Southern Italian Holiday Stuffing

1. 1

   Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a deep 9x13-inch baking dish or roasting pan.

2. 2

   Heat a large skillet over medium-high heat. Add sausage; cook and stir until it is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.

3. 3

   Transfer the sausage to a large bowl.

4. 4

   Meanwhile, heat pancetta and olive oil in the same skillet over medium heat until it begins to brown. Stir in the celery and onions; cook until the onions soften and turn translucent, about 8 minutes.

5. 5

   Stir in the garlic; cook until the aroma mellows, about 3 minutes.

6. 6

   Transfer the onion mixture to the bowl with the sausage.

7. 7

   Add the French bread, cornbread, pine nuts, rubbed sage, poultry seasoning, and salt; stir to combine. Add the chicken broth and mozzarella cheese; stir until the bread absorbs the broth and the stuffing is combined.

8. 8

   Transfer the stuffing to the prepared baking dish; pack it in. Dot the butter over the top. Cover the dish with aluminum foil.

9. 9

   Bake in the preheated oven for 45 minutes; uncover the dish and continue baking until the top turns golden brown, about 15 minutes more. Sprinkle with fresh sage and shaved Parmesan cheese; serve.

• Calories 716.06 kcal High
• Protein 33.48 g Good Source
• Carbs 54.77 g Moderate
• Total Fat 42.98 g High
• Saturated Fat 16.27 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 107.06 mg High
• Sodium 1645.37 mg High
• Fiber 7.9 g Good Source
• Sugar 8.5 g Moderate
• Added Sugar 0.33 g Low Source
• Calcium 506.63 mg Good Source
• Iron 4.89 mg Good Source
• Potassium 1140.48 mg Good Source
• Vitamin A 212.91 mcg_rae Good Source
• Vitamin C 13.79 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Garlic 🧄
• Onions 🧅