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This Italian Sausage Herb Stuffing is always the star at our holiday get togethers. I started making it ages ago to bring some proper Italian flavor to Thanksgiving. Toasted bread crunchy on the outside, savory sausage, garden herbs – there’s something about this combo that has everyone asking for seconds.
Irresistible Stuffing Secrets
The real magic comes straight from fennel-studded Italian sausages and a ton of fresh-picked herbs. The moment this hits the oven my place fills up with mouthwatering smells. I love that it works just as well scooped into a casserole as it does stuffed in a big turkey. Never fails, always tasty.
Grab These Ingredients
- Eggs: They hold everything together so you get that perfect bite.
- Extra Virgin Olive Oil: I always go for Italian brands for the best taste.
- Chicken Broth: Keeps the mix moist and brings tons of flavor.
- Italian Bread: One-day-old bread is best for soaking in all that goodness.
- Fresh Herbs: Nothing like rosemary, thyme, parsley, and sage right from the garden.
- Italian Sausage: My local deli has a blend that really packs the flavor punch.
Time to Get Cooking
- Into the Oven
- Bake for about thirty minutes at 350°F until the top is nice and golden.
- Bringing It Together
- Toss bread, eggs, broth, and all the sausage-veggie-herb goodness into the bowl and mix it all up.
- Sausage Magic
- Break up and cook the sausage till it’s browned and the kitchen starts to smell amazing.
- Veggie Time
- Soften up the onions, celery, and garlic in olive oil, then toss in those fresh herbs.
- Bread Prep
- Chop up your bread the night before and let it dry out on a big sheet. Dry bread sucks up the flavors the best.
Little Tricks
If I want a spicy version, I grab spicy sausage. Mixing in both olive oil and butter gives it a crazy good richness. Can’t find Italian bread? French loaf totally works. Spritz some lemon on top before serving for a nice pop.
Get Ahead
I start making this a couple days early before any big get together. Cover and stash it in the fridge until it’s time to bake. Leftovers are awesome and seem even tastier the next day. Sometimes I double up and freeze half for later.
Tasty Pairings
This stuffing is just perfect with holiday turkey and some good gravy. I love putting it next to mashed potatoes and a spoonful of cranberry sauce. When I’m in the mood for a switch, I spoon it into bell peppers and bake for a cozy weeknight meal.
Need-To-Know Fast
Store-bought bread cubes are great just dry them overnight first. If I have vegetarian guests, I swap sausage for plant-based and use veggie broth, and it’s still super tasty. Making it ahead is a big stress saver on busy days – just let it sit out to warm up before baking.
Festive Touch
This dish has shown up at countless celebrations on our table. It mixes old-school comfort with bold Italian taste and honestly makes every holiday dinner feel warmer and more fun.
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Frequently Asked Questions
- → Is it okay to make this early?
Sure, you can prep it the day before. Keep it in the fridge unbaked, then pop it in the oven when you're ready.
- → Why use stale bread for this?
Stale bread soaks up flavors without getting soggy, keeping the texture just right.
- → Can this work as turkey stuffing?
Yes, it's great for stuffing a turkey! Just check it hits 165°F inside for safety.
- → Can dried herbs replace fresh ones?
Yes, but use less—dried herbs are stronger. Fresh ones give the best flavor for sure.
- → How do I stop it from drying out?
Avoid overbaking. Toss in more broth before baking if needed—it should be moist, not soggy!