Savory Italian Sausage Stuffing Bake
This delightful Savory Italian Sausage Stuffing Bake is a warm and flavor-packed dish, perfect for holiday gatherings or family meals. Made with rustic Italian bread, perfectly seasoned sweet Italian sausage, and a medley of aromatic vegetables, this stuffing is rich and indulgent. Enhanced with creamy goodness and topped with golden-baked Parmigiano-Reggiano, this stuffing will become a cherished favorite at your table. It's not just a side dish; it's a heartwarming experience that everyone will love to share.
8
Servings
N/A
Calories
12
Ingredients
Ingredients
Italian bread
1 lb (cut into 1-inch cubes (about 8 cups))
Olive oil
2 tablespoons (divided)
Sweet Italian sausage
2 lbs (casings removed, divided)
Unsalted butter
1/2 cup (cut into pieces)
Medium onions
3 (chopped)
Celery ribs
4 large (chopped)
Garlic cloves
5 (minced)
Large eggs
4 (lightly beaten)
Heavy cream
3/4 cup (divided)
Turkey giblet stock or Chicken broth
1/2 cup
Grated Parmigiano-Reggiano cheese
1 cup ((2 ounces))
Flat leaf parsley
1/2 cup (coarsely chopped)
Instructions
1
Preheat the oven to 350°F with the rack positioned in the middle. Generously butter a large baking dish to prevent sticking.
2
Spread the cubed Italian bread in two shallow baking pans and toast in the oven for about 10 minutes, switching the pans halfway through, until the bread is slightly dried out but not browned.
3
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until it shimmers. Add half the sausage and cook while breaking it into small pieces until golden brown, about 6 minutes. Use a slotted spoon to transfer the browned sausage to a large mixing bowl. Repeat with the remaining sausage using the second tablespoon of olive oil.
4
Carefully pour off excess fat from the skillet and wipe it clean. Add the butter to the skillet and heat it over medium heat until melted and foamy. Add the chopped onions, celery, minced garlic, and 1/2 teaspoon each of salt and pepper. Sauté the mixture until it becomes golden brown, approximately 12 to 15 minutes.
5
Combine the sautéed vegetable mixture with the sausage and toasted bread in the mixing bowl. In a separate bowl, whisk together the eggs, 1/2 cup of heavy cream, turkey stock or chicken broth, grated cheese, and chopped parsley. Pour the egg mixture over the sausage-stuffing mixture and stir until well combined. Allow the stuffing to cool completely for about 30 minutes.
6
Reserve 5 cups of stuffing for stuffing the turkey, and spoon the remaining mixture into the prepared baking dish. Drizzle the remaining 1/4 cup of heavy cream over the top. Cover the dish and refrigerate until you're ready to bake it.
7
About an hour before the turkey is done roasting, bring the stuffing to room temperature. Increase the oven temperature to 425°F and bake the stuffing covered with aluminum foil for about 20 minutes, until heated through. Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and crispy.
8
Optional: You can toast the bread up to 3 days in advance and store it in a sealed bag at room temperature. The stuffing can also be prepared (without baking) up to 4 hours before roasting the turkey.
9
For an efficient oven operation, if baking the stuffing alongside potatoes, place the stuffing in the upper third of the oven and the potatoes in the lower third, allowing extra time as needed.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Italian Sausage Stuffing Bake?
It is a warm, flavor-packed dish made with rustic Italian bread, seasoned sweet Italian sausage, aromatic vegetables, and Parmigiano-Reggiano cheese, perfect for holidays.
What kind of bread is best for this recipe?
The recipe calls for 1 pound of Italian bread cut into 1-inch cubes, which equates to about 8 cups.
How should I toast the bread cubes?
Spread the bread in two shallow pans and toast at 350°F for about 10 minutes, switching the pans halfway through, until dried but not browned.
Can I use spicy sausage instead of sweet Italian sausage?
While the recipe specifies 2 pounds of sweet Italian sausage, you can substitute spicy sausage if you prefer a bit of heat.
How do I prepare the sausage for the stuffing?
Remove the casings, brown it in olive oil for about 6 minutes while breaking it into small pieces, then use a slotted spoon to transfer it to a bowl.
What vegetables are included in this stuffing?
This recipe includes 3 medium chopped onions, 4 large chopped celery ribs, and 5 minced garlic cloves.
How long should I sauté the vegetables?
Sauté the onions, celery, and garlic in butter for approximately 12 to 15 minutes until they become golden brown.
What liquids are used as a binder?
The binding mixture consists of 4 lightly beaten eggs, 1/2 cup of heavy cream, and 1/2 cup of turkey giblet stock or chicken broth.
What type of cheese is used in this recipe?
The recipe uses 1 cup (2 ounces) of grated Parmigiano-Reggiano cheese.
Can I prepare the bread in advance?
Yes, you can toast the bread up to 3 days in advance and store it in a sealed bag at room temperature.
How far in advance can I prepare the stuffing mixture?
The stuffing can be prepared (without baking) up to 4 hours before you plan to roast the turkey.
Can this recipe be used to stuff a turkey?
Yes, you can reserve 5 cups of the stuffing mixture to put inside the turkey and bake the remainder in a dish.
What is the final baking temperature for the dish?
The stuffing should be baked at 425°F after being brought to room temperature.
Should the stuffing be covered while baking?
Bake it covered with aluminum foil for the first 20 minutes, then uncover it for the final 15 minutes.
How do I get a crispy top on the stuffing?
Removing the aluminum foil for the last 15 minutes of baking allows the top to become golden brown and crispy.
What should I do if the stuffing has been refrigerated?
Bring the refrigerated stuffing to room temperature for about an hour before placing it in the oven.
What is the purpose of the extra 1/4 cup of heavy cream?
The remaining 1/4 cup of heavy cream is drizzled over the top of the stuffing in the baking dish before refrigerating or baking.
How many servings does this recipe make?
This recipe is designed to yield approximately 8 servings.
Is fresh parsley required?
The recipe calls for 1/2 cup of coarsely chopped flat leaf parsley for the best flavor.
Can I use chicken broth instead of turkey stock?
Yes, chicken broth is a perfectly acceptable substitute for turkey giblet stock.
How much butter is needed for the vegetables?
You will need 1/2 cup of unsalted butter, cut into pieces, to sauté the onions, celery, and garlic.
What should I do with the sausage fat in the pan?
Carefully pour off the excess fat from the skillet and wipe it clean before melting the butter for the vegetables.
How long does the stuffing mixture need to cool before use?
The mixture should cool completely for about 30 minutes before being used for stuffing or transferred to the baking dish.
Where should I place the dish in the oven?
Preheat with the rack in the middle position; however, if baking with other dishes like potatoes, the upper third is recommended.
How much seasoning is added to the vegetable sauté?
Add 1/2 teaspoon each of salt and pepper to the skillet when sautéing the onions and celery.
What size should the celery ribs be?
The recipe specifies 4 large celery ribs, chopped.
Is the garlic added at the beginning of the sauté?
The garlic is added along with the onions and celery to sauté for the full 12-15 minutes.
Can I use salted butter?
The recipe specifically lists unsalted butter; if using salted, you may want to reduce the additional salt added later.
How many ingredients are in this recipe?
There are 12 primary ingredients used to make this stuffing bake.
What tags are associated with this recipe?
The tags include stuffing, italian sausage, holiday recipe, sides, baked stuffing, and comfort food.