This Southern Italian Thanksgiving stuffing recipe includes Italian sausage, pancetta, sage, French bread, cornbread, pine nuts, Parmesan, and mozzarella.
Preparation Time
45 mins
Cooking Time
1 hr 15 mins
Total Time
2 hr
Calories
594 Calories
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
Stir in garlic; cook until aroma mellows, about 3 minutes.
Step 5
Transfer onion mixture to the bowl with sausage.
Step 6
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 7
Transfer stuffing to the prepared baking dish; pack in. Dot butter over top. Cover dish with aluminum foil.
Step 8
Meanwhile, heat pancetta and olive oil in the same skillet over medium heat until it begins to brown. Stir in celery and onions; cook until onions soften and turn translucent, about 8 minutes.
Step 9
Bake in the preheated oven for 45 minutes; uncover dish and continue baking until top turns golden brown, about 15 minutes more. Sprinkle with fresh sage and shaved Parmesan cheese; serve.
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
