October 19, 2018

Italian Sausage Dressing : Savory Herbal Stuffing

Name: Italian Sausage Dressing - Ripieno di Salsicce
Prep time: 20 min
Cook time: 135 min
Total time: 155 min
Yield: 12
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

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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.

A casserole dish filled will Italian Sausage dressing with a sprig of rosemary on top and sage leaves on a white an orange checkered tea towel.

Italian Sausage Dressing is seasoned with Parmesan and sun-dried tomatoes

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.

Baked croutons in a bowl for the Italian Sausage dressing.

Hearty Italian bread croutons helps bind the delicious ingredients.

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.)

A glass bowl filled with Italian Sausage Dressing such as sun-dried tomatoes, celery, Italian Parsley, Parmesan cheese, and hearty bread croutons.

Italian Sausage Dressing Ingredients make magic when they’re combined.

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.

A spoonful of colorful red and green Italian sausage dressing.

Italian Sausage Dressing has an intense flavor that compliments our turkey.

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!

Top view of Italian sausage dressing has a golden brown crust on top.

Italian Sausage Dressing baked with a sprinkle of paprika.

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

This is a savory and delicious accompaniment to Thanksgiving turkey but it also works well with pork and chicken throughout the year. It is full of Italian flavor.

5 from 29 votes

Print Pin Rate

Course: Side Dish

Cuisine: American-Italian

Keyword: Holiday side, Thanksgiving

Prep Time: 20 minutes

Cook Time: 2 hours 15 minutes

Total Time: 2 hours 35 minutes

Servings:

Calories: 439kcal

Author: Marisa Franca @ All Our Way

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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