Stuff That Bird Italian Style

Sherry Peyton


This is an Italian dressing for Turkey. I don't stuff birds, although if you wish to, be my guest. I got this several years ago from GMA on a "dressing" challenge. It didn't win, but it got my attention. I've changed it some. It's different, and yet, very recognizable as a top-notch dressing. If you like it, see more of my recipes at

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40 Min


1 Hr


1 1/2 lb
italian sausage, casings removed (or as i use, pork sausage)
1 large
onion, diced
ribs of celery diced
6 oz
6 c
stale bread, cubed
3 c
cornbread, cubed
1/2 c
cold butter, cubed
1 Tbsp
sage, dried (more if fresh 3tbsp)
1 1/2 Tbsp
poultry seasoning
1 Tbsp
salt (or less) depending on your stock (i use unsalted)
2 c
mozzarella cheese, cubed
1 c
parmesan cheese, grated
1 c
pine nuts
4-5 c
chicken stock

Directions Step-By-Step

Chop the bacon into 1/2 inch pieces and saute until fat rendered. Remove and pour off excess fat drippings. Saute sausage, onion and celery until softened and mostly done.
As to the cornbread and bread cubes. I make my own. I often have cornbread made in the freezer from chili dinners and I just defrost it. The bread dries almost over night. Don't let it get too hard before you slice it into cubes with a bread knife. (Or buy Jiffy mixes or bagged cubes if you desire) I really think homemade is better
Add all the ingredients into a large bowl except for the chicken broth. Stir until everything seems evenly distributed.
Place in a buttered baking dish and add broth until when a spoon is pressed down on the dressing, you can see liquid. Don't get it too wet. You can always add more.
You can make the night before and refrigerate at this point. Bring to room temperature before reheating.
If your baking dish is about 2-3 inches deep, 350 for a hour is about right. Covered.

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