Real Recipes From Real Home Cooks ®

stuff that bird italian style

(1 rating)
Recipe by
Sherry Peyton
Las Cruces, NM

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 rating)
yield 8 serving(s)
prep time 40 Min
cook time 1 Hr

Ingredients For stuff that bird italian style

  • 1 1/2 lb
    italian sausage, casings removed (or as i use, pork sausage)
  • 1 lg
    onion, diced
  • 7
    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

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