaf, such as pane Toscano, for this casserole-baked stuffing, but any hearty, crusty white bread will bake up just as well. You can also switch up the sausage, if you like—use hot Italian sausage if you crave more of a kick.
Ingredients
8 servings
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
Step 1
Preheat oven to 350°F with rack in middle. Generously butter baking dish.
Step 2
Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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).
How would you rate Italian Sausage and Bread Stuffing?
Reviews (105)
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Great recipe, not sure why the low ratings. I've made this every year ever since finding it for Thanksgiving and family has asked me to make it. It does make a lot so if you want to fill just a regular baking (9x4) than I would make a little more than half. You can also keep the remainder in the freezer and cook it later. I loveeee this recipe!
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This stuffing was a star. I made the entire receipt the night before, including combining the liquid (which wasn't actually on purpose, I was just in the zone), and it was fine. In the morning I took it out of the fridge, let it come to room temp, and cooked it for 20 minutes covered. I then let it sit until I took the turkey out and uncovered it and did the final 15 minutes. In the past when I've done a make-ahead stuffing I have waited to combine the liquid until right before baking, but this was so delicious that I don't know if there is any need. Next year I'll try it, but either way, this recipe is a keeper. The stuffing from inside the bird was to die for.
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Absolutely killer, 10/10, the family (notoriously resistant to change and missing their beloved stuffing this year all raved.
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Made it twice and both times too dry, suggest more cream and eggs to balance bread and sausage however tastes very good
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Every Thanksgiving My go to stuffing every Thanksgiving. Everyone-kids to adults-love this stuffing and I have to remember to make extra for the next day. My folks gobble it all up!
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This has been in regular rotation in my house for years and it's always a hit. I cook the sausage and veggies ahead of time and toast the bread (up to a couple of days before) so that this can just get mixed together and go in the oven on the day of our dinner. I've tried a few other recipes over the years but every time I waver, I get directed back to this recipe by my family.
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Did a last minute switch to this recipe for Thanksgiving. My regular go to recipe only calls for 1 lb of sausage so that's what I used. My family loved this recipe. I thought the ratio of sausage to bread was a little skimpy but did not affect the flavor in any way. This is my new go to recipe. Can't wait to make it with the correct amount of sausage.
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Never going to make another stuffing again. I used less than 2 pounds of sausage and it didn't seem like I'd skimped. the best part of the meal, hands down.
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I absolutely LOVE this stuffing. I have been making it for at least 10 years, probably more. It is so forgiving. I love using an apple sausage from time to time and if you don't have heavy cream, whole milk works in a pinch. I bake my own GF Italian loaf each year and use in the recipe. No one ever knows it's GF.
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This is a wonderful recipe for stuffing and I have made it at least three times for Thanksgiving. I love the addition of the Parmesan cheese and the whole thing is well-balanced and yummy. Sadly, I am now vegetarian and will have to forego sausage stuffing. Waaaaaah.
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I made this for a Thanksgiving potluck at work and it received rave reviews. Everyone wanted the recipe. So delicious and flavorful. Yum! Adding to my at home menu.
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This was great I added some toasted pine nuts, and toasted fennel seeds as well as bells seasoning. Did not stuff turkey, baked outside. Everyone loved it. 👍🏻👍🏻
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I have made this every Thanksgiving for over 20 years. It is my daughter's favorite holiday dish. I sauté the vegetables and brown the sausage the day before, and it makes for a delicious Thanksgiving stuffing.
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I want to give this five forks, my wife says two so we agreed to give it three. I loved its and found it was a great side. My gut told me this would not work with cream et al however I trusted my fellow food raters (thank you) and followed the directions in full. I loved it!
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This is great. 10/10 would make again
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Source: https://www.epicurious.com/recipes/food/views/italian-sausage-and-bread-stuffing-240559
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