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Italian Sausage Stuffing

italian sausage stuffing

This stuffing is rich and indulgent. You can prepare it up to 4 hours before baking. I often drizzle a little bit of the turkey juices over the top before placing in the oven.

Scale

Ingredients

Instructions

  1. Preheat oven to 350F/180C and grease a large baking or pyrex dish and set aside.
  2. Toast the bread cubes in the oven for about 10 minutes, rotating the pan half way through, until bread is dried out. Place bread in a large mixing bowl.
  3. Heat one tablespoon oil in a large skillet over medium-high heat and add half of the sausage. Brown sausage all over and transfer to the large bowl with the bread. Brown the rest of the sausage meat in another tablespoon of olive oil in the same way. Add to bowl. Discard the fat and wipe skillet clean with paper towel.
  4. Add the stick of butter to the skillet and melt. Add all the vegetables and cook until soft and golden. Season generously with salt and pepper. Add vegetables to bowl with bread and sausage.
  5. In a separate bowl mix the eggs with 3/4 cup of cream, stock and parmesan. Pour the egg mixture over the bread and sausage and add the parsley. Stir to combine.
  6. Pour the stuffing mixture into the greased baking dish. Drizzle with remaining 1/4 cup of cream.
  7. When turkey has finished roasting and is resting raise the temperature on the oven to 425F/220C.
  8. Cover the stuffing with foil and place in oven to bake 20 minutes.
  9. Remove foil and continue to bake until golden, about 15 minutes.

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