Italian Sausage Stuffing with Parmesan and Herbs
A family favorite for years, this Italian Sausage Stuffing is rich, hearty, and full of sausage, Parmesan, and fresh herbs. It's a great side for Thanksgiving turkey and holiday menus.
Servings: 12 servings
Ingredients
- 1½ pound loaf country white bread , cut into ½–¾-inch cubes (see note 1)
- 10 tablespoons unsalted butter , divided
- 1 pound sweet Italian sausage , bulk or casings removed from links (see note 2)
- 2 cups small diced yellow onion (about 1/4-inch dice)
- 1 cup small diced celery (about 1/4-inch dice) (about 1/4-inch dice)
- 2 tablespoons chopped fresh sage
- 2 teaspoons chopped fresh thyme leaves
- ¼ teaspoon poultry seasoning (see note 3)
- 1 teaspoon Diamond Crystal kosher salt , plus additional to taste (see note 4)
- ½ teaspoon freshly-ground black pepper , plus additional to taste (see note 4)
- ¾ cup freshly-grated Parmigiano Reggiano
- ¼ cup chopped flat leaf parsley , plus extra for garnish
- 2¼ to 3 cups low-sodium turkey stock or chicken broth/stock (see note 5)
- 2 large eggs
Instructions
Make the Croutons
- Preheat oven to 250°F. Spread the bread cubes in a single layer on 2 rimmed half-sheet pans.
- Bake for 50–60 minutes, stirring and rotating the pans halfway through, until the cubes are well-dried with just a hint of toasty color.
- Cool completely at room temperature. You should have approximately 1 pound (12 cups) of croutons.
Cook the Sausage and Vegetables
- Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it into bite-sized crumbles, until browned and cooked through.
- Transfer the sausage to a large mixing bowl with a slotted spoon, leaving the drippings in the pan.
- Add 6 tablespoons of butter to the skillet. When melted, add the celery and onions. Cook over medium heat for 8–10 minutes, until softened but not browned.
- Stir in the sage, thyme, poultry seasoning, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 1–2 minutes, until the herbs soften and the mixture is aromatic.
Assemble the Stuffing
- Add the cooled croutons, vegetable mixture (and all the butter from the pan), grated Parmigiano Reggiano, and chopped parsley to the mixing bowl with the sausage. Gently stir to mix everything together.
- Pour 1¾ cups of the stock over the mixture. Toss well and let sit for a few minutes so the bread can begin absorbing the liquid. Taste and adjust the seasoning with salt and pepper as needed (this is your last chance to taste before the eggs are added).
- Whisk the eggs with ½ cup stock. Pour over the stuffing, toss again, and let it stand a few minutes to absorb.
- Check the moisture level by gently squeezing a crouton. It should feel hydrated all the way through, but still hold its shape. Add additional stock as needed, ¼ cup at a time, until the stuffing is evenly moistened. Every loaf of bread absorbs liquid differently.
Bake
- Transfer the mixture to a buttered 3-quart gratin dish or 13×9-inch baking dish, spreading it evenly without packing it down.
- Cut the remaining 2 tablespoons of butter into small pieces and scatter them over the top of the stuffing.
- Cover the pan tightly with foil and bake at 375°F for 30 minutes.
- Remove the foil and bake for 15–20 minutes, until the top is golden and crisp and the center reaches 165°F.
- Let the stuffing stand for 10 minutes before sprinkling the top with a little extra chopped fresh parsley and serving.
Notes
1. Bread: For the best texture, use a hearty country-style white bread (not light, airy bread). I most often use Pepperidge Farm Farmhouse White or Arnold Country White. You do not need to remove the crusts from sandwich bread, and can use the end pieces. If you're using a bread with a heavy crust, trim it off before cutting the bread cubes.
Dry the bread cubes fully so they can absorb the broth without turning mushy. You should end up with about 1 pound (12 cups) of croutons from a 1½-pound loaf.
2. Sausage: Sweet Italian sausage with fennel is traditional in my family’s version (Premio is a good brand if you're shopping at the regular grocery store), but hot Italian sausage or a mix of both works well. If using links, remove the casings before browning.
3. Poultry Seasoning: I use and recommend Bell's Seasoning, a salt-free blend containing rosemary, oregano, sage, ginger, marjoram, thyme, and pepper. If you're unable to source Bell's, be sure the poultry seasoning you're using contains similar herbs and spices, without added salt.
4. Salt and Pepper: Seasoning amounts will vary based on the saltiness of your broth, the seasoning in your sausage, and your personal preferences. Taste and adjust with additional salt and pepper before adding the raw eggs.
5. Broth or Stock: The amount you’ll need depends on how dry your bread is and how moist you prefer your stuffing. Start conservatively and add more as needed. Homemade turkey stock should be fully thawed and gently warmed if gelled. If using store-bought broth, be sure to buy a low-sodium brand so you can control the salt level of the stuffing. I like Pacific Foods Organic Low Sodium Chicken Broth (50 mg sodium per cup).
Nutrition
Serving: 0.08recipe | Calories: 427kcal | Carbohydrates: 31g | Protein: 16g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 939mg | Potassium: 258mg | Fiber: 1g | Sugar: 4g | Vitamin A: 511IU | Vitamin C: 3mg | Calcium: 217mg | Iron: 3mg
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