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My review
Southern Italian Thanksgiving Stuffing
Briana
"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!"
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Ingredients
2 h servings 594 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Ready In
- Preheat an oven to 375 degrees F (190 degrees C). Grease a deep 9x13 inch baking dish or roasting pan.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 594 calories; 34.8 g fat; 45.3 g carbohydrates; 25.9 g protein; 71 mg cholesterol; 1795 mg sodium. Full nutrition
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Reviews
Read all reviews 4256 Ratings
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Most helpful positive review
10/23/2010
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...
Most helpful critical review
10/31/2011
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.
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10/23/2010
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...
11/23/2009
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 pi...
11/25/2010
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 go...
1/11/2011
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 b...
1/3/2009
everyone loves this dish., mom, dad and kids think this is the keeper
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 crun...
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 rec...
10/19/2011
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.