Southern Italian Thanksgiving Stuffing
Description
This Southern Italian Thanksgiving stuffing recipe includes Italian sausage, pancetta, sage, French bread, cornbread, pine nuts, Parmesan, and mozzarella.
Ingredients
•
1 1/2 pounds bulk Italian sausage
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6 ounces pancetta bacon, diced
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2 tablespoons olive oil
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7 large stalks celery, chopped
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2 onions, chopped
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4 cloves garlic, minced
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6 cups day-old French bread, cut into 1/2 inch cubes
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3 cups crumbled cornbread
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1 cup toasted pine nuts
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1 1/2 tablespoons rubbed dried sage
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1 1/2 tablespoons poultry seasoning
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1 teaspoon salt
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4 cups chicken broth
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2 cups shredded mozzarella cheese
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1/2 cup butter
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2 tablespoons chopped fresh sage
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1 ounce shaved Parmesan cheese
Directions
1
Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a deep 9x13-inch baking dish or roasting pan.
2
Heat a large skillet over medium-high heat, Add sausage; cook and stir until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
3
Transfer sausage to a large bowl.
4
Meanwhile, heat pancetta and olive oil in the same skillet over medium heat until it begins to brown. Stir in celery and onions; cook until onions soften and turn translucent, about 8 minutes.
5
Stir in garlic; cook until aroma mellows, about 3 minutes.
6
Transfer onion mixture to the bowl with sausage.
7
Add French bread, cornbread, pine nuts, rubbed sage, poultry seasoning, and salt; stir to combine. Add chicken broth and mozzarella cheese; stir until bread absorbs broth and stuffing is combined.
8
Transfer stuffing to the prepared baking dish; pack in. Dot butter over top. Cover dish with aluminum foil.
9
Bake in the preheated oven for 45 minutes; uncover dish and continue baking until top turns golden brown, about 15 minutes more. Sprinkle with fresh sage and shaved Parmesan cheese; serve.