Italian Sausage Stuffing

This dish never really had a recipe as it was passed down through generations on my grandmother’s side of the family. The DeFrino’s. We have never had the traditional stuffing on Thanksgiving. It has always been made with italian sausage. And that sausage has to be “good” italian sausage, made with fennel and lite on the fat. I learned how to make it by watching my mom. So many people have asked me for the recipe and I really can’t give them specifics because I have no idea what the measurements are!

Well, this year I finally made sure we wrote down what we did. For the most part it is pretty accurate but you have to adjust as you go as well. It may need some more parmesan or more breading etc. This is the fun part about cooking. There is no exact science!

With all of these flavors you know it will taste good no matter what. BUT make sure you get some good italian sausage. I suggest finding an Italian shop or butcher shop that knows what they’re doing. In a pinch, I have bought from Whole Foods before. It isn’t bad nut it isn’t great either.

Let me know what you think! Please feel free to share and show some love with a tag @angelicaflan if you make it.

You want to soften the bread with the milk, but not saturate it. This is an idea for what it looks like…

Italian Sausage Stuffing

Ingredients

• 3 lb Italian Sausage (make sure it is GOOD- lite on fat and made with fennel

• 1 onion, finely chopped

• 5 cloves of garlic

• .5lb stale breadcrumbs

• 2 cups of finely chopped celery

• 1 tbsp of fresh parsely

• 1 tbsp of fresh thyme

• 1 tbsp of fresh sage

• 1 tbsp fresh rosemary

• 1 egg

• whole milk used as needed to soften the breadcrumbs

• Parmesan (mix of pecorino + reggiano)

Instructions

1. In one large skillet, cook your sausage. Take it out of the casing if not already. Cook breaking up with wooden spoon until no longer pink.

2. In a separate pan (or just wait and use the same pan as the sausage) saute the onions + garlic in olive oil until translucent and fragrant.

3. In a large bowl, add in the bread crumbs. This is where it can get a tad tricky because you just have to gage it as you go. Add in a little milk a bit at a time until the bread is moist but not soaked. You do not want it saturated.

4. Then add in the sausage, herbs, egg, and parmesan. I did not measure the parmesan. With 3lb of sausage, I would at least start with 1lb. And then adjust as you go. Mix well! Use your hands. It is the best way.

5. Once mixed thoroughly, taste it. See if it needs some salt? More cheese? Is it too dry? Add in some milk. Just go with your gut and what you like!

6. Bake in a glass casserole dish on 350 for 20-30 minutes!