AHHHHH stuffing!! (or dressing as many people call it). Stuffing is really something we love, but we tend to only make it around Thanksgiving. You can add many different things to stuffing to change things up. While good old fashioned bread crumb stuffing is soooo yummy and perfect smothered in gravy, this stuffing with sausage, salami and cheese takes traditional stuffing to the next level. It is a taste and texture explosion. We know you might be thinking that two meats in stuffing sounds too much with turkey, but really truly, it is NOT. You will love this. Once we started making it on Thanksgiving, we really found it hard to make anything else. We also use turkey Italian sausage which keeps the turkey theme going strong!
First, no great stuffing is complete without a healthy portion of coarsely chopped celery and onions! Saute them until translucent. Then, cut genoa salami in strips and cube a block of mozzarella cheese.
We love using good french bread from a local bakery. It makes such a difference when you use good bread! Cut the bread into bite sized pieces and add the cooked, crumbled turkey sausage to the bread. Use a large mixing bowl – this recipe makes a lot! Add the salami, cheese, and onion/celery mixture. Toss this mixture with two cups of chicken broth ( we always use low-sodium) and the spices. Place in a buttered 4 quart baking dish and bake!
stuffing with sausage, salami and cheese
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6-8 servings
- Category: Everything Else
- Cuisine: American
Ingredients
- 10 cups day old French bread cubed (approx. 2 loaves)
- 1 lb turkey Italian sausage, casings removed
- 1 large onion, coarsely chopped
- 4 stalks celery, diced
- 3 cloves garlic
- 15 slices genoa salami, cut into small strips
- 8 oz mozzarella, cubed
- 2 cups chicken broth
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- ¼ teaspoon ground thyme
Instructions
- Preheat oven to 325 degrees.
- Toss cubed bread with ⅓ cup of olive oil and place on cookie sheet in single layer.
- Toast in oven until crispy, about 15 minutes. Remove from oven and transfer to large mixing bowl.
- Brown sausage in skillet, breaking it into small pieces as it cooks.
- Remove sausage from heat and add to toasted bread crumbs. Heat 1 T olive oil in skillet.
- Add garlic and cook until it sizzle. Add onion and celery and saute until translucent.
- Remove from heat and add to bread and sausage mixture.
- Add salami, mozzarella and spices to mixture. Mix well.
- Add chicken broth and stir gently to incorporate.
- Spread 1 T of olive oil in 4 quart baking dish.
- Place stuffing mixture in baking dish and bake for 45 minutes. Serve and enjoy!