Southern Italian Thanksgiving Stuffing

Southern Italian Thanksgiving Stuffing

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Briana 3

"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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2 h servings 594 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 594 kcal
  • 30%
  • Fat:
  • 34.8 g
  • 54%
  • Carbs:
  • 45.3g
  • 15%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1795 mg
  • 72%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 375 degrees F (190 degrees C). Grease a deep 9x13 inch baking dish or roasting pan.
  2. Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Place the browned sausage into a large mixing bowl.
  3. Meanwhile, heat the olive oil and pancetta in a large skillet over medium heat. Once the pancetta begins to brown, stir in the onions and celery, and cook until the onion softens and turns translucent, about 8 minutes. Stir in the garlic, and cook another 3 minutes until the aroma of the garlic mellows.
  4. Scrape the onion mixture into the bowl with the crumbled sausage. Add the French bread, cornbread, dried sage, poultry seasoning, salt, and pine nuts; stir well. Pour in the chicken broth and mozzarella cheese; stir until the chicken stock has been absorbed by the bread and the stuffing is evenly mixed. Pack the stuffing into the prepared baking dish, and dot the butter overtop. Cover with aluminum foil.
  5. Bake in the preheated oven for 45 minutes, then remove the foil, and continue baking until the top has turned golden brown, about 15 minutes more. Sprinkle with the fresh sage and shaved Parmesan cheese to serve.


  1. 37 Ratings

Most helpful positive review

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 pi...

Most helpful critical review

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.

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 pi...

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 go...

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 b...

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 crun...

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 rec...

I made with recipe several years ago and since then it has been requested yearly. Now one of the new faves on the Thanksgiving table.

My Neice made this today for the first time and it is awesome! I couldn't wait to get home and print this recipe.

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