Classic Italian Sausage Stuffing

Delicious On Thanksgiving Or Any Special Occasion. Spicy or mild, either our original family sausage recipes work phenomenally with this stuffing recipe developed by our team.
Everything you Will Need To Stuff A 12 lb. Bird, And Plenty Extra For The Family:

  • lbs Papa Cantella’s Pork Italian Sausage (Mild or Hot)
  • 1 (12oz) box of your favorite Stuffing Mix
  • 1 1/2 cups of yellow onions chopped
  • 1 1/4 cup of chicken broth
  • 1 fresh egg (beaten)
  • 1/2 cup chopped parsley
  • 1 fresh egg (beaten)
  • 1/2 cup of parsley (chopped)
  • 1/2 cup sweetened dried cranberries
  • 1 teaspoon poultry seasoning
  • 2/3 cup butter (not needed if cooking inside the turkey)
  • 1/2 teaspoon ground black pepper
  • garlic salt and ground black pepper to taste

Heat butter in a large skillet over medium heat.  Add sausage and stir occasionally with a wooden spoon to crumble the sausage, cook for about 5 minutes.  Add onions and Celery, Sauté until ingredients are soft, about 10 minutes.  Transfer sausage mixture to a large bowl and add stuffing mix, poultry seasoning, black pepper and chopped parsley.  Mix in beaten egg and chicken broth.  If desired season with salt and pepper.

To bake stuffing in dish:
Preheat oven to 350F. Grease 13x9x2 inch glass baking dish then add stuffing mixture to the dish and cover with foil. Bake until heated through, about 40 minutes. Uncover and bake until the top is slightly crisp and golden about 20 minutes longer.

To bake stuffing in the bird:
Just before cooking the turkey, stuff the body and neck cavity, leaving a little room for expansion.  Skewer or sew the openings.  Cook the turkey according to instructions on the turkey packaging, or use your favorite recipe.