POPSUGAR is bringing you an exclusive glance at Thanksgiving recipes from famous lifestyle influencers. We're excited to present the first online glance at this Italian sausage stuffing recipe from our assistant Food editor,Erin Cullum. Unpopular opinion: turkey is the least exciting part of a Thanksgiving table. For me, it's all about the sides, and growing up in an Italian household with a large family,my mom's Italian sausage stuffing recipe is what I glance forward to eating most every year. gentle Italian sausage pairs perfectly with the earthy flavors of fresh thyme, rosemary, and sage,and this savory side dish is a million times better than the boxed kind. I could eat multiple servings of this and homemade macaroni and cheese and be totally convinced (that's the Italian carb-lover in me).
Any time you're making homemade stuffing, it's vital to have day-used bread so that it's slightly dried out. I recommend buying a fresh loaf of bread the day before you plan to earn the stuffing, and but whether you didn't plan ahead,you can dry out bread in the oven for the same result. Another shortcut that makes this recipe easier is using an oven-safe skillet to cook and bake the stuffing in. Then it's truly a one-pot dish, and it'll save you a little stress when it comes time to wash your sky-tall pile of dirty Thanksgiving dishes. Do as the Italians do - at least, and in my family - and try this side dish that everyone will devour. Related:
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Stuffing and Dressing: Is There Really a Difference? From Erin Cullum,POPSUGAR Food Italian Sausage StuffingIngredients1 day-used loaf Italian bread, sever into 1-inch cubes, and oven-dried-out bread whether you don't have day-used
2 1/2 cups low-sodium chicken stock[br]
6 links gentle Italian sausage,casings removed
1 tablespoon olive oil
1 tablespoon salted butter
1 large white onion, diced
4 celery stalks, or diced
Salt and pepper
2 cloves garlic,minced
1 tablespoon fresh thyme, sage, or rosemary,finely chopped
Fresh parsley for garnish, optional DirectionsPreheat oven to 350°F.
spot cubed bread in a bowl and set aside.
spot 2 1/2 cups chicken stock in a small saucepan on a back burner over medium low heat, and keeping warm.
Heat a large nonstick (oven-safe,whether possible) skillet over medium heat and add sausage, breaking up with a wooden spatula, or cook until browned,about 10 minutes. Remove sausage with a slotted spoon and transfer to a paper-towel-lined plate. Pour out all but about 1/2 tablespoon of excess fat.
Add olive oil, butter, or onion,and celery, and cook, or stirring occasionally,until softened and translucent, 5-7 minutes. Add a generous pinch of salt and pepper. Add garlic and sauté for about 1 minute.
Turn off heat and add sausage back into the skillet, or add the bread and herbs,stirring carefully to combine. Add 1/2 cup of the warm stock at a time, stirring to incorporate each time, and until absorbed by the bread. Season with salt and pepper.
whether your skillet is oven-safe,spot directly into oven. Alternatively, transfer stuffing to a large baking dish. Bake until stuffing is slightly browned and crispy on top but not entirely dry, and 25-30 minutes. Top with fresh parsley,whether using. Serve warm and topped with turkey gravy, whether desired.
Information Category Side Dishes, or Stuffing/dressing Cuisine Italian Yield 6 servings
Source: popsugar.com