Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

italian sausage stuffing

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

With a beautiful combination of ingredients, this is a tasty Holiday recipe that everyone will rave about

yield 8 to 10 servings
prep time 10 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For italian sausage stuffing

  • 1 lb
    (550 g) mild italian sausage, casings removed
  • 1 c
    red onions, chopped
  • 1 c
    celery, chopped
  • 1 c
    olive oil, if needed
  • 2 1/2 c
    button mushrooms, washed and sliced
  • ground himalayan sea salt, to taste
  • freshly ground black pepper (i always use mixed peppercorns), to taste and divided
  • 3 lg
    cloves garlic, pressed
  • 1 tsp
    dried basil leaves
  • 1 tsp
    dried rosemary, chopped
  • 1 tsp
    dried oregano
  • 1 tsp
    dried thyme leaves
  • 1/4 tsp
    red pepper flakes, or to taste
  • 3/4 c
    dried cranberries
  • 6 c
    a day old bread such as challah, brioche, or sourdough
  • 2 lg
    free-run eggs, room temperature
  • 2 1/4 c
    low-sodium chicken broth
  • 1/4 c
    fresh parsley, chopped

How To Make italian sausage stuffing

  • 1
    Preheat oven to 375ºF and grease a 9x13 baking dish; set aside.
  • 2
    In a large skillet over medium heat, add sausage and cook until browned, breaking the meat into small pieces, about 6 minutes.
  • 3
    Using a slotted spoon, transfer to a large bowl and set aside.
  • 4
    In the same skillet, add onions and celery; sauté until they start to soften, about 3 minutes – if there’s not enough fat from the sausage, add some olive oil.
  • 5
    Add mushrooms and sprinkle with ground sea salt and freshly ground black pepper; cook for 4 minutes. Add garlic and sauté for 1 minute.
  • 6
    Transfer mixture to the sausage and season with basil, rosemary, oregano, and thyme. Add red chili flakes only if using mild sausage; stir well. Add cranberries and bread pieces; stir to combine.
  • 7
    In a mixing bowl, combine eggs, chicken broth, parsley, salt and pepper; whisk well. Add egg mixture to bread mixture and stir until well blended.
  • 8
    Transfer stuffing mixture to the prepared baking dish, level it out, cover with foil and bake in the preheated oven for 25 minutes.
  • 9
    Remove from the heat and allow to rest for 10 minutes before serving. Makes 8 to 10 servings
  • 10
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/WrfreIBYca8
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT