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My Italian Sausage and Herb Stuffing has become a treasured recipe in my family's holiday celebrations. I started making this years ago wanting to bring a taste of my Italian heritage to our Thanksgiving table. The combination of savory sausage fresh herbs and perfectly toasted bread creates something truly special that my guests always request the recipe for.
What Makes This Stuffing Special
The secret lies in those Italian sausages packed with fennel seeds and the abundance of fresh herbs from my garden. Every time I make this stuffing the kitchen fills with the most amazing aromas. I love how versatile it is whether stuffed inside our holiday turkey or baked separately in a casserole dish it turns out perfectly every time.
Shopping List Time
- Italian Sausage: I get mine from my local Italian deli their blend of spices is perfect.
- Fresh Herbs: Nothing beats the flavor of rosemary thyme sage and parsley straight from the garden.
- Italian Bread: Day old bread works best it soaks up all those wonderful flavors.
- Chicken Broth: This keeps everything moist and adds such rich flavor.
- Extra Virgin Olive Oil: I use my favorite Italian olive oil here.
- Eggs: These help hold everything together beautifully.
Let's Start Cooking
- Bread Prep
- I cut up my bread the night before and spread it out on my biggest baking sheet. The drier it gets the better it soaks up all those amazing flavors.
- Veggie Time
- Watching those onions celery and garlic soften in olive oil starts the magic. When I add the herbs the kitchen smells like heaven.
- Sausage Magic
- Breaking up the sausage as it browns releases all those wonderful spices into the pan.
- Bringing It Together
- This is when everything joins the party bread broth eggs and that gorgeous sausage mixture all getting to know each other.
- Into the Oven
- Thirty minutes at 350°F gives us that perfect golden top we're looking for.
Kitchen Wisdom
Sometimes I use spicy Italian sausage when I want extra kick. Adding a mix of butter and olive oil creates such richness. When I can't find Italian bread French bread works beautifully too. A little squeeze of lemon just before serving brightens everything up.
Plan Ahead Tips
I often prep this two days before our big family gatherings. Just cover and pop it in the fridge until you're ready to bake. Leftovers keep wonderfully and honestly taste even better the next day. For big holiday seasons I make extra and freeze it.
Perfect Pairings
This stuffing shines alongside our holiday turkey and gravy. I love serving it with classic sides like creamy mashed potatoes and tangy cranberry sauce. Sometimes I stuff it into bell peppers for a fun weeknight dinner twist.
Quick Answers
Ready made bread cubes work great just let them dry out overnight. For my vegetarian friends I swap in plant based sausage and veggie broth it's still delicious. Making it ahead saves so much stress on busy holidays just remember to bring it to room temperature before baking.
Holiday Ready
This stuffing has graced our holiday table through countless celebrations. It brings together the comfort of traditional stuffing with the bold flavors of my Italian kitchen making every holiday meal feel extra special.
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Frequently Asked Questions
- → Can I make this ahead of time?
Yes, prepare the stuffing up to 24 hours ahead, refrigerate unbaked, then bake when ready to serve.
- → Why use stale bread?
Stale bread better absorbs the flavors and liquid without becoming mushy, creating the perfect stuffing texture.
- → Can I stuff a turkey with this?
Yes, this recipe works both as a side dish or turkey stuffing. If stuffing a turkey, ensure it reaches 165°F for food safety.
- → Can I use dried herbs instead of fresh?
Yes, but use one-third the amount as dried herbs are more concentrated. Fresh herbs provide better flavor.
- → How do I prevent dry stuffing?
Don't overbake, and if needed, add more broth before baking. The stuffing should be moist but not soggy.