At Papa Cantella’s, eating isn’t just something we do, it’s something we perfect. It should come as no surprise that around here, Thanksgiving is our Super Bowl. It’s the perfect time of year for us to pull out all the stops, to try out new recipes on more-than-happy family members/guinea pigs, and to really get indulgent.
Enter: The Perfect Sausage Stuffing Recipe.
We’re Italians, so our Thanksgiving table always has a lot of Italian-leaning flavors. This stuffing, though…it’s perfect with any combination of foods. It stands on its own. It’s enough to make your guests forget about the turkey altogether.
It’s the perfect blend of savory, tart, and sweet. It’s everything you want in a stuffing and more. Our favorite thing about it? You can prepare it traditionally, inside the turkey itself, or you can make it on its own. We usually do one preparation inside the turkey and another on the side. It’s that good!
Of course, this recipe is all about the sausage. It’s the foundation of the dish, so be sure to use premium Papa Cantella’s sausage to ensure you get the best flavor possible.
Without further ado, here’s how to make our family-famous Italian Sausage Thanksgiving Stuffing.
- 2 lbs Papa Cantella’s Pork Italian Sausage (Mild or Hot)
- 1 (12oz) box of your favorite Stuffing Mix
- 1 1/2 cups of yellow onions chopped
- 1 1/4 cup of chicken broth
- 1 fresh egg (beaten)
- 1/2 cup chopped parsley
- 1 fresh egg (beaten)
- 1/2 cup of parsley (chopped)
- 1/2 cup sweetened dried cranberries
- 1 teaspoon poultry seasoning
- 2/3 cup butter (not needed if cooking inside the turkey)
- 1/2 teaspoon ground black pepper
- garlic salt and ground black pepper to taste
Heat butter in a large skillet over medium heat. Add sausage and stir occasionally with a wooden spoon to crumble the sausage, cook for about 5 minutes. Add onions and Celery, Sauté until ingredients are soft, about 10 minutes. Transfer sausage mixture to a large bowl and add stuffing mix, poultry seasoning, black pepper and chopped parsley. Mix in beaten egg and chicken broth. If desired season with salt and pepper.
To bake stuffing in dish:
Preheat oven to 350F. Grease 13x9x2 inch glass baking dish then add stuffing mixture to the dish and cover with foil. Bake until heated through, about 40 minutes. Uncover and bake until the top is slightly crisp and golden about 20 minutes longer.
To bake stuffing in the bird:
Just before cooking the turkey, stuff the body and neck cavity, leaving a little room for expansion. Skewer or sew the openings. Cook the turkey according to instructions on the turkey packaging, or use your favorite recipe.
You can make this stuffing a full day ahead if you need to…it gets better over time. It also freezes beautifully, so if you end up with leftovers (you won’t!) you can wrap them up tightly and freeze. Just be sure to thaw in the fridge overnight before reheating.
Do you have a favorite sausage stuffing recipe? Tell us your tips and tricks over at Papa Cantella’s on Facebook!