Passion for Pork

Cheesy Italian Sausage Turkey Stuffing Recipe

Mijune - Tuesday, December 22, 2015


Cheesy Italian Sausage Turkey Stuffing Recipe

Makes 8 servings

4 tbsp butter
2 cloves of garlic, minced
1 cup onions, finely diced
⅓ cup carrot, finely diced
⅓ cup celery, finely diced
2 cups mushrooms, diced
6 mild Italian sausages from Lepp Farm, casings removed
5 cups stale Italian bread, diced
1 cup turkey stock
1 cup grated Parmigiano-Reggiano (2 ounces)
2 tbsp cup coarsely chopped flat-leaf parsley
⅓ cup raisins (optional)
Salt, pepper to taste


1. Heat 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat. Cook the sausages, stirring and breaking it into small pieces for about 6-8 minutes or until browned and fully cooked. Transfer with a slotted spoon to a large bowl.

2. In the same pan, heat 2 tablespoons of butter over medium heat. Once melted, add onions, carrots, celery and mushrooms. Cook until tender and onions are transparent. Season with salt and pepper. I like sweet and savoury, so at this point I add raisins to the stuffing mixture, but this is optional.

3. Add diced bread and turkey stock and stir until the liquid is absorbed. If you need more liquid, add more.

4. Season the mixture with salt and pepper. Don’t go heavy with the salt because there will be a layer of cheese on top which has salt.

5. Transfer stuffing to a buttered casserole dish and sprinkle the top with parsley and Parmigiano-Reggiano.

6. Bake in the oven at 350°F until the dish is thoroughly heated, and the cheese is melted, golden brown and crispy (about 15 – 20 minutes).