Rating: 4.68 stars
74 Ratings
  • 5 star values: 58
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

This is the best Thanksgiving stuffing I have ever had. With a mix of Southern-style cooking and Italian flavors it brings all great tastes together. I got this recipe from my mom last year after everyone gave it amazing reviews!

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 375 degrees F (190 degrees C). Grease a deep 9x13 inch baking dish or roasting pan.

    Advertisement
  • Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Place the browned sausage into a large mixing bowl.

  • Meanwhile, heat the olive oil and pancetta in a large skillet over medium heat. Once the pancetta begins to brown, stir in the onions and celery, and cook until the onion softens and turns translucent, about 8 minutes. Stir in the garlic, and cook another 3 minutes until the aroma of the garlic mellows.

  • Scrape the onion mixture into the bowl with the crumbled sausage. Add the French bread, cornbread, dried sage, poultry seasoning, salt, and pine nuts; stir well. Pour in the chicken broth and mozzarella cheese; stir until the chicken stock has been absorbed by the bread and the stuffing is evenly mixed. Pack the stuffing into the prepared baking dish, and dot the butter overtop. Cover with aluminum foil.

  • Bake in the preheated oven for 45 minutes, then remove the foil, and continue baking until the top has turned golden brown, about 15 minutes more. Sprinkle with the fresh sage and shaved Parmesan cheese to serve.

Nutrition Facts

594 calories; protein 25.9g; carbohydrates 45.3g; fat 34.8g; cholesterol 70.5mg; sodium 1794.8mg. Full Nutrition
Advertisement

Reviews (76)

Most helpful positive review

Rating: 5 stars
10/26/2010
Perfect! The only thing I changed was substituting unsalted sunflower kernels for the pine nuts. A cup of pine nuts was over 12 bucks at the grocery. The same amount of sunflower seeds was 1.40... Read More
(27)

Most helpful critical review

Rating: 2 stars
11/01/2011
Sorry to leave a poor review. This was far to spicy and greasy for us. Yes I cut down the spices to 1/3 of the recipe and drained the sausage. Read More
(5)
74 Ratings
  • 5 star values: 58
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/26/2010
Perfect! The only thing I changed was substituting unsalted sunflower kernels for the pine nuts. A cup of pine nuts was over 12 bucks at the grocery. The same amount of sunflower seeds was 1.40... Read More
(27)
Rating: 5 stars
11/30/2010
My sister was going to make Stove Top stuffing for Thanksgiving and even though I don't usually care for it, I really didn't want that. Did a quick search and decided to try this. OMG! Really good! But not a quick dish. So I adjusted some things a bit. I cooked the sausage & thick cut, peppered bacon and the onion & celery all the night before. Stored it all in a container refridgerated overnight. The next day added the rest of the ingredients as recipe dictates. I did consider omitting the pine nuts due to the expense however they are totally worth it. A bit soggy but I should've used the entire french bagette instead of worrying about following the measurements to the letter. I added Oregano, white pepper & garlic salt along with the spices as listed. Not sure it needed all the butter on top. Lots of left over so it can be served as a good breakfast dish with an egg over easy on top. I will make this again. Read More
(23)
Rating: 5 stars
11/24/2009
Scaled down the recipe for a trial run before Thanksgiving. Came out great! I'm not a fan of sage or poultry seasoning so I used a bit of oregano instead. Had a great flavor. Left out the pine nuts but will consider adding them in next time. Was a bit on the salty side so for Thanksgiving I'll use low-sodium chicken broth and not add any additional salt. Can't wait for the family to taste it! Read More
(22)
Advertisement
Rating: 5 stars
01/11/2011
This is probably the best stuffing I've ever had. This completely out-classed everything else on the dinner table this Christmas. The only change I made, saving time for myself, was to use a bag of cornbread stuffing w/out seasoning in place of crumbled cornbread. It was so good I was handing out the recipe like it was lottery tickets. awesome. Read More
(19)
Rating: 5 stars
01/03/2009
everyone loves this dish., mom, dad and kids think this is the keeper Read More
(13)
Rating: 4 stars
12/17/2011
I used sun flower seeds instead of pine nuts as another review suggested and I couldnt stomach it at all. The flavors were perfect but that random crunchy texture (I usually love all things crunchy) was unpleasant. I will omit any kind of nuts next time. It tasted great otherwise I cooked it in our turkey not in a dish also Read More
(11)
Advertisement
Rating: 5 stars
11/25/2011
This was the hit of our Thanksgiving dinner. I used Pepperidge Farms cornbread stuffing instead of making my own cornbread. Next year I'll use real cornbread. Other than that I followed the recipe. It is definitely time consuming so next time I'll start prep two days ahead. Well worth the time! Read More
(11)
Rating: 5 stars
11/23/2015
I made with recipe several years ago and since then it has been requested yearly. Now one of the new faves on the Thanksgiving table. Read More
(8)
Rating: 5 stars
11/27/2009
My Neice made this today for the first time and it is awesome! I couldn't wait to get home and print this recipe. Read More
(7)
Rating: 2 stars
11/01/2011
Sorry to leave a poor review. This was far to spicy and greasy for us. Yes I cut down the spices to 1/3 of the recipe and drained the sausage. Read More
(5)