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Italian Sausage Stuffing, made with homemade Italian sausage and brioche bread has become a new family favorite! Flavorful and absolutely delicious.
Italian Sausage Stuffing or dressing, if you want to get technical, is my new favorite side dish, and that’s saying a lot because I don’t like stuffing!
HERE IS WHAT OUR READERS ARE SAYING:
“This recipe sounds so delicious! I love to use Italian recipes for the holidays. My mom’s side of the family is Italian and we always have my great grandmother’s spaghetti sauce Christmas eve and then we try something new for Christmas day. Love that the wine has Hughes in the name, too….my maiden name. This recipe was made for me!” – Natalie
Thank you, Cameron Hughes for sponsoring this post. Capture the celebratory spirit of the holidays, and toast to the season with Cameron Hughes wine!
I know, I know. I must be crazy right? Well, okay I’ve never really tried it. It just never appealed to me; bread soaked in stock and it’s all mushy and weird and just no.
But, Jeremy LOVES stuffing and I want to make him happy so I came up with this homemade version of his favorite Thanksgiving side dish. And, now I’m in love with stuffing!
I don’t know if it’s the homemade Italian sausage or the brioche bread or the veggies I used but… WOW! Okay, I do know what it is. It’s the brioche…. definitely the brioche.
It is so good and hearty it’s practically a meal on its own. Served with a bottle of Cameron Hughes wine and you can’t go wrong!
Why this recipe works:
- With everything homemade, this dish has flavor for days.
- From start to finish this Stuffing is done in around and hour.
- You can halve or double the recipe for larger crowds or gatherings.
I happen to like a white wine with pork myself, so I cracked open this bottle of Cameron Hughes Chardonnay. It pairs perfectly with this Sausage Dressing Recipe!
How to make Italian Sausage Stuffing:
- Make the sausage first by placing all the ingredients in a bowl and mixing until combined. Set aside.
- Preheat oven to 350 degrees. Divide the bread cubes between two sheet trays in an even layer. Toast for 10 minutes, flip and toast five more minutes until golden brown. Let cool, place in a large bowl.
- Brown sausage in a large pan over medium heat. Place into the bowl with the bread cubes.
- In the same pan, add the butter and melt over medium heat. Pour half of the butter into a small bowl and set aside.
- Using a brush, grease a 9×13 inch baking dish with the reserved butter, set aside.
- Place the onion, carrot, and celery in the pan with a pinch of kosher salt. Cook for 5-8 minutes until onions are translucent, stirring occasionally. Add the fresh herbs and cook for 2 additional minutes. Add the wine and deglaze the pan, scraping the bits off the bottom of the pan. Cook for about 1 minute until most of the liquid is absorbed. Pour into the large bowl with the sausage and bread. Toss to coat.
- Add the stock to the bowl and mix until everything is coated. Pour everything into the greased baking dish. Pour the remaining butter on top evenly. Bake for 30-45 minutes until browned on top.
It looks a lot harder than it is but trust me this Italian Sausage Stuffing is really super simple to whip up and it tastes absolutely amazing and thats all that matters!
Cameron Hughes is an exceptional wine, with an extraordinary value. To me, these are a wonderful option for parties since they are so affordable. Great wine doesn’t have to be expensive!
This Italian Sausage Stuffing is perfect for the holidays. But, it is so good you will want to make it any night of the week. We do a lot of the times.
I think it is great as a meal on its own with a small side salad. Making the homemade Italian sausage for this really sets it over the top!
I love using my Italian sausage recipe in meals like this one but I also use it for pizzas, pasta, and soups! It is so versatile, definitely, keep this one on hand!
How to store:
Cool your stuffing and place it in an airtight container and place in the refrigerator here, properly store will last up to 3-4 days.
You can also freeze leftover Italian Sausage Stuffing, to do this place in airtight container or freezer bag and it will freeze up to 3 months.
To reheat let defrost in refrigerator and then either head up in the stove or the microwave.
Alternatives and Add-Ons:
Feel free to use any stock you have on hand. Chicken, turkey, pork, or even vegetable stock works well! Can’t find brioche? No biggie, any loaf bread will do!
Don’t have time to make your own sausage? No problem, just grab a pound of Italian sausage at the grocery store. They make it ground or in casings, just cut open the casings and fry up into crumbles.
Sprinkle some mozzarella on top for an even more decadent stuffing! We like the extra cheese on top sometimes it really gives it some extra flavor!
Some of our favorite sausage recipes we have on our site include Marsala Sausage and Peppers, Sausage Dirty Rice and Italian Sausage Tortellini Bake!
Click here to sign up for 15% off Cameron Hughes Wines!
This really is one of our favorite Thanksgiving or anytime meals. It is hearty and delicious and we just can’t get enough of it.
The fact that we do it completely homemade is what I like best about this recipe, there are no shortcuts taken with this Italian Sausage Stuffing!
It is a filling and tasty recipe that is sure to be a hit at your next gathering so I really encourage you to give it a try!
Tips and Tricks:
- You can use any stock you have on hand.
- If you don’t want to make your own homemade italian sausage just use store bought.
- You do not have to use brioche bread, it is amazing but any loaf of bread will do for this recipe.
- We use fresh herbs in this recipe but you can substitute for dried if you do not have fresh herbs on hand, check for measurements to make sure the equivalent.
- You can mix and match your vegetables in this recipe to your liking.
- If you don’t have white wine you can use the same amount of stock to replace that.
If you want a fun and tasty holiday recipe then you need to make this Italian Sausage Stuffing, you will not be disappointed!
If you like this recipe you might also like:
- Classic Stuffing
- Cinnamon Cream Cheese Ball (Easy Holiday Recipe)
- Leftover Turkey Sandwich Moistmaker
If you’ve tried this INSTANT POT SWEET AND SOUR CHICKEN let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Italian Sausage Stuffing
Ingredients
- 1 loaf 16-17 cups brioche bread, cut into 1-inch cubes
- 1 stick 8 tablespoons unsalted butter, divided
- 1 cup celery small dice
- 1 cup onion small dice
- 1 cup carrot small dice
- pinch of kosher salt
- 1 teaspoon fresh sage fine chop
- 1 teaspoon fresh thyme fine chop
- 1 teaspoon fresh rosemary fine chop
- 1/4 cup dry white wine
- 2 cups stock chicken, turkey, pork, or vegetable will do
Italian Sausage
- 1 pound ground pork
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 4 garlic cloves minced
- 1 tablespoon ground fennel freshly ground is best
- 1/2 teaspoon kosher salt
- 4 cracks fresh black pepper
Instructions
- Make the sausage first by placing all the ingredients in a bowl and mixing until combined. Set aside.
- Preheat oven to 350 degrees. Divide the bread cubes between two sheet trays in an even layer. Toast for 10 minutes, flip and toast five more minutes until golden brown. Let cool, place in a large bowl.
- Brown sausage in a large pan over medium heat. Place into the bowl with the bread cubes.
- In the same pan, add the butter and melt over medium heat. Pour half of the butter into a small bowl and set aside.
- Using a brush, grease a 9x13 inch baking dish with the reserved butter, set aside.
- Place the onion, carrot, and celery in the pan with a pinch of kosher salt. Cook for 5-8 minutes until onions are translucent, stirring occasionally. Add the fresh herbs and cook for 2 additional minutes. Add the wine and deglaze the pan, scraping the bits off the bottom of the pan. Cook for about 1 minute until most of the liquid is absorbed. Pour into the large bowl with the sausage and bread. Toss to coat.
- Add the stock to the bowl and mix until everything is coated. Pour everything into the greased baking dish. Pour the remaining butter on top evenly. Bake for 30-45 minutes until browned on top.
Notes
- You can use any stock you have on hand.
- If you don't want to make your own homemade italian sausage just use store bought.
- You do not have to use brioche bread, it is amazing but any loaf of bread will do for this recipe.
- We use fresh herbs in this recipe but you can substitute for dried if you do not have fresh herbs on hand, check for measurements to make sure the equivalent.
- You can mix and match your vegetables in this recipe to your liking.
- If you don't have white wine you can use the same amount of stock to replace that.
Nutrition
Love This Recipe?
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I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
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Oooh- I’m saving this one! I’m still on the hunt for the perfect stuffing recipe. Your photography is breathtaking too- well done.
Stuffing is one of my favorite sides, can’t wait to give this recipe a try!
This recipe sounds so delicious! I love to use Italian recipes for the holidays. My mom’s side of the family is Italian and we always have my great grandmother’s spaghetti sauce Christmas eve and then we try something new for Christmas day. Love that the wine has Hughes in the name, too….my maiden name. This recipe was made for me!
Natalie