Thanksgiving Stuffing with Italian Sausage
This homemade Italian sausage stuffing is flavorful, moist, and tender on the inside with a golden, buttery crust on top. Rich Italian sausage, good turkey stock, buttery bread cubes, aromatics, and plenty of fresh herbs come together to make a mouthwatering version of this classic side dish for Thanksgiving or Christmas dinner. Truly nothing says the holidays like this recipe!
Servings: 10
Calories: 400kcal
Ingredients
- 10 cups soft Italian bread sliced into ¾ - 1 inch cubes, measured before drying
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage casings removed
- 1 yellow onion large, finely diced, about 1 ½ cups
- 3 celery ribs finely diced, about 1 cup
- 1 fennel bulb trimmed, cored and finely diced
- 1 teaspoon kosher salt plus more to taste
- freshly ground black pepper to taste
- 2 garlic cloves minced
- 1 tablespoon fresh sage finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary finely chopped
- ¼ cup flat-leaf parsley chopped
- 2 bay leaves
- 3 cups turkey stock low-sodium, or chicken stock, plus more as needed
- 6 tablespoons unsalted butter divided, plus more for greasing the baking dish and foil
Instructions
- Preheat the oven to 250°F. Spread the bread cubes in a single layer across one or two sheet pans. Bake until dry throughout with little browning, about 25-40 minutes, stirring and rotating the pans halfway through. Break open a cube to check that the center is dry. Remove from the oven and increase the temperature to 350°F.10 cups soft Italian bread
- While the bread dries, heat the olive oil in a large skillet over medium-high heat. Add the sausage and break it into small crumbles. Cook until browned and cooked through, about 8-10 minutes. Transfer to a plate with a slotted spoon, leaving behind any rendered fat in the pan.1 tablespoon olive oil, 1 pound sweet Italian sausage
- Reduce the heat to medium. Add the onion, celery, fennel, salt, and pepper. Cook, stirring occasionally, until the vegetables are very soft, about 12-15 minutes. If the pan becomes dry, add a small splash of stock or water. Add the garlic and cook until softened, about 1 minute.1 yellow onion, 3 celery ribs, 1 fennel bulb, 1 teaspoon kosher salt, freshly ground black pepper , 2 garlic cloves
- Add the sage, thyme, rosemary, parsley, bay leaves, and 3 cups of stock. Scrape up any browned bits from the bottom of the skillet. Bring to a gentle simmer and cook until the stock takes on the flavor of the herbs, about 5 minutes. Remove from the heat and discard the bay leaves.1 tablespoon fresh sage, 1 teaspoon fresh thyme leaves, 1 teaspoon fresh rosemary, ¼ cup flat-leaf parsley, 2 bay leaves, 3 cups turkey stock
- Stir in 5 tablespoons of butter until melted, then add the dried bread cubes, and gently mix to combine. Let stand for 5 minutes so the bread can absorb the liquid. The bread should feel soft throughout while still holding its shape, with no liquid pooling at the bottom. If any pieces still have dry centers, add a little bit more warm stock, ¼ cup at a time, allowing it to absorb between additions.6 tablespoons unsalted butter
- Add the sausage and gently fold it in. Taste and adjust the salt and pepper as needed.
- Butter a 9x13-inch baking dish. Transfer the stuffing and spread into an even layer without packing it down.
- Cut the remaining 1 tablespoon of butter into small pieces and scatter over the top. Butter the underside of a sheet of foil and cover the dish tightly, with the buttered side facing the stuffing.
- Bake covered for 25 minutes. Remove the foil and continue baking until the top is golden and crisp and the center reaches 165°F, about 10-15 minutes longer. Begin checking after 10 minutes uncovered to avoid drying out the stuffing.
- Let rest for 10 minutes before serving.
Notes
- Measure the bread cubes loosely without pressing them into the measuring cup. Trim very thick or hard crusts before cubing and measuring. One large Italian loaf will usually yield about 10 cups.
- You may need a little bit more or less stock depending on your bread, since different types will absorb liquid differently. After tossing, let the bread absorb the liquid before assessing it. Break open or gently squeeze a cube. The center should be soft and hydrated while the piece retains its shape.
- Stock absorption varies with the bread and how thoroughly it has been dried. Start with 3 cups and keep additional stock available. Add enough to soften the centers of the bread cubes.
- Fold the bread cubes gently. Overmixing might break them and lead to a pasty texture.
- For extra richness and crunch, add a few extra pats of butter on top before baking.
Nutrition
Calories: 400kcal | Carbohydrates: 18g | Protein: 9g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 684mg | Potassium: 308mg | Fiber: 2g | Sugar: 10g | Vitamin A: 384IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 2mg
