Description
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!
Ingredients
- 1 ½ pounds bulk Italian sausage
- 2 tablespoons olive oil
- 6 ounces pancetta bacon, diced
- 2 onions, chopped
- 7 large stalks celery, chopped
- 4 cloves garlic, minced
- 6 cups day-old French bread, cut into 1/2 inch cubes
- 3 cups crumbled cornbread
- 1 ½ tablespoons rubbed dried sage
- 1 ½ tablespoons poultry seasoning
- 1 teaspoon salt
- 1 cup toasted pine nuts
- 4 cups chicken broth
- 2 cups shredded mozzarella cheese
- ½ cup butter
- 2 tablespoons chopped fresh sage
- 1 ounce shaved Parmesan cheese
Instructions
- Preheat an oven to 375 degrees F (190 degrees C). Grease a deep 9×13 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.
Prep Time: 45 mins
Cook Time: 1 hr 15 mins
Total Time: 2 hrs
Servings: 12