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Italian Stuffing


  • Cooking spray
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1 lb. Italian sausage, casing removed
  • 8 oz. chopped pancetta
  • 8 oz. chopped onions
  • 4 oz. peeled chopped carrots
  • 4 oz. chopped celery
  • 4 cups cubed Italian baguette
  • 1-1/2 cups turkey broth
  • 1 cup grated Parmesan cheese


  • 1. Preheat standard oven to 350°F. Coat half hotel pan with cooking spray; set aside. Sauté sausage and pancetta in butter and olive oil in large skillet on medium heat 4 to 6 minutes or until sausage is brown and crumbly. Stir in onions, carrots and celery. Cook 10 to 12 minutes or until vegetables are tender, stirring frequently.
  • 2. Place sausage/vegetable mixture in mixing bowl. Stir in bread cubes, broth and cheese. Spoon mixture into prepared pan. Cover with foil.
  • 3. Bake 30 minutes. Uncover pan and continue baking 12 to 15 minutes or until top of mixture is golden and internal temperature reaches 165°F. Keep warm until ready to serve.
  • Nutritional information per serving: Calories 592; Total Fat 28g; Saturated Fat 12g;
  • Trans. Fat 0g; Cholesterol 324mg; Sodium 2163mg; Total Carbohydrate 46g; Dietary Fiber 3g;
  • Total Sugars 3g; Protein 35g