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Southern Italian Thanksgiving Stuffing
If you grew up in an Italian-American household, you know that Thanksgiving doesn’t just mean turkey and cranberry sauce. It means lasagna as a “side dish,” antipasto platters bigger than the table, and—most importantly—stuffing that tastes like Sunday gravy.
This Southern Italian Thanksgiving Stuffing is a departure from the sage-heavy, bread-crumb stuffing found on most American tables. Inspired by the flavors of Naples and Calabria, this recipe is hearty, rustic, and packed with bold ingredients. We are talking about sweet Italian sausage, fennel, garlic, mozzarella, and chunks of crusty Italian bread, all bound together with a rich chicken stock and parmesan cheese.
It’s less of a “stuffing” and more of a savory bread pudding or a strata. The top gets incredibly crispy and golden, while the inside stays custardy and moist, soaking up the savory juices from the sausage. It is, frankly, the best thing on the plate.
Whether you are looking to honor your heritage or just want to shake up the usual menu, this stuffing brings a little bit of La Dolce Vita to your holiday feast.
Let’s get cooking!
Why You’ll Love This Recipe
- Sausage in Every Bite: We don’t skimp on the meat. The sweet Italian sausage provides the main flavor profile, seasoning the bread with fennel and garlic notes.
- Texture Heaven: By using a sturdy artisan bread (like Ciabatta or Italian loaf), the cubes hold their shape and provide a satisfying chew, unlike soft white bread that turns to mush.
- Fresh Fennel: Sautéing fresh fennel bulb alongside the onions adds a subtle, sweet anise flavor that pairs perfectly with the pork.
- Cheesy Goodness: This isn’t just bound with eggs; it’s loaded with cubes of fresh mozzarella that create gooey, melty pockets throughout the dish.
- Make-Ahead Magic: You can assemble the entire casserole the day before and let it soak overnight in the fridge. This actually makes it taste better!
Ingredients
Here is your shopping list for an Italian-style holiday.
| Ingredient | Quantity | Notes |
|---|---|---|
| Italian Bread | 1 large loaf (1 lb) | Ciabatta, Pane di Casa, or a crusty Italian loaf. Cut into 1-inch cubes. Stale is best! |
| Italian Sausage | 1 lb | Sweet or Mild. Removed from casings. |
| Fennel Bulb | 1 medium | Trimmed, cored, and diced. Save the fronds for garnish! |
| Onion | 1 large | Yellow or sweet onion, diced. |
| Garlic | 4 cloves | Minced. |
| Chicken Broth | 3-4 cups | Low-sodium. You want enough to soak the bread without drowning it. |
| Eggs | 3 large | Beaten. This binds the stuffing together. |
| Mozzarella | 8 oz | Fresh Mozzarella ball, cut into small cubes. |
| Parmesan Cheese | 1/2 cup | Grated. Reggiano is best. |
| Fresh Herbs | 1/4 cup | A mix of Parsley and Basil. |
| Olive Oil | 2 tbsp | For sautéing. |
| Salt & Pepper | To taste | Season generously. |
| Red Pepper Flakes | 1/2 tsp | Optional, for a little Southern Italian heat. |
Step-by-Step Instructions
1. Dry the Bread
Preheat oven to 350°F (175°C). Spread your bread cubes on two large baking sheets. Bake for 10–15 minutes until they are dry and crisp (like giant croutons).
Why? Dried bread soaks up the flavorful broth without disintegrating. If you have time, you can just leave the cubes out on the counter overnight instead.
2. Brown the Sausage
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sausage meat (removed from casings). Break it up with a wooden spoon into bite-sized crumbles. Cook until browned and cooked through.
Use a slotted spoon to transfer the sausage to a very large mixing bowl, leaving the rendered fat in the pan (that’s flavor!).
3. Sauté Aromatics
Add the diced onion and fennel to the skillet with the sausage fat. Sauté for 8–10 minutes until softened and slightly caramelized. Add the garlic and red pepper flakes; cook for 1 more minute until fragrant.
Pour this veggie mixture into the large bowl with the sausage.
4. The Mix
Add the toasted bread cubes to the bowl with the sausage and veggies.
Sprinkle in the mozzarella cubes, parmesan cheese, parsley, and basil. Toss everything gently to combine.
5. The Bind
In a separate measuring cup, whisk together the chicken broth and the beaten eggs.
Pour the liquid over the bread mixture slowly. Toss gently to ensure every piece of bread gets wet.
The Soak: Let the mixture sit for 5–10 minutes. If it looks dry (bread is still white/hard), add another splash of broth. You want it moist but not swimming in liquid.
6. Bake
Transfer the stuffing to a greased 9×13 baking dish. Cover with foil.
Bake at 375°F (190°C) for 30 minutes.
Remove the foil and bake for another 15–20 minutes until the top is deep golden brown and crispy.
Garnish with chopped fennel fronds and serve hot.
Tips for Success
- Don’t Use Soft Bread: Sliced white sandwich bread is too soft for this recipe. You need a bread with a thick crust and a sturdy crumb, like a day-old country loaf or sourdough.
- The Moisture Balance: Stuffing is an art, not a science. The amount of broth you need depends on how dry your bread is. Trust your eyes: does the bread look hydrated? If yes, stop pouring.
- Fresh Mozzarella Warning: Fresh mozzarella releases water when it melts. Keep the cubes small so they create pockets of cheese rather than watery pools. Low-moisture mozzarella works too if you prefer a stretchier cheese pull.
- Deglazing: If the bottom of your skillet has brown stuck-on bits after cooking the sausage, splash a little white wine in there before adding the onions. Scrape up those bits—they are pure flavor!
- Seasoning: Sausage, broth, and parmesan are all salty. Taste the veggie mixture before you mix it with the bread to gauge if you need added salt.
Variations & Substitutions
- Spicy Calabria: Use Hot Italian Sausage and add chopped Calabrian chili peppers for a stuffing with a serious kick.
- Meat Lover’s: Add diced pancetta or prosciutto along with the sausage for extra savory depth.
- Vegetarian: Use vegetable broth and substitute the sausage for sautéed mushrooms and roasted chestnuts (a very traditional Italian pairing!).
- Greens: Wilt some spinach or kale into the onion/fennel mixture for added color and nutrition.
- Artichoke Twist: Add a jar of drained, chopped artichoke hearts for a tangy, distinctively Italian flavor.
What to Serve With It
This stuffing pairs beautifully with:
- Herb Roasted Turkey: Especially one rubbed with rosemary and garlic.
- Porchetta: If you are skipping turkey entirely, this is the perfect side for a roast pork loin.
- Roasted Broccolini: The bitterness of the greens cuts the richness of the cheese and sausage.
- Balsamic Glazed Carrots: A sweet and tangy vegetable side balances the savory stuffing.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheating: Reheat in the oven at 350°F (covered) for 15 minutes to keep it moist, then uncovered for 5 minutes to re-crisp the top. The microwave works too, but the crust will soften.
- Freezing: You can freeze the unbaked casserole for up to 2 months. Thaw in the fridge overnight before baking. You can also freeze baked leftovers.
Nutrition Facts
Here is the estimated nutritional breakdown per serving (makes 10-12 servings).
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 18g |
| Fat | 22g |
| Saturated Fat | 9g |
| Carbohydrates | 28g |
| Sodium | 750mg |
| Fiber | 2g |
Dietary Note: Contains Gluten and Dairy.
Common Mistakes to Avoid
- Using “Tube” Sausage: Avoid the cheap, finely ground sausage that comes in a plastic tube. Buy the fresh links from the butcher counter and remove the casings yourself. The texture is much better.
- Over-Mixing: Once the wet ingredients are added, toss gently. If you stir too vigorously, the bread breaks down and becomes a paste.
- Under-Baking: You want that contrast between the soft interior and the crunchy top. Don’t pull it out until the edges are browned and crispy!
FAQ
Do I have to use fennel?
If you hate the taste of anise (licorice), you can skip the fresh fennel bulb. However, keep in mind that Italian sausage usually contains fennel seeds, so the flavor will still be present in the background. You can substitute celery for the crunch.
Can I stuff the turkey with this?
I generally advise against cooking stuffing inside the bird for food safety reasons (it’s hard to get the center to 165°F without overcooking the turkey). Bake it in a casserole dish for the best texture!
What kind of bread is best?
Ciabatta is my favorite because it has large air pockets that trap the cheese and sausage juices. Sourdough adds a nice tang, and a French baguette works in a pinch.
Can I add fruit?
Some people add dried cranberries or diced apples for sweetness, but this Southern Italian version leans heavily savory. I prefer it without fruit, but it’s your kitchen!
Conclusion
This Southern Italian Thanksgiving Stuffing brings a bold, savory richness to the table that traditional stuffing just can’t match. It’s cheesy, meaty, and packed with the rustic flavors of the Mediterranean.
So pour a glass of Chianti, gather the famiglia, and get ready to enjoy a side dish that might just steal the spotlight from the turkey. Buon appetito!
If you are finalizing your Italian-inspired menu, try my Thanksgiving Leftovers Casserole as a starter or my Thanksgiving-Flavored Turkey Burgers for a non-turkey main!
Southern Italian Thanksgiving Stuffing
A traditional Calabrese Thanksgiving stuffing known for its rich, savory flavors and aromatic herbs, featuring Italian sausage, mushrooms, olives, and pancetta.
Ingredients
- 1 pound Italian sausage
- 8 cups bread cubes
- 1 cup mushrooms, sliced
- 1/2 cup olives, chopped
- 1/2 cup pancetta, diced
- 1 tsp sage
- 1 tsp thyme
- 1 tsp rosemary
Directions
- In a skillet, cook the Italian sausage until browned, breaking it into crumbles as it cooks.
- Add the mushrooms and pancetta to the skillet and sauté until golden brown and crispy.
- Combine the cooked sausage mixture with bread cubes and olives in a large bowl. Toss to mix evenly.
- Season with sage, thyme, and rosemary. Mix well to enhance flavors.
- Transfer the stuffing mixture to a baking dish and bake until golden and crispy on top.
