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Southern Italian Thanksgiving Stuffing

Southern Italian Thanksgiving Stuffing

  • Prep

    45 m
  • Cook

    1 h 15 m
  • Ready In

    2 h
Briana

Briana

This is the best Thanksgiving stuffing I have ever had. With a mix of Southern-style cooking and Italian flavors it brings all great tastes together. I got this recipe from my mom last year after everyone gave it amazing reviews!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 594 kcal
  • 30%
  • Fat:
  • 34.8 g
  • 54%
  • Carbs:
  • 45.3g
  • 15%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1795 mg
  • 72%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Grease a deep 9x13 inch baking dish or roasting pan.
  2. Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Place the browned sausage into a large mixing bowl.
  3. Meanwhile, heat the olive oil and pancetta in a large skillet over medium heat. Once the pancetta begins to brown, stir in the onions and celery, and cook until the onion softens and turns translucent, about 8 minutes. Stir in the garlic, and cook another 3 minutes until the aroma of the garlic mellows.
  4. Scrape the onion mixture into the bowl with the crumbled sausage. Add the French bread, cornbread, dried sage, poultry seasoning, salt, and pine nuts; stir well. Pour in the chicken broth and mozzarella cheese; stir until the chicken stock has been absorbed by the bread and the stuffing is evenly mixed. Pack the stuffing into the prepared baking dish, and dot the butter overtop. Cover with aluminum foil.
  5. Bake in the preheated oven for 45 minutes, then remove the foil, and continue baking until the top has turned golden brown, about 15 minutes more. Sprinkle with the fresh sage and shaved Parmesan cheese to serve.
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Reviews

Tee
18

Tee

11/24/2009

Scaled down the recipe for a trial run before Thanksgiving. Came out great! I'm not a fan of sage or poultry seasoning, so I used a bit of oregano instead. Had a great flavor. Left out the pine nuts, but will consider adding them in next time. Was a bit on the salty side, so for Thanksgiving, I'll use low-sodium chicken broth and not add any additional salt. Can't wait for the family to taste it!

Dave The Cook
15

Dave The Cook

10/26/2010

Perfect! The only thing I changed was substituting unsalted sunflower kernels for the pine nuts. A cup of pine nuts was over 12 bucks at the grocery. The same amount of sunflower seeds was 1.40...

n2scooks
11

n2scooks

11/30/2010

My sister was going to make Stove Top stuffing for Thanksgiving and even though I don't usually care for it, I really didn't want that. Did a quick search and decided to try this. OMG! Really good! But not a quick dish. So I adjusted some things a bit. I cooked the sausage & thick cut, peppered bacon and the onion & celery all the night before. Stored it all in a container refridgerated overnight. The next day added the rest of the ingredients as recipe dictates. I did consider omitting the pine nuts due to the expense however they are totally worth it. A bit soggy but I should've used the entire french bagette instead of worrying about following the measurements to the letter. I added Oregano, white pepper & garlic salt along with the spices as listed. Not sure it needed all the butter on top. Lots of left over so it can be served as a good breakfast dish with an egg over easy on top. I will make this again.

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