Italian Turkey Stuffing
Years ago I found a fabulous recipe for turkey stuffing (or dressing) in Gourmet magazine: Italian Turkey Stuffing !
Any Thanksgiving table would not be complete without stuffing. It would be like serving a naked turkey. Afterall, stuffing is considered to be a classic, hall of fame side dish for the holiday! It’s the co-star of the show next to the turkey. Well, mashed potatoes and gravy share that spot too!
This stuffing is so fantastic that everyone in the family prepares it for the holidays. It oozes with melted mozzarella cheese, teeny, tiny bits of pepperoni (and not too much either), savory Italian sausage and a delicious blend of herbs and spices. The bread is freshly baked and not purchased which adds a big ‘wow’ factor to the texture of the dish. While the bread is still warm, it’s tossed with the herbs that just soak into the bread!
The original recipe in Gourmet (which I have since lost) was far too spicy. So I decreased the herbs and spices in a second batch which toned down the overpowering flavor. And since I know my family’s taste preferences, it turned out perfectly balanced in the new batch.
A great thing about this stuffing is that you refrigerate it overnight which allows all of the ingredients to marry. That also eliminates one more thing that would keep you busy in the kitchen instead of spending more time with family and guests! That’s a real game changer to reduce stress in the kitchen.
You won’t believe how wonderful your kitchen (and home) smells when this Italian Turkey Stuffing bakes in the oven!
Here are some other dishes that are always included on our Thanksgiving buffet. All of these recipes have passed the test of time and some overly picky, demanding, critical foodie family members!
Haricot Verts with Herbs (Green beans)
Cheesy Pepperjack Corn with Butter Crumb Topping
Italian Turkey Stuffing
- Prep Time: 45 minutes
- Additional Time: 0 hours
- Cook Time: 0 hours
- Total Time: 45 minutes
- Yield: 24 servings 1x
- Category: Side Dishes
- Cuisine: Italian
Inspired by a recipe in Gourmet magazine, once this stuffing was prepared and enjoyed by everyone in my family, it has been the go-to recipe ever since for the entire family coast-to-coast. Truly a winner!
- 20 oz. loaf of home-made bread, sliced, toasted, buttered, and cut into 1/2 inch cubes . . . (you can also buy and bake frozen bread dough for this)
- 1 Tbsp. crumbled dried thyme
- 1 tsp. crumbled dried sage
- 1 tsp. crumbled dried rosemary (or less since it is so strong)
- salt & pepper to taste
- 3 chopped onions
- 1 1/2 cups chopped celery & leaves
- 1 stick plus 3 Tbsp. unsalted butter
- one turkey liver, gizzard, and heart — all chopped
- 1 pound pork sausage . . . plus 1 tsp. garlic powder
- 8 oz. whole milk mozzarella cheese (fresh if possible), cut into 1/4″ cubes
- 2 oz. pepperoni, cut into 1/8″ tiny, tiny bits
- In a large bowl, toss the bread cubes with the thyme, sage, rosemary . . . salt and pepper to taste.
- In a skillet, cook the onions, celery, AND celery leaves in 9 Tbsp. of butter over medium heat until softened and tender (about 8 to 10 minutes) stirring occasionally and then add this to the bowl of bread cubes.
- In the skillet, cook the giblets in 2 Tbsp. of butter over moderate heat, stirring for 4 minutes or until they are browned . . . adding salt & pepper to taste.
- Add this mixture to the bread cube mixture.
- In the skillet, cook the sausage, breaking it into pieces, over moderate heat until it is cooked through.
- Add 1 tsp. garlic and some salt.
- Add this to the bread cube mixture.
- Add the mozzarella, pepperoni to the bread mixture….toss completely and let cool completely.
- Bake either inside a turkey or in a baking dish in the oven at 350 degrees until golden brown on the top.
- THIS CAN BE MADE THE NIGHT BEFORE!
- Cover with plastic wrap and keep in the refrigerator until ready to stuff the turkey or bake separately (or both).
- The aroma will simply amaze you when you open your refrigerator!
Adapted from Gourmet magazine
- Serving Size: 1 cup
- Calories: 500
Keywords: Italian, Thanksgiving, Turkey Stuffing, Turkey Dressing
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I really don’t care about the turkey, I just want the stuffing! This looks so GOOD, Roz.
I agree Angie. The turkey is my least favorite of the two as well. I like all of the veggie side dishes the best on Thanksgiving!
Oh yes ! Pined to Thanksgiving Board dear ! Enjoy your weekend !
Thanks so much my friend!
Oooh, Thanksgiving must be amazing around your table! Wishing you a beautiful holiday, my friend!!! xoxo
This looks wonderful. Interestingly enough, it’s quite similar to one that my family asks for, as their favorite, because I spent years trying out different kinds of stuffing. But I’ve never put cheese in it! Great idea!
Delicious recipe and I love adding the “Italian” to Thanksgiving.
Hi.. your recipe sounds delicious yet I’d adore sharing a Neopolitan Family recipe if I may.. we actually serve it in ALL 13 OF our NY, NJ and now ATL Italian restaurants. Its been in our family for over 70 yrs..
Italian SUNDRIED TOMATO SAUSAGE STUFFING.. ..
1 LB HOT/1lb mild /1lb sweet
Sausage all cooked drained chopped
8 cloves garlic
12 sundried tomatoes diced
3 lbs calamtta olives drained chopped
Red/grren/yellow peppers cooked with extra virgin olive oil, drain sand diced
5 lbs mushrooms cooked in olive oil
Reserve ALL WATER FROM COOKED SAUSAGE + ALL OIL and drippings FROM ABOVE.. bring to a boil.. add to that liquid.. 3 STALE ONE WEEK OLD LOAVES OF FINELY DICED loaved bread.
Add all ingredients one by on..
Fresh slices goat cheese mozzarella
Gratted locattelli peccorini romanno
Salt pepper to taste
Top with FRESH PESTO..
CAN EAT ON ITS OWN AS A MEAL
PEOPLE order this is our restaurants as FULL MEALS AND have for years.
It’s jokingly known as the PREGNANCY DELIGHT.. ITS asolutely amazing..
I’m sorry but first ingredient calls for home made bread. What type of bread? Italian, French, wheat,white, focaccia, ciabatta, Texas toast, cornbread, garlic bread
I simply buy any frozen white or wheat bread, simply for the sake of time and working full time. You can use any home-baked bread recipe, especially one that is your favorite. Yes, you can use already-baked bread, but my family and I are spoiled and want our bread to be as fresh as possible and that happens to freshly-baked.
Robert, I hope that this answered your question. I’d be happy to talk about this recipe or any other for that matter. Please let me know!
P.S. As I say to everyone: If you prepare this wonderful recipe (an it IS), please take a photo and send it to me so I can give you credit for your thoughts and words. If you’re on Instagram and/or Facebook, you’re welcome to use my photo and recipe with #italianbellavita
Have a great day in the cucina!