Thanksgiving Stuffing with Italian Sausage

Hi Everyone!

This is my favorite Thanksgiving's so rich and delicious and even won "best dish" at our annual friendsgiving last year!  You can prep most things ahead of time, and just throw it together the day of and bake it.  I don't stuff the Turkey with it (because I don't like it when the stuffing gets too soft), though you definitely can.  I adapted this recipe from one that was published in Bon Appetit magazine, circa 2007.  It's seriously amazing and everyone is going to beg you for seconds, I promise!


(Serves 8-10)

  • 1 (3/4- to 1-pound) round Italian loaf, cut into 1-inch cubes (8 cups)
  • 2 tablespoons olive oil, divided
  • 2 pouns sweet Italian sausage, casings removed, divided
  • 1 stick unsalted butter, cut into pieces
  • 3 medium onions, chopped
  • 3 large celery ribs, chopped
  • 5 garlic cloves, minced
  • 4 large eggs, lightly beaten
  • 3/4 cup heavy cream
  • 1/2 cup reduced-sodium chicken broth
  • 1 cup grated Parmigiano-Reggiano (2 ounces)
  • 1/2 cup coarsely chopped flat-leaf parsley

  1. Preheat the oven to 425, making sure the rack in middle. Generously butter a large baking dish.
  2. Place the bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
  3. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, and cook the sausage, in two batches, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a large bowl.  
  4. Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and 1/2 teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage.
  5. Whisk together eggs, 1/2 cup cream, chicken stock, cheese, and parsley.  Stir this mixture into the stuffing and cool completely, about 30 minutes.  Spoon the stuffing into the buttered baking dish then drizzle with remaining 1/4 cup cream. Cover stuffing and chill for about at least one hour.
  6. Bring dish of stuffing to room temperature.  Bake the 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.

stay golden & eat up,