Italian Sausage and Celery Stuffing

This is my dad’s recipe for stuffing and it is so yummy that is an absolute requirement every year at Thanksgiving. In fact, I must satiate my cravings for this glorious side dish by periodically breaking out this recipe throughout the year and whipping up a batch. Onions and celery are sauteed until translucent, then the sausage gets added to the pot for maximum flavor. Additional seasonings of sage, marjoram, thyme, and ginger infuse the crusty ciabatta. Most of the work can even be done ahead. Follow through with step 1, then refrigerate mixture, covered, up to a day ahead of time. 

Italian Sausage and Celery Stuffing

Serves 6-8

Ingredients:

  • 6 tablespoons butter
  • 2 large onions, diced
  • 6 stalks of celery, chopped
  • 1 ½-2 lbs. Italian sausage (use 1 lb. hot sausage, if you like)
  • 2 teaspoons dried sage
  • 2 teaspoons dried marjoram
  • 2 teaspoons dried thyme
  • 1 ½ loaves ciabatta, Italian bread, or sourdough, cubed
  • 2 eggs
  • ½ teaspoons ground ginger
  • Salt and Pepper
  • ½ cup dried parsley, or finely minced fresh parsley
  • ½ cup chicken broth

Directions:

  1. In a large stockpot, melt butter over med-high heat, then add onions and celery and cook until soft and translucent, approximately 15 minutes. Do not allow to brown. Add the sausage and break it up with a wooden spoon. Sauté until fully cooked, about 15 minutes. Stir in the sage, marjoram, and thyme. Remove from heat and allow to cool slightly.
  2. Preheat oven to 350 degrees and butter a 13×9 baking dish. Mix the sausage-veg mixture with the bread until mixed. Whisk the eggs with ½ teaspoon each salt, pepper, and ginger. Mix the eggs into the bread and vegetable mixture. Then stir in the parsley. 
  3. Pour mixture into baking dish. Pour chicken broth over the baking dish, so the stuffing remains moist. Cover with foil and bake for 30 minutes. Remove foil and bake for another 30 minutes, until golden brown and crispy on top. 

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