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Traditional Italian Sausage Stuffing

My grandmother, Nonna Emilia, had a way of making every holiday feel like a warm hug. Her Italian sausage stuffing was the centerpiece of our Thanksgiving table, a fragrant, savory masterpiece that filled the house with anticipation. I can still picture her, flour dusting her apron, humming as she crumbled the sausage, the aroma of basil and garlic dancing in the air. It wasn’t just a dish; it was a symbol of family, love, and tradition, a legacy I’m honored to share.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 14
Dietary Type: Not Gluten-Free

Ingredients

1 (19 ounce) package Johnsonville® Mild Italian Sausages (Ground or de-cased links)
¼ cup olive oil, separated
2 loaves focaccia bread, cut into 1-inch cubes (12 oz. each)
1 teaspoon fresh coarse ground black pepper
1 cup Parmesan cheese, shredded
1 small green pepper, diced
½ cup sun-dried tomato packed in oil, chopped
½ cup pimento stuffed olive, chopped
5 large fresh basil leaves, chopped
2 garlic cloves, minced
2 eggs
1 ½ cups water or 1 ½ cups white wine
¼ cup butter, cubed

Equipment Needed

Large skillet
Large bowl
15-in. x 10-in. baking pan
13-in. x 9-in. baking dish

Instructions

Begin by preparing the sausage. In a large skillet over medium heat, cook and crumble the Johnsonville® Mild Italian Sausages in 1 tablespoon of olive oil until they are no longer pink. This typically takes about 8-10 minutes. Once cooked, remove the sausage from the skillet and set aside. Be sure to drain any excess grease for a less heavy stuffing.
Next, focus on the focaccia bread. In a large bowl, combine the focaccia bread cubes and the remaining olive oil (3 tablespoons). Sprinkle with fresh coarse ground black pepper and toss to coat all the bread cubes evenly.
Transfer the seasoned bread cubes to a greased 15-in. x 10-in. baking pan. Bake in a preheated oven at 350 degrees F (175 degrees C) for 10 minutes, or until the bread is crisp and lightly browned. Be sure to stir the bread cubes once halfway through the baking time to ensure even browning.
Remove the pan from the oven and place it on a wire rack to cool slightly. This step helps to prevent the bread from becoming soggy when the wet ingredients are added later.
In a very large bowl, combine the baked bread cubes, reserved cooked sausage, shredded Parmesan cheese, diced green pepper, chopped sun-dried tomatoes, chopped pimento stuffed olives, chopped fresh basil leaves, and minced garlic. Ensure that all ingredients are evenly distributed within the bowl.
In a separate bowl, whisk together the eggs and water (or white wine). This liquid mixture will bind the stuffing together and add moisture.
Pour the egg mixture over the bread mixture in the large bowl. Toss gently but thoroughly to coat all the ingredients evenly. Be careful not to overmix, as this can cause the bread to become mushy.
Transfer the mixture to a buttered 13-in. x 9-in. baking dish. This ensures that the stuffing will not stick to the pan during baking.
Dot the top of the stuffing with the cubed butter. This will add richness and help to create a golden-brown crust.
Bake, uncovered, in the preheated oven at 350 degrees F (175 degrees C) for 35-40 minutes, or until the stuffing is hot and the top is golden brown. A toothpick inserted into the center should come out mostly clean, though some moisture is acceptable.
Remove from the oven and let stand for 5-10 minutes before serving. This allows the stuffing to set slightly, making it easier to serve.

Expert Tips & Tricks

Make-Ahead Magic: Prepare the entire stuffing mixture a day ahead, cover it tightly, and refrigerate. Add the butter just before baking. This allows the flavors to meld together beautifully.
Bread is Key: Using slightly stale focaccia is ideal, as it absorbs the liquid without becoming too soggy. If your focaccia is very fresh, consider letting it sit out for a day to dry out slightly.
Spice It Up: For a spicier kick, use hot Italian sausage instead of mild, or add a pinch of red pepper flakes to the mixture.
Wine Choice: If using white wine, opt for a dry variety like Pinot Grigio or Sauvignon Blanc, which will complement the savory flavors of the stuffing.
Doneness Check: The stuffing is done when the top is golden brown and slightly crispy, and the internal temperature reaches 165°F (74°C).

Serving & Storage Suggestions

Serve the Italian sausage stuffing hot as a side dish alongside roasted turkey, ham, or chicken. It’s also delicious with a dollop of cranberry sauce or a drizzle of gravy.

Leftover stuffing should be stored in an airtight container in the refrigerator. It will keep for 3-4 days. To reheat, preheat the oven to 350°F (175°C) and bake for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave. To prevent the stuffing from drying out during reheating, add a splash of water or broth to the container before microwaving or covering it loosely with foil when baking.

Freezing is also an option. Allow the stuffing to cool completely before transferring it to a freezer-safe container or bag. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating as directed above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	114.7 kcal	N/A
Calories from Fat	93 g	82%
Total Fat	10.4 g	16%
Saturated Fat	4.2 g	20%
Cholesterol	41.6 mg	13%
Sodium	159.9 mg	6%
Total Carbohydrate	1.8 g	0%
Dietary Fiber	0.4 g	1%
Sugars	0.2 g	0%
Protein	4 g	7%

Variations & Substitutions

Gluten-Free: Use gluten-free focaccia bread to make this stuffing gluten-free. Look for high-quality gluten-free breads that won’t fall apart easily.
Vegetarian: Substitute the Italian sausage with plant-based sausage crumbles. You can also add other vegetables like mushrooms, zucchini, or bell peppers to increase the vegetable content.
Herbs: Experiment with different herbs to customize the flavor. Try adding rosemary, thyme, or sage for a more traditional stuffing flavor.
Cheese: Use a different type of cheese, such as Pecorino Romano or Asiago, for a unique twist.
Nuts: Add toasted pine nuts or walnuts for extra texture and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use regular bread instead of focaccia?
A: While focaccia provides a wonderful texture and flavor, you can substitute with other types of bread. Opt for a hearty bread like sourdough or Italian bread, and make sure to dry it out before using it in the recipe.

Q: Can I prepare this stuffing in a slow cooker?
A: Yes, you can cook this stuffing in a slow cooker. Transfer the prepared stuffing mixture to a greased slow cooker and cook on low for 4-6 hours, or until heated through.

Q: What if my stuffing is too dry?
A: If your stuffing appears dry during baking, add a little more water or broth to moisten it. Cover the baking dish with foil to retain moisture.

Q: Can I add fruit to this stuffing?
A: Absolutely! Dried cranberries, apples, or pears can add a touch of sweetness and complexity to the stuffing.

Q: How do I prevent the bottom of the stuffing from burning?
A: To prevent the bottom of the stuffing from burning, make sure to butter the baking dish thoroughly. You can also place a baking sheet underneath the dish to help distribute the heat more evenly.

Final Thoughts

This traditional Italian sausage stuffing is more than just a recipe; it’s a taste of home, a celebration of family, and a delicious way to bring warmth and joy to any gathering. I encourage you to try this recipe, make it your own, and share it with the people you love. Whether it’s Thanksgiving, Christmas, or a simple Sunday dinner, this stuffing is sure to be a crowd-pleaser. Don’t hesitate to experiment with variations and substitutions to create a dish that perfectly suits your taste. And most importantly, enjoy the process of cooking and sharing this delicious creation!

Traditional Italian Sausage Stuffing Recipe