Italian Stuffing with Sausage and Parmesan
Transform your holiday table with the rich, savory flavors of Italian Stuffing with Sausage and Parmesan. This hearty side dish combines golden toasted Italian bread cubes with the bold taste of crumbled Italian sausage, aromatic onions, celery, and garlic, all bound together with fresh herbs like parsley, thyme, and rosemary. A generous sprinkle of grated Parmesan cheese elevates the stuffing, creating a dish that’s both comforting and sophisticated. Perfectly baked to achieve a crispy top and soft, flavorful interior, this crowd-pleaser is infused with chicken broth and a touch of butter for the ultimate holiday indulgence. Whether you’re serving it at Thanksgiving, Christmas, or a Sunday dinner, this Italian-inspired stuffing is an irresistible centerpiece that pairs beautifully with roasted meats or vegetables.
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Recipe Information
Ingredients
- 16 oz Italian bread
- 16 oz Italian sausage, casings removed
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 3 tbsp fresh parsley, chopped
- 2 tsp fresh thyme leaves, chopped
- 1 tsp fresh rosemary, chopped
- 1 tsp dried oregano
- 2.5 cups chicken broth
- 2 large eggs, beaten
- 1 cup Parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 350°F (175°C).
Cut the Italian bread into 1-inch cubes and spread them out onto a baking sheet. Toast the bread in the oven for 10-15 minutes to lightly dry it out. Transfer the bread cubes to a large mixing bowl and set aside.
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the Italian sausage and cook, breaking it apart with a wooden spoon until browned and fully cooked, about 8-10 minutes. Remove the cooked sausage from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the unsalted butter. Once melted, add the diced onion and celery. Cook until softened, about 5 minutes.
Add the minced garlic, chopped parsley, thyme, rosemary, and dried oregano to the skillet. Cook for an additional 1-2 minutes, stirring constantly, until fragrant. Remove from heat.
Pour the cooked vegetable and herb mixture into the bowl with the bread cubes. Add the cooked sausage and toss everything together until evenly combined.
In a medium saucepan, heat the chicken broth over low heat until warm. Pour the warm broth over the bread mixture. Add the beaten eggs, grated Parmesan cheese, salt, and pepper. Gently mix until all ingredients are well incorporated and the bread absorbs the liquid.
Grease a 9x13-inch baking dish with butter or non-stick spray. Transfer the stuffing mixture into the prepared dish, spreading it out evenly.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 20-25 minutes, or until the top is golden and crispy.
Remove the stuffing from the oven and let it rest for 5-10 minutes before serving. Garnish with extra parsley or Parmesan if desired.
Nutrition Facts
Calories |
4131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.1 g | 342% | |
| Saturated Fat | 105.0 g | 525% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 12283 mg | 534% | |
| Total Carbohydrate | 276.7 g | 101% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 33.5 g | ||
| Protein | 165.3 g | 331% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1710 mg | 132% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 2897 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
