Best Ever Italian Stuffing is my mom’s classic Italian stuffing. It’s a tradition passed down from my grandma. This will never miss our Thanksgiving table.
This recipe for Italian Stuffing includes sausage, celery, onion, and seasonings making it a classic. The Italian bread (you could use the French bread too) takes it over the top, I love the big chunks of bread. With a nice crunch on top, but moist on the inside you will love this flavorful stuffing for Thanksgiving or Christmas.
Packed with flavor this Italian Stuffing recipe makes the best leftovers.
I seriously love this recipe, and I am not even a big stuffing fan. The Italian sausage, celery, onion, and seasonings make this a classic. The Italian bread (you could use the French bread too) takes it over the top. I love the big chunks of bread.
How to make stuffing.
Break up bread into 1-inch chunks and let it sit on a baking sheet for 2-4 hours to dry out. Best results if done overnight.
In a large saucepan cook and crumble Italian sausage until it is completely cooked and browned. Strain grease from meat and place in a small mixing bowl for later.
In the same pan over medium-high heat sauté butter, celery, and onions until tender.
Remove pan from heat, add cubed bread, whisked egg and all of the remaining dry ingredients. Toss mixture to combine, pour in milk and toss again to combine. Place stuffing in a 2 qt casserole dish.
Bake at 350 for 1 hour covered with lid. Then bake an additional 30 minutes uncovered.
If you desire a crispier top, which I suggest, place oven on low broil and broil 5-10 minutes or until top of stuffing is a light golden brown.
What ingredients to I need to make stuffing?
- Bread – Your choice! French, Italian, Cornbread, baguettes, etc.
- Italian Sausage – I use mild or sweet.
- Butter – I always use salted butter for my stuffing recipes.
- Celery – a traditional ingredient in stuffing.
- Onion – I love using yellow onions, it adds a touch of sweetness.
- Egg – helps with binding. If you are stuffing your turkey with this, omit the egg.
- Milk – I use just whatever I have in the fridge, usually 1%. Any kind will work.
- Seasonings: seasoning salt (I like Lawry’s) dried oregano & basil, celery & garlic salt, Italian seasoning, and parsley.
There are those classic Thanksgiving favorites that are a table must-have. Pumpkin pie, cranberries, turkey and ham. It seems that everyone has their favorite stuffing. Everyone who has this stuffing raves about it and always wants the recipe. Even at every family gathering whether it be Christmas or Thanksgiving, my aunts and uncles request this.
Something I always call and ask my mom is, “should I cover stuffing when baking?“
Her reply, “yes”. I always cover it with aluminum foil for the first hour, then I remove the foil and continue to bake for another 30 minutes uncovered. Once it is completely baked through, I am sure to cover with lid or foil until ready to serve.
The best thing about this stuffing is that it makes the best leftovers. BEST LEFTOVERS! I can’t even say that enough. I am always praying for leftovers but it rarely happens.
Complete Thanksgiving Meal Guide:
- Cranberry Grape Compote
- Sweet Potato Focaccia Bread
- 25 Thanksgiving Desserts That Are Not Pie
- Chocolate Pecan Pie
- Mashed Potatoes
- Rolls
- Creamed Corn
- Pecan Pie
- Best Appetizers
- Green Bean Casserole
- Ham
- Turkey
- Green Salad
From my grandma’s recipe box to your holiday table – enjoy this Best Ever Italian Stuffing.
Enjoy! XOXO San
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Best Ever Italian Stuffing
Prep: 20 minutes mins
Cook: 1 hour hr 40 minutes mins
Total: 4 hours hrs
Servings: 10 -12
Calories: 365 kcal
Best Ever Italian Stuffing is my mom’s classic Italian stuffing. It’s a tradition passed down from my grandma. This will never miss our Thanksgiving table.
Ingredients
- 10 cups Italian or French Bread 1 inch chunks
- 1 pound Italian sausage
- 1/2 cup butter
- 1 cups celery sliced
- 1 small yellow onion diced
- 1 egg beaten
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon celery salt
- 1 teaspoon garlic salt
- 1 teaspoon seasoning salt I used Lawry’s
- 1 tablespoon Italian seasoning
- 2 teaspoons dried parsley
- 2 cups milk
Instructions
Break up bread into 1-inch chunks and let it sit on a baking sheet for 2-4 hours to dry out. Best results if done overnight.
In a large saucepan cook and crumble Italian sausage until it is completely cooked and browned. Strain grease from meat and place in a small mixing bowl for later.
In the same pan over medium-high heat sauté butter, celery, and onions until tender.
Remove pan from heat, add cubed bread, whisked egg and all of the remaining dry ingredients. Toss mixture to combine, pour in milk and toss again to combine. Place stuffing in a 2 qt casserole dish.
Bake at 350 for 1 hour covered with lid. Then bake an additional 30 minutes uncovered.
If you desire a crispier top, which I suggest, place oven on low broil and broil 5-10 minutes or until top of stuffing is a light golden brown.
Notes
Italian Stuffing recipe passed down to me from my mom, who was given the recipe from her Grandma.
Calories: 365kcalCarbohydrates: 15gProtein: 9gFat: 29gSaturated Fat: 14gCholesterol: 66mgSodium: 975mgPotassium: 245mgFiber: 1gSugar: 9gVitamin A: 365IUVitamin C: 1.7mgCalcium: 74mgIron: 1.3mg
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Sandra
Hey, I'm Sandra! At A Dash of Sanity, you'll discover family-friendly recipes for every occasion. Whether it's speedy dinners or delectable desserts, I'm here to make your mealtime delicious, simplify your holiday baking, and unite your loved ones around the table.
