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


★★★★★ 1 vote

40 Min
1 Hr


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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

How to Make Stuff That Bird Italian Style


  • 1Chop 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.
  • 2As 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
  • 3Add all the ingredients into a large bowl except for the chicken broth. Stir until everything seems evenly distributed.
  • 4Place 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.
  • 5You can make the night before and refrigerate at this point. Bring to room temperature before reheating.
  • 6If your baking dish is about 2-3 inches deep, 350 for a hour is about right. Covered.

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