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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.