Stuffing With Italian Sausage

The Italian sausage stuffing is in a baking dish and a spoon is in the baking dish.

5 from 44 votes

Italian Sausage Stuffing is a flavorful dish that combines the robust taste of seasoned Italian sausage with a delicious poultry seasoning and cheesy mozzarella. Whether used to stuff a turkey, enhance bell peppers, or serve as a holiday side dish, this stuffing is a versatile and satisfying addition to any table.

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: Italian

Servings: Servings

Calories: 429kcal

Author: Lynn Polito

Equipment

Ingredients

1 ½ lbs Sweet Italian Sausage 7 links or bulk sausage
3 tablespoon Olive Oil
3 tablespoon Butter
1 Onion Chopped
4 Celery Stalks Chopped
8 cups White Bread 1 loaf, diced
3 Eggs
2 cups Mozzarella Shredded
½ cup Parmesan Cheese
1 tablespoon Poultry Seasoning
1 cup Chicken Broth

Instructions

Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish with cooking spray.
In a large skillet, cook the sausage until the sausage is crumbled, about 5 minutes. With a slotted spoon, remove the sausage from the pan and place it in a large mixing bowl.
Add the olive oil and butter to the same pan. Add the chopped onions and chopped celery. Cook for 5-8 minutes, until the vegetables have softened. Add the poultry seasoning. Season with ¼ teaspoon of salt and fresh ground black pepper.
Pour the vegetable mixture into the bowl with the sausage. Dice the white bread into chunks and add it to the bowl. In a small bowl, mix together the eggs, cheese, and chicken broth. Mix well. Pour the chicken broth mixture over the bread. Mix all the ingredients together well and pour them into the prepared baking dish.
Bake the stuffing for 35-40 minutes or until the top is golden brown and the stuffing is heated through.

Video

Notes

Stale bread is the best bread to use for this stuffing. A white bread, Italian bread, or French bread are all great options. If you don't have stale bread, place the bread on a baking sheet and bake them for 1 hour at 200 degrees F to harden the bread.
The easiest sausage to use is bulk Italian sausage because you do not have to take the meat out of the casing. If you can't find that in your local grocery store, just use links of sausage and remove the casing.
Make sure you use a very large bowl to mix everything in. You might think that a medium or a small bowl might work, but go big. You don't want to be regretting the decision and using a bowl that is too small.
This stuffing can be made up to 2 days before you are ready to serve it. Put the entire savory stuffing together and place it in the prepared baking dish. Cover it with aluminum foil and place it in the refrigerator until you are ready to bake it.

Nutrition