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This Italian sausage and herb stuffing has become a staple side for holidays in my home. Years back, I whipped it up to add a little bit of my roots to Thanksgiving. Pulling together toasted bread, fresh herbs, and juicy sausage brings out flavors that people always rave about. Folks always end up asking how I make it.
Standout Flavor Secrets
What really sets this apart are those Italian sausages full of fennel and all the fresh herbs from the backyard. Every batch fills the room with the coziest smells. It’s super flexible too. You can stuff it inside your turkey or just bake it in a pan and it turns out perfect every single time.
Your Shopping List
- Eggs: These tie everything together and help it set.
- Extra Virgin Olive Oil: I grab the best Italian bottle I can find for max flavor.
- Chicken Broth: This is my trick to keeping the dish nice and moist.
- Italian Bread: Let it sit out a day so it drinks up all those good flavors.
- Fresh Herbs: Grab parsley, rosemary, sage, and thyme if you can.
- Italian Sausage: The ones from the neighborhood deli never disappoint with their spice mix.
Let’s Get Cooking
- Into the Oven
- Pop it into the oven at 350°F for about half an hour until you get that golden brown finish up top.
- Bringing Everything Together
- Once everything’s prepped, toss bread, eggs, broth, and your sausage-veggie blend all together and mix it up.
- Sausage Sizzle
- Browning the sausage and breaking it up in the skillet lets all those amazing seasonings soak through.
- Veggie Magic
- Start by softening garlic, onions, and celery in some olive oil. Add herbs and the smell is unreal.
- Bread Ready
- Chop your bread up the night before, spread it on a tray, and let it get a bit stale so it’ll soak up all those juices.
Handy Tips
If you like a little heat, spicy sausage is awesome. Butter plus olive oil gives it a super rich taste. Can’t get your hands on Italian bread? Just use French—it works great. When it’s done, a hit of fresh lemon juice really perks things up.
Make-Ahead Ideas
I almost always throw this together two days before family parties. Cover it and chill in the fridge ’til you need it. It’s actually even tastier after a night or two. Freezes well too, which comes in handy for back-to-back festivities.
Pairing Favorites
This stuffing is perfect next to roasted turkey and a ladle of gravy. Creamy mashed potatoes and a tart cranberry sauce round it off. If you want something different, try packing it into bell peppers for a fun dinner.
Fast FAQs
You can totally use store-bought bread cubes—just let them dry out first. I swap in veggie sausage and broth when cooking for vegetarians. Prepping in advance is a huge help for busy holidays. Just let it warm up to room temp before baking.
Ready for the Holidays
This stuffing has seen countless family feasts. It’s a blend of cozy classics and bold Italian flavors that always makes our holiday spread feel extra festive.
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Frequently Asked Questions
- → How far ahead can I prepare it?
It can be prepped up to a day in advance. Keep it in the fridge before baking, then cook when it's time to serve.
- → Why is stale bread better?
Stale bread soaks up the liquid without getting mushy, giving the stuffing a great texture.
- → Can this go inside a turkey?
Yes, you can use it to stuff a turkey. Just make sure the stuffing inside reaches 165°F to ensure it's safe to eat.
- → Can dried herbs be used?
Yes, but use only a third of the amount as they are more concentrated than fresh herbs. Fresh herbs give a brighter flavor.
- → What if it turns out dry?
Avoid overbaking, and add more broth if needed before baking. It should stay moist without being wet.