Recipe by Briana
"This is the best Thanksgiving stuffing I have ever had. With a mix of Southern-style cooking and Italian flavors it brings all great tastes together. I got this recipe from my mom last year after everyone gave it amazing reviews!"
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1 1/2 pounds
bulk Italian sausage
pancetta bacon, diced
7 large stalks
day-old French bread, cut into 1/2 inch cubes
1 1/2 tablespoons
rubbed dried sage
1 1/2 tablespoons
toasted pine nuts
shredded mozzarella cheese
chopped fresh sage
shaved Parmesan cheese
Scaled down the recipe for a trial run before Thanksgiving. Came out great! I'm not a fan of sage or poultry seasoning, so I used a bit of oregano instead. Had a great flavor. Left out the pine nuts, but will consider adding them in next time. Was a bit on the salty side, so for Thanksgiving, I'll use low-sodium chicken broth and not add any additional salt. Can't wait for the family to taste it!
Sorry to leave a poor review. This was far to spicy and greasy for us. Yes I cut down the spices to 1/3 of the recipe and drained the sausage.
Perfect! The only thing I changed was substituting unsalted sunflower kernels for the pine nuts. A cup of pine nuts was over 12 bucks at the grocery. The same amount of sunflower seeds was 1.40...
My sister was going to make Stove Top stuffing for Thanksgiving and even though I don't usually care for it, I really didn't want that. Did a quick search and decided to try this. OMG! Really good! But not a quick dish. So I adjusted some things a bit. I cooked the sausage & thick cut, peppered bacon and the onion & celery all the night before. Stored it all in a container refridgerated overnight. The next day added the rest of the ingredients as recipe dictates. I did consider omitting the pine nuts due to the expense however they are totally worth it. A bit soggy but I should've used the entire french bagette instead of worrying about following the measurements to the letter. I added Oregano, white pepper & garlic salt along with the spices as listed. Not sure it needed all the butter on top. Lots of left over so it can be served as a good breakfast dish with an egg over easy on top. I will make this again.
This is probably the best stuffing I've ever had. This completely out-classed everything else on the dinner table this Christmas. The only change I made, saving time for myself, was to use a bag of cornbread stuffing w/out seasoning in place of crumbled cornbread. It was so good I was handing out the recipe like it was lottery tickets. awesome.
everyone loves this dish., mom, dad and kids think this is the keeper
I used sun flower seeds instead of pine nuts as another review suggested and I couldnt stomach it at all. The flavors were perfect but that random crunchy texture (I usually love all things crunchy) was unpleasant. I will omit any kind of nuts next time. It tasted great otherwise, I cooked it in our turkey not in a dish also
This was the hit of our Thanksgiving dinner. I used Pepperidge Farms cornbread stuffing instead of making my own cornbread. Next year I'll use real cornbread. Other than that, I followed the recipe. It is definitely time consuming so next time I'll start prep two days ahead. Well worth the time!
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Italian Thanksgiving Stuffing
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 314
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