Elevate Your Thanksgiving with Spicy Italian Sausage and Bread Stuffing
Thanksgiving is all about gathering around the table and enjoying delicious food with family and friends, and there’s nothing quite like a flavorful stuffing to complete the meal. This Spicy Italian Sausage and Bread Stuffing recipe brings a bold twist to a classic favorite, combining savory herbs with the heat of Italian sausage. Whether you’re hosting a big family feast or enjoying leftovers for days, this easy-to-make stuffing is sure to become a new tradition. And for bacon lovers, feel free to swap in Mino Prime Bacon for the sausage—either way, it’s a crowd-pleaser you won’t want to miss!
Spicy Italian Sausage and Bread Stuffing
Thanksgiving is easily everyone’s favorite meal. The endless side dished and bountiful table spreads produce leftovers for a week! If stuffing is an important part of your table then you will love this Spicy Italian Sausage and Bread stuffing recipe. It is as close to stovetop as you can get but has a twist, spicy Italian sausage. If you are looking for an easy way to bring some flavor this holiday then give it a try. Also if you love Mino Prime Bacon you can substitute it for the sausage, still amazing flavor.
Ingredients
- 1 stick unsalted butter
- 2 pounds of a quality and hearty white bread like sourdough or French bread (cut into 1″ cubes)
- 4 celery ribs finely diced (1 1/2 cups)
- 2 large carrots finely diced (1 cup)
- 1 sweet white onion finely diced (2 1/2 cups)
- 1 pound of Mino Prime Sausage either Italian or breakfast will work
- 2 Tbs chopped sage
- 2 Tbs chopped thyme
- 3 cups chicken stock
- salt and pepper
Instructions
- Preheat the oven to 350 degrees, grease a large baking dish with butter. Spread the bread cubes on a baking sheet and toast for 25 minutes, stirring until lightly brown and crisp.
- In a large skillet melt 1 stick of butter. Keep half of the liquid on the side in a small bowl for later use.
- Add the celery, carrots and onion to the skillet to cook over medium high heat until softened and just beginning to brown ( about 8 minutes) Move to a large bowl and set aside.
- Add the Mino Prime Italian sausage ( cubed) or Mino Prime breakfast sausage and cook over medium high heat until browned and completely cooked ( 5-6 minutes)
- Combine the veggies with the sausage in the skillet and add in the thyme and sage, cook for 1 minute.
- Add 1 cup of chicken stock and cook with all ingredients combined until the liquid is nearly evaporated, about 5 minutes.
Prep the Mix for the Oven
- Combine the sausage and veggie mix into a large bowl with the baked breadcrumbs. Add in the remaining 2 cups of Chicken stock and stir until evenly mixed and moist. Season with salt and pepper
- Spread the stuffing mixture into a large baking dish (13×9 inch) and pour the reserved butter on top. You can also use a brush to make sure you coat it more evenly.
- Place the baking dish in the middle of the oven and cook at 350 degrees for about 1 hour or heated throughout. The top will be crisp and browned.
Thanks, Mino
