This Italian sausage stuffing recipe is one of my family’s Thanksgiving traditions. It has delicious Italian sausage, sliced mushrooms, onion, and celery that are pan-seared on stovetop, then combined with bread crumbs and cheese, and lastly finished off in the oven.
I mentioned in last week’s cranberry sauce post that Mr. Savory Tooth’s aunt emailed me a few Thanksgiving recipes from Grandma. These are recipes that she loves to make each year for Thanksgiving and they’ve become a tradition for her family. In addition to the cranberry sauce (and check out these cranberry sauce oatmeal bars), she included this lovely Italian sausage stuffing recipe that is hearty and so delicious that even Mr. Savory Tooth will happily eat it (he dislikes stuffing, in general, and doesn’t eat it at Thanksgiving). I made this a few days ago and we’ve been eagerly chowing down its leftovers since then. ?
The recipe is relatively straightforward and easy: cook the vegetables on stovetop and then finish off in the oven. My favorite parts are the mushrooms (yum!), sausage, and cheese. ? You can either bake in a casserole baking dish or in a turkey. You can also make this stuffing the day before Thanksgiving and then put it in the turkey the next morning to cook the turkey. This amount of stuffing should be sufficient for an 18 – 20 pound turkey.
Let’s talk about the bread needed to make this Italian sausage stuffing. I recommend using plain boring white sandwich bread and slicing it into small cubes. Don’t get the artisanal variety nor whole wheat bread. The best kind of stuffing bread is the kind that can easily soak up all of the great flavor. Artisanal bread is kind of holey and doesn’t soak up flavor as well, and whole wheat bread has a texture that’s too tough. I prefer getting a nice loaf of white sandwich bread to get the job done.
Italian sausage stuffing
This stuffing has delicious Italian sausage, sliced mushrooms, onion, and celery that are pan-seared on stovetop, then combined with bread crumbs and cheese, and lastly finished off in the oven.
- 12 ounces Italian sausage casings removed and crumbled
- 10 ounces mushrooms sliced
- 5 ounces spinach chopped
- 1 sweet onion chopped
- 4 cups 1/2-inch cubes of white bread
- 1 cup chopped celery
- 1/2 cup shredded parmesan cheese
- 1 cup sliced almonds
- 3/4 cup water
- 1/2 cup butter
- 1 teaspoon rosemary
- 1 teaspoon oregano
- 1/2 teaspoon salt
Heat a 5 quart saute pan over medium heat. Add butter, sausage, onions, and celery. Cook until the sausage is browned, about 20 minutes, stirring frequently.
Add mushrooms to the pan and mix well so they get coated with the butter. Cook about 5 minutes, stirring frequently.
Turn off the heat. Add spinach, parmesan cheese, almonds, water, rosemary, oregano, and salt. Mix well.
Stir in white bread cubes.
Spoon the stuffing into a 3-quart casserole dish. Cover with foil. Bake at 325 F for 40 minutes. Let cool and optionally garnish with parsley and cheese.