An Italian Spin On Thanksgiving Stuffing

Mom's Italian Sausage Thanksgiving Stuffing - My Style Vita

Fun fact, this was the FIRST time I ever made stuffing. I thought this Italian sausage Thanksgiving stuffing was going to be so hard, complicated, not delicious. I was totally wrong. Stuffing is hands down my favorite part of Thanksgiving next to pumpkin pie. I never touch the turkey and I could care less about a green bean casserole. But put stuffing in front of me and I am HERE FOR IT. Stuffing is also one of those things that people really get heated about. For one, do you call it stuffing or dressing? We call it stuffing. And dressing, that’s for a salad, guys. And would you ever eat someone else’s stuffing? I feel like it’s one of those things that your own Mom just makes best and that’s how it goes.

My mom never really strayed from her classic recipe. Whenever she added something new we all would get mad. Just give us the classics! So technically, this recipe has been tweaked a bit. You see, we never do add Italian sausage to it. And usually, when Mom would add it, we’d all be up in arms over it. I don’t know why, because it’s delicious. But we just liked the classics how they were. Untouched.

Also, let’s chat putting stuffing IN the bird, or out of the bird. Personally, I like when stuffing is put in the bird, it’s so much more flavorful. But you know, food poisoning. It’s a thing. I wish we’d figure out a way to make it work, but these days it seems the stuffing is now always cooked outside of the bird.

PS you can check out the full Thanksgiving spread and my 5 tips to an effortless Thanksgiving Day buffet right here.

thanksgiving stuffing recipe italian sausage - My Style Vita

Mom’s Italian Sausage Thanksgiving Stuffing

This recipe is super easy and the only thing you have to be mindful of is how long you soak the unslated saltines. Literally, 30 seconds max. You can also tweak this recipe with any sort of Thanksgiving flavors you like. Add sage, rosemary or swap out the sausage for apples and fig. There’s really no rules when it comes to stuffing so have at it!

INGREDIENTS

  • 1 1/2 sleeves of UNSALTED saltines
  • 1/2 lb spicy Italian pork sausage
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 garlic clove, minced
  • 1/4 cup of button mushrooms, sliced
  • 1 egg
  • Salt & pepper
  • Olive oil

METHOD

This dish can be made up to two days in advance. Just get up to Step Four and then put it in the fridge until you’re ready to bake it the day of. Make sure to bring it to room temperature, let it sit out for 1-2 hours, and then put it in the oven.

Step One

Brown Italian sausage on medium heat in a large pan. Remove from pan and set aside and drain on paper towel

Step Two

Saute the onion, carrots, garlic, celery, and mushroom until translucent and tender. Remove from pan. Add to sausage and let cool.

Step Three

Break up saltines into a large bowl. Add warm water and let them soak for 30 seconds MAX. They should soak up the water and get soft then quickly squeeze out any excess.

Step Four

Combine everything into the bowl with the sausage, vegetables with one egg, beaten. Add to a buttered baking dish.

Step Five

Bake at 350 degrees for about 30-40 minutes until golden brown.

5 from 1 vote
thanksgiving stuffing recipe italian sausage - My Style Vita
Italian Sausage Thanksgiving Stuffing
Ingredients
  • 1 1/2 sleeves of UNSALTED saltines
  • 1/2 lb spicy Italian pork sausage
  • 1 onion diced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 garlic clove minced
  • 1/4 cup of button mushrooms sliced
  • 1 egg
  • Salt & pepper
  • Olive oil
Instructions
  1. Brown Italian sausage on medium heat in a large pan. Remove from pan and set aside and drain on paper towel
  2. Saute the onion, carrots, garlic, celery, and mushroom until translucent and tender. Remove from pan. Add to sausage and let cool.
  3. Break up saltines into a large bowl. Add warm water and let them soak for 30 seconds MAX. They should soak up the water and get soft then quickly squeeze out any excess.
  4. Combine everything into the bowl with the sausage, vegetables with one egg, beaten. Add to a buttered baking dish.
  5. Bake at 350 degrees for about 30-40 minutes until golden brown.

Photos by Hannah Michelle

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Leave a Comment

6 Comments

  1. Laura Leigh wrote:

    I am with you – stuffing is my jam! Stuffing, mash potatoes, and a couple rolls and I am good to go. Also, with you on the classic stuffing from mom. Don’t really like anything other than hers. She does cook hers on the inside of the turkey and praise we have never had any issues. This year we’re with the in-laws for Thanksgiving so I may have to try my hand at your stuffing and bring it along!

    xo Laura Leigh
    Louella Reese

    Posted 11.14.18 Reply
    • Jessica wrote:

      I just love it in the bird too! You just have to check the temperature and it’s good. but my favorite part was grabbing a fork and getting in there with it after mom would take it all out.

      Posted 11.14.18 Reply
  2. Amanda Burrows wrote:

    As an Italian, I appreciate this type of post! Thanks for sharing the recipe 🙂
    XO Amanda || Affordable by Amanda

    Posted 11.20.18 Reply
  3. As an Italian, I appreciate this type of post!! I think I’ll cook this up on Thursday to impress the fam 🙂
    XO Amanda || Affordable by Amanda

    Posted 11.20.18 Reply
  4. Tamara wrote:

    Yep, so I just clicked “print” and will be giving this a go! Thanks!

    Posted 11.20.18 Reply

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