Oven roasted garlic begins this special blend. Now begin to add the fresh squeezed garlic into your softened butter and herbs. Combining lightly together with a fork. Spread that delicious blend all over an open faced loaf of Italian bread, and roast until crunchy. Envision the results. Your guests will be amazed at the unbelievable layers of flavor and moistness of your Thanksgiving Turkey Stuffing.
Presentation is the first thing your guests see, so always make it memorable. Here are some casserole dishes I love.
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Pro tip: I find it very helpful to prep the night before Thanksgiving whenever I can. Chopping up all the vegetables ahead of time will help a great deal come morning. You can store them in seal-tight storage containers or zip-locked bags in the refrigerator. When the rooster crows (or in this case the turkey) you will be so thankful you did some preparing the night before.
Move over turkey, the star of this Thanksgiving just might be my homemade Italian sausage and roasted garlic bread stuffing. I combine layers of ingredients and flavors to level up this wonderful version of a classic stuffing. This has been taste tested and approved by my family for many years.
As the garlic bread is in the oven getting nice and toasty, begin to finely chop your vegetables- onions, carrots, and celery. I prefer a finer chop because it helps bring a delicate blend to the final outcome of this dish. In a skillet with heated olive oil, begin to add the chopped vegetables. Once the trio has sautéed for about ten minutes, you will add the ground meat and sausage. Allow everything in the skillet to cook evenly.
Combining the Italian sausage and a good quality ground meat will give the ultimate delicate and flavorful winning combination.
A deep skillet or a dutch oven that is oven safe will work best when making stuffing. This way you can sauté and transfer from the stove top directly into the oven for baking with no hassle.
The World’s Best Homemade Italian Sausage and Garlic Bread Holiday Stuffing
Ingredients
- 2 long loaves Italian bread
- 1 1/2 pounds Italian sausage (casing removed)
- 1 1/2 pound organic ground meat
- 1 large yellow onion (finely chopped)
- 3 long green onions (finely chopped)
- 4 carrots (finely chopped)
- 4 celery (finely chopped)
- 2 or 3 stick butter
- 2 eggs
- 3 to 4 cups chicken or turkey stock
- 1/4 cup heavy cream
- 1 bulb fresh garlic
- 1/2 cup Italian Parsley
- 1 tsp pepper
- 1/2 tsp rosemary
- 1 tsp sage
- 1 cup pecorino romano (grated)
- 1 cup asiago (grated)
Instructions
- Take one garlic bulb and place in an oven-safe ceramic dish with cover. Pre-heat oven to 400 degrees. Roast in oven for 30 minutes. Remove and allow to cool.
- Take the two long loaves of Italian bread and slice long ways in half. Place on a cookie sheet. Pre-heat oven to 375 degrees. In a bowl, squeeze out all of the roasted garlic and add two sticks of softened butter. Sprinkle some rosemary and sage, mix well together. Generously butter the top part of the loaves of bread with this mixture. Place in oven and allow to bake for about 15 minutes until slightly crunchy. Remove, allow to cool. In a bowl, chop the bread into chunky pieces and set aside.
- In a large sauce pan, add two tablespoon of olive oil and 1/2 stick of butter. Once heated, begin to add the chopped vegetables- onion, carrots, celery and green onion. Stir often. Simmer on medium heat for about ten minutes. Add the Italian sausage meat (remember to remove the casing) and the ground meat at the same time. Allow to brown. Stir often.
- Add two or three cups of chicken or turkey broth, let cook for about 10 minutes on medium heat. Lower heat and add all of your garlic bread, both grated cheeses, cream and the herbs. Keep gently turning from underneath the mixture. Add two whole eggs and continue gently turning and stirring.
- Turn off heat. The mixture should be very moist and all the liquid should be absorbed into the garlic bread. Transfer to an oven-safe baking/serving dish. You can make this the night before or the day of your party. When ready to bake, cover with foil and cook at 350 degrees for 40 minutes. Remove and serve within 15 minutes.
