Carrie’s Experimental Kitchen

Italian Sausage Bread Stuffing

 

 

 

Homemade Italian Sausage Bread Stuffing made with day old Ciabatta bread, sweet Italian sausage, onions, celery and fresh herbs is perfect for a weeknight side dish or your Thanksgiving table.

Homemade Italian Sausage Bread Stuffing made with day old Ciabatta bread, sweet Italian sausage, onions, celery and fresh herbs is perfect for a weeknight side dish or your Thanksgiving table.

As much as I love turkey on Thanksgiving, stuffing has to be my favorite side dish because I don’t eat it another time of the year. I’ve made several stuffing recipe variations over the years like this one with chorizo and this one made with butternut squash, but this Italian Sausage Bread Stuffing was definitely on the top of my favorites list.

Homemade Italian Sausage Bread Stuffing

I generally purchase packaged stuffing mix (not the actual boxed stuffing where you just add water, but rather the cubes of stale croutons) to make my stuffing, but I had a half of a loaf of Italian Ciabatta bread left over. So I decided to make a new stuffing recipe to go with the roasted chicken I was making for dinner and since Thanksgiving is only a few short weeks away, I was killing “two birds with one stone” so they say.

Homemade Italian Sausage Bread Stuffing made with day old Ciabatta bread, sweet Italian sausage, onions, celery and fresh herbs is perfect for a weeknight side dish or your Thanksgiving table.

I cut the bread into small cubes; approximately 1-inch in diameter and laid them on a baking sheet; then sprayed them with cooking spray and baked them in the oven for about 15 minutes until they turned golden brown. While the bread was toasting, I browned my ground sausage on top of the stove in a skillet until no longer pink. If you can’t find ground sausage at your market, you can use sausage links and remove the casings.

Italian Sausage Bread Stuffing

Add the cooked sausage and toasted bread to a large bowl; then add chopped onion, celery, parsley, sage, rosemary and garlic powder. Heat 2 cups of chicken stock; then add 1 cup of it to the bowl and mix well. Gradually add the remaining chicken stock 1/4 cup at a time until the stuffing is wet. You may not need all of the stock or quite possibly you may need a bit more. You want to make sure the bread is wet, but not dripping with excess liquid.

Homemade Italian Sausage Bread Stuffing is perfect for a weeknight side dish or your #Thanksgiving table. Click To Tweet

Add the stuffing to a 2qt. baking dish; then cook at 350° for 20 minutes until it’s heated through and golden brown on top. You can also prepare this the night before and keep refrigerated until you’re ready to cook and serve. This recipe for Italian Sausage Bread Stuffing makes 6 cups (or twelve 1/2 cup servings) and was delicious. Forget about serving this only for Thanksgiving, I’ll be making it all throughout the year as well. This would even taste great as a stuffing in mushrooms. ~Enjoy!

Homemade Italian Sausage Bread Stuffing made with day old Ciabatta bread, sweet Italian sausage, onions, celery and fresh herbs is perfect for a weeknight side dish or your Thanksgiving table.

*Print the Recipe Card Below*

Homemade Italian Sausage Bread Stuffing
Print
Italian Sausage Bread Stuffing
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Homemade Italian Sausage Bread Stuffing made with day old Ciabatta bread, sweet Italian sausage, onions, celery and fresh herbs is perfect for a weeknight side dish or your Thanksgiving table.
Course: Side Dish
Servings: 12 -1/2 cup
Author: Carrie's Experimental Kitchen
Ingredients
  • 4 c Day Old Ciabatta Bread cubed (approx. 1")
  • Cooking Spray
  • 1 lb Ground Italian Sausage I used sweet
  • 1/4 c Red Onion chopped
  • 2 Stalks Celery chopped
  • 1 tbsp Fresh Parsley chopped
  • 1 tbsp Fresh Sage chopped
  • 2 tsp Fresh Rosemary chopped
  • 1/2 tsp Garlic Powder
  • 2 c Low Sodium Chicken Broth
Instructions
  1. Preheat oven to 350 degrees F.
  2. Place the cubed bread on a baking sheet; then spray them with cooking spray. Bake in the oven for about 12-15 minutes until they turned golden brown.
  3. While the bread was toasting, brown the sausage on top of the stove in a skillet until no longer pink. (If you can't find ground sausage at your market, you can use sausage links and remove the casings.)
  4. Add the cooked sausage and toasted bread to a large bowl; then add the onion, celery, parsley, sage, rosemary and garlic powder.
  5. Heat 2 cups of chicken stock on top of the stove in a small saucepan; then add 1 cup of it to the bowl and mix well. Gradually add the remaining chicken stock 1/4 cup at a time until the stuffing is wet. (You may not need all of the stock or quite possibly you may need a bit more. You want to make sure the bread is wet, but not dripping with excess liquid.)
  6. Add the stuffing to a 2qt. baking dish; then cook for 20 minutes until it's heated through and golden brown on top.

 

Stay up to date on all of my latest recipe experiments by signing up for my weekly newsletter.

Don’t forget to visit the recipe index to search for more recipes by categories and stop by to say hello on Facebook,Twitter,Pinterest and Instagram too!


8 Comments

  1. Thanksgiving Recipes Your Family Will Love
    November 23, 2016 at 4:00 pm - Reply

    […] Maple Glazed Carrots Recipe from Cooking and Beer Italian Sausage Bread Stuffing Recipe from Carrie’s Experimental Kitchen Cinnamon Roasted Butternut Squash Recipe from Chew Out Loud Italian Roasted Mushrooms and […]

  2. The Ultimate List of Thanksgiving Side Dishes - Messy Cutting Board
    November 2, 2017 at 6:53 pm - Reply

    […] Italian Sausage Bread Stuffing […]

  3. 11 Insanely Delicious Thanksgiving Stuffing Recipes - Pretty My Party
    November 9, 2017 at 7:02 pm - Reply

    […] can see this Italian Sausage Bread Stuffing being a winner this […]

  4. Katie
    November 22, 2017 at 9:22 am - Reply

    Can this be made ahead of time?

    • Carrie's Experimental Kitchen
      November 22, 2017 at 9:56 am - Reply

      Yes, you can make it the day before, though I don’t cook it in the oven until the day if. I don’t like making things too far in advance because then it shortens the shelf like after. Happy Thanksgiving!

  5. cee
    November 22, 2017 at 5:50 pm - Reply

    If you prepare it a day before would you add the chicken stock?

  6. Robin lagreca
    November 23, 2017 at 1:51 am - Reply

    This is an old family dish we don’t add celery but it sounds nice we do sautéed chopped onion and where is the cheesy parm or or is romp or Romano. Always great if any is left over make extra for your sausage loving friend great the next day They even majecsandwichs out of it good stuff enjoy we will by by baby Robin I like your site keep me informed if new delish dishs ok that’s all folks

Leave A Comment

3K Shares
Pin3K
Yum106
Stumble73
Share8
+11