Italian sausage and bread stuffing for a festive feast

Ingredients for Italian sausage and bread stuffing

• 450 g round Italian loaf, cut into 2.5 cm cubes

• 30 ml olive oil, divided

• 900 g sweet Italian sausage, casings removed, divided

• 225 g unsalted butter, cut into pieces

• 3 medium onions, chopped

• 4 large celery ribs, chopped

• 5 garlic cloves, minced

• 4 large eggs, lightly beaten

• 180 ml double cream, divided

• 120 ml turkey giblet stock or reduced-salt chicken stock

• 60 g grated Parmigiano-Reggiano

• 15 g coarsely chopped flat-leaf parsley

• 3.8-litre shallow ceramic or glass baking dish

How to make Italian sausage and bread stuffing

1. Preheat the oven to 175°C (fan) or 190°C (conventional) with the rack positioned in the middle. Generously butter a baking dish.

2. Place the bread in two shallow baking trays and bake for about 10 minutes, switching the position of the trays halfway through, until the bread is just dried out.

3. Heat 15 ml of oil in a 30 cm heavy frying pan over medium-high heat until shimmering. Add half of the sausage and cook, stirring and breaking it into small pieces, until golden brown, approximately 6 minutes. Transfer the cooked sausage to a large bowl using a slotted spoon.

4. Brown the remaining sausage in the remaining 15 ml of oil, then transfer it to the bowl with the first batch of sausage.

5. Pour off excess fat from the frying pan and wipe it clean. Add butter to the pan and heat over medium heat until the foam subsides. Cook the onions, celery, and garlic with ½ teaspoon each of salt and pepper, stirring occasionally, until golden, about 12–15 minutes.

6. Add the cooked vegetables and dried bread to the bowl with the sausage.

7. In a separate bowl, whisk together the eggs, 120 ml of single cream, turkey stock, cheese, and parsley. Stir this mixture into the stuffing and allow it to cool completely for about 30 minutes.

8. Reserve 5 cups of stuffing for stuffing the turkey, then spoon the remaining stuffing into the prepared baking dish and drizzle with the remaining 60 ml of single cream. Cover the stuffing and chill in the fridge.

9. About 1 hour before the stuffed turkey is finished roasting, allow the dish of stuffing to come to room temperature.

10. When the turkey is done, increase the oven temperature to 220°C (fan) or 230°C (conventional) and bake the stuffing, covered tightly with foil, for about 20 minutes, until heated throughout.

11. Remove the foil and bake the stuffing for an additional 15 minutes, until the top is golden and crisp.

Cooks' Note: Bread can be toasted up to 3 days in advance and stored in a sealed bag at room temperature. The stuffing can be prepared (but not baked) up to 4 hours before roasting the turkey. If baking the stuffing at the same time as potatoes, place the stuffing in the upper third of the oven and the potatoes in the bottom third, allowing for extra cooking time.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.