Italian stuffing with sausage

  • Time cooking time: 15-20 minutes
  • Yield Makes about 10 cups


    2 tbsp. extra-virgin olive oil
    1 medium onion, chopped
    2 medium celery ribs with leaves, chopped
    2 medium red bell peppers, cored, seeded, and chopped
    2 cloves garlic, minced
    1 lb sweet or hot Italian sausage, casings removed
    1 tsp. dried basil
    1 tsp. dried oregano
    1/2 tsp. salt
    1/2 tsp. crushed hot red pepper
    12 ounces day-old, crusty Italian bread, cut into 1-inch cubes (about 7 cups)
    1 cup freshly grated Parmesan cheese (about 4 ounces)
    8 tbsp unsalted butter(1 stick), melted
    1/2 cup dry white wine
    1 1/2 cups Homemade Turkey Stock or canned reduced-sodium chicken broth, or as needed


    1. In a large skillet, heat the oil over medium heat. Add the onion, celery, bell peppers, and garlic. Cook, stirring often, until softened, about 5 minutes. Add the sausage and cook, breaking up the meat with a spoon, until it loses its pink color, 8 to 10 minutes. Stir in the basil, oregano, salt, and crushed red pepper. Transfer to a large bowl.
    2. Add the bread and cheese and mix well. Stir in the butter, wine, and enough of the stock to moisten the dressing, about 1 cup. Use to stuff the turkey, or place in a buttered baking dish, drizzle with an additional ½ cup stock, cover, and bake as a side dish.
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