Italian Sausage Stuffing

Coastal Living
Italian Sausage StuffingRecipe
Photo: Laurie Black; Styling: Chelsea Fuss

Incorporate your favorite flavored bread (black pepper-and-cheese bread, rosemary-black pepper focaccia, or French baguette) into this tasty Italian Sausage Stuffing.

Makes 8 to 12 servings


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1 1/2 (16-ounce) loaves black pepper-and-cheese bread, rosemary-black pepper focaccia, or French baguette, cubed
12 ounces sweet Italian sausage, casing removed
1 onion, chopped
4 celery ribs, chopped
3 garlic cloves, minced
1 1/2 cups turkey stock or chicken stock
2 teaspoons poultry seasoning
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup half-and-half


Prep: 15 Minutes
Cook: 30 Minutes

1. Preheat oven to 375°. Arrange bread in a single layer on a baking sheet. Bake 10 minutes or until lightly browned.

2. Cook sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Add onion, celery, and garlic; sauté 5 minutes or until tender. Add stock, stirring to loosen browned bits from pan.

3. Combine bread, sausage mixture, poultry seasoning, and next 3 ingredients in a large bowl, tossing to combine. Whisk together eggs and half-and-half, and fold into stuffing.

4. Spoon stuffing into a lightly greased 13- x 9-inch baking pan; cover with foil, and bake 20 minutes. Uncover, and bake 10 more minutes or until golden brown.

Created date

October 2013