All Our Way Italian Sausage Dressing {Ripieno di Salsicce} is so savory and delicious it gets equal billing with the entree. Every year, our family insists that we make this herbal sausage stuffing recipe to accompany our turkey at Thanksgiving. The sausage dressing starts off like most dressings but then the magic begins. We sprinkle in Italian herbs then mix in sun-dried tomatoes, and Parmesan cheese. And for those who like to stuff their turkey, this recipe works equally well only using less broth. Don’t expect any leftovers. Yes! This recipe is that good.
For this recipe, you will need Italian sausage, olive oil, onion, celery, garlic, Italian seasoning, hearty bread cubes, Parmesan cheese, marinated sun-dried tomatoes, Italian parsley, chicken broth, eggs, salt, pepper, paprika.
Inspiration for the Sausage Dressing
We found the inspiration for Italian Sausage Dressing about fifteen years ago in a weekend magazine. It was actually a recipe for sausage stuffing but we altered the recipe to make it into Italian Sausage dressing.
The idea of adding Parmesan cheese and marinated sun-dried tomatoes appealed to us. This wasn’t your typical dressing and we always like the unusual.
We like baking the dressing and turkey separately. It’s difficult to stuff a bird that’s already been Brined, Boned, and Baked.
Breading for Italian Sausage Dressing
Instead of using a purchased bread stuffing mix, we use a dense hearty bread for the dressing. Our baked boules work out perfectly for the croutons.
- We season the bread cubes with a little bit of olive oil and Italian seasoning.
- The bread pieces bake in a 325° F oven for about 45 minutes in order to dry and lightly brown them.
- Once the croutons cool we put them in a bowl and cover the bowl loosely with plastic wrap.(We did this several days ahead making the sausage dressing.)
The Rest of the Sausage Stuffing Ingredients
The combination of ingredients give the sausage dressing an intense flavor.
- Parmesan cheese.
- Marinated sun-dried tomatoes.
- Fresh Flat leaf parsley.
- Italian seasoning.
- Paprika.
- Hearty bread.
The bread holds up well to the addition of the rich broth and eggs that bind the aromatic ingredients together. You don’t want too dry of an herbal dressing but you don’t want to end up with mushy stuffing either.
Sausage stuffing may not be as photogenic as a rich fancy dessert but its no slouch in the taste department. If you look closely you can see it has bits of colorful red and green to dress it up.
The Italian herb stuffing doesn’t depend on lots of sage and poultry seasoning to give it flavor. Instead, it relies only on the delicious combination of its Italian ingredients to make this herbal stuffing outstanding.
Italian Sausage Dressing is the perfect side to our Boneless Turkey!
As I mentioned in our turkey preparation , we like to make as many dishes ahead of time as possible. In fact some dishes improve with age. The day before Thanksgiving we put the Italian Sausage dressing together and bake it. On serving day you just need to heat it up.
This sausage dressing is versatile. It doesn’t have to be only for Thanksgiving, it would make a delicious complimentary side whenever you serve pork or chicken.
We hope you give the Italian Herb Dressing a try — your family will love it! We promise.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
YOU MAY NEED . . .
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Italian Sausage Dressing : Herbal Sausage Stuffing
Whether you make this savory Thanksgiving side as a sausage dressing or a sausage stuffing, the results will be one delicious side! There is never any left!
If your family likes spicy and savory, this herbal stuffing is for you. The flavors are not overbearing. They all combine to create such mouthwatering side, you’ll want to make it throughout the year.
If you like this recipe, please consider giving it a five-star rating.
Italian Sausage Dressing - Ripieno di Salsicce
Ingredients
- 1 1/2 lbs. country sausage or Italian Sausage
- 2/3 cup extra-virgin olive oil
- 2 cups chopped onion
- 1 cup chopped celery
- 1 Tablespoon finely chopped garlic
- 1 Tablespoons dried Italian seasoning or Tuscany seasoning
- 8 cups hearty bread cubes
- 1/2 cup grated Parmesan cheese
- 1/2 cup marinated sun-dried tomatoes drained and diced - save the oil and use as part of the olive oil in the recipe
- 1/2 cup chopped fresh Italian parsley the flat leaf parsley.
- 4 to 5 cups warm chicken broth
- 2 eggs beaten
- Paprika to sprinkle over dressing
- Freshly ground black pepper
Instructions
- Lay the bread cubes on a large cookie sheet and mist with olive oil. Sprinkle lightly with Italian seasoning. Bake in a preheated 325 F oven for about 30 - 45 minutes. You want the bread to dry out so it will absorb all of the delicious flavors. Once the croutons cool put in a large bowl
- Cook the sausage in a large skillet, breaking into small pieces with a spatula until browned, about 15 minutes. Transfer to a strainer to drain off fat. Wipe the skillet clean. Add the olive oil, onion and celery to the skillet. Cook, stirring, over medium low heat until the vegetables are tender, but not browned, about 15 minutes. Add the garlic and dried herbs; cook 1 minute.
- Remove the skillet from the heat. Add the sausage, contents from the skillet, sun-dried tomatoes, cheese, parsley and a generous grinding of black pepper to the croutons in the bowl. Combine the ingredients.
- Add 3 cups of the broth to the ingredients; stir to combine.When that is absorbed, add another 1/2 cup. Check the croutons to see if they are moist -- if not add another 1/2 cup of broth. Depending on the density of the bread I will let the dressing rest for 15 to 30 minutes and then go back and check. The dressing should be moist but not mushy. Since everything is cooked it's okay for you to taste to ensure the seasoning is to your liking and there is enough salt, pepper and broth.
- Once the seasoning is just right, lightly beat the eggs in a small bowl then pour over the dressing and mix well.
- Spoon the dressing into large casserole pan that's been sprayed with vegetable oil. Lightly spread the mixture out. You don't want to pack it down. Sprinkle regular paprika over the top and cover with foil. Bake in a preheated 350 F oven for 1 hour removing the foil for the last 15 minutes.
Notes
- This can be made the day before. To warm be sure to cover with foil.
- Different breads require different amounts of broth -- don't be afraid to use more or less. I started with a low amount and increased by increments.
Nutrition
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Christie Hawkes says
November 1, 2018 at 9:02 pmThis looks delicious, Marisa. Dressing is one of my favorite parts of Thanksgiving dinner. Thank you for linking up with #BloggingGrandmothersLinkParty. I have shared on social media.
Tanya Harris says
October 29, 2018 at 8:12 amThis side dish takes the traditional stuffing and really takes it to the next level. Saving this recipe for Thanksgiving and Christmas dinner.
Marisa Franca says
October 29, 2018 at 8:59 amThank you, Tanya!
Holly says
October 29, 2018 at 12:27 amThis stuffing sounds amazing! I love everything about it… the sausage, the Parmesan, the sun-dried tomatoes – delicious!
Daniela says
October 28, 2018 at 6:16 pmI love the flavor combination of the sun dried tomatoes and the Parmesan in this sausage dressing. So unique! And definitely perfect for Thanksgiving!
Jagruti Dhanecha says
October 28, 2018 at 6:04 pmThis stuffing with herbs and Italian seasoning sounds so interesting, a perfect side dish for a Thanksgiving or Christmas meal.
Michelle says
October 28, 2018 at 3:53 pmThis sounds so tasty and I love the flavour combination you have used, adding the sundried tomatoes is such a great idea! This is perfect for holiday entertaining.
Tatiana says
October 28, 2018 at 10:18 amEach year i try different recipes for Thanksgiving. Glad i stumbled upon your site- so many different delicious recipes for any occasion!
Jyothi (Jo) says
October 27, 2018 at 9:05 amI love anything savory and this you say is a perfect accompaniment, but to me it’s a meal in itself. Looks absolutely delicious! Love everything about this recipe
Ciao Chow Linda says
October 26, 2018 at 8:39 pmThis is a meal in itself! I make a similar stuffing for Thanksgiving, minus the sun-dried tomatoes. I love the added color it gives, and I’m sure more flavor.
Marisa Franca says
October 27, 2018 at 7:26 amHi, Linda! It does make quite a side. A big favorite with the family and the colors are so pretty.
Veena Azmanov says
October 25, 2018 at 2:03 pmI love Italian food and this Italian seasoning with sausage sounds so incredible. This is perfect for Thanksgiving dinner. The best I like is that you can make it ahead of time.
Emily Leary says
October 25, 2018 at 12:33 pmThis spicy and herby stuffing sounds and looks amazing and it’s great that it can be made the day before!
Analida Braeger says
October 24, 2018 at 10:48 amMmmm a wonderful casserole to please the entire office on pot luck day. This one is a keeper that will WOW them. Thanks for sharing.
Aleta says
October 24, 2018 at 10:31 amI also always make dressing as opposed to stuffing. I like the crisp edges 🙂 Your recipe looks absolutely delicious, I love the idea of sausage and the sun-dried tomatoes and parmesan takes it home! Great recipe.
Jacque Hastert says
October 24, 2018 at 9:24 amThis sounds like a new addition to our holiday table.
Kelly Anthony says
October 24, 2018 at 7:08 amSO MUCH flavor! Love the Parmesan and Sun-Dried Tomatoes!!!
Jessica says
October 23, 2018 at 1:59 pmI started drooling just looking at the pictures and reading the ingredients. I certainly am going to save this recipe for the next holiday dinner!
Helen @ Fuss Free Flavours says
October 22, 2018 at 12:30 pmI adore stuffing – and it is the best way to make a roast go further!
Natalie says
October 22, 2018 at 10:31 amI absolutely love the combination of flavors. Parm cheese and dried tomatoes and delightful italian seasoning… just yum. This recipe I would really love to try. It’s just what I like.
Swathi says
October 21, 2018 at 11:20 pmLove this sausage dressing, this one great for thanksgiving dinner table. This is best stuffing recipe I have seen.
Michelle says
October 21, 2018 at 10:22 pmI could eat stuffing all year long if I could. I love the hearty bread cubes in this recipe, they look like they will soak up a lot of the flavor without turning into mush
Jenni LeBaron says
October 21, 2018 at 7:09 pmSaving the oil from the sundried tomatoes to flavor this is brilliant. What am aromatic and tasty looking recipe. This would certainly shake things up this holiday season.
Catherine says
October 21, 2018 at 6:03 pmYour dressing looks and sounds wonderful, Marisa! I love the Italian flavoring you added such a perfect accompaniment to the Thanksgiving table. XO
Noel Lizotte says
October 21, 2018 at 11:07 amWhat a delicious recipe! We usually have stuffing from a box (Shock!) simply because it was so simple to make. This recipe is easy enough … no need to be intimidated into using a mix.
Pavani says
October 20, 2018 at 9:08 pmThat is such a perfect recipe for this time of the year. Stuffing with Italian sausage sounds delicious – great to serve for any holiday party.
Lauren Vavala says
October 20, 2018 at 7:42 pmI never think to add meat to my stuffing – definitely need to try that! I also really love the addition of sun-dried tomatoes! How delish!
Veena Azmanov says
October 20, 2018 at 4:55 pmLove the flavors you have in this dressing Marisa. I have never made sausage dressing Italian style. Sounds so yum. This would be perfect of Thanksgiving.
Dianna says
October 20, 2018 at 9:55 amI have never tried sausage dressing Italian style. Its sounds like the perfect new tradition to add to our holiday meals.
Dan Zehr says
October 20, 2018 at 7:35 amThis sounds fantastic! Looks tasty! This recipe is perfect for me and my family. This dressing is perfect for the holidays. So YUMMY!
Karyl Henry says
October 19, 2018 at 7:30 pmI’ve never made my own croutons for stuffing, but that’s on my list for this year. And I love that you use Italian sausage in this dressing! There’s nothing quite like the flavor and bite of a delicious Italian sausage
Claudia says
October 19, 2018 at 6:47 pmI just love all the flavors in this sausage stuffing it’s really one of my favorite parts of Thanksgiving more than even the turkey I could eat it cold out of the refrigerator and your sounds great I must try
Marisa Franca says
October 20, 2018 at 3:04 amI know what you mean — we never have any left. In fact, if Hubby and I want some for later we fill up a small casserole and put it in the fridge.
Gloria says
October 19, 2018 at 4:59 pmStuffing is the BEST part of the holiday meal. I ALWAYS make lots….to make sure I have leftovers. The kids love to take leftovers home, and my daughter and I think THIS is the best part of all!!
Mirlene says
October 6, 2018 at 11:45 amThis dressing is perfect for the holidays. Look very very delicious. Would love to try it!!
Ann says
October 6, 2018 at 11:03 amStuffing is one of my fave holiday sides! Love this Italian twist on it 🙂
Annie @ Annie's Noms says
October 6, 2018 at 10:48 amThis looks AMAZING!! You’re right, it doesn’t have to just be for Thanksgiving, this looks good enough to just eat by the spoonful, but I will be more civilised and make it for my family to share! 😉
Dahn @savorthebest says
October 6, 2018 at 10:05 amThis looks fantastic. The Italian seasoning and the sausage should make an incredible dressing. I love finding unique Thanksgiving dressings each year. This one is a keeper.
Ellen says
October 6, 2018 at 9:47 amI always love bringing a little something Italian to my dinner table. This will be perfect for the holidays!