Italian Sausage Rustic Stuffing

This Italian Sausage Rustic stuffing by Recipe 30 is a great complement to your Thanksgiving dinner. It’s so good, you will be making it more than once a year.


  • 6 Italian sausages
  • Half loaf of bread (maybe more if a small loaf)
  • 3 celery sticks (1 ½ cup)
  • 2 brown onions (1 ½ cups)
  • 2 cups chicken stock
  • A few sprigs of fresh oregano (one teaspoon dry)
  • 2 garlic cloves
  • 140g – 1 cup salted butter
  • 2 tbsp olive oil


  •  Step 1 Slice the loaf of bread and cut into dice (the rougher the better). Place on a baking tray and bake in oven for 15-20 min at 300°F – 150°C or until toasted. Set aside once done.
  •  Step 2 Cut the Italian sausages into bite size pieces, or if you prefer ground, cut the sausages in half, squeeze each end to extract meat. Place in a frying pan on medium to high heat with the olive oil and cook until nice and browned. If using mince, use a fork to break apart.
  •  Step 3 Peel and chop the onions finely and add to sausages. Turn heat to low and leave to sweat.
  •  Step 4 Add the chopped oregano, minced garlic and finely chopped celery sticks. Cook for 1 minute on low heat. Stir well so nothing catches on the bottom. It’s the brown crust that will give you the flavour.
  •  Step 5 Deglaze the bottom of the pan by adding the chicken stock. Turn up the heat and leave to reduce until almost dry.
  •  Step 6 Transfer the sausage mixture to a baking dish. Add the croutons on top. (or leave to cool and use as stuffing in your turkey).
  •  Step 7 Melt the butter either in a saucepan or microwave and pour over croutons and sausage mix. Mix well and bake in oven for 15-20 minutes at 300°F – 150°C.

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