Southern Italian-Style Thanksgiving Stuffing

Ingredients List

• 1 ½ pounds bulk Italian sausage

• 6 ounces pancetta, diced

• 2 tablespoons olive oil

• 7 large stalks celery, chopped

• 2 onions, chopped

• 4 cloves garlic, minced

• 6 cups day-old French bread, cut into 1/2-inch cubes

• 3 cups crumbled cornbread

• 1 cup toasted pine nuts

• 1 ½ tablespoons rubbed sage

• 1 ½ tablespoons poultry seasoning

• 1 teaspoon salt

• 4 cups chicken broth

• 2 cups shredded mozzarella cheese

• ½ cup unsalted butter

• 2 tablespoons chopped fresh sage

• 1 ounce shaved Parmesan cheese

Instructions

Start by collecting all of your ingredients. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or roasting pan for the stuffing.

In a large skillet, heat over medium-high. Add the sausage and cook, breaking it apart as it browns until fully cooked through and no longer pink. Drain off any excess fat.

Transfer the cooked sausage to a large mixing bowl.

In a separate skillet, heat pancetta and olive oil over medium heat until the pancetta starts to crisp. Add celery and onions, cooking until the onions are soft and translucent, about 8 minutes.

Add garlic and cook for about 3 minutes, or until the fragrance softens.

Transfer the sautéed onion and vegetable mixture to the bowl with the sausage.

Add in French bread, cornbread, pine nuts, rubbed sage, poultry seasoning, and salt. Stir everything together. Pour in the chicken broth and mozzarella cheese, mixing until the bread has soaked up the broth and the stuffing is fully combined.

Transfer the stuffing mixture into the prepared baking dish and pack it down. Dot the top with butter cubes. Cover the dish with aluminum foil.

Bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown. Finish by sprinkling with fresh sage and shaved Parmesan cheese before serving.

Nutritional Information (per serving)