Italian Bread & Sausage Stuffing

Italian Bread & Sausage Stuffing
Photo by Scott Phillips


  • 1/3 cup olive oil
  • ½ tsp. freshly ground black pepper
  • 2 lb. bulk sweet Italian sausage (or stuffed sausage, casings removed)
  • 1 Tbs. plus 1 tsp. fresh thyme leaves (or 1-½ tsp. dried)
  • 1 Tbs. dried sage
  • 1-½ tsp. kosher salt
  • 14 cups Italian bread, like ciabatta, cut into ½- to ¾-inch cubes (about 3 loaves)
  • + 5 more ingredients
    • 1 turkey liver, finely chopped (optional)
    • 8 cloves garlic, finely chopped
    • 2 large yellow onions, cut into ¼-inch dice
    • 1 cup sweet Marsala wine
    • 5 large ribs celery, cut into ¼-inch dice

Pile the bread cubes into a very large bowl and set aside. Set a large sauté pan over medium heat and add the olive oil, half of the sausage, and the chopped turkey liver (if using). Cook, breaking up the sausage with a wooden spoon or spatula into 1/2- to 1-inch bits, until light brown, about 5 ...

View full recipe at Fine Cooking


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