Best Ever Italian Stuffing is my mom’s family classic recipe – a tradition passed down from my grandma and one that’s been part of our Thanksgiving table for as long as I can remember.
It’s full of comforting Italian flavors, the kind of dish that fills the kitchen with warmth before it even hits the 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.
“Do I cover the stuffing when it bakes?”
how to make italian 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.
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.
The best thing about this stuffing is that it makes the best leftovers. I can’t even say that enough. I am always praying for leftovers but it rarely happens.
Pair this With…
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Best Ever Italian Stuffing
Video
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
Can I omit the meat
Yes you can, but that will take away some of the flavor.