Southern Italian Thanksgiving Stuffing

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!

• Preparation Time: 45 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 2 hr
• Calories: 594 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 onions, chopped
• 2 tablespoons chopped fresh sage
• 2 cups shredded mozzarella cheese
• 4 cloves garlic, minced
• 4 cups chicken broth
• 3 cups crumbled cornbread
• 6 ounces pancetta bacon, diced
• 1 cup toasted pine nuts
• 1 ounce shaved Parmesan cheese
• 7 large stalks celery, chopped
• 6 cups day-old French bread, cut into 1/2 inch cubes
• 0.5 cup butter
• 1.5 tablespoons poultry seasoning
• 1.5 pounds bulk Italian sausage
• 1.5 tablespoons rubbed dried sage

Recipe Instructions

Step 1

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a deep 9x13-inch baking dish or roasting pan.

Step 2

Heat a large skillet over medium-high heat, Add sausage; cook and stir until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.

Step 3

Transfer sausage to a large bowl.

Step 4

Meanwhile, heat pancetta and olive oil in a large skillet over medium heat until pancetta begins to brown. Stir in celery and onions; cook until onions soften and turn translucent, about 8 minutes.

Step 5

Stir in garlic; cook until aroma mellows, about 3 minutes.

Step 6

Transfer onion mixture to the bowl with sausage.

Step 7

Add French bread, cornbread, pine nuts, rubbed sage, poultry seasoning, and salt; stir to combine. Add chicken broth and mozzarella cheese; stir until bread absorbs broth and stuffing is combined.

Step 8

Transfer stuffing to the prepared baking dish; pack in. Dot butter over top. Cover dish with aluminum foil.

Step 9

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