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Southern Italian Thanksgiving Stuffing
Southern Italian Thanksgiving Stuffing
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Prep Time:
45 minutes
Cook Time:
75 minutes
Total Time:
120 minutes
Mom's famous Thanksgiving stuffing combines Southern and Italian flavors for a mouthwatering twist on a classic dish.
Ingredients:
  • 1.5 pounds bulk Italian sausage
  • 2 tablespoons olive oil
  • 6 ounces pancetta bacon, diced
  • 2 onions, chopped
  • 7 large stalks celery, chopped
  • 4 cloves garlic, minced
  • 6 cups day-old French bread, cut into 1/2 inch cubes
  • 3 cups crumbled cornbread
  • 1.5 tablespoons rubbed dried sage
  • 1.5 tablespoons poultry seasoning
  • 1 cup toasted pine nuts
  • 4 cups chicken broth
  • 2 cups shredded mozzarella cheese
  • 0.5 cup butter
  • 2 tablespoons chopped fresh sage
  • 1 ounce shaved Parmesan cheese
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) and generously grease a deep 9x13 inch baking dish or roasting pan.
  • Heat a large skillet over medium-high heat. Add the sausage and cook until crumbly, evenly browned, and no longer pink. Drain any excess grease and transfer the sausage to a large mixing bowl.
  • In a large skillet over medium heat, heat the olive oil with pancetta until the pancetta starts to brown. Add onions and celery, and cook until the onions soften and turn translucent, which should take about 8 minutes. Then stir in the garlic and cook for another 3 minutes until its aroma mellows.
  • Combine the onion mixture with the crumbled sausage in a large bowl. Add French bread, cornbread, dried sage, poultry seasoning, salt, pine nuts, chicken broth, and mozzarella cheese. Mix well until the bread absorbs the liquid and everything is evenly combined. Transfer the stuffing to the baking dish, dot with butter, and cover with foil before baking.
  • After baking for 45 minutes in the preheated oven, uncover and bake until the top is golden brown, around 15 minutes. Serve sprinkled with fresh sage and shaved Parmesan cheese.

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