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Italian Stuffing with Sausage


“This is a recipe that was passed down from my grandfather and father – both of whom preferred to use rough measurements (a handful of this, a shake of that) rather than exact measurements – so I am doing my best here!”


  • 3/4 – 1 lb of sweet italian sausage
  • 3/4 – 1lb of hot italian sausage
  • 1 loaf italian bread or baguette – no seeds
  • 1 egg
  • 1/2 – 3/4 cup fresh parsley
  • 3/4 – 1 cup pecorino romano cheese
  • garlic salt


preheat oven to 350°F

  1. Break bread into quarters and place in cool water to soak. In the meantime, chop parsley and remove sausage from casing.
  2. Spray a skillet with non-stick spray and brown sausage in a pan. Sprinkle garlic salt on sausage while cooking fully. Set aside.
  3. Drain bread with hands, removing all water. In a bowl, combine the bread, cooked sausage, chopped parsley, pecorino romano cheese and the egg.
  4. Mix with hands until all ingredients are spread evenly throughout. Transfer the mixture into a lightly greased baking pan. Form into a flat loaf and cover with aluminum foil.
  5. Bake at 350 degrees for 45 minutes.
  6. Remove foil, bake for an additional 15 minutes or until top is browned.

Hudson Valley Restaurant Week is back this April 8-21!